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 ...
However, if you're making big batches you'll want to steam, boil or bake. 4. Cook until the fruit or veg has softened enough to blend or puree. If you boiled or steamed, keep the water the food was ...
Gently spiced parsnip purée, tender scallops and a sweet pomegranate dressing meld flavours of land and sea with aplomb in this scallop with parsnip recipe from Marcus Wareing. A crowd-pleasing ...
Pascal Aussignac serves up an inventive starter of jack-be-little squash filled with silky-smooth butternut squash and chilli oil purée, topped with a beautiful barigoule of seasonal vegetables.
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.
Place in the oven and roast for 45 minutes or until soft and caramelised. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme. Meanwhile, heat the remaining olive oil in a ...
The lamb is cooked to perfection, with a crispy exterior and juicy interior, while the garlic purée adds a rich and velvety texture. This dish is perfect for a special occasion or a fancy dinner party ...
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 ...