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Category: Northern European (British and French)

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The Baked Beans on Toast recipe is a quick and easy snack to make. A traditional English meal, which can be enjoyed at breakfast or simply as a snack. Savour our Baked Beans on Toast recipe.

Step 1: You will need

• 210g Baked Beans
• 2 bread
• 20g butter
• 20g cheese
• 1 small saucepan
• 1 plate
• 1 knife
• 1 grater
• 1 tablespoon

Serves: 1

Preparation Time: 5 minutes

Step 2: Baked beans

Pour half a can of baked beans into a small saucepan.

Step 3: Heat

Gently heat the beans over a low heat for 4 minutes, stirring occasionally. Don't let the beans come to the boil.

Step 4: Toast

While the beans are heating toast the bread and spread butter over them.

Step 5: Serve

Once the beans have been heated through, pour them over the buttered toast. You may want to sprinkle the grated cheese over the beans to add extra flavour.

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Category: Northern European (British and French)

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Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with chips.

You will need

• 900 g potatoes, peeled and sliced
• 900 g salmon fillets
• 25 g butter, melted
• 15 g dill, chopped
• 50 g flour, seasoned
• 2 eggs
• 150 g breadcrumbs
• 1 tbsp sunflower oil for frying
• salt and pepper
• 1 medium pan
• 1 colander
• 1 potato masher
• 1 plate
• 4 bowls
• 1 frying pan
• 1 slotted spoon
• cling film

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Step 1: Cook the potatoes

Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.

Step 2: Mash the potatoes

Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Step 3: Cook the fish

Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.

Step 4: Drain the fish

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

Step 5: Break up the fish

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Step 6: Mix the fish

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.

Step 7: Create the cakes

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Step 8: Coat the fishcakes

Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.

Step 9: Cook the fishcakes

Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Step 10: Serve the dish

Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.

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Category: Northern European (British and French)

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Lancashire Hotpot Recipe. A traditional meat and vegetable stew originating from the North West of England. It requires almost no effort to make, is filling and delicious. Just how Betty would make it! Savour our Lancashire Hotpot recipe today.

Step 1: You will need

• 1 kg lamb roughly chopped
• 600 g potatoes, sliced
• 700 ml beef stock
• 2 onions, sliced
• 3 carrots, sliced
• 3 turnips, sliced
• 50 g melted butter
• 1 casserole dish
• 1 pastry brush

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 2 hours

Oven Temperature: 190° c - 370° f

Step 2: Preheat the oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 3: Make the casserole

Layer the bottom of the casserole dish with some of the lamb. Follow with a layer of turnip, a layer of carrots, onions and a layer of potatoes. Season with salt and pepper. Repeat exactly as before, making sure that there are enough potatoes left for the final layer. Season once more with salt and pepper. Pour the stock over and finally, brush the potatoes with melted butter. It is now ready to bake.

Step 4: Stew the casserole

Place the casserole dish into the centre of the oven and stew for 1.5 hours.

Step 5: Baste

After this time, open the oven door and baste the top of the potatoes with melted butter. Remove the lid and place the dish back into the oven for another 1/2 an hour brown the potatoes. Remove when the potatoes are golden.

Step 6: Serve

Your hotpot is now ready to serve, and can be eaten straight from the dish. It's hearty and filling and makes a meal in itself.

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Category: Northern European (British and French)

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This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.

Step 1: You will need...

• 50 ml double cream
• 50 ml milk
• 2 eggs
• a pinch of ground cinnamon
• 2 slices of bread
• 15 g of butter
• salt and pepper
• 1 whisk
• 1 bowl
• 1 frying pan
• 1 fish slice

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Step 2: Make the eggy mix

Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine.

Step 3: Fry the bread

Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove.

Step 4: Serve

Serve hot for breakfast and enjoy!

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Category: Northern European (British and French)

Hits: 20278

Meat And Potato Pie Recipe. A hearty, filling and extremely tasty traditional British pie. Devour our Meat And Potato Pie recipe.

