A recent survey of Britain’s favourite meals by a major supermarket chain revealed that although as far as Brits are concerned you can’t beat a Sunday roast, we’re actually a rather cosmopolitan lot, with foreign food making up the rest of the top five.
The inclusion of the Sunday roast in the number one spot is hardly a surprise as it is a well-known favourite and furthermore it fits the growing fashion favouring the return of sit-down, home-cooked family meals.
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Risotto is an Italian rice dish made with Arborio or risotto rice, which releases starch to give a rich, creamy texture.
It is usually cooked on the hob but some recipes go in the oven.
It combines well with a number of ingredients but this recipe is ideal for using up roast chicken leftovers.
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Afternoon tea is a great British tradition undergoing something of a revival at the moment.
Start with good quality tea, made from tea leaves rather than bags, the way your grandmother used to do it.
Then add some finger sandwiches cucumber, smoked salmon and egg mayonnaise make a great selection.
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Order these in a restaurant, if you dare!
Beluga Caviar
These tiny, black fish eggs are considered a delicacy.
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Proving they are not just for Christmas, perfect roast potatoes and wonderfully in-season brussel sprouts are fine winter fare with just a little care.
People are fussy about their roast potatoes and kids are always disdainful of sprouts, but get it right and you’ll keep everyone happy.
Quantities serve 8-10.
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One pot cooking makes life simple, both by minimising time spent washing up and by offering flavoursome, healthy and complete meals perfect for sharing.
Serve straight from stove to table in an attractive pot and consider a simple salad or some crusty bread to add interest.
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With our supermarkets stocking ever more exotic produce, you might think you know your fruit and veg.
However, nature is wonderfully complex.
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A good pastry technique is one of the simplest and most useful cooking skills you can learn.
Fluffy, flaky tart bases and comforting pies are enticing, all year round kitchen essentials.
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As is often the case with seafood, the process of preparing prawns can seem fiddly and rather off-putting.
However, it is really worth putting in the effort as fresh prawns are delicious, particularly when served simply with a basic cocktail sauce or boiled, steamed, stir-fried, grilled or in soup.
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Homemade sweets are not only indulgent and delicious but also make great gifts.
Wrap a few squares of either toffee or fudge, or both, in clear cellophane and tie with a pretty ribbon.
For a variation, add some chopped pecans, almonds or walnuts to the tins before adding the toffee or fudge.
Fudge, 50 pieces:
- 450g caster sugar
- 113g carton of clotted cream
- 170g can of evaporated milk
- 50g butter
- 1 teaspoon vanilla extract
Grease an 18cm shallow, square tin.
Put the sugar, butter, cream and milk in a heavy based pan and heat gently, stirring until the sugar has dissolved.
Bring to a gentle boil and simmer for 30 minutes, stirring every five minutes, until the mixture is a light brown (make sure it doesn’t burn!).
Plunge the base of the pan into cold water and stir in the vanilla extract.
Beat with an electric whisk, scraping the sides, for about five minutes, until thick.
Pour into the tin and smooth into the corners.
Chill until firm and cut into bite-size squares.
Toffee:
- 250g butter
- 250g caster sugar
Grease and line an 18cm shallow, square tin.
Put the butter and sugar in a heavy based pan and heat gently until the sugar is dissolved.
Increase the heat to medium and keep cooking, stirring frequently, until the mixture is a deep brown.
A sugar thermometer should read about 1500C, or a blob dropped into cold water should form flexible, thick threads which break up after a few seconds.
Pour into the tin and smooth into the corners.
Chill until firm and cut into bite-size squares.
Author
David
