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. Pour the cream into a…
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 flour a 23cm / 9″…
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. 3. Transfer the cucumber to…
Fougasse This lovely crisp bread has a lot of history: fougasse is a relative of the focaccia and also a primitive relative of the pizza. makes 2 250g strong white flour 5g Maldon sea salt 5g fresh yeast 175g water* fine semolina flour for dusting 1. In a large bowl, combine the salt, flour and…
What to do with tomatoes: 2ª parte In summer, there is nothing that refreshes like this delicious gazpacho andaluz. In this version I have added the tomato’s natural bedfellow: watermelon. 1kg ripe tomatoes 500g watermelon flesh 1 Kirby cucumber – the prickly one. 2 cloves garlic 1 Italian green pepper 1 red pepper 3 tbsp…