They’re the most refined, delicious oat cookies imaginable; they first appeared in the 1990s and you used to be able to get them here. Duchy Original products were made using organic ingredients grown on Charles’ Duchy of Cornwall land and for an oat biscuit, Duchy Originals were posh. And expensive...

Yes, yeast, AGAIN. You know we’ve been lobbying hard for making yeast great again and for you to stop being such scaredy cats about using it; we have NO IDEA if the message is hitting home but we can only live in hope. If you’re a fan of the cheese straw, these grissini are even better, we think…

Grab that big sharp knife; you’re making veggie julienne! In other lives we trained to be chefs and vegetable cuts, along with from-scratch stocks, sauces like béchamel, and proper pastry were the bedrock of our education. Ah… veggie cuts. Brunoise… mirepoix… baton… batonette…

We invented this dish. Well, we thought we did until Chef de Google told us someone else had thought of this combo before us. So we added the kiwi classic French Onion Dip to make it ‘ours’ again and it works a treat, according to our trusty panel of taste-testers. The bonus with this snack is you only need one decent sized kūmara to fill a platter!

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over...

Devilled eggs… but make them Tokyo. Think miso, mustard and a smatter of furikake sass – your new party flex.

Got a party coming up? Then we’ve got the sanger for you. This smoked salmon baguette is everything… chic, salty, snappy, and gone in seconds.

These crowd-pleasers are proof that just a few simple ingredients, thoughtfully combined, can really steal the show. Here, dates are filled with creamy blue cheese (you can use a soft goat’s cheese if you prefer), topped with salami and a drizzle of honey, then finished with pistachios…

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….