Recipe supplied by Barnes & Brown.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Recipe supplied by Ashley Alexander from Gather & Feast as part of the Guardian Feast App Sponsorship. Pastry Tips for Flakiness: The key to a flaky pastry is keeping the butter cold throughout the ...

150ml fresh, room-temperature egg whites (about 4-5 large eggs) Blend the thawed raspberries, sugar, and vanilla bean paste in a blender or with a stab mixer. Alternatively, mash them with a fork in a ...

Preheat the oven to 200C. On a chopping board, place the pumpkin cut side down. Place a chopstick along each side of the pumpkin and slice thinly. The chopsticks will prevent it from cutting all the ...

Heat oven to 180°C. In a small bowl, mash the butter with one-third of the thyme leaves and the juice and zest of half a lemon. Mix everything together with some seasoning and set aside. Place the ...

Soak 6 long skewers in water for 10 minutes; alternatively use 6 metal skewers. Preheat the BBQ to medium. Thread mango cubes, rounds of chorizo and squares of haloumi in turn onto the skewers. Using ...

Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres). Season with thyme, sea salt and cracked pepper.

In a large bowl, add the butter, salt and whisk until light and fluffy. Continue whisking and add the vanilla, then icing sugar a little at a time. When the sugar is incorporated, add the brandy a ...

In a large bowl add the garlic, buttermilk, yoghurt, dill and salt. Mix to combine. Season the whole chicken well with salt and pepper then place into the bowl and massage the chicken in the marinade ...

To make the sorbet, remove the pit of 4 peaches and puree them in a blender, follow with coconut cream, maple syrup, lime juice and almond extract, blend again to mix. It should taste slightly ...

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.