Getting To Grips With Squid Ink: A Beginner’s Guide To Cooking With Squid Ink.

The Secret To The Perfect Cocktail? We Say Chilli. Japanese Yuzu & chilli mocktail.

A mole poblano recipe featuring Mexican pasillo, ancho and mulato chillies. Perfect for a Cinco de Mayo celebration.

Pecan liquid smoke cocktail

Recipe for pomegranate molasses ice cream. Pomegranate molasses’ tangy almost citrus bite works beautifully in ice cream.

Basque pintxo recipe – poached cod in a vizcaina sauce made from choricero peppers

Pistachio éclairs filled with pistachio pastry cream made from roasted pistachio paste. Topped with a little silver leaf.

Pistachios work beautifully with cherries – both in terms of flavor and creating a vibrant color contrast.

Sure to have your guests on the edge of their seats – chocolate truffles with feisty habanero chilli powder.

Raspberry, passion fruit and chocolate swirled meringues. Delectable petits fours.

Louis XV – hazelnut dacquois, feuilletine praline base, dark chocolate mousse and chocolate glaze. The ultimate in French patisserie.

The ultimate breakfast indulgence – classic French brioche with a raspberry and rose water glaze

Not just for takeaways. Home made prawn crackers are now ‘A Thing’!

Lusciously decadent chocolate and bergamot muffins – with a sprinkling of crunchy sugar. Our favorite!

Tamales are the classic Mexican party food – and this step by step guide will have you hosting a fiesta in no time!

Sweet-sour, dark syrup with citric flavors, used in Persian dishes.

This traditional, Sichuanese dish, Pock-Marked Woman’s Beancurd, is easy to prepare. Simple, yet delicious eaten alongside a bowl of rice.