• The Producers: Long Lane Capers

    A couple’s tree change became a surprise business growing award-winning capers.
  • No-churn strawberry creme fraiche ice-cream

    The key to making good ice-cream without an ice-cream machine lies in minimising the iciness when you freeze the mixture. A creamier mixture helps - we've used creme fraiche here - as does freezing it quickly. We've poured ours into ice-cube trays for a speedy result. You'll need about four ice-cube trays, although you can freeze it in batches if you don't have this many.
  • Peach pavlova trifle

    Trifles are things of beauty, as are pavlovas, so why not blend the two? Here, mini pavs are the crowning glory of a summery peach trifle - and it's an excellent do-ahead dessert.
  • Bang bang chicken

    "Also known as 'strange-flavour chicken', bang bang chicken gets its name from the sound of a mallet pounding a piece of chicken on a chopping board," says Tony Tan. "A popular dish from Sichuan, it's essentially poached chicken dressed with a nutty, hot and numbing sauce."

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The Producers: Long Lane Capers

A couple’s tree change became a surprise business growing award-winning capers.

Recipe Search

No-churn strawberry creme fraiche ice-cream

The key to making good ice-cream without an ice-cream machine lies in minimising the iciness when you freeze the mixture. A creamier mixture helps - we've used creme fraiche here - as does freezing it quickly. We've poured ours into ice-cube trays for a speedy result. You'll need about four ice-cube trays, although you can freeze it in batches if you don't have this many.

Recipe Search

Peach pavlova trifle

Trifles are things of beauty, as are pavlovas, so why not blend the two? Here, mini pavs are the crowning glory of a summery peach trifle - and it's an excellent do-ahead dessert.

Recipe Search

Bang bang chicken

"Also known as 'strange-flavour chicken', bang bang chicken gets its name from the sound of a mallet pounding a piece of chicken on a chopping board," says Tony Tan. "A popular dish from Sichuan, it's essentially poached chicken dressed with a nutty, hot and numbing sauce."

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