Sauce

“Why are cooks afraid of sauces?”
This is the way I usually begin my Womens’ Institute talk on the subject.… Read the rest

A Fish Called Wander

Ever since moving to our lovely house in Collington we have had an issue with deliveries.… Read the rest

Thai fish balls looking spicily good, served with sweet chilli sauce.

Thai Fish Balls

Servings

These tasty canapés are easy to make, and are a real crowd pleaser when served with the peanut, miso and soy dip.

A classy dessert featuring pear, hazelnut and frangipane “samosas”, with chocolate sauce.

You will need a squeezy bottle to get a good effect with the chocolate sauce (unlike the photo!).

A simple, tasty and effective starter, which can be prepared ahead, then deep fried at the last minute.

Squeezy bottles are very handy for plating up sauces and dressings.

You will need a sugar thermometer for this recipe. They don’t cost a lot. They last a few years and then the liquid in the tube splits.

The most popular canapé I make. I keep these back to the last because they fly off the platter.

A versatile sauce that goes well with spiced fish dishes, or can be used as a cold dip for canapés.

Shown here served with roasted spiced monkfish, and spinach and potato balls.

Herb-crusted rack of lamb recipe, with variations for the crust and accompaniments.