A Sicilian recipe from “Two Kitchens” by Rachel Roddy. It’s good to serve after a big meal, before cheese or over a simple rice pudding. You could also serve for breakfast with some thick yoghurt.
A delicious seasonal cake for autumn from Tamal Ray. If you like you can use frozen blackberries, or raspberries.
A rich trifle for the festive season from Felicity Cloake. It will keep for up to 5 days in the fridge.
A recipe from Sophie Grigson. This is lovely served on bread or toast or as a simple pudding with thick yoghurt.
