Caramel Apple Tartlets

A very simple tartlet that is easy to prepare. Delicious caramel is spread over a pastry base and covered with thinly sliced sweet apples. Sugar is then sprinkled over the top just before serving.

Caramel Apple Tartlets

6 tartlets
  • Preparation time: 30 minutes
  • Resting time: 35 minutes
  • Cooking time: 25 minutes
  • Ingredients
  • For the pastry
  • 225 g (8 oz) plain/cake and pastry flour (1¾ cups)
  • pinch of salt
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) shortening (¼ cup)
  • 3–4 tbsp very cold water
  • For the filling
  • 6 tbsp rounded, Dulche de la Leche (a caramel spread)
  • 3 small eating apples
  • icing/powdered sugar to dust

To serve

  • Vanilla ice cream or pouring cream

Equipment

  • You will also need 6 x 20 cm (4 inch) individual tartlet tins.
  • Method
  • For the pastry
  • Sift the flour and salt into a large mixing bowl.
  • Now add the butter and shortening, cutting them into small pieces using two knives.
  • Pick up the mixture in small handfuls and gently rub the fat through the flour with the tips of the fingers. Continue until the fat is evenly blended throughout the flour and the mixture looks like fine breadcrumbs. (This can also be achieved in a food processor.)
  • Then sprinkle 3 tablespoons water over the mixture and, using a fork or round-ended table knife, draw the mixture together until it leaves the sides of the bowl clean and forms a rough ball, adding extra water if the mixture seems dry.
  • Turn out on to a lightly floured surface and knead once or twice to form a smooth ball.
  • Wrap in a plastic food bag and rest it in the fridge for 20 minutes.
  • Now roll out the pastry quite thinly.
  • Using a tartlet tin as a guide, cut out six circles slightly larger than the tin and use to line the six tartlet tins.
  • Prick the base of the pastry with a fork and return to the fridge for a further 15 minutes for the pastry to firm up.
  • Meanwhile, preheat the oven to 200°C (400°F) (gas 6) and place a baking sheet in the oven while it is warming up.
  • For the filling
  • Spread 1 tablespoon of the Dulche de la Leche over the base of the pastry and up the sides.
  • Quarter, core and thinly slice the apples (do not peel).
  • Neatly pile the apple slices upright over the caramel.
  • Then carefully place the tins on the hot baking sheet and bake for 25 minutes.
  • Lightly dust with icing/powdered sugar just before serving.
Print Recipe

Which sugar for meringues?

Hi all North American friends

I was really pleased to find superfine sugar in my grocery store some time ago and have been using it in many recipes where, in the UK, one would use caster sugar.

Having used it on numerous occasions now, I have come to the conclusion that it really works well when baking but I have not been as pleased with the results when making meringue.

Granulated sugar is finer than granulated sugar in the UK and superfine is finer than caster sugar. Not a lot but enough that, when whisking the sugar into the egg white, granulated sugar gives a stiffer result. So I have gone back to using granulated sugar for meringues here in Canada.

Hope you are all enjoying this lovely summer weather at last.

Italian Cottage Pie

This recipe is a quick and tasty twist to a regular cottage pie. The beef is cooked with chopped onions and red peppers in a tomato base, seasoned with Italian herbs. This is then topped with a creamy, cheesy, mashed potato and then browned under the grill/broiler.

Italian Cottage Pie

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 35–40 minutes
  • Ingredients
  • 675 g (1½ lb) potatoes (4–5 medium)
  • 1 tbsp olive oil
  • 450 g (1 lb) minced/ground beef
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 tin/can condensed tomato soup, Campbell’s
  • 180 ml (6 fl oz) milk (¾ cup)
  • 1 tsp Italian seasoning
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 140 g (5 oz) cheese, grated (1¼ cup) shredded

To serve

  • A Chinese cabbage really goes well with this dish or any other green vegetable.

