We’re seeing red with rhubarb everywhere – and it’s gone way beyond your gran’s rhubarb crumble. Chefs are using this ...

Defying trends and tidy classification, Ikoyi is one of London's top places to eat right now. Kate Wilson went to find out ...

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1. To make the fermented pumpkin seeds, place all the ingredients in a non-reactive container. Cover and allow to stand at room temperature for 24 hours. 2. To make the layered butternut, peel and ...

1. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes, or until translucent. 2. Add the chilli, thyme, garlic and ginger and stir to combine. 3. Stir in the ...

1. To make the pap, bring the water and butter to the boil in a large saucepan, then gradually add the maize meal and salt. Stir constantly until the maize meal is well combined and thick. 2. Cover ...

1. Make a spiced simple syrup by dissolving light brown sugar in 4 T boiling water. 2. Steep with whole cinnamon, cardamom and cloves until fragrant. Strain and cool. Beat cream with 1 T spiced syrup ...

1. Preheat the oven to 180°C and line a baking tray with baking paper. 2. To make the choux pastry, place the butter, water and salt in a saucepan over a medium heat and bring to a boil. Remove from ...