Toblerone Chocolate Cupcakes
Rich, moist, dark chocolate. With added Toblerone, and frosting that’s halfway to fudge. What else do you need?
Parsnip Pie
An unlikely-sounding but absolutely delicious escapee from a great historical cookbook of English food through the centuries
Grazer Zwieback
A delectable and delicate little cookie/biscuit that’s a perfect accompaniment for tea, coffee or even wine.
Three-Pulse Dhal (for “World Pulses Day”)
A simple lentil curry from store-cupboard ingredients
Capretto alla Locarnese (Kid or Lamb in Herbs, Cream and Wine)
A traditional treatment for kid or lamb from the hill country north of Locarno, in the Italian-speaking (and -eating) part of Switzerland
Old-Fashioned Mincemeat for Mince Pies
A recipe for old-fashioned mincemeat, from back in the days when it still actually had meat in it. Definitely not suitable for vegetarians.
Canarian Spicy Potatoes (Papas Arrugadas con Salsa Mojo)
Popular all over Spain as a tapa or side dish: salty, spicy and gorgeously garlicky
Three Wild Boar Recipes
Wild Boar in Sweet and Sour Chocolate Sauce, Roast Wild Boar with Fig, Date and Walnut Stuffing, and The Wild Boar Marinade/Recipe Behind Door Number Three
Chocolate Fondue: its true history and the original recipe
It’s rare to be able to pin down the actual point of origin of a fad food or drink. But with chocolate fondue, we can! Discover its origin story here.
Mycroft’s Delight: the cake
Double Chocolate Courvoisier Torte with Brandied Buttercream Filling and Two Icings (Brandied Nutella Frosting and Cream Cheese & White Chocolate Ganache Glaze)