Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts. I ...

What I like about crepes is that they can be made ahead. What I don’t like is how rich and fattening they can be, especially when filled with creams or custards. So my crepes are made with egg ...

Chestnut carries an ancient, almost forgotten flavor that turns any Christmas dish into an emotional memory. Roasted, pureed ...

In a heavy saucepan, melt the butter and oil, and add the onion, rosemary, and a pinch of salt. Cook gently over medium heat for about 5 minutes until the onion is translucent. Add the chicken stock ...

You will need an 8-in loose-bottomed cake pan, buttered. Preheat the oven 325ºF. To make the chocolate sponge cake, place the milk and the chopped chestnuts in a heavy-bottomed saucepan over medium ...

3 medium organic eggs separated 50g caster sugar ½ tsp vanilla extract 200g mascarpone 200ml double cream whipped to soft peaks Arrange the trifle sponges in the base of a deep 20cm trifle bowl (glass ...

Tangy ruby-red cranberries offer the perfect counterpoint to these rich frozen mousse pops. The semifreddo mixture can also be frozen in a 7-cup loaf pan lined with wax paper, then sliced before ...