[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=”three-fourth”] Take poached egg and asparagus to another level with this fancy breakfast dish of poached egg with asparagus rubbed in hazelnuts, brioche crumbs and a drizzle of maple syrup. Ingredients For the asparagus …
[col type=”three-fourth”] Roasting the peppers, shallots and tomatoes gives this simple soup a lovely rich flavour. James Martin makes his own butter here, but just use shop bought butter if you want save time. Ingredients …
[col type=”three-fourth”] Ingredients 1 tbsp olive oil 25g/1oz butter 175g/6oz smoked streaky bacon lardons 125g/4½oz baby onions, blanched 500g/1lb 2oz calves’ kidneys, cleaned, trimmed and cut into small pieces 4 tbsp Madeira wine 4 tbsp …
[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 100g …
[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”] Dietary Vegetarian [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients …
