Highlights include the free-range Australian pork collar with miso and blond lager glaze, barley and farro risotto, and the spent grain banoffee tart—all of which are best accompanied by the sweeping ...

Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Vegetarians ma... These delightful tartlets ...

Take the pastry out of the fridge and roll it to about 3mm thickness. Lay the pastry into a 23cm fluted tart tin and press firmly around the sides. Dock the pastry by pricking the base a few times ...

Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes ...