By Nigella Lawson
The backbone of so many dishes, always keep plenty of plain flour on hand to whip up biscuits, cakes, breads, muffins and a world of baked goods. Plain flour is usually a soft flour and is best for cakes and pastries as it has less gluten, and therefore makes a softer dough.
Salmon fish cakes with mushy peas
How to make lasagne
Cauliflower cheese
Low-fat beef and bean burrito with lime yoghurt
Fresh sardines on toast with sweet pickled red onion
Hand-raised chicken and bacon pie
Mexican sweetcorn pancakes, poached eggs and salsa
Sweetcorn fritters with homemade ketchup
Canadian buttermilk pancakes with maple syrup
Fluffy American pancakes
Puff pastry party canapés
Yorkshire puddings
Savoury apple crumble
Cauliflower cheese
Christmas pudding
Easy apple crumble pie
Viennese whirl biscuits
Cardamom and lemon stamped cookies
Frozen chocolate chip cookies
Gingerbread biscuits
How to make puff pastry
Traditional gravy
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