Smokehouse Comes To Chiswick
The spuds start off well - boiled so that they are fluffy first, then mercilessly roasted to form a hard exterior, and later crusted with a thin layer of solid caramel that cracks in the best way.
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The spuds start off well - boiled so that they are fluffy first, then mercilessly roasted to form a hard exterior, and later crusted with a thin layer of solid caramel that cracks in the best way.
I don’t know how it’s happened but, sometime in the last few years, Peggy Porschen has risen to extraordinary levels of fame. Insta-fame that is...
Australian Food by Bill Granger is a gorgeous new cookbook dedicated to all things Aussie and filled with brilliant, easy to make recipes.
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