Equipment

  • You will also need a 1.2 litre (2 pint) (5 cup) flame-proof dish.
  • Method
  • Peel and cut the potatoes into even-sized pieces. Place in a pan, cover with water and bring to the boil. Add a little salt and then simmer for 20 minutes until tender.
  • Meanwhile, heat the oil in a large frying pan/skillet. Add the beef and brown over a medium heat, about 5 minutes. Remove from the pan and put to one side.
  • Now reduce the heat and add the onion and pepper to the pan. Cook for about 5 minutes to soften.
  • Next return the beef to the pan and stir in the soup, milk, and Italian seasoning. Then gently simmer for 15 minutes, stirring occasionally.
  • While the beef mixture is simmering, warm the flame-proof dish and preheat the grill/broiler.
  • Once the potatoes are tender, drain and add the butter and cheese. Mash until the potatoes are smooth and creamy.
  • Now spoon the beef into the flame-proof dish and top with the mashed potato.
  • Grill/broil until the potatoes are golden on top.
Print Recipe

Lemon Meringue Ice Gateau

Lemon Meringue Ice Gateau

8 servings
  • Preparation time: 45 minutes
  • Freezing time: overnight
  • Standing time: 10 minutes
  • Ingredients
  • For the lemon curd
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 2 lemons
  • 115 g (4 oz) granulated sugar (½ cup + 1 tbsp)
  • 40 g (1½ oz) butter, cubed (3 tbsp)
  • For the gateau
  • 450 ml (15 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 400 g Greek yogurt
  • 170 g (6 oz) icing/powdered sugar (1½ cups)
  • 2 lemons, zest only (reserved from making the lemon curd)
  • 4 meringue nests, crushed**
  • 6 tbsp lemon curd

Note

  • **This is a great way to use up left over meringue nests but they can be made especially for the recipe. See recipe below.
  • For decoration
  • 240 ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 3 tbsp lemon curd
  • ½ lemon and lime, optional
  • You will also need an 18 cm (7 inch) spring-clip cake tin/spring-form pan lined with baking parchment.
  • Method
  • If making the meringues, prepare these ahead of time (see below).
  • Next make the lemon curd before assembling the gateau.
  • For the lemon curd
  • Zest the lemons and reserve for making the gateau.
  • Then juice them and put in a bowl with the egg yolks and sugar. Whisk together.
  • Place the bowl over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water.
  • Add the cubes of butter, stirring continuously until the butter has melted.
  • Now continue stirring until the curd thickens enough to hold a trail.
  • Remove from the heat and leave to become cold while making the gateau. The curd will thicken and set as it becomes cold.
  • For the gateau
  • Pour the cream into a large bowl.
  • Add the yogurt, sugar and reserved lemon zest.
  • Whisk together until the mixture forms soft peaks.
  • Now roughly crush the meringues and gently fold in.
  • Spoon 6 tablespoons of the lemon curd over the top and, using a round-ended knife, cut in to form swirls throughout the mixture.
  • Carefully spoon into the prepared tin/pan and level the surface.
  • Cover and freeze overnight.
  • To serve
  • Remove the gateau from the freezer and allow it to stand for 10 minutes.
  • Meanwhile whip the cream until just stiff.
  • Now release the gateau from the tin/pan and transfer to a serving plate.
  • Decorate the top with the whipped cream and 3 tablespoons of lemon curd.
  • If using the half lemon and lime, cut each into half and slice. They can be added, shaped into a fan, for extra decoration.
  • Serve immediately.
  • Any unused portion can be returned to the freezer in a covered, rigid container.
Print Recipe

Meringue Shells

  • Preparation time: 10 minutes
  • Cooking time: 1 hour, plus cooling in the oven
  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/granulated sugar (1 cup + 1 tbsp)
  • Method
  • Preheat oven to cool, 140°C (275°F) (gas 1).
  • Whisk the egg whites until stiff.
  • Gradually whisk in the sugar, a spoonful at a time, whisking well between each addition, until stiff and glossy.
  • Now line a baking tray/sheet with baking parchment. Dabbing a little meringue on each corner of the baking tray/sheet first will keep the lining in place.
  • Spoon 6 mounds of meringue onto the baking paper.
  • Bake in the centre of the oven for 1 hour, until the meringues shells lift easily from the paper.
  • Turn off the oven but leave the meringue shells inside to completely dry out while the oven is cooling down.
  • Note that you will only need four of the shells for the above recipe.
Print Recipe

Classic Crème Brûlée

Classic Crème Brûlée

These crème brûlées are so creamy they make just the perfect dessert. Egg yolks, sugar and cream flavoured with vanilla make the creamy custard, and it’s topped with brittle caramel.

