Tag Archives: recipe

Breakfast Boudins

The 48th of 100 recipes chosen from the blog to go into my cookbook, this is one for the weekend breakfast or brunch: wake up and smell the coffee, loll around in your dressing gown, gather the newspapers and enjoy these little ‘boudins’ – great start to the day!

Thank you Sue K. for sharing this recipe that appeared on the ‘buzzfeedtasty’ page on Facebook. These little breakfast lovelies are such treats and just a bit different. They were certainly a lovely start to a lazy weekend.

Makes 6

What you need…

Muffin tin, liberally buttered

Cookie cutter

3 slices bread

3 teaspoons of Parmesan or Cheddar cheese, grated

6 rashers back bacon

6 happy eggs

Sea salt and black pepper

What to do…

Choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.

Sprinkle a teaspoon of cheese into each one.

Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole and then break an egg into each one.

Season with salt and pepper and pop in the oven for 15 minutes.

Transfer to warm plates and take to your kitchen table, already laden with knives and forks,  freshly squeezed orange juice, steaming coffee and the weekend newspapers. Bliss!

Variations…

I have also added little pigs in blankets to the eggs (having baked them in the oven for 10 minutes beforehand and I reckon that you could also swap out the pigs in blankets for a little spinach and smoked salmon for a different take on this lovely breakfast.

Inspired by…

www.facebook.com/buzzfeedtasty

How Easy…

Really easy – great for whipping up on a Saturday or Sunday morning whilst the coffee brews

Luscious Baked Lamb with Rosemary and a Redcurrant and Mint Sauce

The 47th of 100 recipes chosen from the blog to go into my cookbook, this recipe belongs to the late summer when the foil-baking ensures the lamb retains its lusciousness!

This is a gorgeous summer Sunday roast recipe. The lamb ends up soft, sweet and juicy and the sweet, tart, piquant sauce is a perfect foil for this delicious joint.

Serves 6

What you need…

1.8 – 2 kg leg of lamb

2 tablespoon fresh rosemary leaves plus 3 further sprigs

1 clove garlic

1 tablesp olive oil

½ teaspoon rock salt

Black pepper

for the sauce

3 tablespoons redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons chopped fresh mint

Sea salt and black pepper

for the gravy

275ml dry white wine

Lamb stock cube

Chicken gravy granules

1 dessertspoon/tablespoon redcurrant jelly

Milk

Dash of double cream

What to do…

Crush together the garlic and rock salt to a purée in a pestle and mortar. Add the oil, chopped rosemary and season with salt and pepper.

Spread out a sheet of foil over a large roasting tin, placing the lamb on it. Stab the fleshy parts of the joint several times with a skewer. Now, spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprigs of rosemary – it makes a nice garnish later.

Bring the edges of the foil up over the lamb, make a pleat at the top and scrunch the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, base the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should produce the lamb very slightly pink – you can cook it for more or less time if you would prefer.

Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat till the jelly melts into the vinegar (a small balloon whisk does this perfectly). Add the chopped mint and some seasoning and pour into a serving jug – the sauce doesn’t need to be warm.

When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Whilst it is resting, spoon out the juices into a jug to make the gravy. Skim the fat off the top of the juices and put the remainder in a saucepan with the white wine. Stir and let it bubble until the gravy becomes syrupy. Add the stock cube for taste and then enough chicken granules to achieve the right consistency. Increase the depth of flavour with the redcurrant jelly. Taste. If it’s too sharp, add a little milk. For added richness, chuck in a dash of double cream.

Serve lamb, sauces and gravy with dauphinoise potatoes and a spring/summer vegetables. Enjoy!

Inspired by…

Delia Smith

How easy…

It’s one of those lazy Sunday dishes that pretty much takes care of itself.

 

 

 

 

 

Cauliflower and Chestnut Soup

The 46th of 100 recipes chosen from the blog to go into my cookbook, this is a gorgeous soup that really is a ‘hug in a bowl’ – perfect for right now.

