These divine little pots have a decadent flavour combination of chocolate and orange. I love the subtle boozy hint, but feel free to replace with a teaspoon of good-quality natural orange extract. Make sure that you use silken tofu, as firm tofu will not create the desired bubbly mousse texture. DETAILS Serves 2 INGREDIENTS 340g (12oz) silken tofu100g (31/2oz) ...
DETAILS Serves 4 INGREDIENTS 1 tbsp sunflower oil1 onion, thinly sliced2 tsp rose harissa pastepinch of dried chilli flakes1 x 400g can of good-quality chopped tomatoeshandful of cherry tomatoes250g dried orzo (ensure egg-free)1 x 400g can of borlotti beans, drained and rinsed4 bay leaves1 cinnamon stick1 unwaxed blood orange, peeled and sliced into rounds (or use regular oranges ...
This galette is made for sharing. If you’re a little nervous about cooking with pastry, rest assured that the rustic appearance of this freeform pie will hide any mistakes! Serve with a leafy green salad and crisp green apples.DETAILSServes 4INGREDIENTS2 tbsp sunflower oil 1 red onion, sliced 1 small butternut squash, peeled, deseeded ...
Alice Zaslavsky says: ‘Whenever I’m asked to sum up Georgian food, I always fire back ‘walnuts, garlic, coriander’– it may as well be our holy trinity. Whether these are blitzed in, stirred through, or sprinkled on top, many vegetable dishes in the cuisine benefit from this combination, from spinach to beetroot to aubergine. I particularly ...
Gizzi Erskine says: ‘Playing around with root vegetables in a gratin is a great way to really understand them. I’ve replaced the traditional lamb stock and fat with a vegetable stock pumped up with miso and oat cream, which you can buy or make yourself. The flavour of the oat is what I want here, ...
Marzipan truffles Blitz 200g whole blanched almonds in a food processor, then add 100g sugar, half a tsp cinnamon, 1tsp vanilla extract and 2 tbsp water and whizz until it becomes a smooth, sticky paste. Roll into small balls and using a cocktail stick, dip into melted dark chocolate. Leave plain, or roll in dessicated coconut ...
DETAILSMakes: 12 mince pies Cooking time: 20-25 minutesYOU WILL NEED2 x 12 hole tart tray, a star cutter larger than the holes of your tart tray and a small star cutterINGREDIENTSFor the vegan mincemeat:75g grated apple 1 orange, rind and juice 50g coconut oil 25g brown sugar 125g mixed dried fruit and ...
DETAILSServes: 6INGREDIENTS 400g mincemeat 550g bramley apples 50g unsalted butter melted 50g flaked almonds 100g pecan nuts (chopped) 3 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste) Zest of 1 orange Zest of 1 lemon 1 tsp mixed spice 1 tsp ground cinnamon 4 sheets filo pastry 25g white breadcrumbs METHOD...