Mark Charker, Head Chef at The Bell in Ticehurst, explains how to take the stress out of Christmas cooking by getting some prep work in early All this prep leaves only cooking your festive centerpiece on the big day, and as long as the roasties are shatteringly crunchy and the gravy is hot and there’s … Continue reading "Perfect Prep"
All this prep leaves only cooking your festive centerpiece on the big day, and as long as the roasties are shatteringly crunchy and the gravy is hot and there’s enough of it, it will be the best Christmas Day lunch, ever. Find out more at thebellinticehurst.comMark Charker, Head Chef at The Bell in Ticehurst, explains how to take the stress out of Christmas cooking by getting some prep work in early
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...