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AN AMALGAM OF BRITISH IMPERIAL CUISINE, UK, 1953 – P
Ingredients (Serves 4) 1 unwaxed lemon1 x 1.8 kg chicken (rinsed withcold water)Sea salt and freshly groundblack pepper75 g butter (at roomtemperature)For the gravy:200 ml dry white wine450 ml chicken
Roasting brings out the natural sweetness in the garlic for a rich and velvety finish. SERVES 6 PREP 15 MINS COOK 35 MINS ✱ 3 large bulbs fresh garlic, broken up, skins left on✱ 1 medium onion, finely
Hosting a family do? Impress guests with twists on the classics, plus a pretty-in-pink pudding
SERVES 6-8 | PREP 15 MINS | COOK 4 HRS | EASY 2 large onions, peeledolive oil1 leg of lamb1 tsp ground cinnamon1 tsp paprika 1/2 tsp ground allspice400g tin of cherry tomatoes3 garlic cloves, crushedf
SERVES 8-10 Ingredients 3 Earl Grey tea bags100ml whole milk225g unsalted butter, at roomtemperature, plus extra for greasing225g caster sugar4 Clarence Court Leghorn Whiteslarge free-range eggs225g s
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