A house favourite jam originally created for Cook in Colour's Root Chakra week — tart rhubarb, sweet lychee, and a warm hit of gin, cooked down into a glossy amber preserve. Perfect on scones with clotted cream.

Series 2 of Cook in Colour continues with the Sacral Chakra - apricot and ginger overnight oats for breakfast, roasted butternut squash and chickpea salad for lunch, sweet potato and red lentil curry for dinner, and spiced peach and apricot crumble. Plus peach and apricot iced tea and calendula in bloom.

Series 2 of Cook in Colour begins with the Root Chakra — shakshuka for breakfast, Ruby Murray curry for lunch, raspberry balsamic chicken for dinner, and scones with Sharon's original rhubarb and lychee jam. Plus meadowsweet champagne and red clover in bloom.

A uniquely summery jam pairing tart rhubarb with sweet, fragrant lychee and a splash of gin. An original recipe from Sharon for The No Fuss Gourmet.

Dueling and booze, two great American traditions! How about spiking a Watermelon Freeze from Taco Bell for National Tequila Day! Hey, it&#39

You can cook with a brick in your kitchen or outdoors. Here's a barbecue chicken recipe grilled under a salt brick outside and inside un