This is a great one-pot option for your Sunday Roast. Pot roasting keeps the meat nice and tender and any left over gravy makes an excellent base for soup.
Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats.
Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. Perfect served with a chilled glass of dry white wine.
Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.
This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables.
Impress your guests with our delicious Swedish Meatball recipe! You won’t be disappointed…
This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it. They make a great accompaniment to almost all simply cooked meat and fish dishes.
Bream is a true jewel of the sea and makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour.
A sweet classic, Leith’s chocolate profiteroles will leave wondering why you hadn’t tried making these yourself before now.
The Milestone’s recipe for this crepe Suzette will help you rediscover this French classic and have fun trying your hand at flambéing as well.