You won't be able to get enough of this simple red pepper and halloumi dish. You can make it with baby peppers which could be used as a canapé but feel free to make them with large peppers for a main course.
A very British cocktail recipe. This is a twist on the classic spritz, typically a bitter spirit such as Campari or Aperol topped with prosecco. Jason Atherton's version uses Kamm & Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup.
Take a classic Palmier and amp it up with vibrant Mediterranean flavors, features pesto, goat cheese and sun dried tomatoes wrapped in Puff Pastry. Add optional chopped walnuts for a little extra crunch.
HOISIN & HONEY-GLAZED CHIPOLATAS - look at these gleaming, voluptuous beauties. Their colour tells me they must have spent a week sun tanning on some beach in Langkawi. They smell gorgeous – salty and sweet.