This soup was described as a ‘hug in a bowl’ and I totally agree.  Absolutely delicious with the delicate cauliflower flavour being beautifully complemented by the earthiness of the chestnuts and rich decadence of the cream. Simply delightful, comforting and the perfect antidote to a dreary, cold day!

Serves 4

What you need…

Splash of olive oil

1 large red onion, chunked

1 large cauliflower, chunked into florets

250ml milk

850ml vegetable/chicken stock

150ml double cream

Sea salt and black pepper

200g vacuum-packed chestnuts

25g Parmesan, shaved

Drizzle of truffle or olive oil, to serve

What to do…

Heat the oil in a large saucepan and chuck in the onion, cooking over a low heat for 10 minutes, until softened. Tip in the cauliflower, milk and stock and bring to a simmer, cooking for a further 15 minutes until the cauliflower is tender. Pour in the cream and season with salt and pepper. Bring to the boil and then remove from the heat. Chuck in the chestnuts and pour the lot into a blender, whizzing until smooth.

Serve your hug in a bowl topped with Parmesan, black pepper and a drizzle of truffle or olive oil. Simple and gorgeous!

Inspired by…

bbcgoodfood.com

How easy…

Delightfully!

 

Lemon, Lime and Passion Fruit Curd Tart

The 45th of 100 recipes chosen from the blog to go into my cookbook, this is a simply taste bud-tingling tart – so good – I’m making it tomorrow for a supper with friends – can’t wait…might struggle with the sharing element…!

Wow! – this is unbelievably delicious – the crisp, sweet pastry is the perfect foil for the tangy, zesty freshness of the fruit filling that seems to shout ‘sunshine’! It’s uplifting and quite simply sensational – don’t wait until Summer – we enjoyed it in February the first time but….it will be revisited many times over!

Serves 8 – 10

What you need…

1 x  23cm fluted tart tin, with removable base, liberally buttered

Baking beans (rice or dried pulses will work equally as well)

for the pastry

110g unsalted butter, at room temperature

60g caster sugar

130g plain flour

60g semolina

for the fabulous citrus curd filling

230g caster sugar

Finely grated zest and juice of 3 lemons, separating the juice of ½ lemon

Finely grated zest and juice of 2 limes

4 large, happy eggs plus a further 4 yolks, lightly beaten

200g unsalted butter, chunked and at room temperature

Pulp from 3 passion fruit

1 gelatine sheet (I used Costa fine leaf)

80g full fat cream cheese

50g icing sugar

What to do…

First to the pastry: in your food processor, whizz together the butter and sugar until smooth, pale and fluffy. Tip in the flour and semolina and whizz to combine. Tip out onto your work surface and briefly work into a dough. Grate the dough into your tart tin and then press evenly into the base and up the sides. Pop into the freezer for 1 hour. Walk off and do something else.

Then, heat your oven to 180°c / 350°f / gas 4.

Line the chilled pastry case with foil and fill with baking beans. Bake for 25 minutes then remove the foil and beans and return to the oven for 5 minutes.  Remove and set aside.

Meanwhile, let’s turn to the delicious filling. In a large saucepan over a moderate heat, warm the caster sugar, juice from 2½ lemons as well as juice from both limes and also all the zest from both the lemons and limes. Heat until the sugar has dissolved.

Turn the heat down to low and then gradually pour in the beaten eggs, using a balloon whisk the whole time to prevent curdling. Continue to heat and whisk for 10 minutes or until a thick curd has been formed.

Remove from the heat and add the butter, a couple of chunks at a time, whisking them in until they are melted and fully incorporated before adding in the next couple. Once all the butter has been added, stir in the passion fruit – it is this that gives this tart its extra gorgeous dimension.

Whilst you’re adding the butter, soak the gelatine in a bowl of cold water for 5 minutes. Remove the gelatine from the water and squeeze out the excess liquid. Empty the bowl of its water and put the gelatine back in, adding to it 3 tablespoons of the citrus curd mixture. Using your balloon whisk beat the lot together until the gelatine has dissolved. Return this lot to your saucepan of curd and mix well.

