We will demonstrate this recipe on our new Weber Barbeques but you can also cook these on a griddle. Serve with fragrant salad, flat bread and yoghurt dip- delish!
A delicious bread from April’s Lunch Club and Saturday Morning Kitchen demonstrations.
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.