Recipes

This recipe was given to me years ago by an old friend — hence the imperial measurements — and I have been making it ever since. Sadly, since my diabetes, I can’t really eat it any longer although I still make it for my husband and for friends (although not this year, I’m afraid, due to the limit on how many people we can see). While the recipe is for the cake itself, I recommend covering with marzipan and icing. What you’ll need 3lb mixed dried fruit4oz glace cherries8fl oz rum8oz butter8oz plain flour8oz soft brown sugar5 medium eggs, separated5fl oz clear honey What to do 1. Soak dried fruit

We cannot bear more drive-through or take-out or near-fatal snack. I am convinced of the boredom of my female ancestors, which is another truth pandemic threw out, and eventually all gags run out to dust. I am happy to leave my review of Penzance McDonald’s where it belongs, which is unwritten. Food is love after all; or it should be. So I email Ollie Dabbous, formerly of Dabbous, now of Michelin-starred Hide and the most gifted chef working in Britain today. His food looks exquisite but — and this is unusual — it tastes better than it looks. He says he will give me a cooking lesson on Zoom from

This dish is refreshing and super yummy. It’s a recipe that Didas (my Indian grandmother) taught me. The zesty tomato flavour makes my mouth water. You can’t go wrong with this curry. Everyone loves it and always asks for more! It’s comforting and warm, especially when it’s cold outside during Christmas time. Cook the dish like a prayer. The more you enjoy the process, the better it will taste. You can use the same recipe with different meat, or try it with vegetables. Make sure you taste the sauce as you cook, and add more spices if you desire. It’s even more fun to cook with the song ‘Curry’ by

Edinburgh is a peach of a city, is it not? Last week, I walked up to the castle on a crisp and sunny morning. Crossing high above the railway line, I watched the trains slink out of Waverley station and snake along the valley floor, a giant Hornby set beneath my feet. The path to the castle is tarmacked and rough, but still slippery with morning frost, so I tread carefully as I follow the zigzag to stand under the castle walls at the top. A young man next to me breathes: ‘Awesome, man.’ Absolutely. And the more so when you think the volcanic plug on which the castle stands

It may seem like stating the obvious, but to me the best wines are food wines, meaning those that should never be far away from a plate of something they match perfectly. A dish with the right wine is a meeting of two halves to make a whole experience that stays in your memory for ever. The best of British ingredients are very deserving in that respect. Who can deny the mineral flavours of salt marsh lamb a wonderful Languedoc red, or sweetly spiced Cornish crab a golden Pouilly-Fuissé? For this midsummer menu we matched the best with the best, kept it simple, and witnessed some very happy marriages. Potted

Crispy Raw And Cooked Vegetable Tart by Alain Ducasse I spent my childhood days on a farm and so vegetables have always hugely influenced my cooking. I love to use seasonal vegetables and this dish on the menu at Alain Ducasse at the Dorchester celebrates the simple pleasures of combining raw and cooked vegetables. It is both delicious and healthy! My top tip with this dish is to use the freshest produce available. For each tart: 1 orange carrot 1 yellow carrot 1 courgette 1 fennel 1 celeriac 2 small white onions 1 round radish 8 large white mushrooms 100g rocket + cos lettuce 1 puff pastry First, make the