We’re seeing red with rhubarb everywhere – and it’s gone way beyond your gran’s rhubarb crumble. Chefs are using this ...

Defying trends and tidy classification, Ikoyi is one of London's top places to eat right now. Kate Wilson went to find out ...

No one does a long weekend the way we do. Because we’ve earned it. While the rest of the world gets to enjoy a stress-free, ...

1. To make the fermented pumpkin seeds, place all the ingredients in a non-reactive container. Cover and allow to stand at room temperature for 24 hours. 2. To make the layered butternut, peel and ...

1. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes, or until translucent. 2. Add the chilli, thyme, garlic and ginger and stir to combine. 3. Stir in the ...

1. To make the pap, bring the water and butter to the boil in a large saucepan, then gradually add the maize meal and salt. Stir constantly until the maize meal is well combined and thick. 2. Cover ...

1. Make a spiced simple syrup by dissolving light brown sugar in 4 T boiling water. 2. Steep with whole cinnamon, cardamom and cloves until fragrant. Strain and cool. Beat cream with 1 T spiced syrup ...

1. Preheat the oven to 180°C and line a baking tray with baking paper. 2. To make the choux pastry, place the butter, water and salt in a saucepan over a medium heat and bring to a boil. Remove from ...

1. Line a 24 cm loaf tin with clingfilm ensuring some overlaps the sides to allow for easy removal. 2. Heat 3 T cream in a small saucepan and add the spices. Set aside to infuse. 3. Whip the remaining ...

1. To make the namelaka, place the dark chocolate in a large mixing bowl. Place the milk and honey in a small saucepan over a medium heat and bring to a simmer. Add 2 T water to the gelatine powder ...

1. To make the dressing, squeeze the juice from the grated ginger and combine with the remaining ingredients. You can add the ginger pulp if you like a stronger flavour. 2. Chargrill the runner beans, ...

1. Coat the broccoli in olive oil and sprinkle with salt. Grill on a hot grill until tender and slightly charred. 2. To make the sauce, blend the coconut milk, coriander, lime zest and juice, ...