Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock. To…
This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste. TO DRINK: Corretto…
Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture.…