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NewsletterPreheat the oven to 180˚C/160˚C fan/gas mark 6. Place a 12-cup standard muffin tin on a baking tray lined with parchment paper. Using an electric mixer, cream together the butter and brown sugar. Place one rounded tablespoon of the mixture in each of the 12 muffin tin cups. Distribute the pecans evenly among the 12 […]
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How to make Melba toast
Makes 10 slices Melba toast is a great thing to have in your repertoire, and is particularly useful for last-minute entertaining ideas! With that in mind, here’s how to make it yourself: Turn the grill on to a high heat. Lightly toast the bread slices on both sides. Working one slice of toast at a […]
Smoked salmon quiche
Preheat 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 […]
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 […]