A great way to use up any old hot cross buns and an excellent method of making use of fresh ones too. Lightly spiced, deliciously rich but not overly sweet, this is one recipe to try this Easter. HOT CROSS BUN-AND-BUTTER PUDDING WITH BRANDY AND MARMALADE Ingredients Makes 4 to…
There’s little to top a pie, unless of course it is a delicious pastry top or buttery mashed potato. Here, The Field shines a spotlight on five of our favourites. 1. MARY BERRY’S STEAK AND ALE PIE Taken from The Complete AGA Cookbook. Serves 4-6 2–3 tablespoons sunflower oil 500g…
If you have a freezer full of pigeon and you need to offload and make some room, try this roast recipe to impress guests and satisfy anyone’s hunger. WHOLE ROAST PIGEON AMD PURPLE SPROUTING BROCCOLI WITH SMASHED WHITE BEANS Serves 2 I think the sight of a whole bird on…
Rich, luxurious and decadent, lobster mac and cheese makes the most of not only the meat but the hugely flavourful shells. However, be careful not to over-simmer the milk, as if cooked for too long, the shells can impart a bitter flavour. LOBSTER MAC AND CHEESE Serves 2 Ingredients 1…
This pie recipe makes the most of the duck’s flavour by cooking it whole first before shredding to create the filling. I tend to use an enamel dish as I think the pastry cooks better – if using ceramic you will need to increase the cooking time so the base…
