Traditionally made with the long green tops of spring onions and garlic, this flavourful stew is paired with lipie, a simple ...

Recipes and Stories from Eastern Europe, the new cookbook by award-winning writer, Irina Georgescu, which is published this week on 16th January. With over 80 extraordinary recipes for everyday ...

lump-free mash but you can use a standard potato masher if you prefer). Add the onion, cheese, some salt and a good pinch of white pepper. Beat with a wooden spoon so the cheese is well incorporated.

Mix together French onion, cream & milk and pour over the potatoes and onions. Bake in 180 degree oven for approx 40 minutes or until potatoes are tender. Layer potatoes and onions in a baking dish ...

Add the onions and brown sugar. Season with salt, pepper and thyme. Sauté for 5-10 minutes, stirring occasionally until the onions become tender and start to caramelise. Add the white wine ... Place ...

In a large bowl or food bag, toss the sweet potatoes ... dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in ...

Repeat until the dish is full, then arrange the onions on top and scatter over a good handful of Parmesan. Bake for 45 minutes to 1 hour, or until golden and bubbling, and a knife slides through the ...

Melt the butter in a very large casserole over a medium heat. Add the celery, onion and thyme and cook for 5 minutes. Place the chicken legs skin-side down in the pan and cook for 5 minutes, until ...

Pour the bean mixture into the dish and top with the Crunchy Onion Topping; bake 10 minutes and serve hot. To Reheat: Preheat oven to 350F; cover the dish with foil and bake until hot throughout ...