Avocados are great for breakfast: they release their energy slowly to keep you going for longer. This mildy spicy Egyptian mix is also great with everything, including on its own. Sprinkle it on roasted vegetables use it as a crust on meat or fish flatbreads or raw vegetables can be…
Who doesn’t like ice cream? It’s not something I would eat everyday – making it yourself would prevent that anyway! serves 6-8 570ml whipping cream 35.1% 1 vanilla pod 150g caster sugar 6 free-range egg yolks 300g puréed apricot 1. Split the vanilla pod and remove the seeds. 2.…
serves 7 230g puff pastry for the créme pâtissière 250ml full fat milk 2 vanilla pods, seeds removed and pods retained 3 free-range eggs, yolks only 60g caster sugar 25g plain flour 1 egg, beaten. 250g apricots 2 tbsp apricot jam 3 tbsp water 1. Preheat the oven to 190ºC 2. Grease (with butter) and…
serves 2 1 cucumber Maldon sea salt 1 garlic clove 500ml Yoghurt: goat’s milk(unstrained) a handful of fresh mint olive oil 1. De-seed and chop the cucumber. 2. Place in a colander and sprinkle with salt. Leave for 5 minutes; this will extract some of the liquid from the cucumber.…
