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.
How to make steak and ale pie
Mexican sweetcorn pancakes, poached eggs and salsa
Corned beef hash with poached eggs
Fluffy American pancakes
Canadian buttermilk pancakes with maple syrup
Double baked cheese soufflés
Bacon and mature cheddar straws
Yorkshire puddings
Potato latkes (Potato pancakes)
Tarte au citron
Lemon and ricotta tart
Cappuccino profiteroles
German apple cake
Lemon and thyme cake
Cookies and cream fudge brownies
Brandy (or rum) sauce
White sauce
Delia's any kind of cheese sauce
Veggie gravy
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