Planning serves: preparation time: 10 mins cooking time: Ingredients 8 oz self-raising flour 1 tsp salt 3 oz butter 2 oz lard water, to mix Method Put the flour, salt and butter into a food processor and pulse…
Category: Basics
Potato Gnocchi
Unlike fresh pasta, the commercial versions of which are so good now that it hardly seems worth making it yourself (unless for special ravioli), commercial potato gnocchi are relatively heavy compared to their homemade equivalents. Making your own is, therefore,…
Shortcrust Pastry
A shortcrust pastry, in either sweet or savoury form, which seems to break many of the accepted pastry rules but which works well. Planning serves: preparation time: 10 mins cooking time: Ingredients 8 oz self-raising flour pinch salt…
Mrs Mopp’s Rough Puff Pastry
This is a cheat’s substitute for puff pastry which is really popular. The grating of the frozen butter is still hard work but it is, I am assured by my pastry chef (Carol), a darn site easier than traditional puff…
Pâte Sucrée
This is a transcription of a recipe from The French Cookery School published years ago in parts in The Observer Magazine from Anne Willan of La Varenne, in Paris. Planning serves: preparation time: 10 mins cooking time: Ingredients…
Pâte Brisée
This is a transcription of a recipe from The French Cookery School published years ago in parts in The Observer Magazine from Anne Willan of La Varenne, in Paris. Planning serves: preparation time: 10 mins cooking time: Ingredients…
Oatcakes
There’s a long way to go to find a better accompaniment to cheese, especially the blue variety, than the humble Scottish Oatcake. Here’s a recipe based on something I found on the Hamlyns web site. Planning serves: 15 oatcakes preparation…