Almond Cake
This is a splendid cake, taken from our book of the week, The Food of Spain by Claudia Roden. “I have eaten almond cakes in...
Pumpkin Butterscotch Pie
Halloween is becoming big around the world. One of the dilemmas is what to do with the leftover pumpkin after the party. Flesh freezes very...
Chard and New Potato Curry
Hugh Fearnley-Whittingstall believes that we eat too much meat. This recipe, taken from his latest book, River Cottage Veg, shows just how versatile vegetables can...
Asparagus
Asparagus is one of the first spring vegetables to arrive on the shop shelves. We are loving them at Wickerfood Cooking School cooking classes. They...
Rizogalo | Greek rice pudding
It’s still winter and we all crave foods that warm our heart and delight our soul. This week’s recipe is Rizogalo – a Greek traditional rice pudding. Rice...