Step 1: You will need …

• 500 g lamb shin, cubed
• 5 tbsp seasoned flour
• 6 tbsp vegetable oil
• 1 onion, peeled and sliced
• 2 carrots, peeled and sliced into cubes
• 350 ml beef stock
• 500 g potatoes, peeled, cubed, parboiled
• 1 packet of short crust pastry
• salt and pepper
• 1 beaten egg
• 1 medium saucepan with lid
• 1 oven proof dish
• 1 knife
• 1 spoon
• 1 pastry brush

Serves: 4

Preparation Time: 40 minutes

Cooking Time: 40 minutes

Oven Temperature: 200° c - 390° f

Step 2: Dust the meat

Sprinkle some flour over the cubed meat and mix it well together with your hands.

Step 3: Fry the meat

Place the pan on a medium heat and add the oil. Allow to warm through and once warm add the floured meat and onions. Stir it all together with a spoon and allow the meat to brown, which will roughly take 3-4 minutes.

Step 4: Cook the meat

When the meat is nicely browned add the carrots. Then season with salt and pepper. Stir it all together and bring it to the boil. Stir once more and cover with the lid. Turn the heat down to a simmer. Cook for roughly one hour until the meat is tender.

Step 5: Preheat the oven

During the last fifteen minutes of cooking the meat, heat the oven to 220 degrees centigrade.

Step 6: Add potatoes

Add the par boiled potatoes to the cooked meat and stir them in with your spoon.

Step 7: Transfer to oven proof dish

Carefully pour the pan of meat into an oven proof dish, then smooth it over with your spoon.

Step 8: Cover with pastry

Lay the pre rolled pastry over the dish and peel back the protective covering. Then continue to crimp down the pastry at the edges with your fingertips. Slice off any excess pastry and make several slits with your knife to help the pie breath. Then generously brush with the beaten egg wash to help it brown.

Step 9: Bake

Place the pie in the bottom of the oven and bake for 40 min.

Step 10: Remove from oven & serve

Remove from the oven when golden brown.

Serve straight from the dish along with some fresh green vegetables.

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Category: Northern European (British and French)

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The best recipe you will find for making the most chunky and crispy chips in the world! Savour our Chunky Chips recipe.

You will need

• 400-500 g potatoes
• 750 ml vegetable oil
• Salt
• 1 deep-fat fryer
• 1 peeler
• 1 knife
• 1 strainer
• 1 slotted spoon
• Paper towels
• 1 tray or plate
• 1 bowl
• 1 cutting board

Serves: 2 to 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Step 1: Preheat the oil

Start by adding the oil to a deep-fat fryer and heating it up. If you have a thermometer set the temperature at 160ºC. If not, start off with a medium heat.

Step 2: Peel the potatoes

Using a peeler, remove the skin from all the potatoes.

Step 3: Cut the potatoes

Now cut each potato lengthwise into thick chunks. About a centimetre and a half in size.

Step 4: Rinse and drain

Before frying, it is important to rinse the potatoes. Put them into a strainer and run them under cold water, then let the water drain off.

Step 5: Fry the potatoes

First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer.

In batches, fry the chopped potatoes until just cooked through. This will take about seven minutes per batch. You will need to move them once or twice while frying.

To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready.

Step 6: Remove the chips and leave them to rest

Take the chips out of the oil and leave them to one side. In the meantime, turn the temperature up to 180ºC or wait until the oil is very hot.

Step 7: Fry again until brown and crispy

Put a small batch of chips back into the hot oil to fry again. While they are frying prepare a plate with a couple of paper towels.

When they turn a deep golden-brown colour and look crispy remove them from the fryer, taking care to drain the oil well and place them onto the plate with paper towels.

Repeat with more batches until all the chips have been fried again.

Step 8: Season and serve

Season the chips well with salt –if so desired – and serve up immediately while still hot.

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Category: Northern European (British and French)

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Another classic from the wide range of famous British pies. Our steak and onion version is full of hearty ingredients and is surprisingly easy to make. Relish our Steak And Onion Pie recipe.

