The combination of gorgonzola, pears and walnuts is usually found in a salad but works brilliantly on this molten cheesy bread. It’s great hot but equally good for lunchboxes the day after. Ingredients 2 red-skinned pears, cored and cut into thin wedges15 walnuts, roughly broken150g without rind gorgonzola dolce, dicedto serve (optional) fig jam or … Read more
Everyone will enjoy a slice of this Christmas cake, which can be baked and matured up to eight weeks before Christmas. Feed the cake weekly with your choice of brandy, rum or whisky for extra moisture and a warming flavour. Ingredients 300g sultanas250g raisins200g glacé cherries100g dried mixed peel600ml fresh orange juice300ml soya milk2 tsp … Read more
Get ahead with your festive baking and rustle up our gently spiced fruit cake, covered in smooth layers of marzipan and fondant icing. This classic Christmas cake serves 12. Ingredients 600g currants, sultanas and raisins100g glacé cherries50g mixed peel, chop a couple of whole pieces if you can50g glacé ginger or crystallised ginger, roughly chopped100g … Read more
Viennetta ice-cream cake, this fun dessert is sure to delight at any party. INGREDIENTS 300 ml thickened cream30 gm (¼ cup) icing sugar, sifted90 gm (1 cup) shredded coconut Chocolate crumb70 gm plain flour30 gm cocoa50 gm brown sugar50 gm desiccated coconut80 gm unsalted butter, melted30 gm coconut oil Chocolate layers200 gm dark chocolate (70% … Read more
This grown-up ice-cream cake marries traditional Christmas flavours with a salted crumb and an indulgent chocolate and whisky sauce. INGREDIENTS 600 ml milk600 ml double cream8 egg yolks120 gm brown sugar¼ tsp xanthan gum (see note)465 gm store-bought Christmas cake, crumbled50 gm candied citrus peel, finely chopped100 gm each red and green glacé cherries, halved … Read more
Here we have a traditional trifle turned inside out and upside down. As with the traditional version, it’s best made a day or two ahead. INGREDIENTS 3 eggs, separated110 gm (½ cup) caster sugar2 tbsp warm milk110 gm self-raising flour160 gm (½ cup) raspberry jam100 ml Pedro Ximénez150 gm raspberries, plus extra to serveTo serve: … Read more
Trifles are things of beauty, as are pavlovas, so why not blend the two? Here, mini pavs are the crowning glory of a summery peach trifle – and it’s an excellent do-ahead dessert. INGREDIENTS 50 ml brandy16 savoiardi biscuits300 ml pouring creamSliced peaches and crumbled freeze-dried raspberries (optional), to serve Mini pavlovas150 gm (about 4) … Read more
Christmas lamb gets a welcome update with this recipe served with baharat and pomegranate. INGREDIENTS 500 gm Greek-style yoghurt15 gm ground baharat (see note)4 garlic cloves, finely gratedFinely grated zest of 2 lemons1 cup (loosely packed) coriander leaves, finely chopped3 kg easy-carve leg of lamb, French trimmed (see note)2 tbsp pomegranate molasses, plus extra for … Read more
Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together. INGREDIENTS 1 kg beef eye fillet, cut into 5mm dice80 gm golden shallots, peeled and very finely chopped50 gm small salted capers, rinsed and drained35 gm cornichons, finely chopped2 tbsp Dijon mustard, … Read more
This wild mushroom and taleggio risotto cake is easy but looks impressive and serves a crowd. Ingredients olive oil2 onions, finely chopped3 cloves garlic, crushed350g risotto rice1 litre vegetable stock, hot200g wild mushrooms25g butter, plus a knob5 sprigs thyme85g parmesan or grana padano (or veggie alternative), grated150g ricotta2 eggs, beaten with a fork85g taleggio or … Read more