These cute individual-size pies are delicious served either hot, as an elegant starter with a salad, or cold, eaten out of hand with a little HP sauce.
Savour the sweet, nutty flavour of acorn squash and honey-like sweetness of figs in this fall-flavoured salad that's brushed with the perfect combination of maple syrup and brown sugar.
Vinegar gives this salad its acidic punch, while lemon juice and zest add hits of brightness.
This twist on an Irish coffee makes the classic warm cocktail extra enticing. In place of traditional Irish whiskey, we've used smoky mezcal, but if you can't find the agave-based liquor, peated Scotch whisky gives the same effect.
Stuffed peppers make for a great weeknight dinner, and you’ll love these quinoa-stuffed ones even more than the traditional meat versions.
The oil in walnuts can oxidize quickly if the nuts are not stored properly. Use the freshest nuts available, such as California walnuts, and store any extras in a sealed container in the refrigerator for up to 6 months, or in the freezer for up to 1 year.
Autumn fruit is the buried treasure at the bottom of this moist, golden pudding cake.
A splash of vanilla and a small pat of butter are the secret ingredients to these decadent, fluffy pancakes.
If you think you can't bake bread, you have to try this Irish Soda Bread recipe. You'll impress yourself and have a fresh-baked loaf in under an hour from start to finish.
