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Dani5
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RECOMMENDATIONS
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Strawberry trifle
Matt Tebbutt uses fresh English strawberries to make the jelly, but isn’t afraid to cheat with custard powder in his perfect summer trifle
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Fig and orange salad with melting shropshire blue
Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board
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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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Squidgy chocolate cake
Jane Asher's rich flourless cake will be an instant hit with chocolate lovers
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Austrian apple strudel
Margaret Rees takes no shortcuts making the paper thin pastry and spiced apple filling for this traditional Austrian pudding
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Baked field mushrooms with tapenade on garlic croûtes
Full-flavoured and deliciously garlicky, Rick Stein's baked mushrooms are simple to put together and tasty too...
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Peppered lamb steak with creamed leeks
Gary Rhodes' lamb has a sweet redcurrant jelly glaze and is served with butter and cream-enriched leeks
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Salmon and miso noodle soup
Sweet teriyaki salmon, mossy spinach, bouncy noodles and rich pungent miso make an addictive mix from Jill Dupleix
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Aubergine with chilli sauce
Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine
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Lamb with baby vegetables, artichoke hearts and pesto dressing
A vibrant dish from Sophie Grigson with all the colours and textures of summer

