The secret to this carrot, walnut and olive oil cake with white chocolate glaze is all in the olive oil, which creates a delicious moistness. This cake is the perfect combination, thanks to sweet carrots, earthy walnuts, and creamy glaze.
Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle
These mini chicken, baby marrow and bacon picnic pies are utterly yum, easy to make, pack and eat. If you’re itching to go on a picnic, don’t forget to include these in the menu! Recipe by Leila Saffarian Assisted by Nomvuselelo Mncube Photograph by Graeme Borchers Assisted by Curtis Gallon
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
TO DRINK: The earthy flavours of garam masala and liver both like sweet flavours. For a local flavour, try a late harvest Chenin Blanc
France lives up to its international reputation as the cradle of fine foodRICHARD HOLMESThis is not just any radish. To my – admittedly untrained – eye it’s about as perfect as a radish is likely to get. As brassicas go, this is blue-blood royalty, with a deep red tuber mellowing to a pale tip. Its bright green shoots have been clipped and trimmed with a surgeon’s precision. This is a work of art, not an earthy vegetable. But did I mention it’s dipped in butter that’s hardened into a perfect coat of salty armour? It arrives on a slab of…
It’s no coincidence that the beautiful dessert in the three-course lunch prepared by Silwood School of Cookery students was inspired by the Noma cookbook. Noma is the Copenhagen…