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RECOMMENDATIONS
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Cornish brill with steamed clams
Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs
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Caribbean jerk steak
Antony Worrall Thompson coats rib-eye steaks in a fragrant spice mix – slices of griddle pineapple complement the steaks perfectly
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Roast duck and gravy
Trina Hahnemann makes fresh duck stock for a delicious gravy and stuffs whole duck with prunes and apple for a great alternative to turkey for Christmas dinner
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Pink champagne truffles
For an after-dinner treat, or a very special gift for a chocolate lover, you can't beat Claire Clark's heavenly truffles
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Winter vegetables
Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note
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Mince pie baked Alaska
If you think you don't like mince pies, try Matthew Fort's jazzed up version
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Pan-fried squid with chilli and parsley oil
Rachel Allen’s delicious chilli and parsley oil is the perfect accompaniment for crispy fried squid with rocket.
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Kiddley broth
A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter
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Poached caramelised pears with poire william sabayon
James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon
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Teisen lap with lavender honey and roasted figs
Matt Tebbutt serves this rich Welsh fruit cake with figs drizzled in lavender honey - add a dollop of clotted cream to really treat yourself

