Jak’s top tips

The Sunday Post (Newcastle) - - NEWS -

Prawns

Add a side salad and some Marie Rose sauce to make a de­li­cious prawn cock­tail or some chilli gar­lic but­ter for a firey starter.

Scal­lops

Sea­son with salt, white pep­per, but­ter and a squeeze of half a lime or maybe a wee slice of black pud­ding topped with scal­lops and chive creme fraiche.

Parsnips

A wee driz­zle of honey and black pep­per on parsnips just adds even more great flavour.

Sprouts

Some chopped up crispy ba­con and a spoon­ful of chopped sage tossed through the green jew­els at the last minute is ge­nius.

Desserts

Add real cho­co­late and glit­ter for the wow fac­tor.

Dessert should al­ways be a show­stop­per.

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