Prawns cooked in butter, garlic, lemon juice and parsley are even better with the help of Dijon mustard. Serve with fresh crusty bread.
A cream cheese and parmesan filling is stuffed into mushroom caps before baking.
A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.
This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste.
Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.
My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla.
This is a basic truffle filling to which you can add your own flavourings. You may use this to fill the chocolate shells you make using moulds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings.
As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mum would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with icing sugar! We've made this recipe for over 40 years and I promise it won't disappoint!
Crème brûlée, or "burnt cream," is a simple dessert of rich vanilla custard beneath a glassy toffee crust.
This basic piped meringue is a light-as-air treat. Sprinkle with hundreds and thousands or coloured caster sugar for decoration.