These ribs are slow cooked until the meat comes away from their bones. Brushing with OFPA 2026 Gold Medal winner, Robbies Heritage Collection Cherry Bourbon Rib Sauce elevates the flavour.

Make ahead for a summer sweet treat – one that is very easy to sneak into the freezer and help yourself to a sliver. Outstanding Food Editor, Kathy Paterson, finds it refreshingly rich, preferring smaller servings, but serving portions are a guide and are up to you. 

Cooking the salmon “en papillote” - French for “in parchment” is a cooking method where food, usually fish or vegetables, is sealed in a folded parchment paper (baking paper) packet and baked, steaming it in its own juices for a moist and very flavourful result.

Two dips created to ensure your next platter is ‘outstanding’.