Spring has arrived, a flourish of foliage appearing on the trees & new growth in the garden. This is also a time of Spring cleaning & doing all those jobs you wanted to do over the Winter, but it was too soggy & cold. A little bit of sunshine does everyone the power of good too. While we were out recently, we decided to have a little treat for lunch – a small cheeseburger & fries. It was not my finest decision & reminded me of a line in a film – “what’s wrong with this picture?”. The fries were hot but tasteless (no salt) & the burger was sad, cold & rather flat in every respect. You could have bounced the bun down the motorway, it was that stale! On the way home, my Husband suggested we make our own burgers. Although it’s not my forte, I said “hold my spatula!” & that’s how the delicious Dunn Burger happened (named by my wonderful Husband).
It’s been almost 27 years since I last made a proper beef burger. My Son was a baby, we had gone fishing for the weekend (aka sunbathing with benefits) & took along some of my homemade meatballs. Someone suggested we make them into burgers instead & they ended up on the grill next to the trout we had caught. A little surf & turf barbeque ensued & the rest is history.
Fast forward to today & I’ve recreated my delicious burger with a few supporting acts – homemade buns, crispy baked onion rings & my chunky “Aimée chips”. It took me a whole afternoon to make everything, but it was definitely worth it & let’s face it, if you’re going to do something, might as well do it properly. Also, I’m no expert on burgers, this is just the way I do it.
To make it easier for you to recreate this dish, I’ve split everything into three sections: burgers, buns & sides. Not everyone is going to want the buns or side dishes, so this recipe is just for the beef burgers & I’ve put links to the others at the bottom.
Ready to bake it happen? Hands washed, aprons on & here we go!
What you need (this makes 4 burgers):
500g Minced Beef (10-15% fat content – if you cut the fat, you cut the flavour)
8 rashers Streaky Smoked Bacon
A little Sea Salt & freshly ground Black Pepper
Extra Virgin Olive Oil (for extra pepperiness)
25g Salted Butter
50g Grated Cheese (I used Medium Cheddar)
Optional Extras:
Mustard
Ketchup or Relish
Pickles (I used pickled Cornichons & sliced them)
Crisp Iceberg Lettuce, washed & patted dry
Large Tomatoes, sliced
What to do:
Get 5 pieces of greaseproof paper ready for your raw burgers, approx 6 inchs square – one for each burger & one spare.
Divide the beef into four equal pieces & gently shape each one into a ball. Be careful not to squeeze them too much, otherwise they will be tough & won’t cook properly.
Put each ball onto a square of greaseproof paper & put the spare piece on top. Press down evenly to flatten out your burger slightly, until about a half an inch thick. Remove the top square of paper & use your hands to shape the burger into a circle, flattening down any uneven areas gently. Repeat with the other three burgers.
Wash & dry your hands again, then sprinkle a little sea salt & pepper over each burger, flipping them over & repeating on the other side.
Stack them up with the greaseproof paper still on them, put them on a plate & wrap in clingfilm. Place in the fridge for about 30 minutes to rest, as this will help them hold their shape when you cook them later.
Remove the burgers from the fridge & set them aside while you cook the bacon. Heat a large frying pan or skillet on a medium heat & add the bacon rashers. There’s no need to add oil at this stage, you want them to render their fat into the pan. Do not be afraid of the fat – fat is flavour & this is a treat (you won’t be eating burgers for every meal every day).
Once the bacon has started to get some colour to it, transfer the bacon to a baking tray & cover with foil.
Add half the butter to the frying pan & place your burgers into the pan. Press each one with a spatula, so they make full contact with the hot surface.
Cook for approximately 4-5 minutes each side. Now I like my burgers cooked well-done, so if you like them more on the rare side, cook them for less time. When you flip the burgers, press again for a moment to maintain contact with the pan & if desired, add the rest of the butter.
Once your burgers look gnarly & you’re happy with them, pile up a little cheese on each burger & cover with a large saucepan lid or cake tin for a couple of minutes – this will help to melt the cheese. If you use a cake tin, remember it will get hot, so use tongs to lift it off your burgers.
