Spring Fling HB chef Jared Ingersoll celebrates the season with the zesty flavours of spring fruits, fish and fresh herbs read more...

Fit for a King Treat Dad to a day of indulgence with HB chef Jared Ingersoll’s Father’s Day feastread more...

Recipes: Winter Harvest Explore the rich delights of the cold season, from crisp apples to earthy mushroomsread more...

Recipes: Winter Warmers Throw down some cushions and curl up before the fireplace with heartwarming winter fareread more...

Recipe: Vitamin B wake-up juice Replenish, rejuvenate and re-energise your body with fresh, healthy and nutrient-packed food read more...

Recipe: Spanish Feast Spain seduces with more than just doe-eyed Latin lovers, offering a culinary cornucopia of subtle spices and earthy texturesread more...

Recipe: Chickpea and sausage stew 1. Heat oil in a deep pot over a low heat. Add onion and garlic and cook, stirring, for 5 minutes. Increase heat to medium, add chorizo and cook, stirring, for 2 minutes to seal. 2. Add tomatoes and tomato paste and cook for 5 minutes beforeread more...

Recipe: Fricasse with almond sauce 1. Lightly coat chicken pieces with flour and set aside. Heat oil in a large non-stick pan over a medium heat and cook chicken pieces on all sides for 7- 10 minutes, then set aside. 2. Heat stock in a casserole dish over a medium-high heatread more...

Recipe: Mini meatballs with red sherry sauce   1. To prepare red sherry sauce, heat oil in a large pan over a medium heat. Add onion and garlic and cook, stirring, for 3 minutes until soft. Add sherry and bay leaves, then allow to simmer until reduced by half. Add tomatoes and cookread more...

Recipe: Orange, olive and wild greens salad 1. Wash lettuce and pat dry with paper towels. Place a mound of leaves onto 4 individual plates. Sprinkle each with red onion, orange segments and black olives. 2. Whisk oil and vinegar, season with salt and pepper, and pour a little overread more...