Add the chicken stock and a further 500ml (18 fl oz
) water, bring to the boil and simmer for 20 minutes.
Now turn down the heat and add two medium-sized potatoes, peeled and thinly sliced, two sliced garlic cloves, one dsp of finely chopped fresh rosemary and 1.5l (two pts, 12 fl oz
) of vegetable stock or water.
For the mash: 700g/1.5 Ib potatoes; 55ml/ 2 fl oz
milk; 75g/3oz butter; 1 egg yolk.
For the topping take: 225g (8 oz) self raising flour, 2 tsp baking powder, 75g (2 oz) butter, 100g (3 oz) caster sugar, pinch of salt, 1 egg, 100 ml (3 fl oz
Ingredients: 50 ml/1.7 fl oz
Russian Standard vodka; One tablespoon honey; 2-3 ice cubes Method: Shake ingredients and serve in a tumbler.
2 Mix the 450ml/15 fl oz
evaporated milk with the water.
Four served less than the voluntary trade guideline, and two presented undercover officers with glasses containing just 17.5 fl oz
of liquid when a pint is 20 fl oz
Pour the custard into six 125 ml/4 fl oz
ramekins and chill for at least 3 hours.
For eight people: 170ml (6 fl oz
) milk, 200ml (7 fl oz
) cream, 1 vanilla pod, split lengthways and scraped, 6 egg yolks and 270g (9 oz) caster sugar.
4: Beat four eggs with 100ml (3 1/2 fl oz
) milk, pour over the mince and cook for 25-30 minutes until the top is golden and risen.
Ingredients: 1.2 litres/2 pts tomato juice; 250ml/8 fl oz
very low-fat plain yoghurt; 100g/4oz cucumbergrated rind of 12 small onion, grated; lemon; lemon juice; salt and freshly ground black pepper; 1 cantaloupe melon, diced; 30ml/2 tbsp chopped basil
Half a tsp bicarbonate of soda 50ml/5 fl oz