Lard is rendered pork fat, and was traditionally used both for frying and as a shortening – that is a fat used for pastry, biscuits and cakes.
After years of cooking and side-by-side tests and tastings my opinion is that, in most cases, the very best flavour and texture I've obtained with shortcrust pastry is when equal quantities of lard and butter are used
If you can, use Desirée potatoes for roasting, this quantity allows everyone a good helping to go with their roast!
'A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
Those who find pastry difficult to make will love this recipe, where everything is put into a food processor for quick and easy pastry so you still have the superior flavour of home-made, but without the hassle!
Cheap and easy to make, it's well worth baking a batch of these lovely muffins for tea… they knock the spots off anything you can buy.
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
Tarte Tatin is one of the truly great French desserts and is a gift for those who don't like making pastry cases, as you simply place the pastry over the apples to cook. Use whatever apples you like for this.
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. ‘Pile-it-high meringue', incidentally, applies only if you have extra egg whites to use up..
Those who claim not to be able to make pastry will love this easy American rhubarb pie, as presentation skills really aren't needed! It's also lower in calories than a conventional pie as the top is left uncovered.
This traditional pudding will go down a treat after a roast lunch on Sunday - serve it with plenty of cream for the finishing touch.