When the cheese is melted, they’re ready to serve & it’s time to pack those flavour layers into your bun!
Serve these delicious burgers with a side of chunky chips, crispy baked onion rings & a generous green salad. Usually, I make a dish of homemade mayonnaise too, just for dunking the chips & onion rings in.
Fabulously flavoursome, this fine burger is a tower of taste. You might need both hands for this one! Stay hungry! Aimee 😉 x
PS: Here are the links for the buns & sides:
For the buns – You’d Better Bun-lieve It!
For the side dishes – Sides by Side!
It’s this time of year that always seems magical. Trees have an abundance of Autumnal toned leaves, as they tumble around like confetti on the breeze, swooning in swathes wherever they land. Late blooming flowers appear, their vibrant blossoms adding some freshness to the greenery that remains. Although it’s November, the sun shines just as brightly as in earlier months, spilling spectacular shades across the skies as it arrives & departs each day.
especially those childhood dishes that evoke fond memories of deliciousness. The mere mention of puff pastry takes me to a stool in my Mum’s kitchen, watching her create all kinds of pastry treats & especially savoury pasties. She would make shortcrust pastry ones, filled with her heavenly homemade stew (our version of a Cornish pasty). Leftovers would be lovingly wrapped in fabulously flaky pastry parcels, deliciously warm & comforting. And then there were my favourites – crisp buttery puff pastry packed with mashed potatoes, cheese & onion. There would always be some mashed potatoes leftover from the previous night’s dinner, just enough to make a few pasties for lunch the next day.
Using your fingertips, rub the butter chunks into the flour a little – we don’t want it like fine breadcrumbs, more like a rough rubble texture with plenty of lumps. This is just breaking down the butter a bit to make rolling easier.
Place your saucer or plate on the pastry, cutting neatly around the edge & repeat until you have cut out as many as you can. Where you have leftover pieces of pastry, place them on top of each other, reshape & roll out again. Sometimes, I’ll just shape these last ones with my fingers rather than cutting them out again (trust me, it will all be fine once they’re baked).
Brush a little beaten egg around the edge of the pastry & fold the top half of the pastry over, pressing the edges together to seal in your filling. From one corner of the pasty, gradually squish the edges together to form a crust, finishing at the other corner. Lift onto your prepared baking tray, prick holes with a fork in the top. Repeat this step, until you have all your pasties made.
Place on a cooling rack for a few minutes – even if you’re eating them warm, they will be like the surface of the sun right now & melt your mouth. While they’re cooling a little, grab a few crisp salad leaves or some chunky chips (or both), pile them on a plate & tuck in!
These delicious pasties also make fabulous flaky finger-foods, great for picnics & parties – just make smaller nibble-sized ones & add a spicy tomato dip for dunking! I use my tomato sauce recipe for meatballs & add a pinch of cayenne to give it a kick (recipe link here: 
The seasons have started to shift, it’s almost as if you can taste it in the air, as we swap long lazy Summer days for softer sunsets & cosy nights. Hot-headed August has passed the baton to sultry September, bringing with her the bountiful & beautiful beginnings of a delicious Autumn. There is nothing as therapeutic as an early morning meander in the countryside, especially during September! Gloriously gorgeous berries adorn the brambles & hedgerows, while trees are groaning under the weight of their fruity loot. Nature is amazing, turning tiny Spring blossoms into an Autumnal array of plump berries & fragrant fruits, with a little help from her pollinator peeps of course!
Firstly, we’re going to make the plum compote. Half the fruit, carefully remove the stones (you can put them in the composter). Set aside a few plums in a dish, cover & pop in the fridge to keep them firm for later (these will be for your topping).
Gently heat until the sugar dissolves into the water, carefully nudging everything around the pan with a wooden spoon or spatula. Bring to a boil & simmer gently for about 15 minutes on a medium heat, stirring regularly to make sure nothing sticks to the bottom of the pan. It should reduce to a sunset-coloured jammy syrup that smells like Autumn.
