The thicker cut your marmalade is, the better for this recipe.
This is a quick cauliflower cheese, as the mascarpone takes the place of a white sauce.
A very tasty way to present peas.
This is a bit more fussing than plain old mash, but it looks and tastes fantastic and is even great as a make-ahead side dish.
You can make this up to a day ahead, and re-heat in oven. If you’re reheating, scatter a bit more grated cheese on top.
This just takes 5 minutes to make! Note, this is a pouring sauce, not a thick jelly.
Make sure that, if the glasses you serve this in are thin, you give your guests a paper napkin to hold the glass with owing to the heat.
Even better made the day ahead to give the flavours a chance to marry, then actually baked on the day you need it.
A savoury mushroom puffed bread pudding side dish, also nice served with chicken or turkey as a change from stuffing.
Alright, if you hate mushrooms or horseradish, the title is your first clue that you ain’t going to like this recipe. But if you like both, the little bit of futz factor getting the mushrooms ready is worth it.
While new potatoes are in season, this is a great way to enjoy them.
This is a classic Scottish quick bread recipe for oatcakes.
A gorgeous, drop-dead easy dessert made possible by the modern miracle of the microwave. You will only dirty two dishes in making this dessert, plus 1 spoon and whatever you zested the orange with.
This cake is traditionally made a day or two ahead of Guy Fawke’s Night, then served on the night at the bonfire gathering.
Parsley Sauce is a simple, very old, honest English white sauce with parsley added for colour and freshness. It’s very good with fish and poached foods.
If you want to max out on flavour, you can pour some of the bacon fat from the frying pan into the mash mixture.
You can make this a few hours ahead, and then reheat using a bit of milk or butter.
Rich-tasting potato fritters. Can be made ahead.
Nice with some sour cream with fresh dill weed in it, or with side dollops of Greek yoghurt.
Goes well with ham. In America, this is more likely to be referred to as pease porridge.
A classic recipe for classic scones.
A lovely, moist plum cake.
A dead easy but great tasting pâté for the winter months.
The only drag about this recipe is that you have to cook the potatoes first. Otherwise, it really only takes about 20 minutes to put together.