Recipes

Veteran pie-maker Wilma Zeggil from Singhampton, who’s been making pies for 50 years shares her secrets.

Jessica has been using this recipe for the Erin Fair since 2005, taking first prize three times and third prize once in the Chocolate Layer Cake with Icing competition. She…

The secret ingredient is margarine. “Don’t think you can make them better by using butter,” says Jean.

Soon after market testing his earliest rustic breads, Tom was gratified. “People love them.”

Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi.

Squash purée also freezes well for later use.

It is excellent as an hors d’œuvre with vegetable crudités or crackers.

It freezes beautifully, so make both and put one in the freezer for later.