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I have recently found recipes such as a Microsoft chicken casserole and Spaghetti Bolognese that require thinly sliced carrots. Unlike my chef trained sister who can rattle along with a knife at a fantastic speed I have to be careful. I know that are a large number of slicing devices but is...

Are there any ways that a Marrow can be used in hot weather?

I attempted to cook a roast lamb with a Sherry/tomato gravy and having done it before I thought, "no problem". Made some slits in the leg of lamb, stuffed them with mixed herbs, a cup of sherry and half a cup of water under the trivet with a mix of tomato sauce and Worcester sauce for covering...

I have book of recipes with one for, “Roast leg of Lamb with herbs and a dry sherry/tomato sauce.” The problem is that it dosen’t mention temperature of cooking and I need guidance.

I'm in my mid 80s and remember my mother giving us Prunes and Figs as part of our breakfast or even as desert with custard but I have no idea how they were prepared. Can anyone oblige? What do you want to do ? New mailCopy

I bought a Brisket joint which I divided in three so the joint was about 1.3 pounds. Having a rough idea that Brisket is tough I started it of for 20 minutes at 200c covering it with foil and reducing it to 160c for 3 hours. It was as tough as old Harry and I could have chewed it for an hour...

Right, I’m an idle cook blessed with a garden either side of me with superb cooking apples and this year it’s the best crop I have seen in many years. There is one problem which is the time cost effective method of cooking them. Yesterday I cut them into quarters, got rid of any insect damage...

I have just started to learn how to cook Spaghetti Bolognese but would like to find a device that would help me in cutting up carrots and the like into small pieces as advised by the recipe. Can anyone help?

I was watching a TV program on Rick Stein and he was discussing Spaghetti Bolognese. The person he was talking to said that Spaghetti was not used in the area they were currently in. I hope that I got that right. The purpose of this message is to ask if anyone has anything to say about using...

Our local supermarket placed servile oranges next to desert ones and they became mixed. As a result the marmalade my wife made is not setting and tastes unlike proper marmalade. is there any way to save the batch?

I am a man with limited cooking ability and after my wife served us yesterdays roast Beef reheated in gravy the thought crossed my mind that maybe there was a better way to create a meal such as stirring a spoonful of Curry powder into the gravy or even a sprinkling of Chilly powder that is...

Many years ago I remember my mother serving us stewed figs and prunes with custard and I would like to try some now. The problem is that I looked in a Health food outlet and there were so many different types of prunes I had no idea which ones to go for so could anyone suggest which ones I buy...

I used to eat what I referred to as, "Pea Soup over 70 years ago and I recently thought that I would have a go at cooking it. I put a bacon hock in soak overnight and also a packet of split peas in soak. I then put the bacon hock in water and bought it to the boil, bunged in a couple of onions...

I saw a recipe for Tomato soup that set out what one had to do and at the end it said to put the result through a blender. Would this cut up what I thought would be tough Tomato skins?

I wanted to cook a Bacon Clanger so I bought some bacon pieces and found a couple or recipes but the result was a disaster. This might have been because the bacon pieces which I thought were bits and pieces of bacon rashers were actually large bits of bacon, I don’t know if that made a...

I have a packet of Broth & Soup mix with dried beans, barley, lentils and peas with a run out date of 1.12.2013 I also have found a packet of Lentilles vertes with a run out date of 2012. Bearing mind these are what I would refer to as "Dry goods" are these run out dates necessary?

Probably against my better judgement I have agreed to a Birthday Bash in the form of a Buffett and one of the dishes I suggested is Coronation chicken. As the event will be in October we thought it best to spread it over two days and there will be about twenty people each day. I need answers...

I am close to eighty years of age and can still remember the Bacon and Split Pea Soup my Grandmother and Mother used to make. I asked my sister for the recipe but it was not a success. I soaked the yellow split peas for 24 hours but after cooking tem for quite a few hours they didn't break up...

A few years ago I came across a recipe for stuffing Turkey and I'm nearly certain that it contained "Apple, Onion and Potato not mashed Potato I add. Has anyone come across such a recipe?