This is, for me, one of the great classic English sauces, provided it's made with a good-quality redcurrant jelly with a high fruit content; some of the...
This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.
Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the...
However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them will provide a Christmas lunch for a deserving...
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Here's how to make chicken stock, which...
This is the classic way of making a white sauce, using a mixture of butter and flour that the French call a roux.
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does...