Author Tim Bilton

Wash the rhubarb and then slice into neat chunks. Place the rhubarb chunks into a large saucepan with the butter, sugar, lemon and orange zest and cook very gently on a low heat until the rhubarb just...

I love this time of year, as winter crosses over to spring the beginning of new life. Shoots starting to appear in our kitchen garden and the excitement of new growth and what new dishes we are going to...

There is an resurgence among us chefs at the moment about foraging and wild garlic is a great way to start looking and cooking wild food.