Recipes

A Melrose and Morgan classic. Even if you are averse to the idea of piccalilli, this version has the power to convert you. Give it a try.

Makes 12 100g cold butter – diced 360g SF flour – sifted pinch of salt 60g caster sugar 2 medium eggs – beaten 80ml whole milk 1 heaped tsp baking powder 80g raisins   Rub the butter into half the flour and salt to form a crumb texture using a large bowl. Add the remaining ingredients and bring together to form a dough. This is best achieved by using your hand in a firm claw shape and move it in a circular motion. Keep moving your hand in the same direction until the dough is formed. This will avoid over...

Nick shares his latest weekend brunch recipe: a  summer porridge bowl made with spelt, buckwheat and summer toppings.

Sometimes the hankering for some fried potatoes and greens can come along at any time of year, even in the Spring time so if you are in the mood for a bubble and squeak check out Nick's flavoursome take on this British classic.