Growing up, we had fresh brown (soda) bread baked weekly by my Aunt Sadie. She measured the ingredients with her hands, she never used scales. With this recipe, I’ve taken my talented Aunty’s guesswor

For Cherie Denham , growing up on an Irish farm meant new-laid eggs featured in most family meals. Today, she whisks them into cakes, curds and custards to evoke a comforting taste of home

Pretty-as-a-picture bakes inspired by the fresh zing of spring, along with crafts to help share them

• Welsh cooking is rooted in local produce and a strong sense of place, with recipes passed down through generations. From simple bakestone-baked treats to hearty, comforting dishes, these Welsh class

The Apothecary Chef is a celebration of the fragrance and flavour of herbs, flowers, leaves, seeds, fruit, roots and pollens, all containing beneficial nutrients, whether harvested from faraway fields

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric