The roast beef of old England is only half the story: at last the world has recognised that our native cuisine is well worth a detour. Tuck into crumbles, casseroles and cakes to see why!
Using cheaper beef rather than fillet steak makes this a much more economical dish - yet it doesn't suffer anything in the process and is still the most fantastic recipe.
Try to start this recipe the day before: it's a triumph of classic Greek cooking and one of the best ways of cooking pork, with wine and spices.
The addition of gherkins to the sauce adds crunch and a certain piquancy to this recipe, cutting through the richness of the gammon. A very impressive supper dish and special enough for entertaining.
Who can resist one of these? Basic Rice Krispie cakes are given a visual lift with the addition of silver Smarties and silver cupcake cases. They'd be perfect for a tea party.
Having an impromptu Sunday lunch gathering and not much time to cook? The recipe fits the bill perfectly, with rosemary and caramelised apples complementing the roast pork.
Forget fiddly peeling of fresh chestnuts - a pack of cooked and peeled chestnuts makes the job much quicker and easier. A classic Christmas combination of ingredients.
This is perfect for winter, when celery and celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
Apple crumble is one of your all-time favourite desserts, so why not give it an extra dimension with pecan nuts and mascarpone cream, lifting it into the luxury league.
In this recipe a huff paste is used to seal the pot, thus ensuring that the guinea fowl is as juicy and succulent as possible. The garlic cooks to a soft mellow flavour for a really beautiful dish.
These lovely spiced oranges are superb with any cold meats, especially ham. Make it in advance, so that the flavours have the chance to develop.
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