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Award-winning chef Richard Davies shares an enticing tarte Tatin recipe, with some expert tips for how to nail this French dessert
Richard Davies uses old and new techniques to create a stunning pork belly dish, accompanying with baked apple and celeriac purées, carrots ...
Richard Davies' autumnal dish is packed with flavours and colours of the season, including vibrant butternut squash and deeply rich venison
Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.
Richard Davies shares a stunning lamb recipe, complemented by black olive, tomato and courgette.
Richard Davies' terrific jam recipe is perfect for those seeking warmth through the colder months, combining chilli, ginger and peppers for a condiment with a kick
Richard Davies shares his recipe for a rich and heady plum chutney, gently spiced with cinnamon, mustard and coriander seed.
Welsh Lamb is partnered with flavours of Provence in this lamb with black olive recipe from Richard Davies.