We made beef stock. From scratch. It was so good that we don’t know why we don’t whip it up more often. Maybe it’s the 8 hour simmering time that puts us off? (Not really, as this can be done in the background; it’s not like you have to hover and watch it the whole time.)...

This easy bread is a delish way to use up packet-ends and other odds and sods in your fridge. You know, the ones that are teetering on the cusp of their BBD but that you can’t bear to chuck out. And yes, we deliberately used the word ‘easy’ here; if you’ve read our…

Salty, cheesy, olive-y, and begging for a drink in hand – this savoury loaf has serious aperitivo energy. It’s French-ish (cake salé, if we’re being fancy), endlessly riffable, and one of those recipes that reliably makes you look like a total genius with very little effort. Think of it as a cross between a quick bread and a giant, warm antipasto selection….