Recipes

First, make the aioli. Tip the chopped tomatoes and the crushed garlic into a saucepan and simmer on a medium heat for 15-20 minutes, or until it’s reduced by almost half to a thick paste. Season with the salt and freshly ground black pepper, add the pinch of sugar, then remove from the heat and leave to cool completely.

Once it’s cool, stir the tomato paste into the mayonnaise and add the finely chopped basil. Taste for seasoning, then spoon into a serving bowl and place in the fridge until needed.

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In a bowl, whisk the egg yolks together with the milk. Add the flour, the baking powder, the salt and the freshly ground black pepper. Use a whisk to mix everything together until smooth, then stir in the fresh or frozen sweetcorn, whichever you're using. In a separate clean, dry bowl, whisk together the egg whites with a pinch of salt, until they form stiff peaks, then carefully fold in the corn mixture - make sure not to fold too heavily to keep the air in the mixture.
 
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In a bowl, gently mix together the avocado cubes, the mango cubes or peach cubes, whichever you're using, the finely sliced spring onions, the extra-virgin olive oil, the chopped fresh coriander, the lime juice, then season to taste with the salt and freshly ground black pepper.

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Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
 
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You can use Champagne flutes if you like, but the mimosas will taste the same from a glass tumbler.
 
Divide the mango puree between glasses, depending on how many you have and how large you'd like your drinks to be, then top up each glass 
with sparkling wine.
 
The ratio you want is one-third mango puree to two-thirds sparkling wine.
 

Brunch Recipes: 

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Place the blueberries, the strawberries, the bananas, the natural yoghurt, the orange juice and the honey into a blender or a food processor.
 
Whizz everything together just until smooth, then divide the smoothie into four glasses - serve the smoothies on their own or over ice, if you prefer.
 

Brunch Recipes: 

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Puree the strawberries with the lemon juice. You can use a liquidiser or food processor to do this.Or you could mash them with a fork, but be careful not to leave them too rough as they can get a bit icy!

Push the puree through a sieve to remove the seeds.

Place the sugar and the water in a saucepan, and heat slowly, stirring to dissolve the sugar.

Boil fiercely for 5 minutes, until it thickens and the last drops off a spoon dipped into it form a kind of thread.

Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until stiff.

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Place the white rum or vodka, whichever you are using, the strawberries or raspberries, whichever you are using, the lime juice and 100ml (3½fl oz) of the stock syrup in a blender and whizz until smooth.

Taste and add more stock syrup if necessary. Pour into tumblers half filled with crushed ice.

Stock Syrup

Place the caster sugar and the water into a saucepan and bring slowly to the boil, stirring to dissolve the sugar. When the sugar has dissolved, boil for two minutes and then allow to cool.

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First, make the strawberry sauce. Whizz the strawberries with the lemon juice and the icing sugar, then pour through a sieve into a bowl and discard the seeds. Crumble the meringue into the cream and swirl through the sauce.

Line a 23cm (9in) springform cake tin with cling film, then pour the mixture into the lined tin. Completely cover in cling film and freeze overnight.

Remove from the freezer for three minutes before serving.

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Stir in 50g (2oz) of the brown 
sugar, and cook on a gentle heat for 
two to three minutes.

Add the halved peaches, placing them cut-side down, in a single layer. Continue to cook for two to three minutes, then remove them from the heat and set them aside. Sieve the plain flour, the baking powder, the bread soda and the salt 
into a bowl.

In a measuring jug, or a small bowl, whisk the eggs and add the remaining brown sugar (125g/4ƒoz), the buttermilk and the sunflower oil, then mix everything well.

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