In a separate bowl, mix together the cream cheese, juice of ½ lemon and icing sugar (again, a little balloon whisk works well).

Pour the curd into the pastry tart and then use a teaspoon to plop blobs of the cream cheese mixture all over the top. Use a skewer or cocktail stick to swirl the blobs, creating pretty patterns.

Pop the tart into the fridge for at least 3 hours before cutting generous slices of this wonderful citrusy delight – enjoy, enjoy, enjoy!

Tip…

Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.

Inspired by…

Delicious magazine

How easy…

Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.

 

My Favourite Recipe for Chicken Liver Paté

The 44th of 100 recipes chosen from the blog to go into my cookbook, this paté is simply stunning, adored by both me and…by Treacle the dog(amongst others) – leave this for 30 seconds within reach and….it’s vanished (be it me or the dog!) – paté is her absolute favourite!

For years I have been making a truly wonderful chicken liver paté recipe, confident that the recipe couldn’t be bettered. And then….I found this one in Rachel Allen’s ‘Entertaining at Home’. It is absolutely gorgeous – a rich, smooth paté beautifully flavoured with port, brandy and thyme. I have since switched my allegiance and it’s definitely on the ‘favourites’ list for when friends come around for dinner. Give it a go – if you love opulent, rich patés, you’ll love this.

Serves 4 – 6 as a starter

What you need…

250g chicken livers, trimmed

110g butter

50g shallots, chopped finely

2 cloves of garlic, chopped finely

2 teaspoons thyme leaves, chopped

95ml port

25ml brandy

Sea salt and black pepper

Sweet apple relish to serve, optional

What to do…

Melt 15g butter in a large frying pan over a moderate heat and when it starts to foam, tip in the chicken livers. Cook for 2-4 minutes on each side (depending on the thickness of the livers) ensuring that they are still pink in the middle. Tip into your food processor.

In the same pan, melt a further 15g butter over a moderate heat. Add the shallots and garlic and sauté for 6 – 8 minutes until golden. Tip in the thyme, 75ml of the port and all of the brandy and cook until the liquid has reduced to about 2 tablespoons. Tip all the ingredients into your food processor, scraping the pan to make sure you get all the yummy goodness.

Pour the remaining port into the pan, whop up the heat to high and boil for 30 seconds before adding to the food processor. Whizz everything together until smooth. Cut the remaining butter into cubes, plop them in and whizz again to incorporate. Taste, adjust seasoning, whizz and taste again.

Spoon into one serving bowl or individual dishes, smooth over and cover with cling film. Pop in the fridge until about 20 minutes before you want to indulge – the flavours really come to the fore at room temperature. The sweet apple relish (already blogged) is a good accompaniment (as is a lovely little glass of dessert wine) but isn’t vital – this paté is quite happy taking centre stage!

Tip…

The paté freezes really well, so I’m going to double up on the recipe so that there’s always some available for those spontaneous ‘drop-ins’.

Inspired by…

Rachel Allen

How easy…

Very easy – a bit of frying and whizzing – job done!

 

 

Grilled Plaice with Mustard and Tarragon Sauce, Asparagus and Peas

The 43rd of 100 recipes chosen from the blog to go into my cookbook, this is an absolutely superb fish supper, with every mouthful to be savoured!

This is a really lovely, delicate and light fish supper. The sauce is quite piquant and, when tasted on its own, really rather strong. But, take a forkful that includes a little fish, greenery and sauce and the combination is fabulous: the sauce is the perfect foil for the delicate fish – it just all works brilliantly. And – bonus – you can make the sauce ahead, leaving just a few minutes cooking of the fish and vegetables just before you want to eat. It’s on the ‘favourites’ list for me!

