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LUNCH AND TEA DISHES 2
EGG PIE 2
POTATO AND SMOKED COD SAVOURIES 2 17
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4-6 servings aluminium foil apple arrowroot bacon baked beat boil bones bread breadcrumbs Brown sugar butter cake carrots casserole celery cheese chives chopped parsley colour cool cornflour Cover crayfish cream crisp croquettes crumbs curry custard diced dough drain fillets flaked fish flavour flour foil French dressing fruit frypan garlic garnish golden brown Golden syrup grated greaseproof paper hardboiled heat INGREDIENTS For 4-6 leave lemon juice liquid lunch meal meat medium sized Melt the butter melted butter METHOD Melt minutes mixture moderate oven 350°F noodles onion optional orange ovenware dish paprika parsley peas pieces pineapple potatoes pudding recipe reheat Remove rhubarb rice rind salad salt and pepper Salt i tsp sauce saucepan savouries seasoned serve immediately skin sliced soup spaghetti spoon sprinkle stew stirring tablespoon taste tea meal tender thick thickened top milk vegetables yolks