Almogrote is a cheese puree blended with olive oil, garlic and peppers, native to the Canary Islands. For the cheese, we use 1605 semi-cured Manchego, but any good Manchego will do. The almogrote can ...

The only thing more suited to a celebratory martini than a briny olive or cured anchovy is a home-baked cheese straw. For extra convenience, you can make the dough ahead of time, cut it into straws ...

A Christmas canapé of fat medjool dates stuffed with cheese and wrapped in bacon Heat the oven to 210C. Add the runny honey to a small saucepan, along with a pinch of fine salt, the lemon zest and ...

A Christmas canapé of hardboiled egg enlivened with Japanese flavours Place the eggs in a large saucepan with 1 tbsp vinegar and 1 tsp salt. Pour over boiling water, then bring to a rolling boil on ...

This simple cauliflower cheese recipe celebrates the beautiful flavour of two Swiss cheeses. Fessli, a hard goat’s cheese from Jumi Cheese, is paired with gruyère. The latter provides that classic ...

The key to achieving a good, rich depth of flavour in this easy beef shin tagliatelle (aside from a good tomato puree) is time. Well browned meat, slow cooked vegetables and plenty of time in the oven ...

This classic preparation for braised red cabbage has been given a subtle makeover with the aromatic addition of star anise and an extra fruity edge by finishing it off with a generous glug of ...

What’s your day job? I’m chair of Slow Food UK. I campaign and advocate for food and farming. What inspires you to volunteer as a trustee? I volunteer because it matters. My day job means I work with ...

Perfect for feeding groups at Bonfire Night and beyond, autumnal kale and squash get a super boost from the flavour explosion that is red curry paste. Hearty, warming and guaranteed to set taste buds ...

This rich, molten chocolate has all the promise of a warm hug. Steeped in fragrant spices it takes its inspiration from masala chai to provide a heady version of hot chocolate. Add a dash of rum for a ...

Lentils get a smoky treatment in this buttery dal. A whole broccoli melts into the dal as it cooks, with not a single bit wasted, and the lime lifts the lot with its fresh tang. This would make a ...

Our annual Evening of Cheese is back on 11 th December from 6 – 9pm. Get ready for a cheese-themed shopping extravaganza led by our community of cheesemongers. Enjoy tastings, seek expert advice and ...