RAGU ALLA BOLOGNESE.

In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.

SUPER CRISPY SCHNITZEL.

Knowing how to crumb meat or veg to shallow fry, is what I would consider an essential piece of knowledge that any cook should k...

SPICED SPELT AND ZUCCHINI CAKE.

It’s zucchini season and we’ve got zucchinis coming out of our ears at the Ponytail kitchen garden! To celebrate this ultra versatile vegetable, we decided to make our special spiced spelt and zucchini cake.

THE PERFECT STEAK.

This week on Goodness in the Everyday, Lauren invites her buddy Nigel Cabourn onto the show to teach him how to nail the perfect steak.

PLUM AND CARDAMOM JAM.

On this week’s instalment of ’Goodness in the Everyday’, we’re throwing a jam sesh and Lauren’s got you covered.

QUICK SPELT SHORTCRUST PASTRY

This versatile spelt shortcrust pastry is a winner for the digestive system and great to store in the freezer in advance for quick meals. P.S. It’s totally wheat free

POTATO & ROSEMARY TART.

Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.
TASTIEST SLOW COOKED RABBIT IN LOTS OF ONION

TASTIEST SLOW COOKED RABBIT IN LOTS OF ONION

The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.
EATING WEEDS: HAVE WE FORGOTTEN THE JOYS OF SEASONAL HARVEST?

EATING WEEDS: HAVE WE FORGOTTEN THE JOYS OF SEASONAL HARVEST?

Supermarkets can be awfully uninspiring places for those in search of good food. The whole concept of goodness is watered down under blinking fluorescent lights, and inside flimsy plastic boxes. It’s not just the image of our industrial foodscape, but the reality of it. Anne Berry explores