Cook at home restaurant menu

At just £5 per head, Good Housekeeping's recipes are well worth knowing about!

Ahhh, the pleasure of cooking a menu that's as good as a meal out and satisfyingly cheaper! The secret of success? Triple-tested recipes from Good Housekeeping magazine, a foolproof time plan and the best seasonal ingredients around. Click on the recipe names below for step-by-step instructions and read on down for that all-important time plan...

 

MENU FOR 6

Asparagus Bundles

Sticky Duck with Sweet and Sour Cherry Sauce

Crushed Jersey Royals with Mustard & Crème Fraîche

Spiced Buttered Leeks & Carrots

Rhubarb Fool with Stem Ginger Biscuits

 

THE GET-AHEAD TIME PLAN

Confident cooks know that the key to everything going well on the night is a little bit of advance planning. Here's how to get ahead, get it right - and relax...

 

THE DAY BEFORE

■ Make rhubarb fool and syrup. Keep separate. Make ginger biscuits.

■ Prepare duck to end of step two and prepare cherry sauce.

■ Prepare spiced butter, cover and chill. Prepare and trim veg.

 

ON THE DAY - TO SERVE DINNER AT 8PM

■ Get cracking at 3pm... Prepare asparagus and dressing. Roast Jersey Royals. Cool, cover and chill. Make crème fraîche sauce for potatoes, but leave out the chives. Cover and chill.

■ 7.30pm: preheat oven to 200°C (180°C fan) mark 6.

■ Take asparagus and dressing out of fridge.

■ 7.45pm: roast asparagus. Gently heat dressing. Toast bread. Remove spiced butter and duck from fridge.

■ 8pm: serve starter; cook duck and reheat potatoes.

■ Between courses: finish potatoes. Cook carrots and leeks and complete recipe. Heat duck sauce and complete recipe. Remove duck now, or in 5min depending on how you want it cooked.

■ 8.20-8.25pm: serve main course.

■ And finally... Serve pudding!

 

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