After a mini-stroke forced gut health expert Tim Spector to rethink his own habits, he’s now on a mission to help others do ...

1 Heat a wok or large frying pan over a medium-high heat. When hot, add 2 tbsp of oil and the shallot, then reduce the heat to medium and cook for 2 minutes until soft. Add the garlic and cabbage, ...

Christmas leftovers don’t have to be daunting. From cheeseboard pasties to bread sauce quiche and a vegan filo pie, these ...

This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh. “Though it has a high ...

For the sponge: l 6 free-range eggs, separated l 150g caster sugar, plus extra for dusting l 70g plain flour l 30g pure cocoa ...

Christmas cake captures all the festive flavours in a fraction of the time, making it the perfect choice for last-minute bakers.

Whether you're vegan, gluten-free, dairy-free or just don't fancy traditional Christmas pudding, we've got you covered ...

1 Heat the cream, sugar and citrus zest (reserving half of the orange zest to serve) in a large saucepan over a medium heat, ...

The coffee flavour in this cake comes from brewed coffee, so use a strong blend to bring out the richness without ...

If Christmas food is so delicious, why do we not eat it more often? Frances shares what will be on her table in Hampstead over the festive period ...

Strain into a 30cm x 20cm baking dish and bake for 15-20 minutes. The top will have blackened in patches and the custard will look totally curdled (which is just as it should be). Transfer to a ...