[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 6–8 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Ravneet Gill From Saturday Kitchen[row] Ingredients For …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time over 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Bryn Williams From Saturday Kitchen[row] Ingredients …
[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”] A delicious twist on a classic tarte tatin. James Martin spices his up with cinnamon. Ingredients For the rough puff pastry 250g/9oz plain flour, plus extra for dusting ½ tsp salt 250g/9oz cold …
[col type=”three-fourth”] Go bananas with this triple-decker dessert. It looks very fancy but if you buy the puff pastry it can be ready in an hour. Ingredients For the banoffee cheesecake with ginger crumb 125g/4½oz …
[col type=”three-fourth”] A savoury take on a classic tarte tatin makes a dazzling accompaniment to home-smoked venison. For this recipe you will need a home smoker or a barbecue. Ingredients For the venison 4 x …
