This is a fantastic recipe: when served cold it is the most intense chocolate mousse in the world; bake it and it will rise and fall almost immediately when taken out of the oven. COOK’S TIPS • Pop a vanilla pod into the prune compote pan at the start. Remove at the end of the cooking and cooling process, rinse, dry and store in a jar with castor sugar or slide open after cooking and remove all the seeds and pop those back into the prune pan, discarding the pod. • The chocolate and butter can be melted in the…
This protein-packed classic bean and lentil patty is a quick fix when you’re feeling low. You just can’t beat the flavours of a Mexican twist burger with Cheddar, jalapenos,…
TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
This dish is similar to a ceviche except it has the delicious twist of adding coconut milk to the fish after it has marinated in lime juice.
Serve this on a large platter on the table. It’s a great do-ahead starter – simply add the dressing just before serving. TO DRINK: Villiera Tradition Brut Rosé is a delicious MCC that shows off a soft perfumed nose backed up by an elegant mouth feel that will be enhanced by the fig and Parma ham flavours.
Recipe by Neil Roake
Any type of nuts can be used and the apples can be substituted with pears. If you are not a fan of goat’s cheese then a good cream…
COOK’S TIP Fill sterilised glass jars with any remaining pickle and store in the fridge for up to one week.
Print Recipe Baby octopus salad with new potatoes (Insalata di polpo e patate novella) Serves: 4 Cooking Time: 1 hour plus extra for chilling Ingredients 1 large chilli, cut in half lengthways 2 handfuls fresh flat-leaf parsley 4 garlic cloves, peeled 75ml olive oil 1 packet baby octopus, cleaned 8 small new potatoes, scrubbed 1