Recipes & more...

This recipe for a Melmerby Mistletoe Slice is a brilliant alternative to mince pies - much easier and less fiddly to make.

When we had our maison d’hôtes in France, these flaky buttery treats were often on the menu. This easy cheesy scone recipe is from a long-lost American magazine, and was written by one of my favourite US food writers, Dorie Greenspan. Two brilliant things about this recipe… It’s made entirely in the food processor (no messy rubbing in), and because of the way they’re formed, you don’t waste any of the dough. (Unlike other scone recipes, where you end up with mis-shapes and s

Spurred on by eating a truly scrumptious bought granola, I set myself the challenge of creating a recipe of my own - resulting in the best ever granola!

A matter for the police - read Orlando's recent brushes with the police.

It must be to do with advancing years, but I’ve been made an ambassador - three times over.

Its Party Season - It’s been a whirlwind month - four trips up and down to London for bashes that could not be missed. I returned with a groaning camera roll.

Here, beautifully photographed by Angela Nilsen, are the recipes from Paul Delamare’s adventure aboard a superyacht.   MUSHROOM AND ONION...

I took this picture outside the Church of St John the Baptist in Yeovil on a sunny early evening last week. I haven’t seen such a...

In honour of the publication of the latest in the seriesby JM Hall, A Brush With Death, I’m delighted to share this Melmerby Slice recipe.