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Semolina
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This word comes from the Italian, meaning semi-milled, and it's not ground to fine flour. Semolina is what is used for traditionally made pasta – milled from hard wheat grain to a texture specified by the pasta maker, so that the finished product will be rough-textured to enable the sauce to cling sufficiently.
Semolina, from softer wheat, has also played a part in British cuisine, where it has been used in puddings and cakes, and durum semolina gives a lovely texture to shortbread but is now, sadly, not widely available.
Serves 6Mincemeat and Apple Crumble Flan with Almonds
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Serves 6Cranberry and Orange One-crust Pies
I seem to have a craze at the moment for cooking everything in individual portions. I love individual steamed puddings and now I'm into making individual pies as well. These are dead simple to make, easy to serve and the rich, luscious flavour of the
Serves 6A Very Easy One-crust Rhubarb Pie
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.
Serves 6A Very Easy One-crust Gooseberry Pie
This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
Serves 8Traditional Apple Pie with a Cheddar Crust
Adding cheese to the pastry gives this pie an added element of indulgence and, as everyone knows, cheese and apples go together extremely well. So, for a pukka pie with a twist, give it a try!
