In a thick bottom pan heat the olive oil then add collard greens Cook collard greens till wilted for about 1-2 minutes then add stock, chili flakes, and sherry vinegar. Cook for a further 2-3 minutes ...

I'm not from the South, but you'd never know it by dining at my table. Catfish, hoppin' John and greens with corn bread are in regular rotation in my kitchen. It's not just because of the earthy, ...

We had a ham hock in the freezer, left over from Christmas, that was just calling to be a key ingredient in a bean soup. I found this Rachel Ray recipe, which fit the bill. Though I used just one ham ...

A ham hock is an excellent base to start. It has a bone which will give you added flavour and is cured meat – a double bonus. It takes a bit of time to cook but you’ll end up with a surprising amount ...

In the wake of some "cool-ish" weather, responses have been coming in hot and heavy in recent weeks. We can chalk up another satisfied customer, as Karen Vick wrote to thank us for our flan recipes.

I like to use leftover ham hock in this soup, but you could use shop bought or even bacon would work well. This soup keeps well for 2–3 days in the fridge. It can also be frozen for up to 1 month, but ...