Agony Chef
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AGONY CHEF: chicken liver parfait - light in texture but rich and beautiful on toast
AGONY CHEF: Thai green curry sauce does take a fair bit of effort - but it’s worth it
AGONY CHEF: perfect pudding to put with pasta
AGONY CHEF: try to buy your pork from a local butcher and ask if it comes from free range pigs
AGONY CHEF: never found the right recipe to make a prawn dish?
AGONY CHEF: making baklava at home can be tricky but immensely rewarding
AGONY CHEF: a chick pea curry makes a perfect midweek meal - healthy, cheap and filling
AGONY CHEF: winter stew with heaps of flavour
AGONY CHEF: you need to make something fantastic to serve with the flat bread
AGONY CHEF: beetroot is normally paired with chocolate for a super rich cake
AGONY CHEF: be careful not to overcook your halibut as it can dry out
AGONY CHEF: use ready-made puff pastry sheets then concentrate on making a great filling
AGONY CHEF: vegetarian food can be as varied and interesting as non-vegetarian food
AGONY CHEF: dry turkey is always caused by over cooking
AGONY CHEF: first give your pumpkin a good roast in the oven
AGONY CHEF: frittata is an egg-based Italian dish, similar to an open faced omelette
AGONY CHEF: I can recommend an orange and polenta cake which has great flavour and is also gluten free
AGONY CHEF: make sure that you use a good quality mature cheddar cheese for the pie filling
AGONY CHEF: making desserts for vegans can be a bit tricky
AGONY CHEF: try this recipe that pays homage to sisters who accidentally made an upside down tart
AGONY CHEF: keep it fairly simple do one type of curry and one type of noodle dish
AGONY CHEF: I've been trying to make a tasty vegetarian quiche but it just comes out mushy
AGONY CHEF: if you've surplus cooking apples try making a celeriac and apple soup
AGONY CHEF: can't decide on a pudding to go with a chicken dinner for ten?
AGONY CHEF: one of our great British dishes
AGONY CHEF: some people detest blue cheeses but for me the bluer the better
AGONY CHEF: peaches and nectarines are superb to use in pies
AGONY CHEF: get a decent amount of filling into your quiche case and some distinctive flavours
AGONY CHEF: dips should be colourful and fun but also delicious
AGONY CHEF: purists claim it must contain exactly 12 spices
AGONY CHEF: salmon is an oily fish and a great source of Omega 3 and vitamin D
AGONY CHEF: muffins are a great addition to the breakfast table or delicious eaten warm on their own
AGONY CHEF: if you really want to push the culinary boat out, look on the internet for some Japanese school lunch box ideas
AGONY CHEF: Yorkshire puddings can drop quickly if not cooked through
AGONY CHEF: soups can lack flavour due to a lack of seasoning
AGONY CHEF: the problem with vegetarian burgers is making them so that they are firm enough to grill but soft enough to be pleasant to eat
AGONY CHEF: prawns are quick to prepare and quick to cook
AGONY CHEF: homemade ice cream can be a complicated business
AGONY CHEF: roasted cauliflower has an amazing taste
AGONY CHEF: classic chocolate tart should be rich and decadent
AGONY CHEF: try giving your pasta sauce a slightly smoky flavour
AGONY CHEF: for a good sized frittata, peel and blanch eight asparagus spears
AGONY CHEF: to cook a shoulder of lamb you need plenty of time and patience
AGONY CHEF: for those with a penchant for a traditional dessert, think summer berries, bread and clotted cream
AGONY CHEF: I do love a piece of cake but I'm not an amazing baker
AGONY CHEF: fish in a stir fry can be difficult because it is easily overcooked
AGONY CHEF: my kids love pancakes but I try to get them to have fruit instead of sugar or syrup
AGONY CHEF: I love my tapas
AGONY CHEF: love it or loathe it - it really has to be haggis on Burns Night
AGONY CHEF: baking a white chocolate cheesecake
AGONY CHEF: how about a ham frittata, an Italian based egg dish similar to an omelette
AGONY CHEF: I am a big fan of slow cooked meats
AGONY CHEF: salmon does dry out if it gets over cooked so be careful with cooking times
AGONY CHEF: pork can be a difficult meat to cook and really falls into two types of cooking