Alice Zaslavsky says: ‘Sticky date pudding is my go-to winter dessert, and the four-way layering of warming ginger only serves to solidify it as a seasonal stayer. But it’s the addition of parsnip that really makes this a show-stopper. Serve with a syrupy moat of salted caramel, plus cream and ice cream, thanks! Any leftover ...
Alice Zaslavsky says: ‘Once you get the hang of these, you’ll be making them all the time, and adding your own go-to combinations beyond these bases. In fact, the more veg you can pack in, the better – think zucchini (courgette), frozen peas, shredded red capsicum (pepper) and the like. Keeping the corn frozen adds ...
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 ...
This is a great way to use up not only Easter eggs, chocolate drops or forgotten chocolate at the back of the cupboard, but also other miscellaneous snacks – anything from pretzels and ready-salted crisps, cereal and oats to Turkish delight and marshmallows. You can pretty much put whatever you want in these. I can’t ...
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, ...
Gizzi Erskine says: ‘Why have I never put cauliflower in any pasta dishes before? It’s not like it doesn't make sense to put cauliflower cheese with pasta?! The first time I saw anyone do it in a way that piqued my interest was when cookery writer Rosie Birkett made this lovely roasted cauliflower pasta with ...
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 ...
DETAILS Serves: 1 INGREDIENTS 1 pear2 tsp honey1 sprig fresh rosemary2 small slices of sourdough bread2 tsp butter1 pinch sea salt25 g feta cheese METHOD Place the pear slices on a baking tray lined with baking paper. Drizzle with the honey and bake for about 10 minutes.Meanwhile, pick and finely chop the rosemary leaves.Spread the sourdough slices with the butter. ...