Chicken marsala is a great dish to have in your repertoire, however, there are some common pitfalls to cooking the dish. A ...

Season, to taste, with salt. For the marsala sauce, place the teabags into a large bowl and cover with boiling water. Leave the teabags to soak for 30 seconds to one minute, then remove them from ...

Cook, uncovered, until water evaporates, about 15 minutes. Stir in salt, honey and ¼ cup Marsala. Add 3 tablespoons water. As liquid evaporates, add 2 tablespoons Marsala, and continue cooking ...

As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game ...

Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes. Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the ...