Recipes: Sticky clementine puddings

Christmas recipes: These puddings not only taste good with some citrus zing, they also look so tempting. Print Recipe Sticky clementine puddings These puddings not only taste good with some citrus zing, they also look so tempting. Prep Time15 minsTotal Time45 mins Course: DessertKeyword: Christmas, pudding Servings: 8 Ingredients175 g butter softened, plus extra for…

Share Button
View Post
Share:

Sunday lunch: Roast beef with pink peppercorns, peas & basil

Your family will love this roast beef recipe. The addition of pink peppercorns, peas and basil give it a zingy twist, plus the combination of colours make it a feast for the eyes as well.   Print Recipe Roast beef with pink peppercorns, peas & basil This is a lovely twist on the usual roast…

Share Button
View Post
Share:

Diana Henry’s roast pork loin with juniper, rosemary & cider

Pork loin is a really easy joint – not too fatty and easy to carve. The cooking time here gives you meat that is ever so slightly pink, but cook it longer if you prefer. As usual when buying pork, get the best you can afford.   Print Recipe Diana Henry’s roast pork loin with…

Share Button
View Post
Share:

Recipe: Turkey and ham pie with leeks

This turkey and ham pie recipe is a classic and perfect for leftovers.   Print Recipe Turkey and ham pie with leeks Be sure to leave time after prep to chill before baking. Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins Course: Main CourseKeyword: Christmas, Sunday lunch IngredientsFOR THE PASTRY450 g plain flour50 g…

Share Button
View Post
Share:

Sage & thyme Yorkshire pudding recipe

What roast dinner is complete without proper Yorkshire puddings? This Yorkshire pudding recipe will knock your socks off. Plus it’s super easy to make. Print Recipe Sage & thyme Yorkshire pudding recipe Prep Time10 minsCook Time20 minsTotal Time30 mins Course: Side DishCuisine: BritishKeyword: Christmas, Sunday lunch Servings: 12 Ingredients250 g plain flourPinch of salt½ tsp fresh…

Share Button
View Post
Share: