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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Extra info for A Feast Of Floyd
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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).