Enjoy the changing season with a wonderful autumn selection of dishes. You never know what you will find unless you take a quick look.
Pies are a great way to use the less expensive, yet full-flavoured meat cuts, such as flank and shin of beef, mutton shoul...view all
Perhaps passé and old (and sometimes forgotten) tradition, but, if not only for nostalgia sake, Sulze (German), “en gel...view all
This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France i...view all
Ah the humble crumble, in season sweet apples stewed with cinnamon and brown sugar, golden baked buttery topping and vanil...view all
Air dried venison or other game meat is considered a specialty throughout winter in many European countries. In order to p...view all