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NewsletterPreheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm loose-bottomed tin, trimming any excess from the sides. Line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans (or rice) and bake again for five […]
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Essential barbecue toolkit
Whether you’re a grill-master or a barbecue beginner, these are the essential tools you’ll need before turning up the heat. Fuel For a gas grill, you will need a canister of propane; a charcoal model requires charcoal briquettes and a few sheets of newspaper (to stoke the fire in a chimney starter). Chimney starter This […]
Sautéed potatoes with chorizo, rosemary and onions
Parboil the potatoes and allow to steam dry according to these instructions. Slice them ½cm thick. Heat one tablespoon of the olive oil in a large pan over a medium-high heat. Add the chorizo and cook for 2-3 minutes until it turns golden and starts to release its oil. Add the onions and cook for […]
How to bake potatoes
The ‘humble’ baked potato is always a star of the dinner table, whether you make it in the oven or the barbecue. If you would like to dress it up a bit, then these stuffed twice-baked potatoes make a fantastic starter or side! Preheat the oven to 220˚C/200˚C fan/gas mark 7. Scrub the potatoes thoroughly […]
How to roast potatoes
Classic roast potatoes can make or break a roast dinner, so even though everyone has their own preferences, here’s a ‘how-to’ to get you started! Peel the potatoes. Cut larger ones into quarters and smaller ones in half so that they are all roughly the same size. Preheat the oven to 220˚C/200˚C fan/gas mark 7. […]
How to boil potatoes
We know it seems simple, but a properly-prepared potato is the base of so many much-loved dishes that we want to help make sure you get it right every time. Scrub the potatoes clean. Cut the potatoes into large, evenly-sized cubes, or simply halve larger ones so that they’re all roughly the same size. Transfer […]
The best éclair fillings
You’ve got your homemade éclairs, now what to do with them? Here’s our favourite fillings to get you inspired! Chocolate caramel éclairs 100ml whipped cream 2 tbsp caramel sauce 50g dark chocolate, melted Fold the whipped cream with half of the caramel sauce until combined. Pipe into the middle of the cooled éclairs. Add the remaining […]
How to scald milk (and why you should do it)
Scalding milk is the process of heating the milk in a saucepan until just before it comes to a boil, then cooling it. Place the milk in a saucepan over a medium-high heat. After a few minutes, watch for tiny bubbles appearing around the edge of the saucepan. Once you see these bubbles, the milk […]
Brown sugar and pistachio meringues with raspberries
Preheat the Neff CircoTherm at 120⁰C. Pour the egg whites into the bowl of a mixer with the beating whisk attached. Start on the slowest speed and whisk increasing the speed to the highest over about a minute. Whisk until stiff but not dry. Gradually whisk in the caster and soft brown sugars, a tablespoon at […]
Lighter lemon drizzle cake
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a standard 900g loaf tin with oil and line with parchment paper. Combine flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar. Lightly beat the eggs, oil and yoghurt in a small bowl. Pour this into […]