Strawberry Semifreddo with Orange Roaste...

Recipe4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger) Oil for brushing Seasalt for seasoning Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Pla ... Show More

Recipe Salsa verde Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to tasteBlend together500g lamb leg steaks Oil for rubbing Seasalt 500g baby potato ... Show More

RecipeSalsa verde:Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to tasteBlend together500g lamb leg steaks Oil for rubbing Seasalt 500g baby potatoe ... Show More

Perfect for summer, Florence Knight demonstrates the art of Venetian 'Chicheti' or tapas with this warm salad of chargrilled courgette, salty pecorino cheese and sweet honey. 

Professionally trained Cordon Bleu chef Justine Kanter shares her step-by-step guide to Summer Pudding. 

Jackie makes some ice cream, the taste of summer 

Robin Weir joins Jenni to make strawberry ice cream. He’ll also be discussing the different kinds of ice cream you can make at home and revealing some of the history of one of our favourite treats. 

Chetna Makan's twist on a traditional recipe 

Have you tried a pastel de nata? 

In this episode, Bobby & Sophie break down all things gelato. They compare and contrast gelato to ice cream, discuss the best flavors, and of course, Bobby explains how to make a perfect sundae using his all-time favorite gelato.For more information on "Always Hungry" follow the ... Show More

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