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Mincemeat has become so associated with Christmas that we banish it to the store cupboard for the rest of the year. Claire Hopley's recipes show you how versatile it can be all year round. |
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They may have been around for more than 40 years but today's microwave ovens use 21st century technology with impressive results, says Clare Royals. |
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(Iechyd da!: 'Cheers' in Welsh.)
Wales is now producing its own whisky, mead, liqueur and wine, and as Carolle Doyle discovers, they are in a class of their own. |
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There are as many varieties of whisky as days in the year, from peaty and spicy to honeyed and mellow. Carolle Doyle travels north of the border to sample a wee dram and learn about the history of scotch. |
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The first warm days of spring make the sap of the sugar maple begin to rise, heralding the start of the maple syrup harvest in Canada and the North-Eastern United States. Cookery writer Claire Hopley was there to taste and join in the fun. |
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Do you fancy being wakened by the smell of fresh bread rather than the alarm clock? Perhaps it’s time to invest in a breadmaker, says expert Karen Saunder. |
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Linda Hart follows the Slow Movement from Italy to Ludlow – at a leisurely pace, of course. |
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Picture acres of mauve autumn crocuses. In the cold of early morning, pickers harvest the flowers and rush them home to women called mondadoras who strip away the petals and collect the three stigmas of each flower, handling around 10,000–12,000 flowers a day. |
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Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
Woman's World is produced in association with the Women's Institute.
Knit these adorable, cosy ballerina style wraps in the softest, most luxurious of yarns.
Make your own attractive greeting cards for many different occasions. 