Hello There Friends, Today, I’m bringing you something a little different—a recipe that most of you probably won’t make ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...

Try this recipe taken from Gwyneth ... 3) While the duck is roasting, heat 2 tbsp of olive oil in a casserole over medium-high heat and add the bacon. Cook for 5 minutes, stirring occasionally.