![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
Brack comes from the Gaelic ‘brec’ which means speckled with fruit. In Ireland, the fruit is often soaked overnight in cold tea and whiskey to make it swell. It’s very good sliced and buttered, with cups of hot tea. A ring is sometimes stirred into the mixture and whoever gets it, it is said, will [...]
This deliciouus fortifying soup is just what you need to get you through cold winter days. Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock which can be used in the soup. Place the [...]
This is a wonderfully fragrant celebratory bread which also looks impressive. Sift flour and salt into a large bowl. Make a well in the centre and sprinkle in the yeast. Heat butter and milk together in a small pan until butter has melted. Let cool to blood temperature. Pour a little of the milk mixture [...]
Have you ever smelt hot cross buns baking in a home oven? If you have, you won’t have forgotten for the aroma is irresistible. And if you’ve actually eaten a spicy, buttery but-oh-so-light bun, fresh from the oven, you’d find it hard – if not downright impossible – to go back to those tasteless doughy [...]
