British recipes

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Yorkshire rhubarb trifle with rum-soaked parkin

British puddings

Yorkshire rhubarb trifle with rum-soaked parkin

Rhubarb and ginger make a classic pairing in this creamy, boozy Yorkshire-inspired trifle recipe, with spiced parkin

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Rhubarb Aperol spritz

Canapés and cocktails

Rhubarb Aperol spritz

Bright, pink and fizzy, this rhubarb Aperol spritz cocktail makes the perfect pre-dinner tipple during the summer months.

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Purple sprouting broccoli and wensleydale tarts

Purple sprouting broccoli recipes

Purple sprouting broccoli and wensleydale tarts

These individual vegetarian tartlets are perfect for spring dining – make them as a starter to kick off Easter lunch with all the family.

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Wilted spring greens with wild garlic

Wild garlic recipes

Wilted spring greens with wild garlic

Wild garlic brings a lovely mild, sweet flavour to spring greens in this vegetarian springtime side dish recipe. It's ready in just 20 minutes.

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Oatmeal and raisin cookies

Easy baking recipes to make with kids

Oatmeal and raisin cookies

These easy oatmeal cookies are packed with fibre-rich oats and sweet raisins, perfect for a healthy snack or dunking into tea.

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Lisa Faulkner’s sticky chocolate loaf cake

Chocolate cake recipes

Lisa Faulkner’s sticky chocolate loaf cake

Check out Lisa Faulkner's rich chocolate loaf cake decorated with sugared rose petals – surely the perfect cake for your mum on Mother's Day.

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Pigs in blankets with mustard bubble and squeak

Boxing Day recipes

Pigs in blankets with mustard bubble and squeak

This classic sausage recipe for pigs in blankets with bubble and squeak is easy to make with shortcut ingredients.

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Cockle and mussel chowder with sweet potato and spring onions

Mussel recipes

Cockle and mussel chowder with sweet potato and spring onions

Serve this creamy seafood chowder, made with mussels and cockles, with plenty of crusty bread. It's quick and easy to make, so great for a midweek meal.

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Bacon and wild garlic bread

Savoury bread recipes

Bacon and wild garlic bread

Use seasonal wild garlic (available from from mid-March to May) in this springtime bread recipe – best served warm from the oven and slathered in butter.

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