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Easy to make, these wonderful savoury scones will vanish in seconds! Although it may sound unusual to add Roquefort, potato and sage to scones, it actually works really well.
This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.
What could be easier than this delightful bread, which can also be made as a gluten-free version? Serve it with soup, lunch dishes or on its own, liberally slathered with butter.
Essentially these are plain biscuits, given the star treatment with icing, silver balls and anything else you care to add! Hang them on the tree or give as gifts (a great way to keep children busy too!)
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!
What could be better than home-made bread, especially when it's crammed with the flavours of cheese, potatoes, fresh sage and caramelised onions. We are confident this will soon become one of your favourites!
When the heat is on, you either don't feel like cooking or even eating a great deal. This recipe fits the bill perfectly and would also be ideal at a drinks party or as a nibble before dinner.
A flavour of Christmas here - a chocolate log with a wonderful filling of chocolate mousse and prunes in Armagnac. It would also make the most impressive dessert - minus the holly! - at any time of the year.
Marinate tomatoes in vodka, Worcestershire sauce and Tabasco sauce for a couple of days and you'll have a canape that's an explosion of flavours!
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