More often than not, it’s what’s on the inside that counts. If you’re still unconvinced, you obviously haven’t tried liquid-centred chocolate fondant. Recipe and styling by Anna Montali…
Take a traditional English favourite and give it even more flavour and decadence! Ginger banoffee tartlets with chocolate cream and walnuts are deliciously creamy, rich and sweet. The perfect indulgent treat.
TO DRINK: Try a medium cream sherry. It will pick up the fruity characters of the brandy, and cut through the rich sauce
Beetroot: Ginger: Greek yoghurt:
If you’re craving something light yet sweet and earthy, pine nut cake with blood orange syrup is for you. The delicate pine nuts are really brought to life by zingy, zesty orange syrup.
Print Recipe Baked rice pudding Ingredients 100g (½ cup) arborio rice 1 litre milk 1 vanilla pod, split and seeds scraped 30ml (2 tbsp) castor sugar 4 pieces lemon peel 30ml (2 tbsp) butter, chopped 15ml (1 tbsp) castor sugar, extra double-thick cream, to serve Instructions 1 Preheat the oven to 160ºC. 2 Place the
Courgettes, or baby marrows, belong to the summer squash family. They are easy and rewarding to grow. The flowers, which bloom from late summer to early autumn, can be used fresh in salads or stuffed and deep-fried
Print Recipe Roasted baby marrow and asparagus risoni salad Serves: 4 – 6 Cooking Time: 35 mins Ingredients 30ml (2 tbsp) olive oil + 45ml (3 tbsp) extra 8 baby marrows, thinly sliced 2 garlic cloves, thinly sliced 2,5ml (½ tsp) dried chilli flakes salt and freshly ground black pepper, to taste 300g risoni 10
TO DRINK: De Trafford Chenin Blanc, pale and honey-rich, will match the chicken and offset the herbs.
Print Recipe Vegetable and bacon soup with ricotta dumplings Serves: 4 Cooking Time: 1 hour 30 mins plus 1 hour for soaking beans Ingredients RICOTTA DUMPLINGS 250g fresh ricotta 125ml (½ cup) Parmesan, finely grated 10ml (2 tsp) fresh marjoram leaves, finely chopped 1 large egg, lightly beaten 75g cake flour, sifted 15ml (1 tbsp)