Gorgeous and green, this asparagus, artichoke and ricotta roulade is bursting with wholesome flavours. ‘Roulade’ refers to any dish that has been filled and rolled. Roulades can range…
COOK’S TIP To bulk up the salad for a more substantial lunch, you can add anything from roasted tomatoes and cucumber ribbons to olives and fresh mozzarella. …
Strawberry and rhubarb custard tiramisu is a spin on the traditional combination of coffee and chocolate. Fruity and fresh with some deliciously creamy custard, you might even prefer…
Print Recipe Preserved aubergines with herbs Serves: 1 x 1,5L jar Cooking Time: 30 minutes + overnight, to infuse Ingredients 500ml (2 cups) white wine vinegar 10ml (2 tsp) Maldon sea salt 250ml (1 cup) olive oil 5ml (1 tsp) whole black peppercorns 2 garlic cloves, peeled and sliced 5ml (1 tsp) dried chilli flakes