Recipes Page 12

Recipes

hasselback potatoes in serving dish

Hasselback Potatoes

These impressive crispy little Hasselback potatoes are the creation of chefs at the Restaurant Hasselbacken in Stockholm.

Cuban prawn pasta in a bowl

Cuban Mojo Prawns with Pasta

Cuba Meets the Canaries Cuba meets the Canary Islands in this fusion of prawns in a deliciously citrus Cuban mojo sauce with tomato and asparagus served with al dente linguine. Mojo (pronounced “moh ho”) sauces originated in the Canary Islands with a base of garlic, chilli and paprika or coriander […]

penne pasta carbonara in a serving bowl

Dolmio Carbonara Plus

My Dolmio Carbonara Plus is a really easy mid-week cheat boosting the flavours in the white pasta sauce.

steak diane with saute potatoes and peas

Steak Diane

Fancy a retro style steak Diane? This recipe will take you straight back to London cuisine of the 1960s.

Lorraine Pascal A Lighter Way to Bake Book

Lorraine Pascal – A Lighter Way to Bake

In this fabulous book, Lorraine Pascale, Britain s beloved chef and tv personality, brings together the two hottest trends in cookery right now: baking and eating lighter, healthier meals!

sausage and onion sandwich

The Best British Sausage Sandwich

Go into any British cafe or restaurant between 7:00 and 8:00 on a weekday morning and a fair proportion of the tradesmen there will be tucking into a sausage sandwich. Across the nation, on Saturday and Sunday mornings the smell of sausages cooking in the pan fills the air.

two slices of beans on toast on a plate

British Style Beans on Toast

Beans on toast have been a British staple for years. Eaten for breakfast, lunch or dinner, it’s simple, delicious and very comforting.

Gala Pie

Gala Pie

Some of you may not be familiar with gala pie at all, it’s basically a pork pie cooked in a loaf tin with a central column of boiled eggs running through the middle

Rumbledethumps

Cooks have been dreaming up ways to use up leftover potatoes and vegetables in different parts of Britain since the humble spud was first mashed.
South of the border we English fry up ours to make bubble and squeak. Across the Irish sea, they make colcannon and in Scotland, they have the curiously named rumbledethumps.