Joan Bishop

I have published a number of recipes using rhubarb. Its sharp, surprising flavour is perfect in cakes, muffins and pies.

In these times of turbulence, having a good scone recipe up your sleeve is a must. We have searched our archives to find this gem from Joan Bishop.

Tender, intensely succulent, spicily seasoned and served rather rare, best describes this, my favourite burger.

On a recent trip to Australia we were intrigued to see almost every cafe had their own version of banana bread.

Bathed in sweet chilli sauce and the juice of limes and perfumed with fresh herbs and spices, these little morsels of chicken quickly bake to succulent perfection in a hot oven, writes Joan Bishop.

Chock full of fruits, seeds, and oats, this is a muesli bar just as it should be.

Cooking a pork leg or shoulder can be tricky because the fat surrounds - rather than marbles - the meat, so once that fat is removed the pork can dry out during cooking.

I've simplified and updated this rich winter classic - beef and mushrooms in red wine. The addition of fresh rosemary and dried apricots with their tangy-tartness packs a well-rounded flavour punch...

This deep, dark and densely flavoured coffee roll is spectacularly delicious, an antidote to all that rich sweetness of Easter, writes Joan Bishop.

Rich and juicy, these rather special pork rolls are enhanced by the tangy saltiness of cheese and bacon plus the sultry sweetness of sultanas.

Joan Bishop shares a delicious salad that's perfect for eating alfresco.

A cake with only one tablespoon of sugar and a lot of vegetables? Yes and it's truly scrumptious.

This is a blast from the past. I remember eating versions of this way back in the '80s — it was all the rage. I loved it then and still do.

The tart fruitiness of Granny Smith apples offsets the stickily, aromatic sweetness of dates in this moreish cake.

Joan Bishop shares a delicious, easy to do ahead of time stew if you've got friends coming for dinner.

With its seductively smooth and voluptuous filling, this is an irresistible tart, says Joan Bishop.