Light, crisp risotto balls bursting with the flavours of black truffle, garlic and Parmesan, with a melting Fontina cheese centre: terrific little bites. Continue reading “Black truffle arancini”
Rich, smoky, oily and pungently garlicky, baba ghanoush is a joy of a dish and for me it makes the best use of aubergines. Continue reading “baba ghanoush”
This majestic and intensely fragrant Burmese curry, using common store cupboard spices, is very simple and quick to make. Continue reading “Burmese fish curry”
Fat cloves of garlic, cooked very slowly in the oven in oil until it softens and slightly caramelises is a foodie treat: perfect mashed into potatoes, mixed with bread dough or eaten just as it is….. Continue reading “Confit garlic: a must-have ingredient!”
An easy fruity shortbread with a hint of spiced citrus and a gentle kick of almond. Continue reading “Spiced apricot & almond shortbread “
This orange and raspberry roulade, filled with vanilla cream and smothered in a orange-flavoured milk ganache, is an indulgent dessert that should hit the spot for any occasion.
A great ingredient for the kitchen, this well flavoured sugar is excellent used when making cakes and biscuits, imparting a subtle aniseed flavour to the finished bake. Continue reading “Star anise sugar”
These punchy macarons are far too easy to eat and when dipped in dark chocolate with a grating of orange zest they are sure to liven up the palate. Continue reading “Orange and star anise macarons”