Recipe: Traditional Easter Biscuits
Katie Watson shares her recipe for these sweet Easter biscuits – a traditional treat that takes less than 30 minutes to prepare, and makes a wonderful gift for friends and…
Katie Watson shares her recipe for these sweet Easter biscuits – a traditional treat that takes less than 30 minutes to prepare, and makes a wonderful gift for friends and…
Katie Watson’s Easter Chocolate Cornflake treats are easy and cheap to make. And the best part? They require no oven baking and take just under 15 minutes to prepare! Makes…
Craft pizzas, made in traditional wood-fire ovens, have been a huge trend here in the UK for some years now. Here in Bath, we’re pretty ahead of the game for…
Food waste. When we think of these two words some may shrug and grimace at the thought of it while others consciously do everything they can to produce as little…
Comins Tea House is tucked down a side-street just off Kingsmead square. Rob and Michelle Comin’s family-run business offers a moment of peace and quiet in the bustle of city…
10% of young people in the UK suffer from mental health issues. Could our teenagers’ unhealthy eating habits be contributing to high rates of depression and anxiety? Nicola Fowler, student…
Nourish is a plant-based restaurant at 1 London Road, Beaufort, Bath. It’s been open since late November and getting busier every week. Their aim is to be able to please…
This Pancake Day, we’re moving away from the traditional crȇpe and trying something indulgent with the American-style pancake. This comprehensive recipe will help even the most nervous pancake flipper, and…
Anna Jones is a food writer who values seasonal, fresh produce and puts vegetables at the centre of our table. A Modern Cook’s Year is her third cookbook, and boasts…
milk’s Food Correspondent Gary Clarke shares some creative, spring-inspired recipes that use ingredients that are in their prime as we enter the warmer months of the year.
As we make our way through the year, Gary Clarke continues to share his seasonal recipes and shows us how we can use some delicious ingredients that are at their prime within March.
Popcorn fanatic Sam Nunn explores our favourite cinema snack. Find out why Sam believes making our own popcorn is worth the time and discover his Go-To recipes.
milk’s Food Correspondent Gary Clarke shares some delicious seasonal recipes using ingredients that are at their best in the month of February.
Moving away is a challenging time, particularly if you are among the some what culinary challenged. Here are Eliza Burmistre’s top tips for eating well on a student budget.