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This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
These are delicious little minced sausages threaded on to skewers.
My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg toppin
Although you can order a pressed tongue from the butcher at Christmas it is usually much nicer home-made – and it's not really much trouble.
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted the genuine article. Here it is – courtesy
Perfect party nibbles - or a great snack. However you see these, rest assured they will be hugely popular with all who eat them.
These elegant little morsels are simplicity itself to make. Serve them with drinks or as part of a buffet spread...
One of the best things about summer has to be barbecuing - and sardines lend themselves to this method of cooking. Finish them off with a luscious herby sauce for a true taste of the Mediterranean.
Hot tea suits the fickle British climate but in hot and humid parts of America this gorgeous iced tea reigns supreme. It was given to me by my friend Debbie Owen and is authentic and wonderful!
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