Modern rum babas are of Parisian origin, and just as popular today as they were in the 1800s. An old favourite on the dessert trolley, the secret is to…
A stylish classic on the dinner party scene in the 1970s – and it’s back on the menus of some of the world’s most fashionable restaurants. To modernise this dish, substitute the fresh cream with crème fraîche and use the cayenne pepper with smoked paprika. View more tasty avocado recipes below: Rye with smoked trout and creamed avo Chilli lime prawn and avo salad
Game is becoming increasingly easier to find and is such an appealing alternative to mass-farmed domestic animals. I used impala, but springbok or kudu also work well. Cook’s…
This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light and elegant dessert. Cook’s tips • You can use any flavour fruit sorbets – try to use different colours for a contrasting effect. • Freezing the sorbet and ice cream after each addition stops the sorbet colours from melting into each other.
Crostoli, or “sweet knots”, are called by different names depending on the region of Italy: frappe, chiacchere and cenci are just a few. Although they’re eaten all over…
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped cream and cinnamon, like a very rough Portuguese trifle. It is about right for two people, so change it as needs be for as many as you’re feeding. TO DRINK (F&HE): Simonsig Gewürztraminer
Serve the fritters immediately – once they cool down they become chewy. You can also serve the fritters in a fresh tomato sauce, almost like gnocchi. TO DRINK:…
This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper. TO DRINK: Fragrant 2006 Bellingham The Maverick Viognier is the perfect partner to the mustardy sweetness and Parmesan