On Friday 17th May, whilst walking up Westmorland Place to check out Jamie Oliver’s newly refurbished restaurant, I found myself in the heart of Food Revolution Day and surrounded by television cameras which were all pointing to none other than Jamie himself. ‘Is that Jamie Oliver?’ I asked a professional looking hack with a long lens. ‘Don’t you know what he looks like?’ he spat back. ‘Well, you know, I’ve ...

Bread is the latest craze here at The Sunny Times, and Calvin Barden here experiments with overnight bread, made using the traditional method, by hand, and using one kneading for a coarse but delicious bread. ...

This delicious, hearty Mediterranean soup will easily feed six if served with bread. There are four stages: making the  fish stock, searing the red vegetables, combining the two, and finally adding the fish. If you don't fancy filleting the fish yourself,  ask your fishmonger to do this bit, but make sure you get to take the fish bones home as they are vital for the stock. The recipe is adapted for British ...

Calvin is out to impress the in-laws with his culinary skill and literary knowledge! It's an easy dish but it never fails to impress, especially when unveiled in public. Allow a long cooking time - Calvin put it in the oven at midnight in time for Sunday lunch the next day. ...

In this video Calvin Barden celebrates a favourite fish in a simple dish. All you need is a haddock steak, a few red peppers, some olive oil and crushed dried chillies, and maybe serve with rice and some chopped coriander. ...

Few things are more comforting than fish pie fresh from the oven ... a mixture of delicious fish under a white sauce and topped with mashed potato. Here Calvin Barden adds a new twist... ! ...

This is one of those meals that can be done entirely with store cupboard and freezer ingredients. Perfect for Sunday evening if you're not really hungry but could do with a little something. The addition of spinach, rocket or some other greenery on the side is entirely optional, but it offsets the spice nicely and adds to the visual effect. If you plan to serve this as a dinner party starter, and there is n ...

Further to our article last week, readers have been e-mailing tips and advice on making marmalade. All seem to agree that the skill lies in capturing the setting point, but the question is how to do it. Too early and you end up with Runny-Lade. It may taste good but it's not quite the same as a Marmalade that has set. Apparently, adding apple to the mix makes this a lot easier and adds a certain zingy quali ...

January is marmalade-making season, the month where thousands of us will buy our Seville oranges and head for the jam jar cupboard. But for Julian Warrender it didn't stop at the end of the annual spree. In 2000, after she got divorced, her 'tinkering' in the kitchen grew into a passion for making condiments and preserves. Seven years later, she took on a small industrial unit and started selling her first ...

This recipe could not be easier and the results are impressive. Served with rice, it’s also a very economical main course feeding 4 hungry carnivores for under £10. The main ingredients are 12 pork spare ribs and the condiments for the marinade.... Stage 1  - Grill the spare ribs for 15 minutes at a high temperature making sure that all sides are brown and bubbling. Stage 2 - The marinade: Mix the following ...