There is no doubt about it – the humble hamburger offers a lot of scope, especially when it’s made at homeBeetroot burger: An Australian favourite is to serve hamburgers with pickled beetroot. We suggest that you boil the beetroot yourself and douse the slices with balsamic vinegar. To make the burger, add the beetroot slices, a few rocket leaves and a dab of horseradish sauce, mixed with a little mayonnaise if you like. For a richer version, top with a few crumbs of blue cheese. Cheese burger: Keep this one simple by adding a slab of cheddar or Comté cheese…
Baked Alaska is the ultimate retro dessert and deserves a comeback. Perhaps you’ve been reluctant to make it because it seems so complicated, but it isn’t that difficult!…
Palmiers can also be filled with tapenade, sun-dried tomatoes and pesto for a savoury snack.
WHAT? Oven-baked chips with garlic mayonnaise. WHY? This can be whipped up with the minimum of effort for a winter-friendly snack to have with drinks. HOW? Simply place…
Lots of strong tastes combine in this dish.
These pears have been poached in sweet, white muscadel for a lovely golden colour, but you can also use a red muscadel for a pinker shade.
This is a great recipe for a crowd. It looks impressive when brought to the table straight from the oven, and is just as beautiful sliced thickly and plated. Delicious served hot or cold with crusty bread.
This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!