Roast Beef Appetisers

Ingredients 100g/4oz cooked Thomas Johnston roast beef, cut into thin slices 8 crumpets 30ml/2tbsp prepared houmous or aubergine dip Fresh dill leaves, to garnish Method Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet. Transfer to a preheated, moderate grill and lightly…

Mary Berry’s Christmas chutney

Ingredients 900g tomato 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb) 700g onion, peeled and fairly finely chopped, by hand or in a food processor 4 fat cloves garlic, crushed 350g granulated sugar 300ml / ½ pint white wine vinegar or distilled malt vinegar 1 tbsp salt 1 tbsp coriander seeds, crushed…

Roast potatoes, parsnips & carrots

Ingredients 1.2 kg potatoes 6 parsnips 6 carrots 1 bulb of garlic 3 sprigs of fresh rosemary olive oil Method Preheat the oven to 200°C/400°F/gas 6. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the…