Asparagus and pistachio soup with crispy pancetta is green and gorgeous. Asparagus has a unique flavour that’s earthy and tangy, perfect with salty nuts. Enjoy this lovely soup…
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