What ingredients do I need for a 10 inch and 12 inch rich fruit cake? And how much marzipan and fondant icing please?
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We have a dear family member who is allergic to garlic. Please, are you able to suggest a suitable substitute, particularly for lamb dishes and Italian recipes?
Very many thanks & regards
Sue & Mark
Hi, will the ICED LEMON CURD LAYER CAKE freeze (before assembly). Thanks Claire
I have just made your rhubarb crumble ice cream, I don't have an ice cream maker I'm wondering why the cream/rhubarb mixture is frozen for such a long time before adding the crumble. I had to break it up with a fork in order to mix in the crumble, it was as if I needed to defrost it somewhat in order to incorporate the crumble mixture.Could the crumble be added while it's not so frozen? Thanks it does look delicious
Good morning Lindsey. I want to make Delia's Creole Prawn recipe, but cannot source the Dress Tomato Sauce in any of the main supermarkets. What would be a suitable sub?
Hi, I'm making the Braised Steak au Poivre in Red Wine, it's been cooking for just on 2 hours. I tasted it and think it's bitter. I used a good Australian Shiraz. I added a teaspoon of honey just before I popped it into the oven as I thought it tasted a bit bitter then, but the bitterness has intensified. Any ideas how I can correct this please ?