Separate the eggs, putting the whites into one bowl and the yolks into another.Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with the salt until they form stiff peaks. Fold... read recipe
Buckwheat crêpes - or galettes de sarrasin - are a staple in Normandy and Brittany, suitable for sweet or savory fillings with a splash of cider and apple brandy (calvados). 1. For the poached fruit, place all the ingredients in a large saucepan over a... read recipe
1. Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix... read recipe
Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this... read recipe
Serve this simple, delightfully tangy cake in thin slices - it's rather rich. 1. For the candied lemon, place the sugar in a pan with 200ml cold water and heat until the sugar dissolves. Add the lemon slices and essence, cover the surface with baking paper,... read recipe
These are the easiest pancakes to make - you don't even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you'll be laughing! If you use self-raising flour the... read recipe