You might need to buy:
- butter
- fresh thyme leaves
- heavy cream
- freshly grated or ground nutmeg
You might need to buy:
- grated peeled fresh horseradish
- olive oil
- chopped fresh rosemary leaves
- Dijon
You might need to buy:
- olive oil
- grated fontina
- Flaky salt
You might need to buy:
- anchovy fillets
- garlic cloves
- olive oil
- coarsely grated Parmesan
You might need to buy:
- grated Parmesan
- chopped fresh oregano
You might need to buy:
- Tots:
- bag extra-crispy potato tots
- Salt and pepper
- granulated garlic
- granulated onion
- smoked paprika or sweet paprika
- Filling:
- olive oil
- ground beef
- Salt and pepper
- Worcestershire
- sour cream
- beef stock
- Succotash:
- butter
- shredded sharp yellow cheddar
You might need to buy:
- olive oil
- ground beef
- Salt and pepper
- chili powder
- ground coriander
- ground cumin
- smoked paprika
- tomatoes with green chilies
- beef stock
- cavatappi
- sour cream
- each shredded cheddar and Monterey Jack
ready in about 50 minutes;
serves 16
You might need to buy:
- Powdered sugar to top
- sugar
- Baking powder
- Filling:
- eggs
- lemon juice
- flour
- butter
- 1C flour
- powdered sugar
- Crust:
ready in about an hour;
serves 90
You might need to buy:
- butter
- flour
- vanilla ice cream
- Powdered sugar for topping
- Cream Cheese filling
- 4oz cream cheese
- sugar
- vanilla extract
This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it’s cooked perfectly and by making the base you get massive amounts of flavour.
serves 2
You might need to buy:
- tin of chopped tinned tomatoes
- fillets of red mullet
- 200g small clams
- picked thyme leaves
- lobster cut into pieces
- 100ml dry white wine
- tbls olive oil
- tbls chopped flat leaf parsley
- garlic finely chopped
- 300ml fish stock