I have shared two methods for creating the caramelized topping, one using a chef’s blowtorch and the other using the grill/broiler.

Classic Crème Brûlée

6 servings
  • Preparation time: 25–40 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on day of serving
  • Ingredients
  • For the custard
  • butter, for greasing
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 40 g (1½ oz) caster/superfine sugar (3 tbsp)
  • ½ tsp vanilla extract
  • 300 ml (10 fl oz) single/table cream (1¼ cups)
  • 300 ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
  • For the topping

  • 6 tbsp golden caster/granulated sugar, if using a chef’s blowtorch
  • 115 g (4 oz) caster sugar/granulated sugar (½ cup), if not using a chef’s blowtorch
  • You will also need 6 x 150 ml, 5 fl oz (⅔ cup)heatproof ramekins


  • Method
  • For the custard
  • Preheat the oven to 160°C (325°F) gas 3.

  • Lightly grease ramekins with butter and put to one side.

  • Have some boiling water ready.
  • Meanwhile, line a deep-sided ovenproof dish or small roasting pan with a layer of kitchen paper and sit the six ramekins on the paper (the paper prevents the ramekins from slipping).
  • Next pour both creams into a pan and heat until scalding. Remove from the heat and leave to cool a little.

  • While the cream is cooling, put the egg yolks, sugar, and vanilla extract into a large bowl and whisk to combine.

  • Then gradually pour in the cream, while whisking at the same time, until the cream and egg mixture is blended together.
  • Strain the custard into a jug and then divide amongst the six ramekins.
  • Carefully pour enough of the boiling water into the ovenproof dish or roasting pan to come halfway up the sides of the ramekins.
  • Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it.
  • Remove the dish from the oven and leave the ramekins in the water until the water has cooled.
  • Now take the ramekin dishes out of the water, cover them and refrigerate for at least 6 hours or overnight.

  • For the topping, using a chef’s blowtorch
  • Sprinkle 1 tablespoon of sugar evenly over the custard in each ramekin. The sugar needs to cover the custard completely.
  • Now caramelize the sugar under a direct flame.

  • Leave to cool and then refrigerate for two hours before serving.

  • For the topping, without using a chef’s blowtorch
  • First, have a piece of parchment paper ready on a chopping board.
  • Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar.
  • Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready.
  • Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.
  • Now turn on the grill/broiler to high and leave for 5 minutes to become really hot.

  • The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster/superfine sugar).
  • Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.
  • Put the ramekins on a baking tray/sheet and place under the heat source, as close as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.
  • Leave to cool and then refrigerate for two hours before serving.
Print Recipe

Updated: May 17, 2020

Baked Alaska

Baked Alaska

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

Baked Alaska

4 individual servings
  • Preparation time: 20 minutes
  • Freezing time: overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve
  • 250 ml good quality ice-cream, raspberry, or strawberry (4 large scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115 g (4 oz) caster/granulated sugar (½ cup + 1 tbsp)
  • 7 g (¼ oz) flaked almonds (1½ tbsp)


  • Method
  • Remove the ice cream from the fridge to soften a little, about 10 minutes.

  • Fill each sponge flan with 1 tablespoon of conserve and level the top.
  • Then, using an ice cream scoop, top with one large scoop of ice cream.
  • Return to the freezer for at least one hour.
  • Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny.
  • Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.
  • Preheat the oven to 230°C (450°F) (gas 8)

  • Scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown.
  • Serve immediately.
  • Tip
  • The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.
Print Recipe

Updated: May 9, 2020

Eton Mess

Eton Mess

4 servings
  • Preparation time: 20 minutes
  • If also making the meringue shells:
  • Extra time needed for preparation: 10 minutes
  • Cooking time: for the meringue shells: 1 hour, plus cooling in the oven
  • Ingredients
  • 450 g (1 lb) strawberries (about 3 cups)
  • 284 ml (9 fl oz) carton double cream/whipping or heavy cream (1⅛ cups)
  • 1 tbsp caster/superfine sugar
  • 4 small meringues shells*
  • a few mint leaves, finely shredded for decoration

Note

  • *This dish is a great way to use up any left over meringue shells. However, if making them especially for this dish, follow the recipe below and prepare them first.
  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/granulated sugar (1 cup + 1 tbsp)

To serve

  • You will also need 4 sundae glasses.

