This is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé...

Ending off this blackcurrant series with, as always, some tips and extra ideas of what to do with all the blackcurrants I know you've...

The second of two quick and easy weekend posts. See yesterday's post on Blackcurrant Vinegar here. Even if you think life is too short...

This is the first of two very quick recipes for the weekend - come back tomorrow for Blackcurrant Cordial! This is good for deglazing...

I don’t know of a more flamboyant coloured ice cream. Come to think of it I don’t know of many better flavoured ice creams. And it’s a...

If you use a mixture of berries in a summer pudding, you have to go easy on the blackcurrants because they have a habit of overwhelming...

This recipe series was first published in the summer of 2006 in The Sunday Times, but read on and you'll see it's perfectly relevant 10...

Rounding up my ice cream series with variations on a theme, and two sauces. This is also a good place to point out my favourite way of...

You can make this with lemon instead, but lime, with its spicy note, is sensational. It’s very intense in flavour, so will overpower a...

Here is proof that you don’t have to have eggs and custard to make quick, easy, exotic-tasting ice cream. If it’s not eaten within 12...

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...