cornflour

INGREDIENTS SERVES 4 n 11/2 tsp each of black and white peppercorns (or just black), coarsely ground n 2 garlic cloves, crushed n 1tbsp finely grated fresh ginger n 3tsp maple syrup n 2tbsp oyster sauce n 2-4tsp dark soy sauce, to taste n 1tsp cornflour n 21/2tbsp butter n 175g fried firm bean curd, sliced, or large tofu puffs, halved n 125g green beans, cut to 5cm lengths n 1 bunch long-stem broccoli, cut into thirds n 250g Chinese greens (eg, choy sum or pak choi), trimmed, stems and leaves separated, then cut into 5cm lengths n 400g small raw prawns

Mix together soured cream and cornflour in a small bowl and add to cream cheese and add eggs, mixing until smooth.

Pair with a stout or barley wine INGREDIENTS Serves 5 to 6 450g cavatappi or elbow macaroni; 350ml can evaporated milk; 1 tbsp cornflour; 2 tbsps cold water; 50g unsalted butter; 375g grated medium white Cheddar cheese; 310g creamy blue cheese (preferably Gorgonzola dolce), rind removed and sliced into small pieces; Fine sea salt; Tabasco sauce and 1 red chili pepper, thinly sliced, to serve (optional) 1.

1 Put all sauce ingredients except the cornflour mixture into a large pan over a medium heat.

Ingredients 1 tbsp olive oil 1 bunch spring onions, sliced, white and green parts separated 1 small swede (350g), peeled and chopped into small pieces 400g potatoes, peeled and diced 8 skinless boneless chicken thighs 1 tbsp Dijon mustard 500ml chicken stock 200g Savoy cabbage or spring cabbage, sliced 2 tsp cornflour (optional) crusty bread or cheese scones, to serve Method 1 Heat the oil in a large saucepan.

WHAT YOU WILL NEED 3 egg yolks 125g caster sugar 1 CAPVANILLA essence 30g cornflour 175ml full fat milk 225ml double cream 300g butter puff pastry Nutmeg METHOD 1.

Ingredients For the chicken 1 strip of fresh pineapple 2 boneless, skinless chicken breasts 2 tbsp sunflower oil 1 onion, cut into wedges (just few pieces required) 1 red pepper, deseeded and chopped (just few pieces required) 1 green pepper, deseeded and chopped (just few pieces required) 3-5 tbsp cornflour For the sauce 1 tbsp cornflour 100ml fresh pineapple juice 2 tbsp soft light brown sugar (or more to taste) 3 tbsp tomato ketchup 100ml vinegar 100ml water Method 1.

Ingredients * 1 large tablespoon cornflour * 1/2 litre milk

SERVES FOUR INGREDIENTS: 150g white crab meat (unpasteurised) 1tbsp creme fraiche 2 spring onions (scallions), finely sliced 1tsp lemon juice Sea salt and freshly ground black pepper 4 courgette flowers, with baby courgettes attached 1L vegetable oil For the tempura batter: 75g cup plain flour 50g cup cornflour 11/2tsp baking powder Approx 150ml chilled sparkling water METHOD: 1.

Add the cornflour and mix well to coat, then set aside.

Here's one of them: YOU WILL NEED A cup, a mixing bowl and spoon, cup of cornflour, water and food colouring WHAT TO DO 1.