The Latest Breaking News on Recipes

Chef shares ten foods that can be stored in the freezer to slash food waste

Head chef Anna Williams has explained how to safely store each ingredient in the freezer to help extend their shelf-life.

Daily Record · Feb 18, 2023

Vego's pushes through pandemic and opens second restaurant

Owner Mark Hughes knew a vegetarian fast-food business could succeed.

Newcastle Herald · Feb 18, 2023

Why Does Chocolate Taste So Good? A Scientist Unwraps the Volatile Chemistry

As a food scientist, I’ve conducted research on the volatile molecules that make chocolate taste good.

Inverse · Feb 18, 2023

I made the classic school cake and it brought back so many memories

Everyone in the UK remembers the retro school cake and custard that was served by the dinner ladies

Liverpool Echo · Feb 18, 2023

I tried a 'limited edition' Gregg's pasty which you can't buy in-store - and it needs to change

While many visit Greggs for a ready-made hot lunchtime snack, it's definitely worth putting the cooking time aside yourself and making one of these at home.

Chronicle Live · Feb 18, 2023

What to do with celeriac? Try this risotto

For this recipe, I’ve adapted a technique from Sophie Gordon’s wonderful book The Whole Vegetable to create an elegant dinner with zero waste

The Guardian - UK · Feb 18, 2023

Dubliners have their say - and are calling for the return of the Fat Frog

The much missed ice pop hasn't been seen in our freezers for years - but we want it back!

Dublin Live · Feb 17, 2023

Ravneet Gill’s recipe for rhubarb galette

A simple, extra-crumbly tart that makes delicious use of neon-pink forced rhubarb. Just add lashings of cream

The Guardian - UK · Feb 17, 2023

Burger King launches new 'peppercorn' burger and fans can get one for free

The burger is part of its ‘premium Gourmet King’ range

Liverpool Echo · Feb 17, 2023

Iceland's 'absolutely stunning' Slimming World meal praised by shoppers

One customer said the prawn pasta was the 'best meal from the Slimming World' range

Nottingham Post · Feb 17, 2023