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A New Year’s Day rescue brunch

A New Year’s Day rescue brunch

Three feel-good and wholesome recipes for the first meal of the new year.

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Six not-too-fancy festive canapés

Six not-too-fancy festive canapés

One of our favourite local chefs, Sam Wylde, is back in the kitchen coming up with six, easy and light Christmas recipes just for us.

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Food for ‘popping in’ moments

Food for ‘popping in’ moments

Six mini recipes for those unexpected visitors, created by Sam Wylde of Sam’s Kitchen Deli.

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Goat’s cheese, red onion marmalade & walnut sandwiches

Goat’s cheese, red onion marmalade & walnut sandwiches

The second recipe in our autumnal picnic series.

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Apple, blackberry and cinnamon puff pastry tarts

Apple, blackberry and cinnamon puff pastry tarts

The first of our latest seasonal recipes for packing up on an autumn's day picnic.

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Four recipes for a light summer’s supper

Four recipes for a light summer’s supper

From baked salmon with lemon and fennel to smashed pea and mozzarella toasts, all from our go-to local chef, Sam Wylde.

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Caramelised peaches & mozzarella on BBQ toast

Caramelised peaches & mozzarella on BBQ toast

The fourth and final barbecue-ready recipe created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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Charred English asparagus & prosciutto

Charred English asparagus & prosciutto

Part three of the four barbecue-ready recipes created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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Grilled sardines and chimichurri

Grilled sardines and chimichurri

Part two of the four barbecue-ready recipes created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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Mojo de Ajo marinated chicken

Mojo de Ajo marinated chicken

Part one of the four barbecue-ready recipes created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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A simple, spiced and subtle Easter cake

A simple, spiced and subtle Easter cake

This Easter, we’ve decided to do things a bit differently, picking a cake that’s much more understated in looks but packed with flavour.

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Harvest. Pickle. Store.

Harvest. Pickle. Store.

It’s time to follow the lead of our parents’ and grandparents’ generation and pickle any surplus.

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