Recipes

The cunning kitchens of Eckington Manor present the quintessential Easter dessert – without any chocolate whatsoever.

The shift of the season corresponds with a transition in taste. This gloriously green soup from the Divertimenti tutor team is just the thing for spring: bright, fresh and packed with veggie goodness.

A lot of people can be scared of soufflés, but there’s really nothing to be afraid of. Dudwell Cookery School has slipped us a wow-factor cheddar soufflé recipe that’s easy to preepare, delicious to eat, and brilliant for convincing guests you’re a master chef in the making…

Packed with orange and Christmassy spice, Seasoned’s Viennese whirls make the perfect Christmas treat to wow festive guests – assuming there are any left, that is…

Sometimes you want a quick-fix dessert that’s simple to make and ready in minutes – Christmas is not one of those times. Here, Le Cordon Bleu presents a recipe for a real festive showstopper, a cherry-infused, chocolate-slathered yule log for the serious show-off chef.

Mixers on standby, spoons at the ready – Stir-Up Sunday is upon us and Divertimenti have a recipe for a Christmas pudding worth setting fire to…

For our second Kenwood Masterclasses, we turned to the mixer maestros of Waitrose Cookery School Finchley Road for a foolproof pizza dough and a full-flavoured tomato topping…

For the first of our Kenwood Masterclasses, we visited Swinton Cookery School in North Yorkshire, where chef Kevin Hughes had a foolproof – and fabulous – recipe for a gloriously gooey pud…

Steaming fruitily from the kitchens of Angela Gray’s Cookery School in Glamorgan comes this classic British berry dessert – given a Continental spin thanks to flavours of rose and crème de cassis.

Baking a great loaf doesn’t have to be time-consuming. Malton Cookery School presents the perfect bread recipe for the impatient (or just plain hungry) cook…