This recipe contains chopped dried apricots but you could also use other dried fruit such as cranberries, peaches, apples, cherries, blueberries etc. You could also add a mashed banana or nuts such as hazelnuts, pecans or almonds. Sunflower and pumpkin seeds also work well. Alternatively, if you don’t want to add fruit just leave it […]
This mincemeat is so easy to make and can be stored in the refrigerator. You can play around with the ingredients and change the dried fruit if you like. Try chopped dried apricots, dried mangos, dried cherries etc. It stores easily in the fridge so you may prefer to make double the batch so you […]
This is a great way of using up leftover turkey. It is best to use the brown meat from the drumstick and thigh. However the sauce can be used to cook raw chicken or prawns. Just add the chicken or prawns a little earlier and cook over a low heat until the meat is cooked […]
This pie makes the most of readily available stewing venison. Serve it on a cold winters night with mashed potatoes and a mix of colourful vegetables. It is a great dish to freeze with or without the pastry top. Instructions Preheat the oven to 170C/Fan oven 150C/gas mark 3. Toss the meat in the seasoned […]
This is a delicious pie that is suitable for lunch, buffets, picnics and at any time of the year. It is served cold and you can add jelly to it if you wish. If you want to make it spicy add some chopped fresh chilli to the onions for the last few minutes that they […]
This recipe can be used for rolls or a loaf. If you find plaiting too difficult then shape it into a loaf or round rolls. If you prefer you can leave the poppy seeds off or use sesame seeds instead but the poppy seeds give it a lovely nutty taste. Instructions: 1. Sift the flour with […]
This soup is easy to make and is good for cold winter evenings. Serve with a chunk of crusty bread or a savoury scone. If preferred you could use butternut squash instead of a pumpkin. Instructions Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put […]
This gorgeous summery starter that can be served warm or made in advance and served at room temperature. Instructions: Preheat oven to 160C/ Fan oven 140C/ gas mark 3, Lightly oil 6 medium ramekins or dariole moulds and line with a circle of baking parchment cut to fit the base. Heat 2 tbsp oil in […]
We teach our diploma students how to joint chickens because it is a more cost effective way of serving it. You can also use the leftover carcass to make stock. By following the instructions in this step by step guide you should finish with 8 neat chicken joints, Instructions Wipe the chicken with kitchen paper and […]
Choux pastry is a lovely pastry to make whether you are using it to make sweet things such as profiteroles, eclairs, or savoury such as gougere. It can be deep fried to produce beautifully light beignet soufflees or very tasty cheese aigrettes. Care needs to be taken when measuring the ingredients. Some recipes use milk and others cook […]