An make ahead dessert for a special occasion from Benjamina Ebuehi.
A favourite recipe from ” Chinese-ish” by Rosheen Kaul and Joanna Hu.
A delicious side from Yotam Ottolenghi which goes well with roast chicken or grilled seafood.
This is from ” Alice’s Cook Book” by Alice Hart . You can add a handful of chopped walnuts or pecans if you like.You could also use white or milk chocolate, or all three together.
An inspired combination of flavours from ” Desi Kitchen” by Sarah Woods. She developed this recipe with Eid in mind. I can’t think of a better way to break a fast!
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.
A Brazilian dessert from ” Mezcla” by Ixta Belfrage.
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 very good cake from ” Notes from a Small Kitchen Island ” by Debora Robertson. It will keep well sealed in a tin for a few days.
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.
