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RECOMMENDATIONS
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Warm new potato and asparagus salad
Melting cheese and warm potatoes make this spring dish from The Vegetarian Society a veggie treat
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Succulent peanut satay chicken
Amoy peanut sauce gives an Asian flavour to Chef Yang's simple chicken stir-fry
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Herb roast chicken with buttered peas
Paul Heathcote's 1 hour version of a traditional family favourite is served with the perfect vegetable accompaniment
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Glazed pork chop with peppers
Jun Tanaka serves French-trimmed pork chops cooked in a sticky honey-soy glaze with sweet and sour peppers and herb dressing
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Rhubarb eton mess
Forced rhubarb is even sweeter than its seasonal counterpart, so make use of them in Clodagh McKenna’s quick and effortless recipe for an old British favourite
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Herrings with crushed potatoes
A zesty herb dressing brightens up Jun Tanaka's meal for one
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Boozy toffee sauce
Rachel Allen's boozy toffee sauce makes a nice change from Brandy butter.
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Rice pudding with toffee apples
Creamy and comforting, Arthur Potts Dawson’s rice pudding will bring warmth to the coldest winter day
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Herdwick lamb, damson and juniper pie
A traditional British recipe for a hearty lamb pie from Caroline Watson
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Gratin of smoked haddock with toasted brioche
Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

