[col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] [col type=”one-fourth”] Cooking time over 2 hours [/col] [col type=”one-fourth”] Serves Serves 6 [/col] [col type=”one-fourth last”] [/col] By Georgina Hayden From Saturday Kitchen[row] Ingredients For …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 1 to 2 hours [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Theo Randall From Saturday Kitchen[row] Ingredients For …
[col type=”three-fourth”] Seafood foam makes an elegant addition to a classic pasta and tomato sauce recipe. If you don’t have a pasta machine use shop bought spaghetti instead. Ingredients For the pasta 500g/1lb 2oz Italian …
[col type=”three-fourth”] You can’t beat sausage and mash for a hearty supper, but this version really ups the ante with a port and citrus Cumberland sauce and dressed watercress on the side. Ingredients For the …
[col type=”three-fourth”] Ingredients 3 fresh mangos, peeled, stones removed 250g/8¾oz icing sugar, sifted 2 lemons, juice only Preparation method Roughly chop the mango flesh and place into a food processor with the icing sugar and …
[col type=”three-fourth”] James Martin’s classic Swiss roll is easy and looks impressive – it’s one to add to your baking repertoire. Ingredients For the Swiss roll 4 medium free-range eggs 110g/4oz caster sugar, plus extra …
