by Admin | Apr 3, 2021 | Side Dishes
Goat’s Cheddar is a wonderful thing; there are lots of varieties on the market and if you can get hold of a mature version it will make this recipe even better. These puddings are based on soufflés but are denser, so make for a more substantial dish. As they need to...
by Admin | Apr 2, 2021 | Entrées
Making curds and whey is a nostalgic practice, a very basic form of cheese-making that can be done at home quite easily. You can buy vegetarian rennet online, at some supermarkets and at specialist and health food shops; some people still use it to make junket, a...
by Admin | Apr 1, 2021 | Appetizers
This dish marries some really great flavour combinations: the sharp, sweet apple with the earthy beetroot; the apple playing with the celery notes of the celeriac; the nuttiness and crunch of the hazelnuts tying it all together. The sugar and sherry vinegar glaze...
by Admin | Mar 31, 2021 | Desserts
Scone-making requires a gentle touch. Any heavy handling will result in flat, dense scones, because it risks overworking the protein (gluten) in the flour and that makes the scones tougher.Don’t be a slave to this recipe; if you want to use dark chocolate, or to...
by Admin | Mar 30, 2021 | Desserts
As the story goes, Solange Luyon (or Sally Lunn from an English tongue) was a young French Huguenot refugee who fled to Bath in the late 17th century and began baking the brioche-like buns that became her namesake. They’re very delicious and should be eaten the day...
