Yes, this is the one where the nation ran out of liquid glucose, because of (it has to be admitted) the power of television. It has been much copied over the years, but the original is still the best and...
Because older birds are not tender enough to be roasted, they are excellent slowly braised and tenderised in a beautiful sauce. The advantage of a little age is, of course, a lot more flavour, so this...
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for...
This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. They can be prepared well in advance, up to 24 hours, or they can even be prepared and...
This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or...
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it's much easier,...
This has to be the most classic of all ice creams and even complete novices will find it a doddle. Please note that because of the sugar content in condensed milk, this recipe is not suitable for ice cream...
These are so easy and quick to make once you've assembled all the filling ingredients. They can be made ahead and warmed through in a hot oven for 3-4 minutes, or cooked and frozen, then reheated at 200C....