Raspberry coulis
Not Delia makes a quick and easy raspberry coulis
Read articleBéchamel sauce
We’ve already covered how to make roux and basic white sauce. If you want to give a big lift to the flavour, then béchamel sauce is…
Read articleA good egg? Part One: salmonella
What’s the risk of salmonella food poisoning from eggs? Here’s the answer.
Read articleHopkinson & Bareham’s Prawn Cocktail Recipe
How to cook this mainstay of the 1970s dinner party.
Read articleRoux
Roux is a cooked mixture of equal amounts of flour and fat that’s used to thicken sauces and gravies, and is the basis for many classic sauces.
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