Ollie Dabbous

2 weeks ago | bbc.co.uk | Mary Berry |Ollie Dabbous |Georgina Hayden |Chetna Makan

Hot cross buns, traditionally eaten on Good Friday, are steeped in superstition. Sharing one of these sticky, fruity treats is meant to cement friendships, which is as good an excuse as any to bake a batch for Easter.

Nov 12, 2024 | thestaffcanteen.com | Ollie Dabbous

MasterChef: The Professionals winners - where are they now? 25th October 2024 MasterChef: The Professionals is about to hit our television screens once more, 16 years on from its debut. With Marcus Wareing, Monica Galetti and presenter Gregg Wallace returning to head up the...

Feb 17, 2024 | bbc.co.uk | Matt Tebbutt |Daisy Terry |Mandy Yin |Ollie Dabbous

Host Matt Tebbutt is joined by chefs Ollie Dabbous and Mandy Yin, and the special guests are Martin Compston and Phil MacHugh. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and Marcus Wareing. Drinks expert Helen McGinn picks the wines to go with the studio dishes.

Feb 16, 2024 | bbc.co.uk | Ollie Dabbous |Rick Stein |Sunil Vijayakar

To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain.