Have a look at these, I hope you'll find them helpful : Ta dah! Hints & tips A reminder that the apple sauce freezes well a...

You've heard of twice cooked chips? Here are twice cooked roast potatoes. The easiest way to show you, is as a guide : I peeled 3 ...

First and foremost – strain the stock, bag it and freeze, ready to use on another day. The strength of the stock has intensified and just g...

One of the most versatile of proteins is chicken – fillet in particular. If you are a regular to the blog then you'll know I'm a hu...

Here comes the photo-guide : the cauliflower florets, onions and garlic in the baking tray, sprinkled with paprika, coriander and celery ...

… by roasting the cauliflower and everything else! Pre-heat oven to 180fan/200c/Gas 6 Place your cauliflower florets, onions and garlic in...

I mentioned in option 1, slow cooking a whole chicken, that I had a “takeaway” chicken idea for the weekend. If there are four in your bubb...

I mentioned in Option 4 ( Tarragon Quorn fillets with roast potatoes) that you can never have enough roast potatoes and suggested you set as...

My ethos has always been the same – since time is such a precious commodity I like to make the most of it. If I'm in the kitchen c...

This does not have to be a chore, quite the reverse – think of it as therapy! What follows will give you 2 litres of stock. Arm your...

Here's the stuffing : Here's the “roast” plate : Whatever else you serve is entirely up to you – I opted for...

The stuffing – my favourite! Do whatever suits your time – make your own crumb mixture or use a packet and “zhuzh”. I like to zhuzh s...

Despite the fact that I don't eat meat I've always loved a roast – why - I love all the bits and pieces that go with the meat. ...

All the “Ps”! In the morning pre-heat your oven 180fan/200c/Gas6. Peel the parsnips and the potatoes and parboil, they should be ...

Sunday lunch is a moveable feast – not just served at lunchtime – recently ours was 6.30pm. If you're not careful you seem to finish u...