[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] The ricotta needs to be strained for 24 hours before …
[col type=”three-fourth”] Lincolnshire Poacher cheese adds a nutty flavour to this indulgent broccoli gratin topped with brioche croutons. Ingredients 100g/3½oz unsalted butter 50g/1¾oz plain flour 450ml/16fl oz full-fat milk 1 tsp English mustard 1 tsp …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Frederick Forster From Saturday Kitchen[row] Ingredients For …
[col type=”three-fourth”] Ingredients 1 onion, finely diced 1 organic garlic clove, finely chopped 4 anchovy fillets, finely chopped 2 tsp capers, rinsed and chopped 1 tsp rosemary leaves 1 tsp chopped flat leaf parsley 4 …
[col type=”three-fourth”] The trick to a beautiful beef Wellington is to let the seared beef cool completely before wrapping it in pancakes and pastry. Ingredients For the puff pastry 250g/9oz plain flour 250g/9oz very cold …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Emily Roux From Saturday Kitchen …
