My favourite method how to prepare fresh beetroot either for salad or as a side dish is slowly roasting it in the oven wrapped in foil. The preparation isn’t messy and even bigger beets come out tender, juicy and sweet.
This is an amazing cake without butter and milk yet it’s perfectly fluffy, soft and airy. The recipe works great in a remoska as well as a conventional oven.
Give your summer holiday a punch of flavour with this mouth-watering golden brown chicken with garlic and rosemary. It is a great recipe to make in a remoska if you are out camping.
This yeast fruit cake is made using mayonnaise, milk, flour, sugar and dry yeast as the main ingredients for the dough. The apricots give the cake a nice tangy taste and moisture while coconut crumble adds the sweetness.
July is an ideal month for visiting a local farm and pick your own fruit or vegetable. We had a fantastic day out picking strawberries at Sharnfold Farm in East Sussex.
Make most of the mangetout with this lovely vegetarian risotto using pureed mangetouts as well as blanched mangetout shoots and broad beans.
Let’s celebrate the end of asparagus season with these crispy and flaky golden brown asparagus puff pastry rolls stuffed with asparagus spears, mozzarella and salami.
A dairy-free vegan soup made from green asparagus with a subtle taste of fresh sage perfect for a light lunch or quick healthy dinner.
Tasty and quick vegan curry soup made from new potatoes and coconut milk with the lovely nutty taste of roasted cauliflower.
This straightforward layer cake topped with fresh strawberries is made by using the all in one method. It’s baked in one tin and simply filled with whipped cream to make it completely hassle-free and as easy as possible.