For a Tipsy Eton Mess

  • as above, plus:
  • 1 tbsp Grand Marnier
  • Method
  • For the meringues
  • Preheat oven to cool, 140°C (275°F) (gas 1)
  • Whisk the egg whites until stiff.
  • Gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
  • Now line a baking tray/sheet with baking parchment. Dabbing a little meringue on each corner of the baking tray/sheet first will keep the lining in place.
  • Spoon 6 mounds of meringue onto the baking paper.
  • Bake in the centre of the oven for 1 hour 15 minutes, until the meringues shells lift easily from the paper.
  • Turn off the oven but leave the meringue shells inside to completely dry out while the oven is cooling down.
  • Now while you are waiting for the meringues to cool in the oven, the strawberries can be prepared.
  • Note that you will only need four of the shells for this recipe.
  • For the Eton Mess
  • Wash, pat dry and hull the strawberries.
  • Halve or quarter them so they are all of a similar size.
  • Place them in a large bowl and sprinkle over the sugar. 
  • If making a Tipsy Eton Mess, add the Grand Marnier now.
  • Then mix gently and leave for 30 minutes at room temperature.
  • Break the meringue shells into bite-sized pieces.
  • Next whip the cream in a large bowl until it forms soft peaks. It should still fall from a spoon.
  • Put 20 strawberry halves and about a quarter of the broken meringue pieces to one side for decoration.
  • Then gently fold the rest of the meringue into the cream and, just using a few strokes, fold in the strawberries and their juice.
  • Divide between the glass dishes and top each dish with an equal quantity of the reserved strawberry halves and meringue.
  • Finally sprinkle over the shredded mint leaves, if using.
  • Serve immediately.
Print Recipe

Banana and Toffee Pie

A ginger and pecan pie shell is filled with a deliciously smooth toffee custard and topped with sliced bananas. Whipped cream is then dolloped on top and garnished with chopped pecans.


Banana and Toffee Pie

  • Preparation time: 40 minutes
  • Chilling time: 50 minutes
  • Cooling time: 5 minutes
  • Ingredients
  • For the crust
  • 255 g (9 oz) ginger snap biscuits/cookies
  • 55 g (2 oz) pecans, toasted (½ cup)
  • 115 g (4 oz) butter (½ cup, or 1 stick), melted
  • For the filling
  • 70 g (2½ oz) butter (⅓ cup)
  • 225 g (8 oz) dark muscovado/soft dark brown sugar, lightly packed (1 cup)
  • 3 tbsp cornflour/cornstarch
  • 240 ml (8 fl oz) milk (1 cup)
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 1 tsp vanilla extract
  • For the topping
  • 180 ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
  • 4 ripe bananas
  • 14 g (½ oz) pecans, roughly chopped (2 tbsp)

Equipment

  • You will also need a 23 cm (9 inch) loose bottomed tin or springform pan.
  • Method
  • For the crust
  • Break the biscuit/cookies into a food processor and add the pecans.
  • Pulse until the crumbs are really small (the texture of coarse sand).
  • Add the melted butter until the crumbs are nicely coated.
  • Tip into the tin or pan. Using the base of a glass, pack them down to evenly coat the base and also create a rim, 2.5 cm (1 inch), up the sides to form a pie shell.
  • Chill for 30 minutes.
  • For the filling
  • Meanwhile melt the butter in a small pan over a low heat.
  • Add the sugar and dissolve over a low heat, stirring occasionally, about 3 minutes. Set aside.
  • Put the cornflour/cornstarch into a small bowl and mix with ¼ of the milk, until the cornflour/cornstarch has dissolved.
  • Gradually stir the milk and cornstarch mixture into the butter and sugar until smooth.
  • Return to a medium–high heat and bring to the boil, stirring continuously. The mixture should now have thickened.
  • Cook for a further minute, stirring constantly.
  • Remove from the heat and immediately beat in the eggs and vanilla.
  • Leave to cool for 5 minutes.
  • Give it a quick stir and then spoon into the pie shell and level the surface.
  • Chill for 20 minutes.
  • For the topping
  • Slice the bananas and decoratively cover the toffee custard.
  • Whip the cream until soft peaks form and cover the bananas, leaving the outer ring of bananas exposed.
  • Decorate the cream with the chopped nuts.
Print Recipe

Orange and Raisin Loaf

A very light cake where the orange flavour really comes through.

