A recipe from ” Crumb” by Ruby Tandoh.
A rich chicken curry from ” Dishoom: From Bombay with Love” by Shamil Thakrar and Naved Nasir.
A festive tipple which can also be used in cocktails from Diana Henry.
A seasonal recipe from Delia Smith’s ” Winter Collection”.
A recipe from Sybil Kapoor’s ” Modern British Food”.
A recipe from Sophie Grigson. This is lovely served on bread or toast or as a simple pudding with thick yoghurt.
This recipe from Raymond Blanc uses custard rather than cream to make the Fool. I like it either way.
A favourite recipe from Kylee Newton’s ” The Modern Preserver”. It makes 7-8 228 ml jars and will keep unopened for up to 6 months. Once opened it should be refrigerated and eaten in 4-6 weeks.
An easy and delicious curry from Keith Floyd’s ” Floyd on Oz”.
Another favourite recipe from Diana Henry.
An easy last minute cake or pudding from Diana Henry.
Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.
