[col type=”three-fourth”] Ingredients For the goats’ cheese and shallot tarte tatin 50g/2oz butter 2 tsp caster sugar 2 sprigs thyme 3 banana shallots, peeled and sliced lengthways 250g/9oz ready-made puff pastry, rolled to 5mm/¼in thick …
[col type=”three-fourth”] Ingredients For the soup 25g/1oz butter 2 tbsp olive oil 1kg/2lb 2oz white onions, finely sliced 3 garlic cloves, finely chopped 2 sprigs fresh thyme, leaves only 50ml/2fl oz dry sherry 75ml/3fl oz …
[col type=”three-fourth”] Ingredients 1 tbsp olive oil 3 Jerusalem artichokes, peeled and sliced ½ shallot, peeled and sliced 30ml/1fl oz white wine 100ml/3½fl oz vegetable stock 55ml/2fl oz double cream For the pheasant garnish 1 …
[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time 1 to 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Ollie Dabbous From Saturday Kitchen[row] Ingredients For the salad …
Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour Serves Makes 8 tarts These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also …
This makes an impressive prepare-ahead dinner party recipe. Have the parfait and chutney ready and you just need to make the melba toast at the last-minute. Ingredients For the chicken liver parfait 175g/6oz unsalted butter, …
