Forget all about the soggy, pallid chips that haunted many a childhood seaside holiday, this recipe collection shows off chips in all of their glorious potential. Crispy on the outside with a fluffy, ...

The use of rose water can be traced as far back as 1200 BC, and its popularity has not waned. Whether used decoratively or medicinally, in perfume or as fodder for romantic poetry, the rose remains a ...

Begin by making the tomato sauce. Put the onion into a saucepan with half the oil and let it sweat slowly over a low-medium heat for around 15 minutes until it's soft (do not allow it to colour). If ...

Browse through our glorious collection of garlic recipes, including Paul Heathcote's carrots with tarragon and garlic, and Shaun Hill's monkfish with tomato, ginger and garlic. It's said there are ...

This sweet, sticky pork belly dish is beloved throughout many parts of China. The rich, wobbly meat is coated in a spicy, fragrant and deep red sauce, perfect for serving alongside rice and greens.

Browse our wonderful collection of cumin recipes, including Chris Horridge's scallops with cumin foam and James Sommerin's spiced duck breast. Cumin can be bought as whole seeds or ground, and its ...

An aioli feast has long been a part of the joyful, Mediterranean food culture of Provence in southern France. An array of seasonal vegetables, plainly prepared, are served to friends and family with a ...

Roll the pastry out thinly on a lightly floured surface to roughly make a 45cm circle. Use the pastry to line 30cm tart ring, ensuring that there is quite an overhang of pastry around the edge Add the ...

For the sumac yoghurt, place the yoghurt in a bowl and whisk in the olive oil, sumac, garlic and lemon juice. Season with a little salt, pepper and more lemon juice if desired, set aside Once the eggs ...