A leg of lamb is one of my favourite meat cuts. It reminds me of Sunday outings we enjoyed as kids when we’d have tenderly sliced roast leg of lamb in a crusted roll with lots of mustard and gherkins or pickles. Chicken stock and mustard seeds add new flavour. Recipe and styling by Anna Montali Photograph by Mark Green
When is Mandela Day? Mandela Day takes place, every year, on Nelson Mandela’s birthday, 18 July. This year, Mandela Day is taking place on Wednesday, 18 July 2018.…
Looking for a recipe in any of our July 2017 – June 2018 issues? Click on the link below to download your copy of the Food & Home Entertaining Annual Recipe Index 2017/18. F&HE Annual recipe index 2017/8 Click here to download the F&HE annual recipe index for 2016/17
Based on the internationally bestselling novel of the same name, The Guernsey Literary And Potato Peel Pie Society tells the story of Juliet Ashton (Lily James), a free-spirited,…
Who doesn’t love mussels with creamy white wine sauce? It’s the ultimate indulgence.
These tasty brunch or teatime delights are made with a rainbow Swiss chard, berry and chocolate smoothie – the perfect way to get in some greens! Makes 16 (Serves…
Where there’s smoke, there doesn’t have to be fire – not when, with a few drops of liquid smoke, you can have smoky ribs that didn’t take hours to prepare. Liquid smoke is a flavouring fluid that provides the smokiness produced by hot or cold smoking methods, without actually requiring you to smoke anything. But what exactly is it made of? Wet hickory-, beech- or apple wood chips are placed in a large oven. The wood is heated to a slow smoulder, and the smoke it releases is condensed and rapidly cooled to form a liquid. This smoky water is…
For this recipe, you will need: potatoes, store-bought Bolognese sauce, Cheddar and crème fraîche Serves 4 EASY 1 hr Boil 4 large potatoes in a pot of salted water over high heat until the potatoes are tender and cooked through, about 50 minutes. Cut a deep cross into each potato, squeezing the base gently to open the cut. Spoon 375ml (1½ cups) store-bought Bolognese sauce over each potato. Sprinkle with grated Cheddar. Place the potatoes under a very hot grill until the cheese has melted, about 6 minutes. Be sure to keep an eye on the potatoes as the toppings…