Somebody pass the Pimms and let’s get ready for summer with this scrumptious Strawberry tart made using our Lakeland Perfobake 18cm Loose-Based Quiche Tin INGREDIENTS FOR THE CRÈME PÂTISSIÈRE 75g caster sugar 1 large egg…
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Isn’t it funny how you always seem so much hungrier when spending time in the great outdoors? There’s something about fresh air that works up an appetite, and the merest whiff of smouldering charcoal gets…
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REMOSKA | THE GO-ANYWHERE ONE-POT COOKER Almost 17 years ago, following a tip-off from a customer, we started to sell a simple, Czech-made cooker that no one else had heard of… and what a little…
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Try something a little different this Christmas with our German Apple Cake recipe made using our 23cm Springform Cake Tin! Ingredients For the cake 75g butter, softened, plus a little extra for greasing 125g caster sugar…
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You can’t beat the aroma of freshly baked bread, especially when it drifts deliciously upstairs from the kitchen first thing in the morning. So much yummier than processed shop-bought, home-made bread has a superior taste…
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Get ready for the 2016 Rio Olympics with our Brazilian inspired reicpes. Start with our recipe for Barbecued Brazilian Shrimp Tacos with Pineapple Salsa and Mango & Lime Dressing What you need; PRAWNS 400g raw king…
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It simply exudes summer! Sprinkle over salads, pizzas, pastas and even summer strawberries (yep, strawberries). Originating from India, today Basil can be found all over the world. Preferring light soil and high temperatures summer is…
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When gardens are bursting with these cheery red fruits, it’s a sure sign that summertime has arrived. Nothing beats home-grown – sinking your teeth into a freshly-picked, sun-warmed strawberries is the taste of sunshine. Home-grown…
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Ices with less guilt and more goodness Summer just wouldn’t be summer without ice cream, but instead of shop-bought ices packed with sugar, why not try a healthier, more grown-up treat with a twist? There…
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Edinburgh-born Neil Rankin studied physics at Salford University and worked as a Sound Engineer and opened a chain of sandwich bars, before retraining at a Cordon Bleu culinary school at the age of 29. He…
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