In celebration of National Curry Week, head chef Maegan Quinto shares the recipe for her go-to beef rendang.
In celebration of National Curry Week, head chef Maegan Quinto shares her top tips on how to cook authentic homemade curry.
Next time you cook a chicken, don’t throw the carcus in the bin – instead, why not incorporate it into your next loaf? Exec head chef Steve Wren shares the recipe for his chicken fat focaccia with chicken, lemon and lentil soup.
Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.
Head chef Gary Robertson shares his go-to Mini Egg fudge recipe, that’s seriously easy to make at home!
With Easter just around the corner, executive head chef Steven Wren’s upped his baking game, with these delicious dark chocolate, date and espresso mocha hot cross buns.
In celebration of St Patrick’s Day, BaxterStorey Ireland’s head chef Lee Boatman shares his three favourite ways to cook with Guinness.
Head chef Shaun is kicking off Pancake Day with his famous chocolate and caramelised banana pancake stack. Perfect with a drizzle of maple syrup!
Aish Baladi is an ancient Egyptian bread and is often eaten with any meal or just as a snack. Exec head chef Steve Wren shares his favourite Shish Taouk and Aish Baladi recipe, topped with pickled vegetables.
In need of a tasty, high fibre treat that provides a good source of energy and is quick to make? Wellbeing manager at Lakeside, Ellie Olds has just the snack!