I love making a big bowl of chilli as it's quite versatile. Not only can you have it the "classic" way with rice but you can use it for pies, burritos, on chips, chilli dogs (Hot dog with chilli on top) or stuff peppers or potatoes with it. So it's well worth having a...

I've been doing this milkshake recipe since I was very small. When I was younger we didn't have a freezer for quite a few years so there wasn't any ice cream to make rich milkshakes with, so this recipe which gets its creaminess from mashing the banana is fantastic....

This recipe started as a cobbled together quick dinner a couple of weeks ago. It was a real ready steady cook moment which turned out to be a really tasty dish. Since then it's been refined a little but the majority of the recipe is the same since I first made it. I...

Winter nights are well upon us now in England. Bitter nights followed by frosty mornings and getting home from work in the dark. So I don't think we need any more excuses to warm ourselves with a hot glass of mulled wine. Here's my take on it using spiced rum and...

This is such an easy dish to make and only takes 5 minutes to prepare and about 10 minutes to cook, because of this it's a perfect snack to make when you have friends round.   Ingredients For the guacamole 2 ripe avocados Small handful of fresh coriander chopped...

This recipe is from Craig at Edible Leeds that he cooked on the foraging weekend. No wild mushrooms in mine (not quite got the skill level yet to pick my own mushrooms). Other than that I've only made one small amendment from his recipe, I used creme fresh instead of...

Bulgar wheat is a high fibre and low fat whole grain that has been cracked and then parboiled. It's a great substitute for couscous, quinoa and even rice, but tabbouleh is what it's known best for and this is my version using avocado. Ingredients 200g bulgar wheat...