By James Timmins & Jules Jefferis From Saturday Kitchen Ingredients For the waffle batter 410g/14½oz gluten-free flour 20g/¾oz baking powder 5 free-range eggs 460ml/16fl oz milk 125g/4½oz unsalted butter For the peach 400g/7oz tinned peach halves in juice ½ ground cinnamon ½ tsp ground all-spice …
By Marianne Lumb From Saturday Kitchen Ingredients For the pastry 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten For the white peaches 6 …
By Sabrina Ghayour From Saturday Kitchen Ingredients 2kg/4lb 8oz leg of lamb sea salt and freshly ground black pepper For the marinade 200g/7oz Greek-style plain yoghurt 4 tsp fenugreek seeds, dry-toasted and crushed 3 tbsp rose harissa 3 kaffir lime leaves 2 tsp …
Preparation time over 2 hours Cooking time no cooking required Serves Serves 4-6 By Elaine Wilson From The Hairy Bikers: Mums Know Best Ingredients 20-23cm/8-9in diameter sponge cake 24-30 sponge fingers raspberry jam 215ml/7½fl oz …
Slow-roasting peaches is so easy. Serve with any good-quality ice cream – or try James’ stunning pistachio ice cream. Equipment and preparation: For this recipe you will need an ice cream maker and a cook’s …
Peach purée cuts through the richness of the duck breast in James Martin’s stylish dinner party dish. Ingredients For the squash pickle 4 tbsp vegetable oil 400g/14oz butternut squash, peeled, cut into 1cm/½in cubes 2 …
Fresh homemade doughnuts are impossible to resist. Try them with ice cream and this hot, delicious sweet fruit sauce. Ingredients For the doughnuts 250g/9oz strong white flour 25g/1oz caster sugar, plus 75g/2½oz for dusting pinch …
