Well you have to have this classic in your recipe list somewhere
<p>Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.</p>
<p>Classic English summer dessert, simple and fresh. It is deliberately not sieved or puréed ... It works better with lumps and bumps</p>
<p>A simple but classic English dessert just like your mum makes.</p>
<p>Coquilles Saint-Jacques recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and onions, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.</p>
<p>Simple but delicious dessert</p>
Jamie ... 'I really love this barbecue sauce. There are loads of layers of flavours that make it truly insane. Although there are lots of ingredients it doesn’t take long at all to whip up. I think if you’re going to make this you may as well make a lot so that it’s in the fridge and on hand when you next need a huge flavour kick. The results are incredible, so it’s worth the time and effort to get it right.'
Brilliant version of this brilliant dessert
