Read more about the article Coronation Chicken

Coronation Chicken

I can't think of any other dish that can be quite so extreme. I've had some absolutely dreadful offerings in the past that were labelled Coronation Chicken, which might explain why this 50's classic seems to have fallen so far from grace. Originally created by cookery titan Rosemary Hume to mark the Queens coronation, these days it's a much maligned dish. But get it right, and it's utterly sublime. It's also super easy to make and incredibly versatile, so there's no excuse for not getting it right. Poach the chicken with a few spices before bringing everything together gives it a great punch of extra flavour. Coronation Chicken A retro classic, which when done right is a pure delight. Tender, tasty chicken,…

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Read more about the article Quiche Lorraine

Quiche Lorraine

A summer classic from our friends across the Channel. Quiche may have originated in France, but similar dishes have been popular here in the UK since the 14th century; Indeed, it's been a staple dish across the world for many many years. Quiche Lorraine is the classic filling of bacon and cheese, but the base recipe of pastry and a savoury custard is incredibly versatile. All kinds of meats, cheeses, fish and shellfish, as well as vegetarian versions abound. Quiche Lorraine A great summer classic, easy to make, and super versatile. Pair it with a salad and boiled potatoes for a light dinner, or as part of your picnic spread. Fluted Flan TinFrying PangraterBaking ParchmentBaking Beans 250 g Plain Flour125 g Butter…

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Read more about the article Sausage Rolls

Sausage Rolls

Golden brown, and still hot from the oven, Sausage rolls are one of the great joys of the British bakery, and a firm Christmas favourite. This recipe is quick and straightforward because of the shortcrust pastry, ideal for a boxing day buffet! Sausage Rolls Is this the British snack to end all snacks? Crispy, golden pastry surrounding our choice sausage meat and apple sauce 2 bramley apples (peeled and coarsely chopped)1 tbsp lemon juice100 g caster sugar1 tsp mixed spice150 g unsalted butter (cold, cut into small cubes)50 g lard (cold, cut into small cubes)400 g plain flour2 large egg1 splash milk1 tbsp olive oil1 small onion (peeled and diced)1 sprig fresh sage (leaves picked and chopped)1 clove garlic (peeled and diced)1…

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