Delicately scented but with much depth of flavour, my saffron and roasted garlic bread is a real treat when eaten with good butter and perhaps some cheeses. Continue reading “Saffron and roasted garlic bread”
If you have ever had a disappointing ragu – too acidic, bland, no sense of indulgence….- then look no further. This ragu, a recipe I have been using for almost four decades, is seriously good and has the most impressive depth of flavour.
Always a total comfort to eat (cue what has got to be guilt-free indulgence!), these buttery pastries, with with an orange and vanilla almond filling, evoke the flavours of Panettone. Continue reading “Easy spiced orange & vanilla Danish pastries”
This very simple, speedy tangy chicken dish is essentially a hot version of the classic cold dish Coronation Chicken: a dish that never fails to raise a smile and make me happy! Continue reading “Hot Coronation chicken: tangy chicken curry”