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Traditional Roast Goose with Potato Stuffing and Roast Bramley Apples
Roast Goose with Potato Stuffing is almost my favourite winter meal. However, a word of caution, a goose looks enormous because it has a large carcass. Many people have been caught out by imagining that it will serve more people than it does.
This red cabbage can be made several days ahead or frozen for several weeks.
Mummys Boozy Trifle
by Darina Allen - Sherry Trifle can be a pudding to be avoided at all costs, on a restaurant menu. However when it’s made as Mummy made it, with good homemade ingredients and lots of best-quality sweet sherry it is a revelation.
Spinach and roast chestnut tartlet
This recipe was part of an organic BrookLodge Hotel Christmas menu devised for the Irish Independent some years ago, and it makes a delicious festive starter or could be used as light main course for lunch or supper.
Smoked Salmon Dauphinoise
Prime smoked salmon makes a hassle-free starter or salad, but the less appealing pieces and offcuts can also be delicious in cooking.