Turn down the heat, remove the spices & orange strips, then a
Roll out the pastry a couple of inches larger than your tin & about half a centimetre thick. Lay it carefully over your rolling pin & gently lift onto the baking tin, allowing it to drape into the middle. Push it into the edges gently, so that it covers the entire base & sides of your tin evenly.
Grab a bit of greaseproof paper, screw it up to make it easier to shape to your tin & then loosely place on top of your pastry. Tip some baking beads or dry pasta shapes onto the paper, spreading them all across the top & filling the pastry case.
Tip the Mascarpone cheese, double cream, Greek yoghurt, lemon curd & vanilla extract into a large mixing bowl & briefly whisk together until thick & fluffy. It’s going to be piped on top of your dessert, so it needs to be thick enough to do so. If it’s too thick, add a little more Greek yoghurt to loosen a little (a couple of teaspoons should do the trick). Once you’re happy, pop the bowl in the fridge to chill.
Now for those pretty plum slices we made earlier! Place the slices skin-side up at intermittent gaps across the top, like shards of sunshine peeking through the clouds. Add a couple of mint leaves at intervals – you don’t need many, just a few will do. Pop your dessert in the fridge for about ten minutes or so.
This delicious dessert would make a pretty Autumnal centrepiece for a special dinner or celebration. Refreshingly tangy, softly spiced plum compote, crowned with a feather-light fluffy cloud of Mascarpone cream & fresh plums, all sat atop a crisp, melt-in-the-mouth pastry base. If you have any of that delicious plum compote left over, it’s a magical multi-tasker – it tastes rather lovely spread on hot buttered toast, or try a spoonful with a few slices of cheese & crackers too.
Although we’re barely into the New Year, piled up platefuls of plenty are replaced with sparse-looking salads, kale on a crispbread & some rather questionable smoothies. Personally, I don’t go in for all that stuffing & starving yourself (there are other ways to be miserable). As I’ve mentioned before in a previous blog, there are two things to remember: (1) your “in door” is much larger than your “out door” (think about it) & (2) everything in moderation (one slice of chocolate cake, not six). January is not a sponge to wipe away the over-indulgences of December! It’s still Winter & we need warming, cocooning comfort food that satisfies the appetite & fills you up, so this is no time to start depriving your body of much required sustenance!
watching old movies together while dinner’s cooking. Sometimes, I’ll cook a roast chicken & make chicken stock at the same time (multi-tasking at it’s finest!). Homemade stock is extremely easy to make, you know what’s in it (no hidden nasties) & is very versatile too, being the base to many soups, sauces & dishes. It also means that we can have a rich, rib-sticking risotto on a Monday night, made with fabulously fresh chicken stock, a bit of bacon & a variety of colourful vegetables. Here’s a link to my easy roast chicken & chicken stock recipe: 
glossy risotto is beautiful piled on a plate, adorned with shimmering roasted vegetables & a drizzle of the oil from the pan with all it’s garlicky goodness. A tray of roasted veggies will cook in about the same time too & any leftovers are perfect on pizzas, tossed in pasta or just topping some toasted ciabatta rubbed with a little raw garlic & olive oil, creating a beautiful bruschetta anytime (I’ve usually got a jar of these in the fridge). If you’re cooking this risotto as a vegetarian meal, simply swap the chicken stock for homemade vegetable stock instead (& leave out the bacon, of course). Ready to give it a go? Hands washed, aprons on!
Pre-heat the oven to 220*C & prepare your roasting vegetables – wash thoroughly & apart from the tomatoes, chop into chunky pieces.
Put in the middle of the oven to cook while you make the risotto. Give everything a shake after about 10 minutes & return to the oven. Once cooked, pop them on a cooling rack (this will be when your risotti is finished, but here’s a picture to give you an idea of what to expect).
Pour the glass of white wine into the pan & stir well (the scent of this bit is always lovely!). Always use the wine you would drink & absolutely never anything marked “cooking wine”!
Once you’re happy with your risotto, add a generous handful of Parmesan, along with a couple of small chunks of butter dotted around the pan & leave the pan to one side (you can cover it up if you like). Give it a couple of minutes to rest, then slowly stir in the puddles of butter & melted cheese.
