Definitely to be enjoyed with a cup of strong coffee! Chocolate, orange and hazelnut ravioli biscuits are a combination of perfect flavours: rich, zesty and earthy.
Print Recipe Popcorn and marshmallow cake Serves: 1 cake Cooking Time: 20 mins plus overnight for setting Ingredients Base 50ml butter 400g marshmallows 7 cups cooked popcorn Topping 200g marshmallows 500ml (2 cups) cooked popcorn sweets of your choice 80ml (1/3 cup) castor sugar, melted Instructions 1 Line a 20cm tin with silicone paper. 2
Print Recipe Chicken, haloumi and preserved lemon skewers Serves: 4 Cooking Time: 40 mins Ingredients 2 x 200g chicken breast fillets, trimmed and cut into pieces 500g haloumi, cut into pieces 60ml (¼ cup) lemon juice 30ml (2 tbsp) olive oil 30ml (2 tbsp) chopped preserved lemon rind 2 garlic cloves, crushed sea salt and
A great vegetarian alternative to fish cakes. For the meat lovers – add some chopped bacon or smoked chicken
Print Recipe Schezuan pork in gem lettuce cups Serves: 6 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) ground-nut oil 300g pork fillet, cubed to the size of a peanut 1 garlic clove, crushed 1 small red chilli, seeded and chopped 30ml (2 tbsp) sugar 15ml (1 tbsp) fish sauce 90ml light soy sauce 15ml
These spicy kebabs make a brilliant summer lunch. TO DRINK (F&HE): The natural sweetness of riesling will harmonise well with the subtle spice of the kebabs. Try Ross Gower Rhine Riesling.
Print Recipe Butter cake with whipped cream, summer berries and orange zest Serves: 8 Cooking Time: 10 mins Ingredients 1 loaf of Madeira sponge cake or flavoured pound cake 100ml fresh cream, whipped 500ml mixed berries such as strawberries, blueberries and gooseberries zest and juice of 2 oranges grated fresh mint sprigs and cherries, to
Butterscotch and strawberries make a fresh combination. This is the sweet treat your friends will hope you make every time they come for tea.
The salad is assembled in advance on individual plates and the squid is flash-fried at the last minute.
Print Recipe White chocolate pots with griddled pineapple Serves: 6 Cooking Time: 20 mins plus extra for chilling Ingredients CHOCOLATE POTS 250ml (1 cup) fresh cream 190ml (¾ cup) milk 250g white chocolate, finely chopped 6 large egg yolks 6 thin slices fresh pineapple 45ml (3 tbsp) castor sugar Instructions 1 Combine the cream and