Serves 4

What you need…

1 x baking tray

500g asparagus, trimmed

100g frozen peas, defrosted

1.5kg plaice, filleted and cut into portions

Splash rapeseed oil

1 baby gem lettuce, shredded

Small knob of butter

Sea salt and black pepper, for seasoning

Olive oil to drizzle

for the sauce

½ fish stockpot (I use Knorr)

100ml boiling water from the kettle

Splash rapeseed oil

2 shallots, peeled and chopped

2 garlic cloves, peeled and chopped

4 teaspoons apple cider vinegar

100ml dry, still cider

2 teaspoons wholegrain mustard

100ml double cream

4 teaspoons chopped tarragon, stalks reserved

2 teaspoons capers

What to do…

First, blanch the asparagus. Pop in a deep frying pan of boiling, salted water and simmer vigorously for 2 minutes. Drain and set aside. Dry the frying pan – you’ll be using it again later.

In a jug, create your fish stock by pouring the water from your kettle into a jug and dissolving in the fish stockpot, using a small balloon to whisk. Set aside.

Now to the sauce: heat a splash of rapeseed oil in a pan over a moderate heat. Add the shallots and garlic and cook for 1 minute.  Add the cider vinegar and bring to the boil. Pour in the cider and fish stock and bubble furiously until the stock is reduced by half.  Add the mustard, cream and tarragon stalks and simmer, reducing and thickening the sauce so that it coats the back of a spoon.  Remove the tarragon stalks and discard. Stir in the capers and chopped tarragon. Set aside.

When you’re about ready to eat, preheat your grill to medium and oil your baking tray. Sprinkle salt all over the tray and lay your fish fillets on top, skin side up. Place under the grill and cook for 6 minutes, checking the last minute or two to avoid overcooking.

Meanwhile, put your sauce back on a very gentle heat, just to keep it warm.

Return to your frying pan and splash in the rapeseed oil. When hot, add the lettuce and wilt for 1 minute. Add the asparagus and peas with the knob of butter and warm through for a couple of minutes. Season to taste.

Remove the fish from the grill and leave to rest for a couple of minutes.

To serve, arrange the greenery on warmed plates and place the fish on top, skin side up. Drizzle with a little olive oil and then spoon the sauce around the fish. Don’t attack – it’s to be savoured but remember to get a little bit of everything on each forkful and enjoy the combined flavours – simply lovely!

Tips…

If you can’t get fresh tarragon, chuck in a teaspoon of dried tarragon at the same time as the shallots and garlic.

I have oven-roasted the fish rather than grilling it (we have a temperamental grill) and it’s just as good – check after 6 minutes and maybe cook a wee bit longer.

I have used sea bass fillets when I couldn’t get plaice – lovely.

Inspired by…

Chef, Nathan Outlaw and my bro, who insisted that I couldn’t do this blog without this Nathan Outlaw book in my collection – good call, Martin!

How easy…

Really, really easy and a pleasure to make!

My Favourite Chicken Marinade

The 42nd of 100 recipes chosen from the blog to go into my cookbook, this one is primarily for BBQ season which I know isn’t quite upon us yet….but it’s always  good to be prepared!

I’ve been doing this marinade for years and everyone who has ever tried it has requested the recipe so I thought I’d share. We used it this time to marinade whole chicken breasts before barbecuing them. But on other occasions, I’ve cut the chicken into chunks and fried the chicken in its marinade before adding it warm to a salad of leaves, avocado and bacon. Either way, its lovely: the chicken is succulent and has a rich, almost caramelised flavour – not too sweet but just rather gorgeous – it elevates the simple chicken breast into something much more enticing, if I don’t say so myself! Give it a go!

Serves 4

What you need…

4 skinless chicken breasts

2 tablespoons dark brown soft sugar

2 tablespoons white wine vinegar

3 tablespoons soy sauce/tamari (for gluten-free)

2 cloves garlic, chopped

What to do…

Score the chicken breasts lightly to enable the marinade to permeate the meat.

Mix all the marinade ingredients together in a bowl until the sugar dissolves. Add the chicken breasts, give them a quick stir, cover with cling film and leave to marinate for 30 minutes.