Parmesan, then tuck in! This rich, warming comfort food tastes lovely with leftover chicken from Sunday dinner or try topping with crispy chicken legs roasted with honey, lemon & fresh Thyme. Have a wander around my other recipes to give you some ideas.
which are perfect for creating the most amazing arancini (which literally translates as “little oranges”). Because the amount leftover varies each time I make risotto, I don’t tend to measure the ingredients when I make these beautiful little rice balls, so these are approximate measurements below. An ice-cream scoop comes in very handy when you’re making these & I have been known to use a melon baller on occasion, hence the title to this blog. Ready? Let’s get rolling!
Using a tablespoon or an ice-cream scoop, take little heaps of cold risotto & shape into balls in your hand (yes, you’re going to get messy but that’s half the fun). Leave them on a tray in the fridge to chill for at least half an hour (if you can leave them for a couple of hours, this will be better).
Beat the egg in another similar dish (tip: add a tiny pinch of salt to break down the egg & make it smoother).
If I’ve made quite a few (which is quite often), I’ll bake them in the oven – really easy & no hot pans to stand over. Get a cupcake or patty tin, put an arancino in each cup & drizzle with a little olive oil (drizzle, not drown!). Bake them for about 10 minutes, turn them using a couple of spoons, & return to the oven for a further 5-10 minutes until crispy & golden. Test one as before, to make sure they are piping hot in the middle before serving.
Once cooked, remove the arancini gently using a slotted spoon or tongs & place on either greaseproof or kitchen paper to remove the excess oil (or tip them into a metal sieve & shake). Allow them to cool for a couple of minutes before serving. Sometimes, I’ll let them cool completely & pop them in the fridge to chill for a couple of hours, ready to snacking later (they are perfect for picnics).
beautiful balsamic vinegar & add a dusting of black pepper. My homemade tomato sauce goes very well with these – the richness of the risotto is cut by the sweet, but tart tomato (see my meatball blog for tomato sauce recipe). These more-ish little mouthfuls are perfect for munching, whether for lunch, supper or as a simple starter (also great for nibbling with pre-dinner drinks or curled up on the sofa with a glass of wine & a good film).
party, we have zoomed through a newly frosted November at warp speed & driven straight into December! If you’ve been following me on social media, you’ll know that our Son has graduated from University in November (cue lots of photos & two extremely proud parents!). Seeing him there in his cap & gown, clutching his well-deserved Degree, was one of those moments I won’t forget! He’s probably reading this, so I’ll just say it’s wonderful to see all his hard work (both studying & supporting himself working) come to fruition, so congratulations once again & we’re really proud of you!
One of my favourite indulgences is a large spoonful of creamy, crunchy-topped cauliflower cheese, enveloped in a silky smooth cheese sauce. Although I know you can get cauliflower all year round, it seems to taste better when it’s in season during these later months. Cauliflower is one of the most versatile veg we can eat & I’ve grilled, baked, steamed, boiled & pureed it, cooked it in curries & eaten it raw, dipped in lots of luscious pots of sauces, pesto & salsa (this came from when I was a little girl & loved to eat the stalk). 
veggie dish. Pure pale cloud-like florets, steamed until al dente & draped in the most luxurious silky smooth sauce, created with a collection of cheeses & crowned with a deeply golden crispy crust – it’s spectacular as the main event, rather than just a mere side dish & this humble vegetable should be given a bit more kudos! 
1 large head of Cauliflower (2 if they’re small or you’re making extra to freeze)
Once ready, transfer the florets carefully into a large lasagne or pie dish. Make sure they are all floret-side up & pack them well into the dish. I find this easier to do with a couple of forks or spoons, so you don’t burn your fingers. Set to one side while you make the sauce.
As the sauce thickens up, you should start to feel some resistance with the whisk. Keep whisking slowly (swap hands if your wrist aches) & when you are satisfied with the thickness, add a couple of ounces of the grated mild cheddar & whisk until melted.
drizzling slowly into all the corners & working your way towards the centre. Make sure every floret is covered with the sauce & use a spatula to scrape out any remaining in the pan – you’ve worked hard to make this & shouldn’t waste any (or you could just dip a piece of crusty bread in & eat it – call it Chef’s perks).
