Preheat your oven to 160°C and line a 2 lb loaf tin with parchment. Beat the butter and sugar in a large bowl with a wooden spoon until it starts to become pale. Add in all of the other ingredients.

Bring a large pot of salted water to a boil ... Add the cognac-soaked golden raisins and mix until evenly distributed. Pour ...

In a large pasta pot set over high heat, melt the butter and sauté the cooked pasta with the cauliflower florets, the vegetable stock, the raisins, and the soffritto for 2 to 3 minutes until ...

Soak the golden raisins/sultanas in warm water for 5 minutes to rehydrate and then drain and pat dry with a kitchen towel. In a large bowl, combine the asparagus with the pine nuts, rehydrated ...