Hot right now: Scallops
In his 4 bites column this week, Warren Elwin gets spicy and exotic with scallops. And with summer knocking on the door, it's a good time to indulge in these sweet and creamy seafood favourites. Take a look at our scallop recipe collection for more.
Fill the tins… the rellies are coming! Kathy Paterson combines a classic Victoria sponge with seasonal berries for this dreamy end-of-year treat. Meanwhile, we’re set for Christmas and an onslaught of visitors with traditional and non-traditional festive bakes. See our Christmas baking, fruit mince and cakes and puds collections for more.
Ray's bring-a-dessert idea of the day: Gingerbread with cheese
I like platters to pick at for dessert and a fave combo is gingerbread with cheese, so buy (or make) yourself a big loaf of gooey gingerbread, buy a wedge of runny brie, a bunch of muscatels, some fresh dates and a chilled bottle of sticky wine. Bring a large flat basket and a white linen serviette. Put the serviette in the basket and everything else except the bottle of wine on the napkin. Serve with glasses of the chilled sweet wine.
Find more in Ray's 10 easy bring-a-dessert ideas.
Cooking duck, the easy way
Traditional Peking duck usually takes two days to make but Sachie Nomura has other ideas. She takes the easy (but very delicious) route here, using duck breasts along with pancakes bought from Asian food stores. And while duck always makes a meal special, in this video Ray shows how easy and quick duck breasts are to cook at home. For more entertaining inspiration, see our duck collection and these recipes here.