Step 1: You will need

• 600 g sirloin steak, diced
• 120 g seasoned flour
• 2 onions, peeled and chopped
• 1 tbsp fresh parsley, chopped
• half tbsp tomato puree
• 150 ml beef stock (halaal)
• 1 packet pre-rolled puff pastry (check that there is no wine or animal fat).
• 1 egg, beaten
• salt and pepper
• 6 tbsp vegetable oil
• 1 medium saucepan with lid
• 1 ovenproof dish
• 1 knife
• 1 spoon
• 1 pastry brush

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 1 hour

Oven Temperature: 220° c - 430° f

Step 2: Flour the meat

Sprinkle some of the seasoned flour over the meat and mix in well with your hands.

Step 3: Preheat the oven

Set the temperature of the oven to 200ºC (400ºF/ gas mark 6).

Step 4: Fry the meat

Heat the saucepan with vegetable oil on a medium temperature. Add the onions and meat, stir well and allow the meat to brown, which will take about 3-5 minutes.

Step 5: Cook the meat

Once the meat has browned add the tomato paste and stock. Season with salt and pepper, stir well and cover. Turn the heat down to a simmer and cook for a further 30 minutes on a low heat.

Step 6: Transfer to the ovenproof dish

Once the meat has cooked, remove it from the heat and add the fresh parsley. Pour it into the ovenproof dish and spread over evenly.

Step 7: Lay the pastry

Unroll the pastry and lay it over the dish. Push down the edges of the pastry with your fingertips - a technique known as 'crimping'. With a sharp knife cut away any excess pastry. Finally, coat the pastry with the beaten egg to help it brown.

Step 8: Bake

Place the pie in the middle of the preheated oven and bake for 20 minutes until golden brown.

Step 9: Remove and serve

Remove from the oven and serve while hot.

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Category: Northern European (British and French)

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Homemade Fish Fingers Recipe. Traditional homemade fish fingers, perfect for the kids. Serve them with chips and a splash of lemon.

You will need

• 400 g fillets of white fish, partially thawed
• 120 g breadcrumbs
• 2 tbsp grated parmesan cheese (check if halaal)
• 1 tbsp chopped fresh parsley
• 1 tsp grated lemon peel
• ½ tsp paprika
• ½ tsp dried thyme
• ¼ tsp garlic salt
• 150 ml double cream
• 1 egg
• 100 ml plain flour
• 100 ml vegetable oil
• freshly ground pepper
• salt
• 3 bowls
• 1 frying pan
• 1 slotted spoon
• 1 knife
• 1 plate or tray
• 1 fork
• 1 kitchen paper
• 1 spoon
• 1 cutting board

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Step 1: Prepare the fillets

Cut the cod fillets into strips and set aside.

Step 2: Make the coating

Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3: Beat the egg

In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Step 4: Prepare the flour

Put the flour in a bowl ready to coat the fish.

Step 5: Coat the fish

Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6: Fry the fingers

Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7: Drain the fingers

Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8: Serve up

Place on plates and serve with lemon wedges and chips.

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Category: Northern European (British and French)

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Experience our fried egg sandwich recipe.

Step 1: You will need

• 2 slices of white bread
• 2 eggs
• sunflower oil
• tomato ketchup or brown sauce (optional)
• butter
• 1 small frying pan
• 1 spatula
• 1 breadknife
• 1 butter knife

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Oven Temperature: 180° c - 360° f

Step 2: Bread

Take 2 slices of bread and butter them.

Step 3: Eggs

Heat some sunflower oil in a frying pan till it starts sizzling.

Break 2 eggs into the oil. Flick oil over them as they cook, until the yolks go opaque. Flicking oil over the eggs makes all the difference as it cooks the eggs all the way through, rather than just from the bottom up.

Cook until the egg's albumen has gone white all the way through. Some people prefer harder eggs in a sandwich to stop the yolk squirting out - if so, continue to fry and flick oil over the eggs for another minute or so.

Step 4: Build your sandwich

Lift the fried eggs out of the pan with your spatula and place them onto one of the slices of bread.

