There is plenty of wild garlic around at this time of year. It has fantastic flavour.
Perfect for a light lunch. Make them in large muffin tins and serve one per person.
These little meringues should be served on top of the Claire Clark Panna Cotta for that professional finish.
This is a touch of class, courtesy of Claire Clark ahead of her Masterclass with us.
A real showstopper of a dessert enjoyed by all at our Lunch Club and Saturday Kitchen.
An impressive and delicious souffle. We served it with a crisp salad and homemade bread.
A vibrant coloured soup, great for a girl’s lunch served with our homemade bread or a starter at a dinner party.