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  • Supersize Yorkshire puddings

    Supersize Yorkshire puddings

    Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours

  • Croquembouche

    Croquembouche

    Make a birthday or end of a meal more spectacular with James Martin's pyramid of custard-filled, caramel-dipped choux pastry buns

  • Steak with watercress mayonnaise

    Steak with watercress mayonnaise

    Clodagh McKenna adds a peppery touch to this recipe with a watercress condiment and a refreshing radish salad

COMMENTS MADE

  • On Cafe Cree:

    Posted on 13th of July 2007

    The food is excellent