The main thing with Thai food is getting a nice balance of hot (chillies), salty (fish sauce), sweet (sugar) and sour (lime juice). I’ve put measurements in there for those things to use as a guide, but it’s up to you how much of each you put in; have a play until you’re happy with the way it tastes because… Read more →
Roast forerib of beef with garlic & rosemary
Roast forerib of beef with garlic & rosemary Read more at http://www.jamieoliver.com/recipes/beef-recipes/roast-forerib-of-beef-with-garlic-rosemary/#UrYQFKvmj4gIskYQ.99 Read more →
Marscapone Mix
Filling for pastry cups for the canape dish Marscapone and red onion tartlet Read more →
Beef Stroganoff
Tender strips of beef and mushrooms cooked in sour cream and served over noodles make up this classic beef stroganoff recipe. It helps to cut thin strips of the beef by putting the meat into the freezer for 20 to 30 minutes first. If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take… Read more →
Chocolate Fondant
Chocolate Fondant – This recipe can be adapted for a large group. It can be pre-cooked and frozen. Then re-heated on a tray in the oven to serve. Gooey centred baked chocolate pudding Read more →