The size and quality of the fruit and its high sugar content can be ascribed to amazing weather, great exposure to the sun and properties of the soil. It has tender, tasty, slightly orange flesh with an intense aroma and quite a rough membrane. This variety of mandarins is among the most aromatic in …
This table olive comes from olive trees of the Konservolia variety grown in Phthiotis prefecture in central Greece. This region is characterized by a Mediterranean climate with warm summers and humid winters that is ideal for the cultivation of olive trees. Traditionally, the olives are harvested by hand either during the initial state of ripening while …
Ingredients 6 sheets filo pastry 50g butter melted 2 tbsp golden caster sugar vanilla ice cream to serve (optional) For the gooseberry compote 200g golden caster sugar 1 vanilla pod split and seeds scraped out 500g gooseberries topped and tailed For the custard 300ml double cream 300ml full-fat milk 2 vanilla pods split and seeds …
Ingredients 2 x 170g portions of skinless, boneless halibut fillets For the poaching liquor 100ml white wine 1 rosemary sprig 1 banana shallot sliced 300ml chicken stock For the tomato broth 500g ripe tomatoes For the garnish 300g mixed tomatoes cut into different shapes and sizes 50ml rapeseed oil 2 garlic cloves thinly sliced 2 …
3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 4 peaches 100g watercress 50g smoked duck Method step 1 In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning. step 2 Cut 4 peaches into quarters and griddle for 2-3 mins each side until …
Ingredients 100ml red wine 100ml prosecco 75g golden caster sugar 1 cinnamon stick 1 thyme sprig 2 vanilla pods split and seeds scraped out 600g cherries pitted and cut in half For the caramelised almonds 50g golden caster sugar 75g blanched roasted almonds For the whipped mascarpone 100ml double cream 100g mascarpone 2 tbsp icing …
Ingredients 1 orange 1 lemon 300g punnet strawberries hulled and halved 1 tbsp honey 750ml rosé wine 250ml dry fino sherry ice Method step 1 Chop the unpeeled orange and lemon into chunks and put them in a very large bowl. Add all of the other ingredients and plenty of ice. Stir really well to …
Ingredients For the aïoli bunch tarragon (leaves and stalks) 300ml vegetable oil 1 garlic clove crushed to a paste with a pinch of salt 2 egg yolks ½ lemon juiced For the fritters 4 courgettes coarsely grated 4 spring onions sliced 50g feta crumbled 50g parmesan (or vegetarian alternative), grated pinch of chilli flakes 2 …
Ingredients 750g watermelon 2 small shallots very finely sliced 100ml extra virgin olive oil plus extra for brushing and to serve 4 tsp white balsamic vinegar 300g halloumi sliced good squeeze of lemon juice For the breadcrumbs 75g slightly stale country bread crusts removed, blitzed into coarse breadcrumbs 1-2 cloves garlic finely chopped ½ medium …
Ingredients 180g watermelon ½ cucumber ½ bunch mint 1 tbsp olive oil 100g feta 1 tbsp balsamic glaze Method step 1 Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and …
Ingredients 1 madeira cake (we used one that comes in a large rectangular block) 500ml tub mango sorbet 500ml tub vanilla ice cream 50g dark chocolate 500ml tub raspberry sorbet 150ml double cream whipped maraschino cherries to decorate Method step 1 Cut a piece of sponge about 5mm thick to fit a 1lb 16 x …
Ingredients For the flatbreads 7g sachet fast-action dried yeast ½ tsp sugar 200g spelt flour 150g strong bread flour 1 tbsp olive oil For the toppings (for 2 flatbreads) 200g asparagus 100g podded peas ½ small bunch mint leaves picked 200g ricotta 10g grated parmesan or vegetarian alternative, plus extra to serve 1 garlic clove …
Ingredients ½ a very ripe mango champagne Method step 1 Peel and chop the mango and put it into a blender with 100ml champagne. Blend to a smooth purée, then divide between two champagne flutes. step 2 Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.
Ingredients For the lemon verbena cordial 35g fresh lemon verbena leaves (or 10g dried if you can’t get fresh ones) 250g caster sugar For the cocktail ice 25ml fino sherry (we used Tio Pepe) 1-2 dash lemon bitters prosecco to mix For the garnish strip of rolled lemon zest skewered with a cocktail stick and …
