The classic apple pie is such an indulgent pudding; when made right the pastry should be crispy (even at the bottom!), the apples sweet and buttery.
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The saffron gives the roast chicken a slightly bitter taste but is soothed immediately by the honey tones, giving the palette something to think about!
The best bits of a roast dinner are the humble roast potatoes. In my opinion, a roast is rubbish without a generous portion of roast potatoes.
The only time we did any work at school was when toad in the hole appeared as a ‘Today’s lunch special’.
This is one of my favourite stuffing as the dates are rich and sweet, and goes well with the roast chicken.
Marries up beautifully with crispy streaky bacon, plump leek sausages and lashings of maple syrup. Perfect hangover food!
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