Woman & Home on MSN
How to make Michelin-Star chef Chantelle Nicholson’s vegan mushroom pâté - with smoky tea jelly
For the jelly, bring 250ml water to the boil. Add the tea and steep the liquid for a couple of minutes. Add maple syrup for ...
It’s officially the holiday season, which means it’s the best time of the year to test your skills baking gingerbread cookies for the first time, and romanticize roasting chestnuts on an open fire.
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