This is a creamy purée of cauliflower enriched with cream and butter, and seasoned with nutmeg. It makes for a very nice side splodge on your plate.
A classic English pudding recipe.
A very quick trifle recipe.
A way to zip up an ordinary loaf of white made in a bread machine.
A hearty, inexpensive dish.
If you’re up an hour before everyone else on the weekend, it will seem to them like you’ve fussed since the crack of dawn to make this, but it’s dead easy. It’s also a great brunch dish.
The rich aroma of the butter, garlic, sage and white wine will make them ravenous. Combine that with the look of the melted, broiled cheese, and they’ll be clawing their way into the kitchen when you’re making this.
A quick and easy spread for crackers at a party.
Delicious cheesy fritters
A good introduction to sprouts for those who are Brussels sprouts hesitant.
A dead-easy way to make bland cauliflower into an asked-for dish.
You can make these patties a day ahead and refrigerate, or even make ahead and freeze. Nice served with a salad made with watercress or rocket / arugula.
A rich soup, nice in small portions as a starter
This pie has a gorgeous filling, a gorgeous crust, and so few ingredients! Yet the flavours of the chicken, chestnut mushrooms and white wine come through in a memorable dish.
The only real bit of work in this is making the crumble, but the crumble topping is worth it.
A very rich, delicious no-bake cake.
This is so easy that the package mixes for these kinds of puddings really don’t save you much work.
This recipe apparently has its origins in 18th century Edinburgh, Scotland — where the unlucky rooster that lost a cock fight would be tossed into a pot and fed up to the spectators
This is a delicious baked egg, spinach and cheese dish. Serve for brunch, or for a light supper with a side salad.
In the 1950s, this was served with a cold salad of rice and peas. Now, this is very popular as a sandwich filler.
Depending on the invalid’s tastes, you could add additional seasoning such as a pinch of ground cumin, herbs, etc.
The creamed horseradish gives mash some zest.
For many people, a creamed spinach dish is often pivotal in getting them to give spinach another chance, after a childhood of being served boiled spinach out of a can.
If you really want to impress your friends, tell them this is crème anglaise brûlée. It’s really just custard with hardened, melted sugar on top.