My stepmother was the most fabulous cook and shared many tips and recipes with me over the years, she had a real a commitment to getting things right and a thorough knowledge of British culinary tradition. This is her fool proof recipe for Yorkshire Pudding. Always make the batter at least one day in advance. You can purchase the dripping from most reputable butchers or make your own beef stock and reserve the cold and solid fat layer after chilling.
Yorkies freeze really well and just need a 3 minute blast in a hot oven just before serving.
This is a version of the Cranachan dessert I made in the restaurant for many years, it’s the same flavours just different textures. Cranachan is a dessert that is traditionally served at Scottish weddings but who needs a special occasion to enjoy whisky and raspberries!
This is a delightfully light seafood sausage that could be wrapped in pastry, chopped up to go into a seafood soup or into my favourite fish stew Bouillabaisse.
This is a visually appealing dish that will brighten up your dinner table. It can be made in advance and reheated or even eaten cold.
Trick is to select vegetables of a similar size and cut them all on a mandolin or vegetable slicer.