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PeterLucas

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  • Chorizo pasta bake

    A quick and tasty chorizo pasta bake from Katie Bryson that’s packed full of bold flavours

  • Loin of venison en croûte

    Loin of venison en croûte

    Parsley pancakes, chopped fennel and mushroom and venison loin are encased in deliciously crisp puff pasty in Galton Blackiston’s dinner party centrepiece

  • Rhubarb and ginger crumble

    Rhubarb and ginger crumble

    Simple to make and delicious to eat, James Martin's ginger and rhubarb crumble will be an all-time favourite

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  • On Proper 'old fashioned' pork pie:

    Posted on 16th of August 2012

    Proper pork pie should be hotwater pastry, not just short. The water should be boiling.

  • On Proper 'old fashioned' pork pie:

    Posted on 29th of April 2011

    Should the 90ml of water in the pastry be hot?

  • On Lancashire cheese tart:

    Posted on 29th of March 2011

    Please don't say "ready-made" shortcrust pastry. 400g is probably 200g flour to 50g each of lard and butter, and possibly an egg then iced water. This recipe doesn't look quite what Matt made; sounds good though, and I'll mess around with it.