Remove carefully & place on a cooling rack for 5 minutes (trust me, it won’t go cold!). This will allow everything to relax, settle & generally calm for a few moments (because it will be hotter than the sun & you don’t want to burn your mouth).
So that’s my very cheesy, creamy Super Cauli-Flower Cheese-ness, in all it’s lusciously gooey gorgeousness! Make it your own centrepiece for a vegetarian dinner, or even as an accompanying dish to go with your favourite Sunday roast. Next time you want a side with substance, reach for the cauliflower & create a little cheesy indulgence! Stay hungry! A 😉 x
Driving home this morning, seeing the luscious much-needed rain has brought the gardens back to greenery & lowered the temperature slightly, I felt rather peaceful. Pretty flowers were less wilted & seemed to flourish, the herbs were more fragrant & our beloved willow tree had perked up again, waggling it’s beautiful branches in the Summer breeze.
hands are cool, after washing them run your wrists under the cold tap for a few moments (trust me, it works).
Tip the flour into a large mixing bowl & add one of the butter pieces. Rub it into the flour until it resembles fine breadcrumbs.
Turn out your pastry onto a lightly floured worktop & shape into a rectangle. Roll away from you into a long piece, about a centimetre thick. Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy! Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).
Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).
Dust the worktop with a little more flour. Turn the pastry one turn to the right & roll out again, just as you did above.
Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during this heatwave we’re having, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm). Get yourself a cuppa, put your feet up & read a book or something (if you’re like me, you’ve probably been whizzing around, so relax for a bit).
Cut into two equal pieces & on one of them, brush a little melted butter all over the top & sprinkle on two thirds of the cheese.
Brush the top of your cheesy pastry with beaten egg – just the top, not the edges, otherwise your pastry won’t rise properly.
Place on the baking tray & repeat with the rest of the pastry, until you have a couple of trays of twirly swirls with about half an inch between them.
Bake in the centre of the oven for about 10-12 minutes, until they have risen & turned a gorgeous golden hue. Carefully transfer them onto a cooling rack using a pallet knife or thin spatula. Remember the crunchy cheesy chips? Shake them into a dish for sprinkling on salad as a crispy garnish or just eat them as they are – Chef’s perks!
Serve your cheesy sticks either on their own or maybe dunked in an oozy, warm baked Camembert with a glass of chilled wine (you’ve worked hard & deserve a treat). I doubt they will last long, but if you do have any leftover just pop them in an airtight container (they will keep for a couple of days, so I’m told).
If you want to make an alternative to cheese twists, just make cheese “sausage” rolls – instead of cutting into strips, cut into wide ribbons. Lay grated cheese across the top half of the pastry ribbon, brush a line of beaten egg on the opposite edge of the pastry & roll over, carefully encasing the cheese inside. Press lightly to stick the roll together, then cut into inch long pieces & brush with egg. 
Bake at 220*C for about 10-12 minutes, until golden & risen. Transfer to a baking tray to cool for a few minutes before serving. Great for lunches, nibbles or parties.
cooking builds during the day, making dinner that much more enticing. Pasta is undeniably one of my favourite foods! It’s easy to prepare & a pleasure to eat, especially when it’s crammed full of flavoursome fillings or dressed in a rich, sumptuous sauce, or both! When I discovered these pretty pasta shells on a random shopping trip some years ago, I had already decided what kind of fillings I would make, the sauce, the herbs, everything – all before reaching the checkout! Now I appreciate not everyone gets excited by a bag of pasta (I have a dedicated pasta 
shelf in the pantry), but they inspired me to create something wholesome & filling – proper rib-sticking, colourful comfort food to warm you on a chilly day like today, without taking all day to make. This recipe for Stuffed Conchiglioni is something we enjoy making together as a family & definitely eating together! They can be made in advance & the best bit is there’s going to be plenty of leftovers for lunches (hot or cold) & maybe a couple of pots for the freezer, for those “can’t be bothered” nights. So here goes – hands washed & aprons on!
