EDITORIAL
We serve this torte in the afternoon and a little goes a long way, as it is quite…
By Meg Walker
EDITORIAL
With a filling of ricotta, peas and garden herbs, these are a lighter take on a baked cheesecake.…
By Meg Walker
EDITORIAL
Avoca’s Winter Celeriac & White Truffle Soup Serves 4-6 Ingredients 3 tbsp salted butter 1 medium-sized…
By Meg Walker
EDITORIAL
A North African tagine usually includes lamb, but what I love about the complex flavour profile is the…
By Meg Walker
EDITORIAL
In Numedal, where our farm is located, we have access to some of the best trout in Norway.…
By Meg Walker
EDITORIAL
Making your own dumpling wrappers is easy and uses only flour and water. For a finer dough, buy…
By Meg Walker
EDITORIAL
Baking vegetables in a salt crust lifts the humble celeriac to another level. The flavour permeates through the…
By Meg Walker
EDITORIAL
These truffles are somewhere between cookie dough and sticky caramel chocolates. They feature the most virtuous of ingredients…
By Meg Walker
EDITORIAL
Caponata is a Sicilian dish that celebrates the world of sweet and sour perfectly, using aubergine, celery and…
By Meg Walker
EDITORIAL
My first experience with cacio e pepe was a mistake. I saw it on a menu, thought, Pasta,…
By Meg Walker
EDITORIAL
For a long time, I was under the impression that the name of this dish derived from the…
By Meg Walker
EDITORIAL
I love this dish, which I also make with courgettes. It started off as a pie encased in…
By Meg Walker
