The retro version takes a back seat with a decadent new take on an old favourite.
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
Sweet Christmas bread is a traditional Greek cake served over Christmas and New Year. A coin is inserted into the base of the cake, indicating good luck for the person receiving the slice with the coin.
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…
This ginger panna cotta is a very light Italian dessert, so it’s ideal for lazy summer days. Be careful with your gelatine measurement; it needs to be exact so that the panna cotta is as light as possible.
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…
This is a crunchy, tasty and unusual snack. Vegetable pakoras with tamarind and ginger dipping sauce combines classic Indian chickpea flour with Indian spices. It can be made ahead of time and then warmed up in the oven when required, which makes it ideal for the busy entertainer. Keep the vegetables a reasonable bite-size, and use whatever types of vegetables you fancy. Recipe by Vicki Clarke and Nikki Gaskell Photographs by Vanessa Grobler