500g of dried Conchiglioni (1.1lb)
Chuck in the chopped onion & bacon pieces, stir fry for a few minutes, keeping the onion moving so that it doesn’t catch & burn. If any liquid forms around the bacon, simply strain it off & discard. Add a little more olive oil if needed. Once cooked, leave to cool for a few minutes.
Tip the breadcrumbs into a large mixing bowl, along with the cream cheese. Add the fried bacon & onion, mixing thoroughly to create a lovely thick stuffing. Cover the bowl with a plate & leave while your pasta cooks.
cook according to the instructions on the pack.
might want to prep another, slightly smaller dish for any extra shells (OK, there are always extra shells, trust me on this).
Lay each stuffed shell in the prepared dish, then carry on stuffing until you’ve filled them all. At this point, you can cover them in cling film & put them in the fridge until you want to eat them – they will keep until the next day.
Add the tomato puree, the sugar & seasoning to taste (you won’t need much salt, so go easy on this). Add a couple of teaspoons of dried Basil (or rip up about half a dozen leaves of fresh & chuck them in). Give everything a good stir & reduce to a gentle simmer for about half an hour with a lid loosely on, stirring occasionally.
Spoon your sauce generously all over the stuffed shells, making sure they are just covered & no bits are peeking out. Dot chunks of Mozzarella all over the top & add a sprinkling of dried Oregano.
some fresh, crusty bread, get everyone to the table & get stuck in! Usually, my guys magically appear in the kitchen while I’m dishing up, grabbing a slice of warm bread to munch on & dunking it in the sauce.
So next time you feel the chill on a dull day, whip up some colourful, comforting Conchiglioni! Stay hungry 😉 A x
Bake in the oven for about 20-25 minutes, giving everything a turn halfway through with a spoon.
from a creamy colour to golden. Put them on a plate to cool.
Tip the whole jar of pesto into the pasta (yes, all of it). Give it a good stir around, completely coating all the pasta.
If you’ve got roast chicken in the fridge that needs eating, rip some of that up & add some to the pasta without Mozzarella.
the end of November, I had already chopped, mashed & stashed an array of side dishes in readiness, cramming pots of fluffy potatoes, gorgeous gravy & cauliflower cheesiness into my freezer. Most of us work & don’t have the time to faff around in the kitchen, so a bit of prep now will make all the difference. It’s like giving yourself the gift of time! Because I’m covering a few things here, you will need some strong coffee to keep you going & a few Little Helpers to share the load (bribes at the ready if necessary!). This also works for Thanksgiving too.
exception. A week or two before, I make a mountain of mashed potatoes & a giant cauliflower cheese (sometimes with broccoli), then freeze them in two-person portions (for the recipe, click on this link to my blog: 
completely & I started making my own from scratch. It’s so simple, you can make it in advance & freeze it until you need it! If you prefer it inside the bird, just make your stuffing the day before, cover it & leave in the fridge. Depending on the size of your dinner party or the size of your bird, just increase quantities as required (I say “bird” because not everyone eats turkey, my family included, as we prefer chicken). Hands washed, aprons on & here goes!
1 large Onion, finely chopped
Sprinkle the Sage & Rosemary into the pan with a pinch of Thyme, add the breadcrumbs & stir well. The residual heat from the pan will bring everything together nicely, so just mix well. Season with a little sea salt & black pepper, stirring well again. If you’re adding the roasted chopped chestnuts or lemon zest, do this now.
If you’re making stuffing balls, get yourself an ice-cream scoop (spring-loaded will make your life easier & will also ensure they are all roughly the same size). Put some of the mixture into the ice-cream scoop (you don’t want to damage your pan by scraping it!) & press it in gently. Release the ball from the scoop, shape it into a nice sized ball in your hand & place on the greaseproof paper. Repeat until you’ve used the whole lot.
oven for about 15-20 minutes until golden brown on top, turning halfway. Once cooked, either serve immediately with your roast dinner, or place on a cooling rack (still on the greaseproof paper) & leave to cool completely. These can then be frozen & reheated on the day you want them. That’s the stuffing stuffed!
