Why aren’t we all eating syllabub? It’s a breeze to make and delicious. This one, based on Elizabeth David’s classic Everlasting...

This dark, spicy, autumnal dish can be made two or three days in advance and kept in the fridge. Serve it cold, tepid or warm, with...

Anything this lacks in colour compared with pears poached in red wine it more than makes up for in flavour - and on the budget front it...