This recipe leaves nothing to waste! A celeriac is roasted then filled with nuts, fruit, cheese and breadcrumbs. The spooned-out centre of the celeriac is then used to make the accompanying creamy ...

I make it with chestnut mushrooms fried in butter with garlic ... on granary toast with grated Grana Padano and chopped fresh parsley. It's so quick, simple, and amazing; every time I eat it ...

I make it with chestnut mushrooms fried in butter with garlic, thyme, pepper, a splash of white wine vinegar, a bit of Dijon mustard, and cream, served on granary toast with grated Grana Padano and ...

Warm up the chicken stock, dice the onions, quarter those chestnut mushrooms ... Article continues below While that's cooking, melt the butter in a small pan over medium heat and fry the sage ...

This tender cut of pork is butterflied and filled with flavorful stuffing ... Parsley, and Red wine – main ingredients to create the sauce that goes alongside your tenderloin. Unsalted butter ...

In a small pot, melt ⅓ cup butter and add 6 to 8 blades of mace. Simmer very gently for 3 or 4 minutes, turn off the heat and leave it for the flavours to develop. For the stuffing: Melt butter ...

The dish was finished with port wine, fresh rosemary, thyme, parsley, and butter, creating a rich and flavorful sauce. “What I love about this dish is, A, obviously, the ease of it. But pork is ...

They're super lean, so be careful not to overcook them, then make a simple sauce with lemon juice, parsley and butter." ...