Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To More »

Lamb koftas in yogurt with cinnamon and chilli

Lamb koftas are one of the classics of Indian cuisine, well adopted by Westerners around the world. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, More »

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can More »

Croque senor

Croque senor is actually sandwich of Cheddar cheese and ham given a Mexican flavour with salsa of tomatoes, chilli and red pepper. It is a version of the croque-monsieur, that originated in French More »

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this More »

 

Roast duck breasts with parsnip purée

Roast duck breasts with parsnip purée

Roast Duck Breasts with Parsnip Purée  is a classic dish. The duck breasts used for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. Leaving the skin on gives a crispy finish. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution.  Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested. 

Cranberry cupcake

Cranberry cupcake

 

Cranberry cupcake is an easy and quick recipe and can be made all year around as you can use frozen fruit. Cranberries are the deep-red, tart fruit of a low, scrubby, woody bog plant. They are a winter berry that has become synonymous with the Christmas table for many. The bulk of the world’s cranberries are now cultivated, mainly in certain parts of Canada and North America, but cranberries can still occasionally be found growing wild. One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative.

Linguine with rocket

Linguine with rocket

Linguine with rocket can be a very nice, fashionable lunch, that is so quick and easy to make at home. Rocket has an excellent peppery flavour that combines beautifully with the Parmesan cheese. Linguine is an egg pasta and looks rather like flattened strands of spaghetti. Spaghetti, fettucine or pappardelle could be used instead. Dried pasta cooks in 10-12 minutes, but an even faster result can be obtained by using fresh pasta. Simply add it to a large pan of boiling, lightly salted water, making sure that all the strands are fully submerged, and cook for 2-3 minutes. The pasta is ready when it rises to the top of the pan and is tender to the taste, with a slight firmness in the centre. Fresh Parmesan keeps well in the refrigerator for up to a month, if wrapped in greaseproof paper.

Vanilla layered cake

Vanilla layered cake

This vanilla layer cake is one of our bakery staples that we are frequently asked for and if you make it in a food processor it takes no time at all. As with most vanilla cake recipes, the list of ingredients is fairly standard, but factor in good-quality ingredients, careful measuring and weighing and setting the correct oven temperatures, and the result is fantastic. We use this as the basis of many a birthday cake, not least because it can be iced and decorated to any effect. Vanilla layer cake is a fairly simple dessert to make, and it is certainly cake that will be popular in your family. What makes this vanilla layer cake our favourite is the fact you can use different fillings, different tastes and adjust the recipe to any season to use fresh products.

Homemade vinegar

Homemade vinegar

Vinegar is one of the most important and underrated store-cupboard ingredients. It has the ability to totally transform your cooking, so use it with confidence and authority. That contrast of rich and fatty flavours with vinegar and pickles is amazing. That’s why having pickles in a kebab, and vinegary mint sauce with lamb, is so good. Vinegar is also a wonderful stomach settler, and helps you digest rich foods. Give it a go. Make your own vinegar. There are two main, easy ways you can have a go at making your own vinegar. To start off with, you need a bacteria called a vinegar ‘mother’ to essentially spoil wine and turn it into acidic vinegar. These spores are floating around in the atmosphere invisibly all the time.