with Bread Ahead’s co-founder Matt Jones
Makes about 20 doughnuts (about 1 kg dough) Preparation time: 45 minutes, plus proving and overnight chilling Cooking time: 4 minutes per doughnut, fried in batches; about 30-40 minutes total
By The Meat School’s Sean Cannon
Using cauliflower rice is a quick and easy way to fit more vegetables into your diet without comprising on taste.
This easy cocktail is an ode to spring, using ingredients that are easy to find or you might already have at home. These can be served in martini glasses or iced highballs.
An absolute classic, this soufflé recipe is surprisingly simple as well as being incredibly moreish and decadent.
National Cookery School Guide
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