If you like a bit of sauce with your sandwich, now's the time to dollop a bit of tomato ketchup or brown sauce on top.

Place the remaining slice on top, buttered side in. Slice the sandwich into 2 equal halves and you're ready.

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Category: Northern European (British and French)

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Home Cooked Potato Chips recipe - the perfect snack, that everybody loves. It is also simple and easy to make. Follow this recipe for crunchy, perfectly cooked chips.

Step 1: You will need…

• 2 potatoes , peeled
• 1 ltr vegetable oil
• salt
• 1 knife
• 1 saucepan
• 1 slotted spoon
• 1 tray lined with paper towel
• 1 cutting board

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Preheat the oil

Place the saucepan onto a medium to high heat and pour in the litre of oil. Allow the oil to heat up until little bubbles begin to appear at the bottom of the pan.

TIP! The perfect chip or crisp should be cooked at 160 degrees centigrade. However, if you don't have a temperature gauge, be very careful that it doesn't get too hot and start to smoke, or the potatoes will brown too quickly.

Step 3: Slice the potatoes

While the oil is heating up, slice a little sliver off the bottom of your potato, so you can rest the potato on it while you cut. Then, with your knife, thinly slice into thin even slivers. Finally, set aside and repeat the same process with the other potato

Step 4: Fry

When the oil is hot, carefully drop a slice of potato into the pan. If it begins to fry, add the potatoes, one by one, in small batches, stirring them in with the slotted spoon. Do not rush this process. Allow them to fry slowly and constantly. When they are lightly golden and there are no more bubbles in the oil, remove them, and place on a tray lined with paper towel. Then add to the saucepan the rest of the potatoes, one by one, in batches and repeat the same process.

Step 5: Season

Whilst they are still hot, season the potatoes with any of your favourite seasonings! You can use anything - from regular sea salt and vinegar - to hot chilli or savoury dried herbs.

Step 6: Serve

Now settle down to enjoy this great snack. Serve them on their own, or try them with a dip like cream cheese or sour creme.

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Category: Northern European (British and French)

Hits: 19652

Extra Crispy Roast Potatoes recipe. This easy recipe promises perfectly crispy and flavourful roast potatoes. Don't just have them on special occasions, make our Extra Crispy Roast Potatoes recipe today!

Step 1: You will need:

• 1 kg potatoes, peeled and cut to even sizes
• 80 g lard or any other fat
• salt and pepper
• 1 saucepan with lid
• 1 roasting tray
• 1 spoon

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour 5 minutes

Oven Temperature: 220° c - 430° f

Step 2: Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3: Parboil the potatoes

Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Step 4: Prepare the roasting tray

While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Step 5: Drain the potatoes

Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.

Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat. Finally, remove the lid and season with salt and pepper.

Step 6: Bake

With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself! Return the roasting tray to the oven and bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly. Then place back in the oven to crisp on the other side. When they are golden brown, remove them from the oven.

Step 7: Serve

Your extra crispy potatoes are now ready to serve. Sprinkle them with a little more salt and pepper before serving. They are as versatile as they are tasty. Enjoy!

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Category: Northern European (British and French)

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Beef Wellington is a succulent and hearty main course meal, great for parties and quiet nights in.

You will need

• 600-800 g beef fillet, trimmed of fat
• 300-400 g puff pastry
• 75 g butter
• 4 tbsp vegetable oil
• 1 beaten egg
• 50 g plain flour
• 250 g finely chopped button mushrooms
• 1 small onion
• 1 clove of garlic, diced
• 1 tsp sage and thyme
• 25 g breadcrumbs
• 1 large chicken breast, minced
• salt and pepper
• 1 frying pan
• 1 heavy skillet
• 1 baking tray
• 1 pastry brush
• 1 spatula
• 1 spoon

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Oven Temperature: 250° c - 480° f

Step 1: Trim and season fillet

Trim the fillet of excess fat and cut it to size, then season with salt and pepper.

Step 2: Sear the meat

Brown it well on all sides for about 5 minutes in the skillet with oil and butter. When it is done, put it aside to cool down while you prepare the stuffing.