Orange and Raisin Loaf

  • Preparation time: 25 minutes
  • Cooking time: 55 minutes
  • Ingredients
  • For the loaf
  • 170 g (6 oz) self-raising/self-rising flour, sifted (1⅓ cups)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • pinch of salt
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 1 orange
  • 115 g (4 oz) raisins (¾ cup)
  • For the icing
  • 170 g (6 oz) icing sugar/powdered sugar (1½ cups)
  • 3 tbsp hot water

Equipment

  • You will also need a 23 x 13 cm (9 x 5 inch) loaf tin/pan, greased and lined.
  • Method
  • For the loaf
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat together the butter, sugar, and the zest of the orange until soft and creamy.
  • Add the eggs, one at a time, beating well between each addition.
  • Add 2 tablespoons of the sifted flour and the juice of the orange. Beat well.
  • Now fold in the remaining flour and salt.
  • Carefully stir through the raisins until evenly distributed.
  • Spoon the mixture into the prepared loaf tin/pan and level the surface.
  • Bake above the centre of the oven for 50–55 minutes until the surface springs back when lightly touched with the forefinger.
  • Leave to cool in the tin/pan for 10 minutes.
  • Then turn out onto a wire rack to cool completely.
  • For the icing
  • Sift the icing/powdered sugar into a large bowl and then gradually add enough water until a coating consistency is reached.
  • Spread over the top of the loaf using a palette knife.
  • Leave to set.
Print Recipe

Classic Cauliflower Cheese

A heartwarming British dish that is quick and easy to prepare.

Classic Cauliflower Cheese

4 servings
  • Preparation time: 35 minutes
  • Cooking time: about 15 minutes
  • Ingredients
  • 1 cauliflower
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) flour (½ cup less 1 tbsp)
  • 1 tsp mustard powder
  • 240 ml (8 fl oz) milk (1 cup)
  • 2 bay leaves
  • freshly milled black pepper
  • 28 g (1 oz) Parmesan, finely grated/shredded (⅓ cup)
  • 140 g (5 oz) Cheddar cheese, finely grated/shredded (1¼ cups)
  • 3 tbsp fresh breadcrumbs
  • 1 tbsp snipped fresh chives
  • Method
  • First break the cauliflower into large florets.
  • Then cook in boiling salted water for 6 minutes. Drain well, reserving the liquid, and transfer to an ovenproof dish.
  • Preheat the grill/broiler.
  • Next melt the butter in a small pan.
  • Stir in the flour and mustard and cook for 1 minute.
  • Remove from the heat and gradually blend in the milk with 90 ml (3 fl oz) (⅓ cup) of the reserved cooking liquid.
  • Return to the heat and stir until the sauce has thickened.
  • Now add the bay leaves and gently cook for a further 4–5 minutes.
  • Take off the heat and remove the bay leaves.
  • Then beat in the Parmesan and 115 g (4 oz) (1 cup) of the Cheddar.
  • Add the pepper.
  • Now pour over the cauliflower florets.
  • Mix together the remaining Cheddar, breadcrumbs, and chives. Sprinkle over the top.
  • Place under the grill for about 5 minutes, until the sauce is bubbling and beginning to turn brown.
Print Recipe

Individual Maple Cheesecakes

These mini cheesecakes are definitely for those who love maple syrup. A creamy maple flavoured cheese filling is topped with crunchy maple glazed pecans and then drizzled with maple syrup.

Individual Maple Cheesecakes

4 cheesecakes
  • Preparation time: 35 minutes
  • Cooking time: 18 minutes
  • Chilling time: 2 hours
  • Ingredients
  • For the base
  • 6 gingersnap biscuits/cookies OR
  • cup graham cracker crumbs
  • 14 g (½ oz) butter, melted (1 tbsp)
  • 1 tsp granulated sugar
  • For the filling
  • 200 g Philadelphia cream cheese, in block form
  • 21 g (¾ oz) granulated sugar (1½ tbsp)
  • tbsp maple syrup
  • tbsp plain yogurt
  • 1 egg, small (U.K.)/medium (N.A.)
  • For the topping
  • 28 g (1 oz) chopped pecans (¼ cup)
  • 1 tbsp maple syrup

To serve

  • Extra maple syrup for pouring.

