Recipes

There’s something reminiscent about Lemon Drizzle Cake, spending time in your grandparents kitchen, helping mix bowls of ingredients together, before emptying into a tin and waiting patiently for the baking to be done. Combining the lemony icing and licking the spatula once you get the nod from nana and watching as she expertly ices and cuts serving you the biggest slice of course! This soft, golden, crumbly tray bake so easy to prepare, the hardest thing will be waiting for it to cool before cutting to serve.

If you’ve always wanted to make marmalade but have been too afraid to try, then this fail-safe Annabel Langbein recipe is for you. A great way to use up any extra citrus you may have grown, or picked up in bulk for a bargain. You can use any combination of citrus, even just using grapefruit, as long as it makes 750 grams in total weight. The whiskey gives is a fuller flavour, but you can leave out if you want to, however, it is cooked off so it won’t be boozy!

You don’t have to sacrifice a tasty home-cooked meal, even on those busy weekday nights when you are short on time. It’s a common misconception that risotto takes forever with all the stock adding and gradual stirring until absorbed. But this quick, easy and utterly delicious no-stir risotto recipe has you add the stock, cover with a lid and walk away for 2o minutes. You could bathe a child or even yourself during that time, and return to perfectly cooked risotto that’s ready to serve.