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: A Turkish platter
For a picky platter with an Istanbul slant, get a brass tray or anything suitably grand and ethnic in a tray shape, some bought pistachio halva, a container of diced prince or rock melon liberally sprinkled with maple syrup and ouzo (yeah I know, not a lot of sugar maples in Istanbul but however, this tastes good) and a container of thick yoghurt. Serve everything separately in bowls with small glasses of Turkish apple tea on the tray and individual bowls and small spoons to eat with.
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.