Jamie Oliver has shared one of his best-kept secrets for making home-cooked more delicious – claiming it all boils down to how you prepare your
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‘I made Gordon Ramsay’s shepherd’s pie and the mash was the best I’ve ever had’
Fairly straightforward, Gordon Ramsay’s recipe didn’t disappoint, even if there were only a few minor tweaks to how I normally would make shepherd’s pie. Those
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Mary Berry adds one ingredient to her parsnips so they becomes ‘extra crispy’
Mary Berry, the beloved former Bake Off star and national treasure, has amazed fans with her secret for making the perfect crispy parsnips. Parsnips are
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Make Jamie Oliver’s quick and ‘special’ scrambled eggs with easy recipe
Believe it or not, Jamie Oliver’s “special” version of his scrambled eggs does not have a touch of dairy, so there will be no butter
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‘I’m a cooking expert – here’s the single best method for storing bread’
A loaf of bread, whether home-baked or shop-bought is a must-have in every home. That said, it can be difficult to master the art of
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Leek and potato soup recipe by James Martin is ‘perfect for cold days’
Soup is one of the most versatile and healthy meals to make from scratch using almost any combination of vegetables. Leek and potatoes are two
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Shortbread recipe is the ‘easiest you’ll ever make’ with 3 ingredients
Home-baked shortbread is hard to beat for both its buttery aroma and sweet flavour. While many recipes overcomplicate this traditional Scottish treat, one food blogger
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The cheapest fresh and frozen supermarket turkeys to buy from as little as £16
Christmas turkeys, both fresh and frozen, have seen a steep price increase again this year. According to data by The Grocer and analysts Assosia, price
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Try Jamie Oliver’s versatile, quick and delicious green pasta
“Everyone loves pasta,” said Jamie Oliver, who said that his quick green pasta is super versatile. “You can flex the veg you use depending on
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Jamie Oliver ‘transforms’ Sunday Roast with clever tip ‘to reduce cooking time’
Jamie Oliver: Paprika roast chicken The British have held a deep affection for the Sunday roast since the 15th century when the dish became a
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