Step 3: Add the mushrooms and garlic

Cook the finely chopped mushrooms until soft but not completely done. Add the onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. Transfer the mixture to a bowl or tray to cool.

TIP: Keep the pastry in the fridge until you need it and make sure the mushrooms and onions are quite cool before you spread them.

Step 4: Prepare the pastry

Sprinkle some flour on a clean, dry surface on which to place the pastry.

Step 5: Finish stuffing mix

Combine the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (in a blender, preferably), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.

Step 6: Wrap fillet in pastry

Place the fillet on the pastry ready for wrapping – put it in the centre and wrap over the dough to make a neat parcel trimming off any excess.

TIP: Carefully remove the grease from the fillet with a cloth before placing it on the pastry.

Step 7: Prepare to bake

Place the wrapped fillet, with the join in the pastry underneath, in a buttered baking tray and brush the beaten egg onto the pastry to give it a nice golden glaze when baked.

It is now ready to bake, but first; leave it in the fridge for half an hour to rest and cool completely.

Step 8: Bake the dish

After half an hour place the baking tray in the centre of an oven pre-heated to 250ºC and bake it for 35 minutes.

TIP: Cooking an extra 5 minutes more will make the beef medium and 5 minutes less will leave the beef rare.

Step 9: Carve and serve

This recipe will cook the meat to medium rare. Let it rest for 10 minutes after you take it out of the oven before you cut it. Carve the Beef Wellington into slices 10cms thick and serve 2 slices per person.

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Category: Northern European (British and French)

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This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal.

You will need

• 2 kg beef sirloin
• 4 tsp wholegrain mustard
• 2 tsp olive oil
• salt
• fresh black pepper
• A bunch of chopped fresh rosemary
• 1 sturdy roasting tin and rack
• 1 medium sized bowl
• 1 good carving knife
• 1 meat thermometer

Serves: 6 people

Preparation Time: 2 hours

Cooking Time: 1 hour

Step 1: Preheat the oven

Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.

Step 2: Prepare the meat

Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.

Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.

Season the beef with salt and freshly ground black pepper.

Step 3: Place the beef in the oven

Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Step 4: Test to see if your beef is ready

For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.

For medium rare take the temperature after 20 mins, it should be around 60ºC.

For medium , wait 30 mins and test for 65ºC.

For well done, 40 mins and 75ºC.

Step 5: Let the meat sit

Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Step 6: Carve and serve the roast beef

The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Step 7: Complete your roast dinner

To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

TIP: A good tip before you even start cooking is to buy the meat from a reliable halaal butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.

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Category: Northern European (British and French)

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English Pancakes recipe. This simple recipe for pancakes is perfect for breakfast or dessert. Make our English Pancakes recipe today.

Step 1: You will need:

• 180 g flour
• 2 eggs
• a pinch of salt
• 1 tbsp sugar
• 200 ml milk
• 75 ml water
• 30 g melted butter
• some extra butter, for frying
• some caster sugar
• 1 lemon, halved
• 1 bowl
• 1 whisk
• 1 frying pan
• 1 serving plate
• 1 spoon
• 1 ladle
• 1 sieve

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Mix the batter

Begin by sieving the flour into a bowl. This will help to make the pancakes light as air. Now add the salt, sugar, eggs, milk, water and butter and whisk well into a smooth batter.

Step 3: Cook the pancakes

Place the frying pan over a medium to high heat and allow it to warm through. When hot, add a little of the melted butter, and then three quarters of a ladle of the batter. Move the mixture around so that the batter spreads evenly over the pan. Let it brown underneath for about 30 seconds and give it a little shake to release it from the bottom. It's very important that it doesn't stick to the pan. Also the top should look almost set.

Step 4: Toss the pancakes

Flip the pancake over. Don't worry if you can't do it the first time.Practise makes perfect! And you can always use a spatula! Cook it for a few seconds more and remove. Place the pancake flat on the serving plate. Repeat exactly the same process with the rest of the batter.

