[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 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients …
[col type=”three-fourth”] Roasting the garlic takes away any harshness and produces a beautifully creamy garlic butter. Cheat by using softened shop-bought butter if you’re short of time. Ingredients 1 whole head of garlic 500ml/18fl oz …
[col type=”three-fourth”] James Martin uses dripping or lard to make his favourite roast potatoes, but duck or goose fat works just as well. Ingredients 10 large King Edward potatoes, peeled, cut into large chunks 50g/1¾oz …
[col type=”one-fourth”] Preparation time 1-2 hours [/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 Matt Tebbutt From Saturday Kitchen[row] …
[col type=”three-fourth”] Toad in the hole is the ultimate comfort food. Use good quality sausages to make it extra special. Ingredients For the toad in the hole 225g/8oz plain flour 8 free-range eggs 1 tbsp …
[col type=”three-fourth”] Roasted garlic and top-quality tinned tomatoes make all the difference to this simple soup. To simplify the garlic bread, just mix the herbs with softened butter. Equipment and preparation: you will need a …
