These pikelets are so easy to make, and remarkably good; the grated apple in them ensures they're really tender. Tip the flour, bicarbonate of soda, salt and sugar into a medium-sized bowl. Whisk them ...

For years, Mahoe's Margaret Buckthought has used the same recipe to make pikelets. But she still gets out the recipe book each time, just to make sure she has included everything in the mixture. Now ...

Nutty, smoky, assertive – no wonder buckwheat’s so popular in eastern Europe I’ve been quietly addicted to kasha – toasted whole buckwheat seeds that are eaten all over eastern Europe – for some time.

You have reached your maximum number of saved items. Remove items from your saved list to add more. 1. Place pears in a saucepan, add the honey and spices and cover with water. Bring to a boil, then ...

The pikelets need a bit of attention, and while fresh is best, if your Christmas morning is busy you can make them the day before and store, once cool, in an airtight container overnight. Credit: Alan ...

Tip the flour, bicarbonate of soda, salt and sugar into a medium size bowl. Whisk them together with a balloon whisk for 40 seconds. In a separate bowl, whisk the egg, buttermilk (or yoghurt), melted ...