English
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!
Serves 6A Summer Trifle with Strawberries and Strawberry Purée
Trifle deserves to be in demand – what can beat that luscious combination of cream, custard, fruit and sponge? This version cheats with a tub of ready-made custard mixed with mascarpone, but you’d never guess!
Serves 4All-in-One Baked Vegetables
Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!
Serves 6A Summer Trifle with Raspberries and Raspberry Puree
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Serves 6-8Apple and Almond Crumble
Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…
All-in-one Sponge Cake with Raspberry and Mascarpone Cream
You could say that in these days of frantic waistline watching, cakes are a bit of a vanished species, but not altogether, I hope, because everyone should have a day off from being disciplined now and then – a real, proper home-made sponge cake is ju
Serves 6A Very Easy One-crust Rhubarb 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 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.
For a 7 inch (18 cm) square or an 8 inch (20 cm) round cakeAlmond Icing (Marzipan)
Ideally, before you cover your cake with royal icing, almond icing should be left for several days after it has been applied to the cake, to dry out its oiliness. But if you find you don't have the time for that, then I suggest you top it with the ro
Makes about 1 pint (570 ml)Any Kind of Cheese Sauce
Yes, it's true – any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and Parmesan, try Gruyère and Parmesan. Cheese sauce is also ve
Makes 24Alternative mince pies
This is both lighter than the traditional kind and so much faster to make if you’re short of time – but as with traditional mince pies you’ll need to provide small plates and napkins to catch the crumbs.
