Pickled Cabbage Leaves with Beetroot ( 2.1 litres)

A crunchy pickle from Transcarpathia which I found in ” Summer Kitchens” by Olia Hercules.

Curd Cake with Caramelised Apples (8-10)

A version of Sernyk, a traditional cheesecake eaten across poland and Ukraine, which i found in ” Summer KItchens” by Olia Hercules.

Meringues for Queen Sophia (10)

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

Red Cabbage, Pear and Blackberry Salad (6)

I enjoyed this salad from Diana Henry several times in December and know it is a recipe I will keep returning to. I have served it to accompany sausages and smoked duck breast , but it would go well with many things. I couldn’t always get blackberries, so have used sable grapes as an alternative and it worked well too.

Gooseberry Syllabub (4)

Another recipe from Joe Trivelli, Head Chef at the River Cafe, London

Gin and Tonic Cake (8)

A recipe from Colonsay which I found in ” A Taste of the Scottish Islands” by Sue Lawrence.

Salted Caramel Chocolate Pecan Tart (14)

A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.

Spiced Fruit Compote (6)

A very good recipe from Ruth Watson which i like to serve with some mascarpone if not making into a brulee.

Sticky Prune Chocolate Cake (4)

A fudgy indulgent cake made without flour from Claire Ptak of the Violet Bakery, London. You could also omit the frosting and serve warm as a pudding with creme fraiche.

Lime Possets with Chilli Tamarind Curd (6)

This recipe is from ” Chilli Notes” by Thomasina Miers. You will have some curd leftover which you can spread on toast or have with ice cream. It willl keep for up to a week in a sealed container in the fridge. The possets are good serve with biscotti and perhaps some pudding wine.

Orange Drizzle Cake (10)

A recipe from ” The Little Book of Marmalade” by Lucy Deedes. You can serve warm as a pudding with cream or ice cream, or cold as a cake. Or both….

Apple and Ginger Cake Custard (4-5)

A delicious pudding from Nigel Slater.

Orange and Poppy Seed Cakes (8)

Golden citrus flavoured cakes from Nigel Slater.

Pastel de Choclo (6)

Some years ago i spent a few weeks in Chile with a friend and this meat pie with a corn topping was often on the menu. It quickly became a favourite and I cooked it a couple of times on my return but had forgotten all about it until i saw this recipe by Raul Diaz.

Fig, Olive Oil and Hazelnut Cake

A sweet treat from Anna Jones which is lovely served with creme fraiche or youghurt.

Sue's Recipes and Other Stories

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