Remove the chicken breasts from the marinade with a slotted spoon and barbecue until cooked all the way through.

Serve and enjoy! It really is lovely.

Inspired by…

I have no idea where the marinade came from but ‘thank you’ to whoever came up with the combination!

How easy…

I marinate, John barbecues – dead easy!

American-Style Buttermilk Pancakes

Savoury with Smoked Salmon and Dill Sauce and Sweet with caramelised Bananas and Chocolate/Caramel

The 41st of 100 recipes chosen from the blog to go into my cookbook, this one celebrates Shrove Tuesday but with a couple of totally gorgeous, alternative recipes to the norm!

When I first found this recipe, Shrove Tuesday was fast approaching and I decided to take a departure from the traditional pancake batter and instead try this American-style pancake recipe instead and…. it was sooooo worth it! In our indulgent taste test (in the name of blog research) we tried both savoury pancakes with smoked salmon and dill sauce followed by pancakes with caramelised bananas and either chocolate or caramel spread. Wow!!!!! (John’s first five words) Fluffy and light, smooth and indulgent, I’m afraid the days of traditional pancake batter may well be behind me, these are absolutely terrific and feel like an utter treat.

Makes 6 – 8 pancakes, depending on how big you like them

What you need for the buttermilk pancakes…

150g plain flour

½ teaspoon baking powder

½ teaspoon cream of tartar

1 tablespoon caster sugar

Pinch of salt

2 large, happy eggs, separated

284ml carton buttermilk

Knob of butter for frying

What you need for the smoked salmon and dill sauce topping…

1 large, happy egg yolk

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 dessertspoon caster sugar

Pinch of salt

150ml rapeseed oil

Small bunch dill, finely chopped

Juice of ½ lemon

Smoked salmon (100g tops 3 pancakes)

A few dill sprigs, lemon wedges and creamed horseradish to serve

What you need for the caramelised banana and chocolate topping…

Per pancake:

Sprinkling of caster sugar

1 banana, sliced thickly,

Either Dulce de Leche (milk caramel spread) or chocolate spread or Nutella

Dollop of ice cream to serve (we had brandy ice cream – recipe already blogged – which was incredible but vanilla would work well)

What to do…

Make the Dill sauce up to three days in advance.This means that you can just enjoy the pancake-making on the day that you want to eat them.

Put the egg yolk, vinegar, mustard, sugar and salt into a mixing bowl and use your handheld electric whisk to beat until a foam is beginning to form. Very slowly pour in the oil, whisking the whole time, to create a thickened Hollandaise-style sauce. Stir in the dill and lemon juice, cover with cling film and pop in the fridge until needed.

For each warmed pancake, dollop on around a dessertspoon of dill sauce and spread over the pancake. Arrange or plop on as much smoked salmon as you fancy and garnish with a few dill sprigs. Serve with lemon wedges and a little creamed horseradish on the side: wow and awesome!!!!

And to the pancakes!In a medium mixing bowl, use your handheld electric whisk to beat the egg whites until they form soft floppy peaks. Set aside. Unplug the whisk and rinse.

Mix the flour, baking powder, cream of tartar, sugar and salt in a large mixing bowl. Add the egg yolks and mix in. Slowly pour in the buttermilk, using your handheld electric whisk to mix it in thoroughly, forming a thick, smooth batter.

Add one tablespoon egg whites to the batter and use a balloon whisk to incorporate. Add the rest of the egg whites in two batches, again using the balloon whisk to gently incorporate, creating a light, fluffy batter.

Heat a large frying pan over a moderate heat and lightly grease with butter. For each pancake, drop in a ladleful of batter, smoothing it down a little with the back of the ladle to create pancakes that are about 10cm wide and 1cm thick. Cook for 2 – 3 minutes on each side and then keep warm in a low oven whilst you cook the rest. Add your choice of topping and either slowly indulge or demolish with relish!!!! (We tried the first approach but quickly made the transition to the second!)

