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This is one of those dishes that seem super simple but where the homemade version never quite measures up to the one served in restaurants (...

The key to a light hummus is... water. Ingredients 400g tin of chickpeas, drained 60 g tahini 60 ml water 30 ml olive oil juice of 1 lemon 1...

 The secret to a good scone, in my opinion, is to knead the dough lightly and shape by hand. If you don't knead the dough enough, the sc...

 Now that I don't always have other people to cater for, my daily cooking often consists of a quick and simple vegetable dish served wit...

 I'm not sure if my spice tolerance has gone down over the years or if I've just come to my senses and realised that too much chilli...

 It's the sign of a good dish when it evolves in your kitchen over the years. I first started making a version of this as 'yu hung a...

This is a method of preserving vegetables called "sott'olio" in Italian (under oil). It consists of parboiling them in seasone...

I used to make a sausage version of this (and sometimes still do) but I've gone semi-vegetarian over the last few years so one of the ke...

Ingredients 175 g butter 200g soft light brown sugar 100g caster sugar 200g white chocolate 1 tsp vanilla extract 3 eggs 200g self-raising f...

I've been a late comer to Great British Bake Off but now I'm hooked. I have to admit that I'm in awe at how talented (most of) t...

This has been a staple of ours for a few years.  I usually make it as a salad to accompany a meal but it always seems to get eaten before th...

In my ongoing search for vegetarian dishes, I cooked this from Fuchsia Dunlop 's brilliant book, Every Grain of Rice . Tofu itself is q...