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Granita, frozen ice, is a dessert marvellous for a hot day, great to finish off a large meal, delicious as a palate cleanser, fantastic as breakfast, as they do in Sicily and generally just overwhelmingly super at all times. It…
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Part of my Food Tour across the USA has been, and continues to be, spent with a great family friend and a fantastic cook – our American quasi-Grandma who heralds proudly from the state of New Jersey and is more…
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Tarte Tatin is a delicious French classic dessert made traditionally with apples. It consists of apples caramelised in butter and sugar cooked upside-down, with pastry. Legend has it that the recipe was born in a guest house run by the…
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A take on the British classic of Queen of Puddings (sponge, strawberry compote and a meringue crown) – this dessert is composed of a tart but sweet compote of peach and rhubarb, with a hint of orange and vanilla, on…
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A pretty little canape that is damn fine on the tongue too. Cute in a scaled down afternoon tea sort of way, and easy too (but shh, that’s a secret). Photograph courtesy of Victoria Albrecht. RecipeIngredients (makes approx. 20)200g caster…
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This fantastic recipe, adapted by Carl Legge (see below for a link to his blog), is a tasty treat that, once baked, I promise, won’t survive long in your kitchen! The polenta forms a light, moist sponge which soaks up…
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This is pretty tasty – great for a cool autumn/winter night, hangovers, heart breaks or any combination of the above. I adapted this from a Nigella recipe – I love her, such a food-slag, but it upset me a lot that…
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