An easy, and delicious, way to keep British culinary heritage aliveTo do our bit to preserve our British culinary heritage, we all have a collective responsibility to keep dishes like this in the home, not just the gastropub. It's easy to throw together, and the pride and joy you will feel when you turn it out will be magical.Feeds six, greedily20 minutes to prep; two hours to steam8 tbsp marmala
Steamed pudding recipes | Hugh Fearnley-Whittingstall
Posted by edwina 43 days ago (http://www.guardian.co.uk)
Whether it's savoury or sweet, there's nothing quite like a proper, old-fashioned British steamed pud to banish the February bluesFebruary is a tricky one. Or a total bastard, if you're less inclined to euphemism. It has none of the rash, new year optimism of January, and it feels a long, long way from spring. And I'm quite sure that little rhyme they taught us as kids is wron
Yotam Ottolenghi prepares steamed asparagus with hollandaiseA recent visit to a new favourite restaurant, Terroirs in Covent Garden, inspired me to publish this simple recipe - it reminded me how heavenly really fresh asparagus can be when cooked lightly and dressed minimally. The best British asparagus comes at the start of the season, which we are well past now, but the most important factor is
I'm developing a bit of an obsession with lightly cooked cucumbers, and though clearly the star of the dish is supposed to be the elegantly steamed trout, somehow for me it's the cucumber on the side.Serves 22 whole trouts, heads off80g butter, softened 20g flat-leaf parsley, roughly chopped 1 bulb fennel, thinly sliced1 lemon150g long-grain rice1 cucumber, peeled1 tablespoon dill, chopped1 table
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