This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. They can be prepared well in advance, up to 24 hours, or they can even be prepared and...
This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or...
It's hard to believe that such a quick recipe could produce such a delicious result, but it does!
This classic potato dish is, quite rightly, seen as the perfect partner to roasts, casseroles, sausages and braised dishes.
This delightful combination of flavours makes a very attractive first course. I love to serve the peppers on a faded antique plate that I have, which shows off their outstanding colour. The dish needs...
This is my old favourite recipe for roast potatoes but with a new twist, and that's a flavouring of saffron - not too much, just a hint - and with the added dimension of a deep saffron colour, which makes...
I have always adored red cabbage cooked long and slow, but it's also extremely good cooked fast so that it retains some bite and crunchiness. Using cranberries rather than the usual apples gives this dish...
Top these potatoes while they are still hot so that the cheese melts well - on cold potatoes, it has a tendency to go hard and crispy.