Once you’ve got your sides sorted, Christmas Day becomes a doddle – just take them out of the freezer the night before, pop them into an ovenproof dish to defrost & that’s it, prep done! They can be reheated in the oven while the bird is resting & the veg are roasting. This is also handy when unexpected extras turn up for dinner, because you’ll have a spare pot you can defrost (making you look like the most organised person ever & score major Brownie points!).
quality one that you like, then pimp it up with a few little tweaks. Simply scoop the whole lot into a small saucepan & break up with a wooden spoon, heating very gently. Add a shot of Sherry or Port, stirring carefully into the cranberry sauce. Sprinkle a little orange or lemon zest into the pan, about half a teaspoon, & stir gently for a minute or two. Pour it into a small dish to cool, then cover & put in the fridge until you’re ready to serve!
a pint into a jug. To remove any fat from the stock (that’s the golden bubbles you can see here), get yourself a few sheets of kitchen paper & touch it gently on the top – the grease will attach itself to the paper, which you can then throw away (no faffing around trying to separate it).
Remove from the oven & tip them onto a cooling rack. Either pile them up onto a plate for your dinner guests or let them go cold, bag them up & pop them in the freezer. Then when you fancy a Yorkshire pud, put them on a tray in the oven for about 4-5 minutes to reheat & crisp up – I like to use the residual heat from the turned off oven after cooking dinner. They’re also rather nice with a spoonful of jam & a drizzle of single cream (or tinned evaporated milk).
also the time of year my Husband & I met, so we always celebrate our first date (it involved a large Harley Davidson Sportster, a couple of hundred bikers delivering Christmas presents & rather a lot of tinsel!). 
Christmas Day. Some of these multi-tasking munchies can even be used as a starter, so make a few extra (which is my mantra, as you probably know by now). One of my favourites (& apparently everyone else’s!) are baked cheesy biscuits – you can serve them simply on their own or with a dip, or even pipe some cream cheese on them & decorate with chopped chives. They are really easy to make & the recipe is in my blog called “Grate Expectations” – here’s the link for speed: 
Scoop spoonfuls of the breadcrumb mixture into each mushroom – be generous & keep going until every mushroom is crammed full, then sprinkle with a little more cheese. Any leftover breadcrumb mixture, chuck it in the fridge for later (someone always turns up late or you might fancy a midnight snack). Scatter a few pine nuts over the top (these are gorgeous & have a sort of popcorn taste to them).
If you’re preparing them in advance, cover in cling film now & pop them in the fridge until you need them (they keep until the next day at least). Otherwise, bake in the oven for 15-20 minutes until golden & gorgeous. These are great hot or cold, either on their own or with dips, or just with a green salad as a starter.
prepped by one of your Helpers a few days before, then stashed in the fridge in airtight containers or bags, ready to be whipped out with a delicious dip anytime! If you fancy something different, try raw crunchy cauliflower florets (one of my faves), sliced peppers, sugarsnap peas & mangetout. Give them a good wash, trim the ends & stand them in a cup. One thing I don’t do at this time of year is make dips – I really cannot be bothered & what with all the other stuff to do, just buy some nice ones & store them in the fridge until needed. Simply scoop them into individual tea cups with saucers & dinky spoons (saving your table from splodges), rather than leaving them in a plastic tray – even if they do have one of those optimistic re-sealable tops, dips always disappear first!
Measure your spices into a cup & carefully mix together. (Sometimes, I only use half this mixture & sprinkle the rest over chunky raw potato slices, drizzled in olive oil, to make spicy wedges in the oven – bake at 220*C for 25 minutes & serve with a cooling dip, like Greek yoghurt mixed with a few chopped mint leaves).
Take a couple of pieces of chicken, coat them in the egg & shake off the excess. Chuck them in the breadcrumb mixture & pat this onto the chicken to ensure it’s coated well. Place them into the roasting tin & repeat until you have coated all the chicken. Drizzle more olive oil over the top (drizzle, not drown).
Spread them on a huge plate for people to help themselves – turn it into a starter with a salad, a couple of potato wedges & a yoghurt & mint dip, or leave them to cool before freezing them in a bag until needed. Job done!