This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light and elegant dessert. Cook’s tips • You can use any flavour fruit sorbets – try to use different colours for a contrasting effect. • Freezing the sorbet and ice cream after each addition stops the sorbet colours from melting into each other.
Crostoli, or “sweet knots”, are called by different names depending on the region of Italy: frappe, chiacchere and cenci are just a few. Although they’re eaten all over…
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped cream and cinnamon, like a very rough Portuguese trifle. It is about right for two people, so change it as needs be for as many as you’re feeding. TO DRINK (F&HE): Simonsig Gewürztraminer
Serve the fritters immediately – once they cool down they become chewy. You can also serve the fritters in a fresh tomato sauce, almost like gnocchi. TO DRINK:…
This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper. TO DRINK: Fragrant 2006 Bellingham The Maverick Viognier is the perfect partner to the mustardy sweetness and Parmesan
TO DRINK: Cape Point Vineyards Semillon 2006 should harmonise beautifully with the Emmenthal and red peppers
Steamed prawns wrapped in spring roll pastry, flash-fried until crisp, then served hot. If you buy ready-cooked and de-veined prawns, this is an easy way to make an…
“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” Louis Diat, chef at the Ritz-Carlton Hotel, New York. To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. Vichyssoise can also…