WebNigel Slater shares his favourite festive treats that make Christmas a truly tasty time of year, with tips on cooking a feast for many, or some simple self-indulgence to get the …
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WebWinter Vegetables. Beetroot and feta pie 🌿. A filo pastry pie with beetroot, spinach and feta cheese. Jerusalem Artichokes, lemon and mograbia🌿. Roast Jerusalem …
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WebMethod. Fill a large, lidded saucepan that’s big enough to fit the whole cauliflower with at least 3cm of salted water, and bring to the boil over a medium heat. Carefully lower the …
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WebFry the Cauliflower. Gather the ingredients. Heat a few inches of oil in a deep pan until hot. In a bowl, toss the cauliflower with the gram flour, a little salt, and the …
WebRecipes. Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. Part recipe journal, part kitchen chronical, each story has, at …
WebNigel Slater. Nigel Slater is one of Britain's best-loved cookery writers. Despite having written for food magazines since 1988, first at Marie Claire Magazine, then for the …
WebWhile the onions and bacon are cooking, peel and coarsely grate the celeriac, then stir into the onions. Add the thyme leaves and a little salt then pour in the …
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WebSet the oven at 200C/gas mark 6. Blitz the olive oil and basil leaves in a blender or processor. Cut each filo sheet in half. Place a half sheet of pastry on a lightly …
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Webdirections. Preheat the oven to 180° C or 160° C in a fan oven. Line a 23cm square baking tin with baking paper. Put the sugar and butter into the bowl of a mixer and beat for a few …
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WebReserve the cooking liquid. Peel the skin from the haddock, break the flesh into large flakes, then cover and set aside. In another, deeper pan, simmer the lentils in …
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