A great way to use up leftover egg whites, meringue is easy to make and is a lovely dessert served very simply with poached fruit and whipped cream. It’s also a wonderful topping for sweet tarts. A word of warning: you must make sure your utensils are very clean, as a...
These individual tarts look great as a display. Because they are small, we roll the pastry between two pieces of baking parchment to make it easier to handle. A good tip is to use little ‘bean bags’ made from lentils or rice wrapped in foil for the blind-baking; this...
Most treacle tart recipes call for just golden syrup, but we use black treacle and dates here, too, which give a rich, sour depth that works beautifully with the fresh acidity of lemons. Of course you can use shop-bought lemon curd, but it’s much more satisfying, not...
This is one of those dishes which make you look really smart, but is actually really easy to make. Lemon, lime and coconut are good friends and this is an interesting way to present them. The dish is assembled at the last minute so that, when your guests jump in, it...
These cakes are outrageously rich. Buy the best chocolate you can afford, as it will make a huge difference to the flavour. A word of warning: do make sure that your microwave is on the lowest setting and that you stir the chocolate every 10 seconds, as it can burn so...
A rich, indulgent dessert which shows a little quirkiness. It also feels a bit restauranty, so you may want to save it for when you have guests. On the other hand, you may feel as if you deserve it yourself, so go ahead. The muesli is actually crossed with a kind of...
Soaking prunes in brandy (we like to use Somerset cider brandy) makes this a great dinner party dessert, and it can be made the day before. Serve it with good-quality vanilla ice cream or crème fraîche. If you want to add a further touch, soak a few more prunes, say...
A very bad dessert, almost an overload of naughtiness, if there is such a thing. We have included cocoa nibs, which are roasted cacao beans; they are quite bitter, yet have a deep chocolate flavour that helps to give the base an intriguing taste. As there is no baking...
This is an amazing dessert; however, with this recipe you are entering a chef’s world: using caramel and roasting white chocolate. Those of you who have worked with chocolate before will know that it does not like extreme heat. However, the results are quite...
You will need the whey from the Baked beetroot, home-made curds and toasted sunflower seeds recipe (see here) for this dish; no point going through the process of making it again. Poaching the broccoli in whey gives an unusual tang, and it’s also a good way to use a...
Just to clear a few things up first: when I say turnips I mean the ones that are white with a light purple tinge; the vegetable which is pale yellow with a purple top is a swede. Both are good, but the flavour of swede tends to be a bit stronger. Roasting the turnips...
Summery, zingy and a bit quirky. This fruity salad would work nicely with the richness of the Cauliflower sheep’s cheese with fried mustard crumbs . This is the type of dish that benefits from a few hours of infusing. Pink peppercorns are actually not a true pepper...