A recipe from Greg Malouf which I found in ” Soup for Syria”.
A simple pasta dish from Thomasina Miers.
Delicious briefly seared and roasted beef from Nigel Slater.
A recipe from Rachel Green which is good served with tomato and rocket salad.
A seasonal version for Burns Night from Flora Sheldon.
A dark and sticky cake from Jeremy Lee, chef/owner of Quo Vadis, London. It is best left for at least a couple of days before eating.
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 dessert for a special occasion from Yotam Ottolenghi.
A new recipe from Romy Gill. You can replace the gin with vodka if you like.
A recipe from ” The New Vegetarian” by Alice Hart.
A dish which makes the most of wild garlic from Thomasina Miers.
This is Felicity Cloake’s “perfect” version of this southern US speciality.
Another delicious trifle from Nigel Slater.
Felicity Cloake’s ” perfect” version.
A boozy poached pear trifle for the festive season- or any other time of year- from Ravneet Gill.