A dramatic new presentation for your meringue.
These are crispy and full of flavour; drizzle with your favourite chocolate sauce as an alternative. Rose water is available at supermarkets and pharmacies.
Cook’s tips: • It’s very important that the shellfish is succulent. • Shellfish can be substituted with prawns or shrimps. Monkfish can also be used.
Print Recipe Minty couscous Serves: 4 Cooking Time: 40 mins Ingredients 180g couscous 250ml chicken stock 50ml mint, finely chopped 50ml fresh flat-leaf parsley, finely chopped Dressing juice of 1 lemon 40ml olive oil salt and freshly ground black pepper, to taste 2 preserved lemons, finely sliced 150g dried cranberries, to serve Instructions 1 Put
The gin is definitely best when prepared a couple of weeks in advance. It will keep for a good couple of months as the blueberries are literally pickled,…
This isn’t quite the innocent milk and cookies combination from your childhood. This is a decadent and warming dessert-style cocktail with vanilla and caramel flavours, and a light minty finish. And strictly reserved for adults!
Sweet coconut sushi might sound a little strange, but this delicious version of the elegant Japanese favourite contains no rice and swaps fish for sweets. You can customise…
At the moment we’re right in between seasons for forced and outdoor rhubarb in the UK. As you can see from the incredible pink in the picture, I have used forced rhubarb, but don’t let that put you off using outdoor. It is just as delicious – it just needs to be cooked a little longer. Feel free to vary the flavours you add to the rhubarb – ginger, orange, a swig of white wine or champagne, a couple of star anise and, especially, vanilla pods will give your rhubarb the edge on that of your mates. Beautifully cooked rhubarb…