There's nothing nicer for a long weekend than family, friends, and plenty of the kind of food you all like to prepare and eat together. Whether you are building family meals, planning a gourmet game night, hosting brunch, or hunkering down after long walks with bowls of something warming, we've got the recipes for that.
Packed with nourishing ingredients and naturally energising flavors, this collection brings together recipes designed to fuel busy days and active lifestyles. From sustaining breakfasts to satisfying plant-powered meals and wholesome snacks, each dish focuses on ingredients that deliver lasting energy as well as great taste. Whether you need a quick boost, a post-workout pick-me-up, or a wholesome meal, these power-packed recipes are designed to keep you going.
Curated collections from ckbk's editors
In our latest feature, Louisa Clutterbuck from wild venison supplier Lean & Wild offers an introduction to some of the best ways to make the most of this healthy, sustainable and delicious meat. ckbk users in the UK can save 15% when ordering venison from Lean & Wild.
There are chefs who chase fame, and there are chefs who quietly reshape how food is cooked, served and understood. Shaun Hill belongs firmly in the latter camp. Across more than half a century, he has built a reputation not through spectacle, but through clarity: of flavor, of thought, and of purpose. Ramona Andrews caught up with him to look back on a magnificent career.
Easter—this year celebrated across the long weekend of April 3 to 6—is the Christian festival commemorating Christ rising from the tomb. A festival that has come to be symbolic of the beginning of Spring, with all its new life and green shoots—hence the abundance of eggs, lambs, bunny rabbits and chicks, including all those chocolate ones.
For Scottish chef Clare Coghill, spring is when the landscape around her on the Isle of Skye bursts with new life, and is the perfect time for foraging. As she puts it:
‘We call Spring ‘an t-earrach’ which literally means for plants to spring forth from the ground. And the ground is exactly where I look when I start foraging for the year.’
Chef Clare Coghill runs Café Cùil on the Isle of Skye. She is a native, born and bred on the Scottish island, where her family have run a hotel for more than 100 years. Skye is blessed with ane exceptional range of seasonal local produce, and at Café Cùil, Clare and here team make the most of this, including foraging for wild ingredients which grow locally. If you have never tried a wild gorse flapjack (or latte) you don’t know what you are missing.
Advertisement
