Recipes

reating the perfect Buddha Bowl means getting a good balance of flavours and textures.

Heat a large frying pan, with a lid, and cook the lardons until brown and crisp. Transfer to a plate and set aside leaving approx. 1tbsp fat in the pan. Lay the lettuce in the pan cut side down and sizzle for 2 minutes. Use a tongs to carefully turn the lettuce over, tuck the spring onions around and tip in the peas. Carefully pour the stock into the pan, lay the cod pieces on top and season. Put the lid on the pan and leave to gently steam and simmer for 8-10 minutes until the cod is cooked through and the veg are soft. Lift the veg and cod out onto two warmed wide bowls and keep warm. Stir in the crème fraiche into the remaining cooking liquor. Check the seasoning and pour the sauce over the cod and veg top with crisp lardons and torn mint leaves.

It's patisserie week on the Great British Bake Off. Bettys bakers have come up with this delicious recipes for Lavender and Lemon Bateaux

A beautifully mellow and fragrant dish, ideal as a side dish to be served alongside roast poultry or game but equally at home next to fish. This dish is also a healthy low-gi alternative to roast potatoes.

Treat yourself to these sugar free date, almond and fennel seed brownie

In the latest video Bettys Baking Secrets share their recipes for Swiss Roll.

A great colourful centrepiece requiring minimum effort. The flavour combination of smoky chorizo & watercress tart is a crowd-pleaser.

To make the Leek & Blue Cheese Tart: Preheat the oven to 175ºC (fan. In a large bowl, mix together the flour, salt and mustard powder. Rub the butter into the flour using your fingertips until it...

Making kids meal look a bit more exciting can help picky eaters tuck into new foods. Whilst it might be a bit much to create a cartoon scene for every meal, maybe spirals and ribbons will do the trick.

It's batter week on the Great British Bake Off here Bettys give us their secret recipe for perfect Yorkshire Puddings.