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1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Mix all the ingredients together in a large bowl until evenly blended. 3. With wet hands, divide the mixture into 8 equal-sized portions and shape into balls. 4. Place in a shallow, ovenproof dish greased with oil or melted lard and cover the dish with foil. 5. Cook in the oven for 1 hour or until browned.

Every time I come out to San Francisco people tell me I have to review It's Its. They are a chocolate covered oatmeal raisin cookie ice cream sandwich that is a San Francisco tradition since 1928. Some people feel these things are the best thing ever. Others feel that it is super overrated. The Frozen Food Master will tell you for sure!

Geese seem to personify the festive spirit of Christmas and in recent years they have been gaining in popularity over the previously ubiquitous turkey. The meat of a goose is fairly rich and fatty, and so a sharp, fruity stuffing will complement it very well. 1. Remove the giblets from the goose and any lumps of fat inside the bird. Rub the skin of the bird with salt. 2. To make the...

1. Press the peppercorns on to both sides of the steaks. Heat the oil and butter in a frying-pan and when foaming add the steaks and fry for about 5 minutes each side, or longer if preferred. Remove and keep warm. 2. Add the brandy to the pan and allow it to bubble for a few seconds. Blend the Bisto Powder with the water, add to the pan and bring to the boil, stirring. Remove from the heat...

GETTING READY 1. In a bowl, mix together rice, rice vinegar, sugar and 1 teaspoon of salt, and allow to cool, to make the white rice mixture. 2. In another bowl, shred the pan fried salmon and remove the bones. 3. Mix the salmon with about 1/3 of rice mixture and add in ¾ teaspoon of salt and pepper. MAKING For salmon nori maki 4. Place a nori sheet on a sushi mat, and spread the salmon...

FOR THE LONG DARK TEA TIME OF THE SOUL MAKING 1. In a tall glass add ice cubes; hynotiq, moonshine and teapot bitters. 2. Stir everything with a bar spoon and pour it in the coupe glass using a strainer. SERVING 3. Serve the long dark tea time of the soul chill. FOR THE SAILOR’S DELIGHT MAKING 1.In a mason shaker add ice cubes; kraken rum, red stag whiskey, aphrodite bitters,...

1. Drain the lasagne and pat dry on kitchen paper. 2. Heat the oil in a pan and fry the chicken for 2-3 minutes until pale. Stir in the chopped ham, Bisto Powder, chopped tomatoes and their juice and oregano. Bring to the boil, and then lower the heat and simmer for 10 minutes. 3. Cook the broccoli florets in boiling salted water until tender; then drain, refresh and chop roughly. Season...

1. Beat the veal escalopes between two sheets of cling film or waxed paper, with a steak hammer or rolling-pin, until they are very thin. Halve them across the centre. Coat with the flour, beaten egg, and mixed breadcrumbs and parmesan. 2. Heat the oil and butter in a frying-pan and fry the escalopes for 2 minutes on each side or until golden brown. Remove to a serving platter and keep...

The delicious mediterranean burgers for the Memorial day weekend. Katrina Hodgson and Karena Dawn show you how to make healthy turkey burgers.