As one of those people who would rather sit down and pick at fifteen different dishes instead of a complete meal a BBQ is perfect for me. I wish I had the energy to create authentic Tapas on a regular basis but until then I am finding all sorts of little things to throw into the standard BBQ line up.
Potatoes will always crop up in some form or other at a BBQ. Chips, baked, in salads, boiled and any other form you can find. I wanted something that
As asparagus is only around for a short time, it’s a good thing it’s so versatile. This is another recipe combining classic ingredients in a really easy, quick way.
You will need a bunch of asparagus, 4 or 5 rashers of bacon and a good handful of strong cheese.
Start by placing the asparagus stem down in a pan of boiling water for 4-5 minutes. By placing them stem down the thicker, woodier stems are boiled while the fragile tops steam.
This classic French dessert sounds so impressive but it's so easy to make and I didn’t have a food processor with a dough hook either! I used my hand mixer and it did the job perfectly. Raymond Blanc made this recently on the television and I was determined to give it a go. Don’t be put off by the bountiful amounts of butter and the gargantuan number of eggs. It’s a treat and so worth the effort.
What you will need (for a Gateau