Here is an unusual recipe from Skye McAlpine but dont be put off. Its from her new book ” A Table Full of Love”. It works best with the long, thin and very pink stems that you get early in the season. And as far as i know there is no shortage of rhubarb in the UK right now.
I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.
This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
A spectacular Eton Messy sort of pudding from ” Notes from a Small Kitchen Island” by Debora Robertson. You can make all the components the day before if you like, but remember to allow enough chilling time after you assemble the pudding. And if you don’t feel like making the caramel yourself just go for the Dulce de Leche option. Enjoyx
I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .
A festive dish from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage. You can prepare the shallots, garlic, chestnuts and grapes the day before and refrigerate overnight, but only cook the sprouts on the day you are serving the dish.
Its coming on Christmas They’re cutting down trees and Tis the season of Brussels Sprouts. I have to admit that they are one of my favourite vegetables and i always look forward to their appearance at my local Greengrocers. This is the first dish I cooked with them this year- a one pan recipe for brunch or supper from Gill Meller. But I will be posting a few more recipes to encourage you all to eat more of these delicious vegetables.
These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
