Autumn Recipes
14 recipes found
Flan Façon Chai Latte
Voici mon incroyablissime Flan façon Chai Latte inspiré directement de l’iconique boisson riche en épices. Difficile de…
Winter Pot Roast
A hearty, comforting pot roast seasoned with a blend of spices and slow-cooked in beef broth with vegetables. Perfect fo…
Roast Chicken Truffle & Mushroom Orzo
A one pot roast chicken with buttery herbs, porcini mushrooms, Parmesan and truffle orzo soaking up all of those incredi…
Duck à l’Orange
A classic French dish featuring crispy duck breast served with a glossy orange sauce and a rich orange glaze, perfect fo…
Beef Cheek Bon Bons
A rich and indulgent appetiser made with slow-cooked beef cheeks, rolled into bite-sized balls, coated in breadcrumbs, a…
Buttermilk Mashed Potatoes with Crispy Onions
Creamy mashed potatoes with golden crispy onions, lightly seasoned and bathed in buttermilk.
Herb Butter Roast Turkey
Herb butter roasted turkey with lemon and onion, tender and fragrant from fresh sage and thyme.
Tartare Beurre Blanc
Creamy beurre blanc with sharp shallots, capers and lemon zest, gently whisked to a smooth finish.
Sticky Maple Pecan Puddings
These soft, rich puddings are packed with warming spices and finished with a glossy maple-toffee sauce and toasted pecan…
Trinity’s Signature Tarte Tatin
A rich and golden Tarte Tatin made with butter puff pastry, Pink Lady apples, and a delicate caramel infused with cinnam…
Henry VIII's Aphrodisiac Feast: Roasted Sweet Potato with Rump Steak and Wine-Soaked Prunes
A historically inspired dish featuring fire-roasted sweet potato, seared rump steak, and prunes simmered in red wine wit…
Hog Roast with Apple Sauce and Buns
A hearty English-style hog roast featuring a perfectly crackling pork shoulder, served with homemade apple sauce and sof…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
