I made a passing reference to Alfredo Sauce in the Galli – Hints and Tips. This is my absolute favourite – admittedly without the chicken. ...

… but before I begin here's a tip or three! You can make a larger dauphinoise using the dish measurements already given in “Zhuzh your ...

Frittata takes me back to the best breakfast I've ever eaten – in Jake's Grill, Portland, Oregon. Admittedly it was a late breakfas...

Before I begin this piece I said at the end of the previous missive that I may have another idea for the chowder. It's not rocket sc...

First up the technical stuff – hollandaise is a butter sauce and it has a delicate rich flavour composed of butter and eggs adding lemon j...

The jury is out as to when eggs benedict first appeared either on a menu or in a restaurant. One thing is for sure it was definitely in New...

This series may seem a tad long winded but these culinary masterpieces should not be rushed! The filling is always raw and is baked a...

Cornish tin miners eventually had to search elsewhere for work when the mines closed. They moved around the UK and all over the world too...

… it could be for a picnic, a survival kit whilst travelling, part of your al fresco summer parties or an impromptu get together. In othe...