Bathed in sweet chilli sauce and the juice of limes and perfumed with fresh herbs and spices, these little morsels of chicken quickly bake to succulent perfection in a hot oven, writes Joan Bishop.
A southern kitchen
Chock full of fruits, seeds, and oats, this is a muesli bar just as it should be.
Cooking a pork leg or shoulder can be tricky because the fat surrounds - rather than marbles - the meat, so once that fat is removed the pork can dry out during cooking.
I've simplified and updated this rich winter classic - beef and mushrooms in red wine. The addition of fresh rosemary and dried apricots with their tangy-tartness packs a well-rounded flavour punch...
This deep, dark and densely flavoured coffee roll is spectacularly delicious, an antidote to all that rich sweetness of Easter, writes Joan Bishop.
Like bacon, leek and blue cheese? Joan Bishop shares a recipe that's a particular favourite.
Joan Bishop shares a delicious salad that's perfect for eating alfresco.
Joan Bishop shares some delicious food that's scrumptious and special and can be made ahead of time with minimal effort.
A cake with only one tablespoon of sugar and a lot of vegetables? Yes and it's truly scrumptious.
The tart fruitiness of Granny Smith apples offsets the stickily, aromatic sweetness of dates in this moreish cake.
Joan Bishop shares a delicious, easy to do ahead of time stew if you've got friends coming for dinner.
It is hard to resist the lure of these baby cakes, writes Joan Bishop.
With its seductively smooth and voluptuous filling, this is an irresistible tart, says Joan Bishop.
Packed with strong flavours and a glorious mix of textures, this salad makes a fabulous addition to lunch or dinner served alongside barbecued meats, roasts, chicken or fish.
Raspberries, fragrant and intensely-fresh tasting, are the most heavenly of all fruits.
Joan Bishop shares a non-traditional take on the festive fruit-cake.
Welsh rabbit is a savoury delicacy of cheese melted with beer, spooned over toast and grilled. There are many variations of this dish, which is essentially melted cheese on toast.
This is a perfectly balanced cake. The tart, tangy rhubarb topping offsets wonderfully the fragrant almond and polenta sponge beneath.