May 27, 2016By Stuart Arrowsmith

This is one of Stu’s family favourites and there is never any left for lunch the next day. Updated in May 2016 with an even tastier way of cooking your chicken for that added bit of perfection.

May 13, 2016By Jurys Inn ECook Book

While a meaty casserole might have 100 variations across Britain, in Norfolk dumplings offer a regional twist.

Used as a cheap way to fill empty stomachs dumplings served a similar purpose to the North’s Yorkshire puddings.

March 29, 2016By The Kitchen Think

To remove the pomegranate seeds cut horizontally in half. Hold each half over a bowl and use a tablespoon to hit the outer skin. The seeds will drop in to the bowl.                                                […]

February 3, 2016By The Kitchen Think

The quintessential Austrian Dish… Whatever the filling, when it’s perfectly breaded, fried and crispy everyone loves a good Schnitzel! And now you can make it – perfectly – in your own kitchen!

January 29, 2016By The Kitchen Think

Our lovely Stuart is back and talking about his yummy Slaw.

October 2, 2015By The Kitchen Think

First: Create the dry ‘mixed powder’ by mixing all the spices together. This can be stored in a container to be used each time you make your curry.