Articles by Heydass

For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander. Can also be […]

Pommes Anna is a classic approach to cooking potatoes. It is essentially potato slices looked in lots of melted butter. Whilst it might not do […]

The British sticky toffee pudding is one of the most comforting foods around. It can be turned worked up into many types but it must […]

The crème anglaise is a thin light custard sauce which is ideal for all types of dessert and pastries. It is not as thick as […]

The marinara sauce is a great Italian sauce tossed into any pasta. Utterly delicious for everyone. [Please note we are an affiliate marketing partner and […]

Arancini is a sticky ball of risotto rice which is usually filled with a delightful mess of mozzarella cheese then cooked until it is golden […]

Custard is very much a British invention and is virtually the same as crème Anglaise save for the fact that it is often made much […]

Celeriac puree is often made as a side sauce for roast meats where it provides that slight celery note that so many people enjoy. This […]

Squid is a cephalopod which puts it in the same class as octopus, cuttlefish or ink fish as some people call them. When you prepare […]

Roast duck breasts are great with a full-bodied sauce. However, to make life simple here is the basic recipe for cooking this great bird. [Please […]

Steak Diane is a long-established method of preparing a sirloin steak with a wonderful earthy sauce. The theatre is to prepare the sauce in front […]

Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and dry white wine normally Muscadet. In English it would be […]

A breakfast dish of streaky bacon with hash browns, poached eggs, some mushrooms, fried and grilled and fried tomato is what will get me out […]

The roe of any seafood mollusc makes for a good sauce usually to accompany the seafood from which it was removed. Scallops usually have a […]