Perfect and delicious succulent chicken breasts on the Aga
Lemon curd: perfect accompaniment to Aga toast
Lemon curd: perfect accompaniment to Aga toast What do I need? 1 lemon 55g (2oz) butter 175g (6oz) caster sugar 3 free-range egg yolks 1 free-range whole egg Viewing problems? Please allow a few seconds for the video to load.
Back to basics: Sue Dunleavy shows easy cooking
Back to basics: Sue Dunleavy shows easy cooking This clip was filmed as part of a Day in the Life of an Aga demonstration at the Aga Shop in Sheffield Highly experienced Aga demonstrator Sue Dunleavy takes us back to basics
Mincemeat Mandarine Crumble Tart: from Patty Page
Mincemeat Mandarine Crumble Tart: from Patty Page What do I need? 150g plain flour 25g ground almonds 100g butter 25g caster sugar 1 egg 1 tbsp water Dried baking beans/dried pasta shells 1 small jar of mincemeat 1 large
How to skin a fish successfully
How to skin a fish successfully What do I do? Fish is often slippery to handle. For when you want to skin a fish, put some coarse salt at the end of it as an anchor point. Simply use a sliding action to remove the skin
Mark David demonstrates how to make a Simple Roux
Mark David demonstrates how to make a Simple Roux What do I need? 2oz butter Plain flour 15fl oz milk 8oz mature Cheddar cheese Seasoning including 1 tsp horseradish sauce 1 tsp wholegrain mustard Half tsp freshly grated
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