The soup is such a comforting bowl: it celebrates split peas, which seem to have somewhat fallen off our cooking radar, but are such good value and cook down to a comforting, yellow, buttery mess.
Apple crumble Melt some butter in a pan, add apples, cooking until golden, then stir in a splash of cider vinegar and cook down until soft.
Or cook down a bit and store in their juice.
2. Add the sherry vinegar and the lemon juice and cook down until fully reduced.
Add wine and cook down quickly, until about 1 tablespoon is left.
5. Add the wine and cider, stir and cook down a little.
Stir and cook down until the leaves wilt a little, then set aside.
The excess juices evaporate, and the apples cook down before the pie is filled.
Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes.
Then add the parboiled potatoes and mutton masala, stir, and cook down until it is very dry.
Now citrus: orange juice, some pineapple, and let the result cook down, focus the flavor, become sludgelike, glistening, fantastic.
