From page 48 of Bill's Kitchen. Go to our shop to buy your copy.
These are proper thin pancakes, not the fluffy kind which I find less delightful.
For pancake fillings/toppings, bacon and maple syrup or ham and cheese are joyous, but it’s hard to beat lemon juice and sugar. With these, try melting a little knob of butter on each one after you’ve flipped it. If cheese is one of your toppings, add it after the first flip so it begins to melt whilst the pancake is still in the pan.
Over 20 years ago I bought two cast-iron, flat-bottomed pancake pans and they have served me well ever since. I only ever use them for pancakes and when I’ve finished cooking I just wipe out any burnt bits and give them a very thin coating of sunflower oil and put them away.
Makes about 12 pancakes using a 20cm diameter pan.
Champagne corks still not popping. Our launch party for PS Lightfoot's novel, Lincoln Lightfoot, has been postponed, as has much of 'normal' life. When better times arrive, it will be some party!
From Page 100 of Val Stones – The Cake Whisperer!
Makes 30-40 small biscuits and around 20 if you use large biscuit-cutters Preparation 20 minutes, cooking 15-20 minutes, plus decorating time
When my children were little I made these delightful buttery gingerbread biscuits, spending hours decorating them while I sang along to carols. When the children came home from school they would help me to finish the biscuits, decorating them with love and personalising them for family members including their grandparents.
From page 215 of Bills Kitchen
We don’t start Christmassy stuff at the cafés too early but as soon as we start making these they are scoffed at a challengingly speedy rate.
I love mince pies but I only love really good mince pies. What I want is a high proportion of mincemeat to pastry; excellent well-balanced and fruity mincemeat; and a good crumbly pastry. These mince pies are the business. The recipe includes a bit from Gary Rhodes, a bit from Delia and a bit from me. I think it’s well worth making your own mincemeat – actually it’s very straightforward and gives you the chance to customize the recipe to suit your taste.
The pastry makes about 12 pies depending on the size of your pie tins/moulds.
Makes about 2.5kg of mincemeat (enough for 100 mince pies)
From page 251 of Bill's Kitchen