I've hit a nice balance with this burger. Chicken fried in olive oil with sage and stilton, served on a toasted bun with nectarine, rock

Scotch Bonnet, Jalapeno, and Peri Peri complete with garlic, and lurking smoke from Finca la barca smoked olive oil. A sudden ignition on en

I've been guilty of treading on a few toes. You've all seen it: changing chimichurri, transforming tortelloni and warping welshcakes to...

I've never been great with desserts. I'm not exactly trigger-happy with sugar, so the fight is always to make something sweet/flavoursome...

To start off Italian Week here at CasterAzucar.com I thought I'd start of something delicious and delightfully simple! I made homemade s

After a week of intense cooking sometimes its nice to scale it all back and indulge in some cheesy goodness. This super simple recipe came a

Crunchy, sweet, glorious, and fast, so crazy fast! Faster than this caption. Let's get into it.

May look a little bit complicated... but it's actually not. With sous vide, we get super simple, super predictable pork belly with a ste

I think I just made something that have reserved a spot for me in hell. I went a bit nuts with this, but after the first mouthful I was abso

Under the right conditions, breakfast can become something way more intense than the toast you initially set out for. This is what happened