Dame Chantal CoadyMakes enough to fill a 450g jarIngredients1 x 290-300 jar of pitted Kalamata olives5 preserved fillets of anchovy, drained and chopped1 large garlic clove peeled and chopped fine2…
Dame Cathy SlomanAlthough scones are always at their absolute best on the day they’re baked, this recipe does make more than four – you can reheat them the next day…
Dame Cathy SlomanThis luscious soup makes the most of the traditional squashes and pumpkins that are around now – it really doesn’t matter which variety you choose, whichever takes your…
Interview: Ellie CostiganDame Sheila Dillon, presenter of The Food Programme and a doyenne of British broadcasting, on food inequality, an Ethiopian farming revolution and the how she has been treated…
We are launching the ultimate book club for food lovers!Our ongoing mission is to dive into the delicious world of food through the eyes (and pens) of female authors.If you’re…
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.I acceptRead more