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RECOMMENDATIONS
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Cinnamon pecan buns
These sweet, buttery and nutty treats from Rachel Allen are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, these buns are made using a slightly faster method.
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Shortbread toffee crumble ice cream bars
From A Cook's Tour of Scotland
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Cream of cauliflower soup with pan-fried langoustines
Serve Andrew Fairlie’s elegant soup as a starter at your next dinner party
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Creamy seafood tagliatelle
For a fast family supper, you can prepare Aleasha Williams’s easy seafood sauce while the pasta is cooking
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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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Saffron pasta with clams
A simply superb pasta dish from Jun Tanaka combines garlic and chilli clams with ribbons of fresh tagliatelle
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Bramley apple crumble
Chef Adam Penney from Hampstead gastropub The Horseshoe encapsulates modern pub food with this do-ahead crumble scented with lemon thyme and black pepper
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Artichoke, goat's cheese and asparagus tartlets
Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry
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Raspberry soufflés
Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course
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Asparagus salad with wild boar proscuitto
John Burton Race celebrates the British asparagus season with a quickly prepared warm lunchtime salad

