This month's menu is by Kitty Grosse, a young lady I had the fortune to present with the Ivan March Trophy, awarded by the Craft Guild of Chefs to the winner ...

March is the month of “change”. Spring is on the horizon and it’s time to make a few changes in preparation for all that the new season will bring. Food is an ...

RISOTTINO ALLA VENEZIANA (Venetian Risotto) Ingredients 120g Italian rice (Arborio/Vialone) 120g small peas 1 medium sized onion, finely chopped 2 ...

Last October I went to see my brother in Switzerland where he has a cookery Master class at the local Catering College. He gave me some of his recipes, based ...

Dreaming of a white Christmas? As Christmas approaches, we’re all dreaming about the fun we’ll have, the presents, the Christmas feasts. Let’s try sharing some ...

(COMPETITION CLOSED) Have it hand-delivered to your door by the 23rd December! The Park House Kitchens Christmas hamper competition is back! Worth over ...

November is often a month for remembering lost friends, but also the happy times we enjoyed with them. Friends pop up from all sorts of places – whether you ...

At least four times a year I raid the freezer and fridge looking for enough food to use up before the “use by date” and make a meal for my family. Going, ...

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli ...

Excite your taste-buds with a salad combining sweetcorn, cherry tomatoes, macadamia nuts and avocado with a kick of chipotle chilli. Prep: 20 mins Cook: ...

Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian ...

Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination. Prep: 20 mins Cook: 1 hr, 15 mins ...