TOP TIP: Flip the wrist so that the pan moves in an upward arc which causes the pancake to slide up and out of the pan. A direct lift leaves a partial vacuum under the pancake which tends to keep it in the pan. The movement in the arc supplies the torque to flip the pancake.

Step 5: Garnish and serve

Place the pancakes flat on a plate. Squeeze a little lemon and sprinkle a little sugar over each one before folding in half and then half again to make a fan shape, or you can simply roll them up! Put them on a serving plate, sprinkle over more lemon and scatter over a little more sugar and serve.

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Category: Northern European (British and French)

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Roast Potatoes Recipe. A perfect accompaniment to meat, fish or vegetarian dishes. What is Sunday lunch like without Roast Potatoes. Devour our Roast Potatoes recipe.

You will need

• 8 large floury potatoes
• 100 ml vegetable or olive oil
• salt and pepper
• 1 large saucepan
• 1 large roasting tin
• 1 peeler
• 1 fork

Serves: 6 people

Preparation Time: 5 minutes

Cooking Time: 1 hour 15 minutes

Step 1: Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

Step 3: Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Step 4: Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Step 5: Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Step 6: Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

Step 7: Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

Step 8: Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Step 9: Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Step 10: Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

Step 11: Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

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Category: Northern European (British and French)

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A very tasty accompaniment for soups or pasta dishes. All those garlic-lovers out there will find it impossible to resist! Experience our Garlic bread recipe.

Step 1: You will need….

• 1 baguette
• 5 cloves of garlic
• 200 g butter
• 3 tbsp parsley, chopped
• salt and pepper
• 1 bowl
• 1 garlic crusher
• 1 knife
• 1 bread knife
• aluminium foil
• 1 chopping board
• 1 spoon

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Oven Temperature: 175° c - 350° f

Step 2: Preheat the oven

Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5).

Step 3: Make the garlic butter

Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.

Step 4: Slice and fill

Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.

Step 5: Wrap in foil

Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well.

Step 6: Bake

Place the baguette into the centre of the oven and cook for ten minutes. Turn it over, cook for a further 10 minutes and remove it from the oven.

Step 7: Serve

Once cooked, unwrap the baguette, cut through into slices and serve.

Details

Category: Northern European (British and French)

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Cheese Omelette recipe. Omelettes are one of the most popular breakfast meals but making the perfect one can be a challenge, especially when it comes to getting it out of the pan. Learn today how to make a perfect cheese omelette.

Step 1: You will need:

• 2 eggs, beaten
• 50 g mixed cheese, grated
• 4 tbsp clarified butter
• salt and pepper
• parsley , for garnish
• 1 non-stick frying pan
• 1 spatula
• 1 brush

Serves: 1

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Step 2: Prepare the pan

Place a pan over a medium heat. Allow it to slightly warm through and brush the bottom with some of the melted butter.

Step 3: Cook the omelette

Pour the beaten eggs into the pan and gently stir continuously until they begin to set. Angle the pan so that the raw eggs run to the side and cook. Add the cheese into the middle of the omelette, in a line then gently fold it up in three rolls. Take the pan off the heat and slide the omelette onto a serving plate, the open side first.

Step 4: Garnish and serve

Just garnish with and little parsley! And serve it immediately. The melted cheese should ooze from the centre of the omelette when you make the first cut! We hope you enjoy our cheese omelette.

Details

Category: Northern European (British and French)

Hits: 20447

Ingredients

• 50g/2oz dripping
• 2 large onions, finely chopped
• 2 tbsp olive oil
• 900g/2lb minced lamb
• 2 tbsp plain flour
• 4 bay leaves
• 4 sprigs fresh thyme
• 2 tsp anchovy essence
• 2 small tins chopped tomatoes
• 4 tsp Worcestershire sauce
• 450ml/16fl oz chicken, beef or lamb stock
• Salt and freshly ground black pepper

For the mash

• 700g/1½lb potatoes
• 55ml/2fl oz milk
• 75g/3oz butter
• 1 free-range egg yolk

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.

3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.

4. Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy essence and stir.

5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.

6. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.

7. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.

8. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.

9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.

10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.