There’s been such a large boom over recent years in the availability of alternative sugars that it seems only right to give them a whirl and see what they can bring to tried and tested recipes.
Coconut oil has become the new buzz word of 2016 but trust me when I say there is a good reason for this.
We’ve done quite a bit of experimentation with nut butters as they add such a groovy texture to toppings of cakes, in biscuits and on toast.
Dates are steadily becoming a staple ingredient in our cooking pantry. We just keep falling more and more in love with them.
This gorgeous, bejewelled mix is as pretty as it is tasty. You can spoon over porridge, add to cake and biscuit mixes or serve with ice cream
This coulis is delicious used in an Eton Mess with creme fraiche, meringues and toasted hazelnuts.
This super easy recipe is a cross between a chutney and jam! Brilliant served with cheeses
A handy way to use up a glut of late summer/ autumn fruit,
