New season rhubarb and strawberry blintz...

Fennel butter 1 shallot, finely chopped 1 clove garlic, chopped 1 tablespoon olive oil 200ml dry white wine 250g soft butter Large handful fennel herb chopped ( substitute any soft herb like basil, chives, parsley etc)Cook the shallot and garlic in the oil until golden. Add the w ... Show More

450ml double cream 75ml pink grapefruit juice 115g castor sugar Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.Poached rhubarb More than you’ll need ... Show More

4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a fe ... Show More

Natural but easier English as usual. This episode is about buying fruits and vegetables from local grocery stores. 

Anna has to pitch her new idea for a plastic aubergine to Paul the boss. 

Watermelon seed flour is a new arrival on the health food scene. You'll find recipes for using it on Paleo diet blogs. But how does it compare to other flours? Nutrition Diva investigates. New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best ... Show More

Tips for new cooks and householders. New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself! We've also curated some great playlists on specific episode topics including Diabetes and Gut Health! H ... Show More

Lynne Rossetto Kasper and Sally Swift talk about things that you would never think about cooking and how to do it.