Being a good host is all about knowing what your guests might desire before they’ve realised it themselves. With this in mind, greeting them with a seasonal tipple and astonishingly delicious nibble ...

Almogrote is a cheese puree blended with olive oil, garlic and peppers, native to the Canary Islands. For the cheese, we use 1605 semi-cured Manchego, but any good Manchego will do. The almogrote can ...

This classic preparation for braised red cabbage has been given a subtle makeover with the aromatic addition of star anise and an extra fruity edge by finishing it off with a generous glug of ...

A Christmas canapé of fat medjool dates stuffed with cheese and wrapped in bacon Heat the oven to 210C. Add the runny honey to a small saucepan, along with a pinch of fine salt, the lemon zest and ...

The only thing more suited to a celebratory martini than a briny olive or cured anchovy is a home-baked cheese straw. For extra convenience, you can make the dough ahead of time, cut it into straws ...

This simple cauliflower cheese recipe celebrates the beautiful flavour of two Swiss cheeses. Fessli, a hard goat’s cheese from Jumi Cheese, is paired with gruyère. The latter provides that classic ...

A Christmas canapé of hardboiled egg enlivened with Japanese flavours Place the eggs in a large saucepan with 1 tbsp vinegar and 1 tsp salt. Pour over boiling water, then bring to a rolling boil on ...

The key to achieving a good, rich depth of flavour in this easy beef shin tagliatelle (aside from a good tomato puree) is time. Well browned meat, slow cooked vegetables and plenty of time in the oven ...

What’s your day job? I’m chair of Slow Food UK. I campaign and advocate for food and farming. What inspires you to volunteer as a trustee? I volunteer because it matters. My day job means I work with ...