Someone very special deserves these waffles, loaded with fried bananas, chocolate sauce and ice cream. It's probably you. Equipment: You will need a waffle maker.
Traditional in Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer.
Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp and lip-tingling.
This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice.
This Cypriot cheese-filled pastry uses ground mahlepi (a Greek spice made from the ground stone of the St Lucie cherry) in the dough, giving a hint of almond flavour. Delicious with a filling of pecorino romano, halloumi and sultanas.