by Linda Scannell | Jan 15, 2017 | Main meals and accompaniments
SERVES 6 Ingredients 6 x thick cut pork loin steaks (approx 600g) 5 tablespoons tomato puree 5 tablespoons water 5 tablespoons Worcester sauce 5 tablespoons white wine vinegar 2 tablespoons runny honey 2 tablespoons Dijon mustard 1 tablespoon ground ginger 2 cloves...
by Zoe Scannell | Jan 15, 2017 | Main meals and accompaniments
Serves 8 (Makes one large Yorkshire pudding or 8 individual ones) This traditional accompaniment to roast beef needs cooking towards the end of the preparation time so it can be served as soon as it’s cooked. Note that this version has twice as many eggs as most...
by Zoe Scannell | Jan 15, 2017 | Starters
serves 6 Ingredients 3 medium carrots 2 medium parsnips 300g celeriac (approx ½ of one whole celeriac root) 300g swede (approx ½ of one medium swede) 2 leeks 1½ litres vegetable stock A small bunch of fresh parsley Method Peel and chop all the root vegetables into...
by Zoe Scannell | Jan 15, 2017 | Main meals and accompaniments
serves 5 Ingredients 3 medium onions, finely chopped 4 garlic cloves, thinly sliced 2-inch chunk of ginger, coarsely grated 750g carrots, sliced into approx 15mm wide rounds ½ medium swede, peeled and chopped into similar size pieces as the carrot ½ butternut squash,...
by Zoe Scannell | Jan 15, 2017 | Desserts
The best trifle recipe – this is the one I use for Christmas/Boxing Day tea serves 6 to 10 depending on how generous you’re feeling Ingredients 4 trifle sponges Approx one-third of a standard-size jar of black cherry jam 5 tablespoons dry madeira* 400g...
by Zoe Scannell | Jan 15, 2017 | Desserts
A version without raw eggs – make a day ahead for the best taste. serves 6 to 10 depending on how generous you’re feeling Ingredients 500g tub of mascarpone 1 pint custard (ready made or freshly made up) 2 tablespoons caster sugar 6 tablespoons dark rum...
