A boozy trifle from Rachel Roddy. Leave out the bananas if you prefer, but i like them in this trifle.You could replace the raspberries with stewed cherries or damsons.
A citrussy mousse like cake from Thomasina Miers.
This is from one of my favourite recipe books- Claire Thomson’s ” New Kitchen Basics”. Everything i have cooked from it so far has worked well.
Felicity Cloakes “perfect” version.
A dessert for a special occasion from Yotam Ottolenghi.
A delicious vegan recipe from Meera Sodha.
A rich trifle for the festive season from Felicity Cloake. It will keep for up to 5 days in the fridge.
A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.
This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.
My go to dressing for chaat from ” Mowgli Street Food” by Nisha Katona.
A classic spring pudding from ” Sarah Raven’s Garden Cookbook”.
A good way to cook a gammon joint from Nigel Slater.
A delicious sticky cake from Sybil Kapoor.
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….
A classic Mexican stew, served Korean style, from Thomasina Miers.