There’s something undeniably satisfying about cooking with wine – especially when it’s your favourite bottle doing double duty in the pot and the glass. This dish is a hearty, flavour-packed one-pot wonder that brings together smoky chorizo, tender potatoes, and the rich, fruity depth of Beefsteak Club Malbec. It’s a recipe born from a love of bold ingredients and minimal fuss – the kind of cooking that fills the kitchen with incredible aromas and the dinner table with happy

There are few things more comforting than a big bowl of pasta, and this Italian Sausage Ragu is no exception. Packed with bold flavours from quality sausages, fennel, garlic, and a good glug of Beefsteak Club Malbec, this is the kind of dish you can throw together in under 30 minutes but still impress your guests with. The wine brings a gorgeous richness to the sauce, with its dark fruit and spice notes complementing the savoury sausage perfectly. A bit of parmesan rind stirr

My Lake District Style Gingerbread This recipe is an absolute treat for ginger lovers! This recipe was inspired by one of my favourite products from the Lake District, Grasmere Gingerbread. This is my version of the famous tasty treat, It’s got layers of flavour from fresh, ground, and candied ginger, with a lovely crumbly oat texture to bring it all together. Perfect with a cuppa or as a cozy little snack! What You’ll Need : 175g plain white flour 75g wholemeal flour 100g l

Walnut Pesto Pasta   Serves 4 Prep time 10-15 mins Cook time 15 mins Ingredients  400g dried spaghetti  1 tbsp salt (for the pasta water)1 garlic clove1 tsp sea salt  200g walnuts60g grated parmesan cheese, hold back 15g to finish the dish1/2 lemon, juiced 80ml extra virgin olive oil    Here’s how:   Cook the pasta in salted boiling water for 9 minutes. Place the remaining ingredients into a food processor and blend until smooth.Taste your pesto, and season with a little salt

Serves 4 Ingredients 1kg diced shin of beef  2 tbsp flour  Salt and pepper  2 tbsp olive oil  6 shallots peeled  4 carrots, peeled and cut into chunks  2 tbsp fresh thyme  1 bulb of garlic cut in half 300ml Beefsteak Club Malbec  1 pint of beef stock  Here’s how  Dust the beef in the flour and season with salt and pepper  Pour the oil into a shallow oven proof dish, then add the beef and cook until golden and brown.  Be brave and cook the beef to a dark brown colour as the da

This recipe is all about comfort, but it’s a quick and easy one to make. With a soft and cheesy centre, the flatbread enrobes all of those delicious flavours. And you don’t even have to put the oven on! Ingredients 80g Bread flour 1/4 tsp Salt 1/2 tsp Dried onion 2 x 10g Melted butter one for the pastry and one for cooking 55g Milk 80g mashed potato 2 tbsp Mayo 100g Grated cheese 1 tsp Nigella seeds Salt and pepper Here’s how Place the flour into a mixing bowl with the salt,

Cheese Toastie with Pickled Blackberry Chilli Jam Introduction This Pickled Blackberry and Chile Jam cheese toastie or as some call it grilled cheese is the ultimate comfort food with a fruity kick that's perfect for melting cheese between two slices of bread. The sweet, tangy notes of pickled blackberries are perfect with the heat of chilli jam, creating a combination of flavours you will never forget. You’ll be serving this chilli jam with everything. Prep time 20 mins Cook

Here as promised is my recipe for the savoury pastel De Nata I made in York on Saturday at the Living North show Ingredients  320g Roll of puff pastry  1 tsp Fresh thyme  1 tsp Onion granules  2 White onions  1 tsp Salt  1 tsp Olive oil  4 Egg yolks  200ml Milk  125ml Double cream  1 tsp Plain flour  1 tsp Corn flour  Black pepper for seasoning  125g Le Gruyere cheese   Here’s how  Un roll the puff pastry and scatter the fresh thyme and onion granules over the pastry.  Tightl

A cozy, hearty dish that’s perfect for a weekend dinner or a special meal to share with loved ones. The rich, savory flavors of chicken, wild mushrooms, fennel, and sun-dried tomatoes come together in a wonderfully comforting stew that’s sure to please. Ingredients: 20g Dried wild mushrooms** (soaked in boiling water) 6 Dried sun-dried tomatoes** (soaked in boiling water) 2 Garlic cloves**, chopped 1 Fennel bulb**, chopped 12 Shallots**, peeled 1 tsp Fennel seeds** 6 Skinless

Bean chilli- veggie   Ingredients 1 Whole onion chopped  4 Cloves of garlic 2 Medium sized sweet potato Diced  1 Butternut Squash peeled, seeds removed and diced into small chunks  2 tsp Smoked paprika 1/2 tsp dry thyme 2 tsp Ground cumin 1 Green Chilli 400g Tin Red Kidney Beans washed and drained  400g Tinned chopped tomatoes 4 Squares of Dark chocolate  1 Veg stock cube  400ml Beer  Here’s how  Pre heat a large shallow pan on a medium heat, I use a Masterclass 4litre shallo