Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...


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Manon Lescaut


The greengrocer had goosegogs in today so I bought a tray of them and I am about to go and make green gooseberry jam from Katie Stewart's Times Calendar Cook Book, now that the sun's nearly down and it's cooler.

Got a bit carried away so will have enough left over to freeze for winter puddings for a taste of summer and for gooseberry sauce to have with grilled mackerel.

Interested to read in one of Elizabeth David's books years ago that the French don't use gooseberries much but the French name for them translates as 'mackerel currants'

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