Prue Leith and John served up a refreshing spicy margarita cocktail on Prue Leith’s Cotswold Kitchen. The ingredients are: 50ml (two shots) Blanco
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Prue Leith served up tasty mackerel fillets with slow-roasted tomatoes, strawberries and flatbread on Prue Leith’s Cotswold Kitchen. The ingredients are: 450g tomatoes,
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Matt Tebbutt served up a delicious blueberry tart with homemade vanilla custard on Saturday Kitchen. The ingredients are: 1kg fresh blueberries, 50ml crème
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