October is the month when meat is abundant, when hearty casseroles and stews, as well as pies and savoury puddings appear in Restaurants menus. In my days as a ...
admin
September in North East Italy (the hilly area of my origin) is the time when most fruit is plentiful. Grapes, white peaches from the hills, figs, apples, ...
These recipes do not make up a three course meal and can be eaten separately. These recipes have been produced with the theme “grains” for the month of ...
To continue this month’s theme, a three course menu to start with. Some of us don’t know our way around a kitchen let alone cooking a meal in one! But most of ...
To continue this month’s theme, Free to choose, a three course menu of your own choosing. We live in a part of the world where we can go to the supermarket ...
To continue this month’s theme, a three course menu features fresh strawberries, a produce of the fertility of spring, and quail egg to symbolise new life. ...
Prep: 35 mins Cook: 25 mins Difficulty: Easy Serves 10 - 12 Ingredients 225g unsalted butter, softened, plus extra for greasing 225g golden caster sugar ...
Prep: 15 mins Cook: 10 mins - 15 mins (plus 2 hrs freezing) Difficulty: Easy Serves: 2 INGREDIENTS 2 bananas, sliced 1 ripe avocado, stoned, ...
In step with this issue’s ‘Art of Cranleigh’ theme, aimed to celebrated the various aspects of creativity within our lives, this recipe for a three course meal ...
Prep: 2 mins Cook: 20 mins Difficulty: Easy Serves: 1 INGREDIENTS 95g sweet potato, cut into fries 1 tsp rapeseed oil ¼ tsp cayenne pepper ...
Prep: 20 mins Cook: 25 mins Difficulty: Moderately Easy Serves: 4 INGREDIENTS 150g sushi rice 2 tsp rice wine vinegar 4 nori sheets 1 red ...
Prep: 30 mins Cook: 2 hrs, 30 mins (plus resting and 2 hrs salting) Difficulty: Moderately Easy Serves: 8 INGREDIENTS 3kg rack of pork, chined ...