Every time I make a fruit gin (which is often) I look at the boozy fruit left over and wonder what to do with it. This is the perfect solution, especially as gins of this sort are usually ready to be strained and bottled close to Christmas, and these truffles make such great presents. Continue reading
“Take medlars that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon, and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart. Being baked, scrape on sugar.” The Accomplisht Cook, Robert May, 1660/1665. Continue reading
I know, this is rather a summery dessert for this time of the year, but at least it’s served warm and it’s lovely after a spicy main course.
I needed to cut back my Moroccan mint before winter and didn’t want to waste the pepperminty leaves, so I made some mint sugar then had to decide what it would go best with. If you’re anything like as lazy as me, you’ll love this, an impressive-looking pud with minimum effort. Continue reading
Quince have been used in British kitchens since (probably) the 13th century and mead’s history goes back even further, so I’ve gone a bit medieval on you today. The flavours complement each perfectly, the sweetness of the fermented honey drink cutting the astringency of the quince. Continue reading
A verrine is simply a layered dessert, or sometimes an appetiser, served in a small, usually straight-sided glass. There are no hard-and-fast rules, but for puds something fruity, something crunchy and something creamy usually works. Continue reading
This is a cheat’s version of cherry and almond tarts, knocked up almost entirely from ready-made ingredients. They are so good though … make them before the stoned fruit season is over. Continue reading
A ridiculously easy but mouth-watering pud, this is elegant enough to serve at a supper with friends but it’s just as good devoured with your loved one, head down, wings out, at the kitchen table. Continue reading
T
he squirrels got the cherries, the blackbirds scoffed the white currants, but we had a good haul of redcurrants from the garden this year. They usually end up made into jelly and the occasional summer pudding, but I thought it was time for a change. Continue reading
Not long ago I was lucky enough to eat, courtesy of the Guild of Food Writers, at Jeremy Lee’s Quo Vadis in London’s Soho. It’s a place with a colourful past, having been both a brothel and home to Karl Marx, though not, I think, at the same time. Continue reading
It’s been such a long winter but the first tender young stems of rhubarb are finally springing up in the kitchen garden. There aren’t enough yet to go to town with but I really wanted to taste some, so I mixed a few stalks with a handful of last year’s frozen raspberries to make this sumptuous brownie. I love the contrast between the rich, sweet chocolate and the sharp fruit. Continue reading
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