TO DRINK: Pierre Jourdan Brut, a fine dry sparkling, or Haute Cabriere Chardonnay/Pinot Noir.
Print Recipe White chocolate ice-cream sundae with ginger syrup Serves: 4 Cooking Time: 40 mins plus overnight for freezing Ingredients WHITE CHOCOLATE ICE CREAM 375g white chocolate 150ml milk 100g castor sugar 3 large eggs, separated GINGER SYRUP 20ml (2 tsp) fresh ginger, grated 210g (1 cup) castor sugar 125ml (½ cup) water fresh fruit
Print Recipe Bulgur wheat salad with mushrooms and pesto Serves: 2– 4 Cooking Time: 10 mins Ingredients 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 250g (1 punnet) button mushrooms, cut in quarters 250g (1 punnet) brown mushrooms, thickly sliced 30ml (2 tbsp) ready-made pesto 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped 250g
Print Recipe Relish Ingredients 1 large onion, cut in half and thinly sliced 60ml (¼ cup) vegetable oil 2 large pickled cucumbers, finely chopped 180ml (¾ cup) tomato sauce 125ml (½ cup) mild mustard 30ml (2 tbsp) Worcestershire sauce a pinch of pouring salt a pinch of fine black pepper Instructions 1 Fry the onion