Equipment

  • You will also need a 6-hole bun tin/muffin pan lined with 4 large paper baking cases.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • For the base
  • If you are using the gingersnap biscuits/cookies, place them in a plastic food bag and crush using a rolling pin.
  • Now mix together the crumbs, melted butter, and sugar in a small bowl.
  • Divide equally amongst the four paper baking cases and press down to form a firm base.
  • For the filling
  • In a medium sized bowl, using a hand-held electric mixer, beat the cheese until soft and smooth.
  • Beat in the sugar, maple syrup, and yogurt.
  • Now add the egg and beat again until the mixture is smooth.
  • Spoon the mixture into the paper cases.
  • Bake for 18 minutes, or until the filling is set and slightly puffed.
  • Cool the cheesecakes in the tin/pan on a wire rack. Then refrigerate for 2 hours.
  • For the topping
  • Meanwhile the topping can be prepared. First have a sheet of baking parchment ready on a chopping board.
  • In a small frying pan/skillet, over a medium heat, toast the pecans, tossing them frequently. This will take 2–3 minutes. You will begin to smell the nuts when they are ready. Immediately remove from the heat as they can burn very quickly.
  • Now stir in the maple syrup to coat the nuts.
  • Over a medium-high heat cook for about 1 minute until the nuts are glazed and most of the syrup has been absorbed.
  • Then spread out on the baking parchment.
  • Leave to cool completely.
  • Break up any pecans that have stuck together.
  • To serve
  • Remove the paper cases from the cheesecakes and put them on serving plates.
  • Garnish each one with the glazed pecans.
  • Drizzle over maple syrup.
Print Recipe

Chunky Home Fries

Chunky Home Fries

These home fries are the best! They are easy to make and almost as quick as opening a bag of frozen supermarket ones! Plain or spicy.

Chunky Home Fries

4 servings
  • Preparation time: 10 minutes for 4 servings
  • Cooking time: 30 minutes

  • Ingredients
  • 900 g (2 lb) potatoes*
  • 3 tbsp oil, flavourless (not olive oil)
  • salt and freshly milled pepper

Note

  • * The varieties I would suggest: Maris Piper in the U.K. and Yukon Gold in Canada.


  • Method
  • Adjust oven rack to lowest level. Preheat to 200°C/400°F/gas mark 6

  • Line a large roasting tin/pan with baking parchment (which prevents the chips from sticking) and add the oil.
  • Heat in the oven for 10 minutes.
  • Meanwhile wash and peel potatoes. Slice into 1.25 cm (½ inch) thick rounds and then into 1.25 cm (½ inch) thick strips.
  • Bring a pan of salted water to the boil and then add the chips and parboil for 5 minutes.
  • Drain well and pat dry with kitchen paper.
  • Carefully add the chips to the hot oil, turning to coat.
  • Season.
  • Cook in the oven for 40 minutes, turning halfway through, until they are golden and crisp.
Print Recipe

Spicy Chunky Home Fries

4 servings
  • Ingredients
  • 900 g (2 lb) floury potatoes (about 6 medium)
  • 3 tbsp flavourless oil
  • 2 tbsp flour
  • 2 tsp paprika
  • salt and freshly milled black pepper
  • Method
  • Preheat oven to 200°C (400°F) (gas 6).
  • Line a large roasting tin/pan with baking parchment (which prevents the chips from sticking) and add the oil.
  • Heat in the oven for 10 minutes.
  • Meanwhile wash and peel potatoes. Slice into 1.25 cm (½ inch) thick rounds and then into 1.25 cm (½ inch) thick strips.
  • Bring a pan of salted water to the boil and then add the chips and parboil for 5 minutes.
  • Drain well and pat dry with kitchen paper.
  • Tip into a bowl and add the flour, paprika salt and pepper. Toss to coat.
  • Then carefully add the chips to the hot oil, turning to coat.
  • Cook in the oven for 40 minutes, turning halfway through, until they are golden and crisp.
Print Recipe

Updated: April 16, 2020