For the caramelised banana and chocolate topping.  Warm a small frying pan over a moderate heat with the sprinkling of caster sugar covering the bottom of the pan. As soon as the sugar has melted, chuck in the banana slices. As soon as the melted sugar turns red, flip the bananas and cook for a couple of minutes until they are well caramelised. Don’t muck about with them as they’ll break up. Remove from the heat and set aside whilst you spread your choice of chocolate or caramel spread over your warmed pancake. Tip the banana slices over the top and then dollop on your ice cream. Roll your eyes in the ecstasy that is this pancake – guard it against jealous housemates!

Tip…

This quantity of the dill sauce is enough for 6 – 8 pancakes, but if like us, you only use up half the batter for savoury ones, the sauce will keep in the fridge for 3 days and is brilliant served with grilled or roasted fish.

Inspired by…

Delicious magazine

How easy…

Really easy and very worth it. I’d definitely make the dill sauce in advance though as there was a lot of washing up!

 

 

 

 

 

 

 

 

Luscious Lemon Polenta Cake with Rosemary Syrup

The 40th of 100 recipes chosen from the blog to go into my cookbook, this one holds a special place in my heart – I just adore it and can taste summer just thinking about it!

My absolute favourite dessert: the sponge is soaked in sweet rosemary Syrup – a perfect foil to the summer raspberries piled up in the middle and clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!

 Serves 10-12

What you need…

1 x 1.2 litre, ring cake tin, lightly oiled

175g polenta

50g plain flour

1½ teaspoons baking powder

¼ teaspoon salt

5 tablespoons plain yogurt

5 tablespoons rapeseed oil plus extra for greasing

Grated zest of two lemons

2 tablespoons lemon juice

2 happy eggs, plus 2 happy egg whites

600g caster sugar

3 heaped teaspoons dried rosemary

Fresh raspberries

Greek yogurt to serve

What to do…

Heat your oven to 180°c / 350°f / gas 4.

Sift polenta, flour, baking powder and salt into a bowl.

Place yogurt, oil, lemon rind and juice into a jug and stir until combined.

In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t over mix.

Pour the mixture into your ring tin and pop into your oven to bake for 40-45 minutes until an inserted thin skewer comes out clean.

Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.

When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.

When completely cool, prick the cake all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly,  sometimes whilst watching TV).

Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.

Tip raspberries into the hole in the middle and serve with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!

Inspired by…

The Top 100 Recipes from the Food & Drink Series

How easy…

Really easy – a pleasure to create and so stunning on the eye and the taste buds!

 

Rosemary and Garlic Parmentier Potatoes

The 39th of 100 recipes chosen from the blog to go into my cookbook, these lovely rosemary and garlic infused potatoes are a regular at our table, combining great taste with preparation simplicity.

I have been making these gutsy little potatoes, served as a side dish, for years and have been asked several times why they have not been blogged so, here they are…..! They are a delight to make (translate to ‘dead easy’) and even more lovely  to enjoy: cooked so that they’re like the crispiest triple-cooked chips you’ve ever had but flavoured with the bliss that is the combination of garlic and rosemary. Just yummy!!!!! Also, they get on with cooking themselves whilst you do other things.

Serves 3 – 4 as a side dish

What you need…

2 large red potatoes, chunked

1½ tablespoons olive oil

2 garlic cloves, chopped

2 teaspoons dried rosemary

Sea salt to season to your taste

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Tip all the ingredients into an ovenproof dish and toss around so that all the potatoes are evenly covered in the other ingredients.

Pop in the oven to cook for 40 minutes, removing half way through to shove the potatoes around a bit so that they don’t stick to the dish and cook evenly.

Remove your crisp, fragrant and ever so tasty potatoes from the oven and serve as an accompaniment to fish or meat (kitchen prepared or on the barbie) or in bowl as naughty finger food!

Inspired by…

Delia does a version with fresh rosemary so I guess it was her. I’ve been doing these for so long, I can’t remember.

How easy…

An absolute doddle to prepare and then they cook themselves whilst you’re dealing with the main event.