For the choux pastry 185ml waterPinch of salt75g (3oz) unsalted butter100g (4oz) plain flour3 large free range eggs For the crème Chantilly filling 200ml double cream, well-chilled1tbsp caster sugar1/2tsp vanilla essence For the dark chocolate sauce 1 x 100g bar dark chocolate25g (1oz) unsalted butter2tbsp icing sugar100ml water For the white chocolate sauce 1 x […]
Perfect Profiteroles Read More »
Ingredients 2 1/2kg (5lb) boneless smoked gammon500ml (1pt) bottle cider3 parsnips, peeled and halved2 sweet potatoes, peeled and each cut into 44 carrots, peeled and halved2 leeks, each cut into 33 tbsp wholegrain mustard4 tbsp light muscovado sugar Method Preheat the oven to 180°C / 350°F / Gas 4. Put the gammon into a roasting
Mustard Glazed Gammon Read More »
Ingredients 675g (24oz) White strong flour(higher gluten flour) or Plain Flour1tsp salt75g (2 1/2oz) butter1tsp ground cinnamon1tsp ground mixed spice1/4tsp grated nutmeg50g (1 1/2oz) Unrefined light muscovado sugar200g (7oz) mixed dried fruit25g (4/5oz) candied peel, chopped1,7g sachet easy-blend yeast325ml (2/3pt) warm milk2 eggs75g (2 1/2oz) plain flour (for the crosses)4tbsp milk2tbsp Unrefined golden caster sugar
Ingredients 2 x 6 cutlet racks of lamb30ml (2tbsp) clear honey15ml (1tbsp) wholegrain mustard275g (10oz) baby carrots, peeled275g (10oz) baby turnips, scrubbed15ml (1tbsp) olive oil25g (1oz) butter225g (8oz) sugar snap peas5ml (1tsp) sugarMint sprigs, to garnish Method Preheat the oven to 190°C/375°F/gas 5. Place the lamb racks in a roasting tin. Season with salt and
Glazed Lamb Racks with Spring Vegetables Read More »
Serves: 4Takes: 50 mins + marinatingCals per serving: 263Fat per serving: 14g Two 500g racks of lamb, trimmed (ask butcher to remove excess fat)2 Large mild red chillies, halved and deseeded For the marinade 3tbsp grated fresh ginger5 garlic cloved, crushed2 red chillies, deseeded and chopped3tbsp mango chutney3tsp garam masala4tbsp natural yoghurt For the spiced
Ginger spiced rack of lamb Read More »
If wrapped in foil or stored in an air-tight tin, this dense fruit cake will keep fresh for about a week. The 11 marzipan balls represent the true apostles – there’s not one for Judas. Ingredients 175g (6oz) butter, plus extra for greasing500g (1lb 2oz) marzipan175g (6oz) light brown sugar4 large eggs250g (8oz) plain flour1/2tsp
Easter Simnel Cake Read More »
Ingredients 175g butter, at room temperature100g caster sugar1 egg yolk250g plain flour, sifted40g ready to roll Icing100g icing sugar, siftedDrop yellow food colouringChocolate sprinkles and mini eggs Method Preheat oven to 180ºC/350ºF/gas 4. Cover two baking sheets with baking paper. Put the butter and sugar in a bowl and beat with a wooden spoon. Mix
Top tips on how to choose, prepare and cook your meat, along with some delicious serving suggestions. A whole leg of lamb is simple to prepare. Simply put the joint in a roasting tin and cook for 25 minutes for every 500g for a rare, juicy, tender and tasty eat. The most important thing is
Cook Your Lamb to Perfection Read More »