Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée, that ...
A sumptuous brown shrimp sauce and an earthy broccoli purée flatter the pan-fried fillets of fish in Tom Aikens' innovative dish. This black bream recipe takes just over an hour to cook so it's a good ...
You may think why would you want to bother when you can just as easily open a can of pumpkin puree? However, you will be ...
Deep fried with a simple coating of seasoned flour, the tongue provides some textural contrast to the soft braised lamb's neck and tender roasted loin. Save time on the day by cooking the lamb neck a ...
Drain off the water - but don’t through it away! Blend the carrots with a hand blender or food processor until smooth. You may need to add some of the cooking water to get a smoother, thinner pureé.
Pumpkin puree is made from the cooked insides of the squash—the good, soft, sweet parts—that can be used in a wide range of ...
Adding parsnip puree to baked goods like breads and muffins creates a moist, slightly sweet treat. By substituting 25% of the recipe's fat (butter or oil) with an equal amount of parsnip puree, your ...