Gratin dauphinois

Have yourself a homely, retro-inspired dinner party with chef Lisa Goodwin-Allen’s delicious menu

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

In his latest cookbook – his first in 20 years – chef and co-founder of legendary French restaurant Racine, Henry Harris, shares the lessons he’s learned in life and the kitchen…

This rich tart makes a lovely dish for a spring lunch – serve with a crisp green salad. SERVES 6 | PREP 20 MINS | COOK 1 HR 10 MINS | EASY 250g shortcrust pastry2 smoked haddock fillets knob of butter

This month, we celebrate British cheese in all its creamy, bubbling, golden glory!

Dive into a creamy and nourishing recipe that transforms simple ingredients into a timeless British classic