One of the best ways to ensure you get lots of flavour in your soup is to cook the onion, celery and carrot slowly until they begin to caramelise. This is called a soffritto, and is the base for most sauces and stews in Italian cooking. With two variations including a recipe coined by his Mum, Phil’s showing you a quick and easy bake on this gloomy bank holiday Monday. Clodagh’s no-bake lemon cheesecake is the perfect mid-week dessert to feed the family. A twist on the classic Bakewell, Juliet Sear’s version brings all those classic flavours of almond and cherry into a super simple cake. Phil will be showing us his one-pot spam rice, and spam fritters with pickled red onion, perfect for your lunch or family dinner.

Cook out for a few minutes and turn out on to a large plate, or a marble slab if you have … Read More

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