Peter Sidwell

Introduction There’s something truly special about stepping out of the kitchen and cooking live, right in front of an audience. On  22nd November 2025 , I’ll be heading over to  Tipper’s in Lichfield  for a live demo that promises to be packed with big flavours, simple techniques, and plenty of good-natured food chat. Tipper’s has become a real hub for food lovers, and I can’t wait to bring the energy of my kitchen straight to theirs. What I love about live demos is the chance to...

Ingredients  350g Dried spaghetti  1 tbsp Salt  2 bulbs of garlic  50g Butter  1 tbsp Extra virgin olive oil  2 tbsp Mini capers  60g Grated parmesan cheese  2 sliced of stale bread  Here’s how  Place the bulbs of garlic onto a small tray and drizzle with olive oil. Cook the garlic for 40 minutes at 160c or until soft and squidgy, then remove from the oven and allow to cool.  Heat up a pan of salted water and once up to the boil cook the spaghetti for 9 minutes.  Meanwhile take a large...

Golden, flaky puff pastry wrapped around a fennel and apple sausage filling — this Fennel Sausage Wellington is the perfect Peter Sidwell comfort bake.