This has been a mainstay of my family for more years than I can remember. It is easy to make and produces a reliably delicious, light and fluffy cake. The only thing which you must NEVER EVER do is open the oven before 20 minutes of the cooking time have passed. You can make a […]
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This is very easy to prepare. The parsnips have a lovely sweetness which goes really well with the spices. If you use a pressure cooker, this is ready to eat in under 20 minutes! For this recipe you will need either a pressure cooker or a large, heavy-bottomed pan/flame-proof casserole (eg. Le Creuset) and a […] This is one of our family favourites for a weektime dinner. It scores highly on several fronts: it is easy and fairly quick to assemble; it is tasty; it can be thrown in the oven to look after itself. What more could you ask? You need to go for good quality sausages for this. I […] This is a recipe for the cold, dark winter evenings. It is rich and satisfying and has the added bonus of being a dish which does most of the work for you and can be made in advance, which means that you can cook this for guests and still get to talk to them before […] To make these treats you will need a heavy-bottomed saucepan and a shallow baking tray. A swiss roll tin would do fine, but remember that you are going to be cutting the fingers up in the tin, so don’t use a precious, non-stick tin. Alternatively, you can line the tin with foil and just […] This is one of my daughters’ favourite lunches. It has the huge advantage that you can make it from scratch in about 20 minutes … which is about how long it takes to heat the oven and bake off some part-baked baguettes to go with it. For this recipe I use my faithful Le Creuset […] This is a fairly quick and very tasty meal. Recipe: Hot and spicy sausage pasta Summary: Yummy! Ingredients 400g pork sausages 1 large red onion, chopped 1tbsp olive oil 1 clove of garlic, crushed 1 red chilli, de-seeded and finely chopped 150 ml red wine 1 tin of chopped tomatoes a pinch of sugar […] “Achieving dairy-free custard which will pass muster in comparison with the real thing is possible. It’s taken me about four years of tweaking to get the recipe right, but now I have something which even sceptical non-dairy-free relations have to admit tastes very much like proper custard. ” That’s what I said about four years […] |
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