I made Chicken Chasseur tonight – came out really well, thanks for asking! Actually, I thought I was going to make Chicken Cacciatore, and like we do these days, I bypassed all my groaning shelves of cookbooks and went straight to the internet. A quick search brought plenty of recipes, but they were all calling ...
With my younger son home for the day, I’m cooking a lunch of mushrooms on toast. Is there any better food than mushrooms on toast? These days I use a lot of olive oil in cooking, like gallons of the stuff, and hardly any butter. But to do the mushrooms justice, you just can’t beat ...
With all the major Christmas preparation done, it’s time to make a trifle. Perhaps the quintessential British dessert, the beauty of trifle is its infinite variety - as long as you have the essential elements (a base of sponge cake, or biscuits such as lady’s fingers, macaroons, ratafias, moistened with a fruity or alcoholic liquid, and ...