By Keith Floyd

Keith Floyd offers four hundred of his favorite recipes - from formative years delights of faggot and peas to classy dishes from his favorite cooks. The recipes are enlivened by way of functional suggestion, and pointers on what tipple to take pleasure in with which dish, in addition to anecdotes of his exploits within the kitchen.

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1444poon Piunignee roe. rite. seep Soak The bread in a Rale water for at leer 30minutes. Squeeze out all the hater and place the bread in a bowl. Add the dried fruit, sugar arid spice, then the boner, egg and milk and mix well_ Tip the Tattle, into a greased 2 pint (1_2 litre) ovenproof dish and bake in a preheinedoven, 325 °F/I6IrC (gas mark 3), for about 40-50 minutes until just set. Serve hot. warm or cold. 9g) rogigg apple a peeled piss. vf raft camas... , er wargar164 4 es (1000 NA 601 bnoao I lablespoom c46,27.

Turn on to an oiled slab moiled foil and leave to set_ When it is completely cokla crush it with a nailing pin as faraely as possible. To make the praline boner. cream the butter in a bowl and beat in the ptgar until the mixture is light and fluffy Mix lathe praline and flavour with Kirsch. To cook the pancakes, heat a heavy inch (l5 crn)fiying pan. Grease very lightly with oil or clarified butter and put a generous tablespoon of batter imo the centre Swirl it to cover the base by tipping the pan.

S. Roll out the trimmings and remaining pastry to make a round large enough to cover the per and set aside. To make the filling, place half of the apples in the pastrrlined dish. Mix together the brown sugar and comflourand sprinkle half over the fruit. Scatter with the ginger, if using. then cover with the remaining apples. Top with the rest of the sugar mixture. Brush the ran of the dish with milk or beaten egg and cumfuily lift on the pastry lid. Trim away any excess pastry and seal the edges flute the pastry lint and make a small hole in the top of the pin to allow any mum to escape (a pie funnel may he used in the centre of the pie to hold up the must during cooking).

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