Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus by Graham Campbell Beef Wellington, the perfect triumphant dish to celebrate St George's Day. 1. Preheat the oven to 200ºC/gas mark 6 2. Place a frying pan over a high heat and add a small dash of vegetable oil. Once hot, generously season the beef with salt and evenly sear the entire beef fillet until browned. Remove from the pan and leave to cool. 800g...Read more

Asparagus Mac ‘n’ Cheese with Bacon Crumble Serves: 4 Preparation time: 15 minutes Cooking time: 35 minutes You’ll need 8 rashers streaky bacon 50g breadcrumbs 150g Cheddar cheese 300g macaroni 2 bunches British asparagus (spears trimmed and cut in half) 40g butter 40g plain flour 400ml milk 2 tsp Dijon mustard What to do Heat the grill and cook the bacon on each side until very crisp. Chop into small chunks and combine with the bread crumbs and ¼ of...Read more

Rosemary Shrager's Smoked Duck Breast Salad with a prune dressing Ingredients: Serves 4 • 200g Smoked Duck breast • 1 bunch watercress • 1Friseelettuce yellow leaves only • A small hand of tarragon leaves • Roasted Walnuts roughly chopped For the dressing • 1 teaspoon red wine vinegar • ½ teaspoon Dijon mustard • 100ml Sunflower oil • 100mlextra virgin olive oil • Juice of ½ lemon • 4California Prunes soaked in water • Salt • Good pinch ground chili...Read more

Today online food ordering platform hungryhouse has announced the ten best takeaway restaurants in Britain. London’s Ambience, a homely and family run restaurant serving mouth watering Turkish style kebabs in trendy Wimbledon has bagged the coveted top spot, including a national TV campaign. Winning restaurant Ambience, run by Tanser Ozdemir, managed to beat off stiff competition to come out on top in this year's table, thanks to their consistent five-star ratings, rave reviews and the site’s highest return rate over...Read more

Pumpkin and carrot pie Ingredients Serves 6 250g (9oz) Whole Lotta Loaf - breadcrumbs 200ml orange juice 2 oranges – zest only 2 carrots - grated 200g (7oz) tinned pumpkin puree 250g (9oz) brown sugar 4 eggs - beaten 50g (2oz) pumpkin seeds Crème fraiche What you'll need Food processor Pastry tin How to make 1.Cut the bread into chunks and place in a food processor. Blend into a fine breadcrumb mixture. 2.In a large bowl, mix the orange juice,...Read more

Winter leek, celery and fennel broth Ingredients Serves 4 1 tbsp olive oil 1 leek, sliced, 1 small celery sticks, and leaves 1.3 ltr vegetable stock Small bulb fennel 1 clove garlic Sprig rosemary 300g borlotti beans 100g frozen peas 100g canned green lentils 40g pearl barley 75g spinach leaves Crusty bread Vegetarian parmesan Sea salt Black pepper How to make 1.Heat the oil in a saucepan and add leeks, fennel, and celery and cook over gentle heat for about...Read more

ROSEMARY SHRAGER’S CALIFORNIA PRUNE AND CINNAMON TEACAKES Ingredients: • 450g strong white flour • 80g butter (room temperature) • 15g fresh yeast • 100ml milk, tepid • 100ml water • 50g soft brown caster sugar • 5g salt • 1 dessertspoon cinnamon • 130g California Prunes • 50g orange peel • 1 egg for glazing Instructions: First put the flour into a bowl, rub in the butter to resemble breadcrumbs, now add the fresh yeast and crumble in. Add the...Read more

We can finally put the 'Eggwina' controversy to rest Do you recall back in 1988 when the then health minister Edwina Currie warned us that UK egg production was blighted by salmonella? Almost over night the sales of eggs fell by a half and the government was forced to spend thousands to reassure the British egg eating public. Mrs Currie subsequently lost her job over the remark. Many of us happily continued to enjoy our eggs (me included) however this...Read more

California Prune Rainbow Cake Serves 14-16 Preparation time: 30-40min Cooking time: 45min Ingredients: 210g Chopped California Prunes 100g California Prune Pur?e 420g plain flour 360g caster sugar 6 teaspoon baking powder 400g unsalted butter 390ml whole milk 3 medium eggs + 3 egg yolks 195g Greek yoghurt 1 1/2 teaspoon vanilla extract Pinch of salt Food gel - colour of choice 125g icing sugar + extra to dust Edible flowers to decorate Instructions: Pre-heat the oven to 170?C. Place the...Read more

The rise of BRINNER -breakfast food for dinner! A third of Brits eat breakfast food for their evening meal at least once a week 80 per cent of Brits have eaten breakfast foods for dinner at least once Top “brinner” choices are eggs and toast The best way to start the day is now becoming our favourite way to end it, as 80 per cent (an estimated 40.9 million*) of Brits have eaten typical breakfast foods for dinner, “brinner”. In...Read more