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Easy, elegant and bound to go down a treat with your guests, these little quail's eggs need nothing more than good salt and pepper to give them plenty of party pizazz!
This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted. The sharpness of Confit of Cranberries and the richness of t
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
I have a passion for Irish bread and always bring some back when I visit Dublin. The true Irish way of making this is with soured unpasteurised milk or buttermilk. The latter is available but not can't always be found in a hurry, so here I have used
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course. It's so wonderful I never have anything else if
This is a simple salad of leaves with a bit of bite to them.
This classic cake offers a wonderful fruit cake covered with marzipan to go with your other teatime treats over Easter.
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit
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