Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
A firm favourite in my family, served warm or cold, my wife’s aka Nanny’s bread pudding is the best.
A classic Greek dish, whole sea bream (Tsipoura) roasted on a bed of potatoes, juicy vine tomatoes, oregano and kalamata olives and all ready in half an hour. Perfect for a midweek meal for two.
“This is one of those leave ’em and love ’em meals. For all the ease of express-style food, there is a lot to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might […]
A French-style twist on Christmas Day leftovers, this turkey croque monsieur is the ultimate Boxing Day sandwich.
What do you get when you cross pigs in blankets with toad in the hole? An ideal dinner for the festive season to hunker down with or serve to visiting friends and family. This recipe can easily be made vegetarian by swapping out the pigs in blankets for vegetarian equivalents […]
Make the most of Christmas dinner leftovers with the ultimate Boxing Day sarnie, packed with sprouts, turkey and stuffing. Layer with creamy mayo, cranberry sauce and velvety reblochon cheese for extra indulgence, and serve with rich gravy for dunking. Quick, easy and totally tasty!
Combine your Christmas (or any roast dinner) leftovers with a creamy macaroni-cheese bake and everyone’s a winner. It’s the perfect way to feed a crowd.
Now and again I come across a recipe which at first glance is a little unusual. This dish from La Cucina Italiana with its combination of squid, spring onions and anchovies definitely fits into that category.
Try out this stunning mushroom parfait recipe to impress at your next dinner party. Will Murray & Jack Croft say ‘One of our customer’s favourites, this recipe requires a good amount of prep work but it’s worth it! We think it’s the perfect starter if you want to impress’.
Pathfinder pudding is a classic British suet pudding but with a leek and parsnip filling instead of meat. As you might guess from the name, the recipe appears to originate from the Royal Air Force kitchen.