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RECOMMENDATIONS
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Côte de boeuf with Béarnaise sauce
A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper
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Chestnut roasted red pepper and Red Leicester strudel
The perfect dish for a vegetarian Christmas lunch from the British Cheese Board
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Pan fried sea bass with aubergine, chorizo and fennel
Full-on flavours tempt the taste buds in James Martin's dish of sea bass, chorizo, baby fennel and a glorious aubergine confit
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Mandarin trifle
Tana Ramsay enriches and updates this traditional pudding with fresh custard and crunchy nuts
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Pan-fried mackerel with herb butter
Make Rachel Allen’s delicious herb butter ahead of time and supper can be on the table in a matter of minutes
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Welsh rarebit
Tom Parker Bowles rustles up a treat that dates back to the 18th century - with ale and mustard, cheese on toast never tasted so good!
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Confit of artichokes with fried sweetbreads
In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter
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Guinea fowl with plums and vin santo
Originally a dish for Tuscan nobility, Giancarlo Caldesi gives poultry a royal roasting in this smart dinner party dish
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Gingerbread house and people
Put some time aside to indulge in Rachel Allen's impressive, sweet gingerbread house. Click here for the template.
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Soft chocolate cake with crema di mascarpone
Theo Randall uses top-quality Valhrona chocolate to make this most decadent of desserts with a marsala wine-spiked mascarpone cream

