Use this tangy chutney as jam over pancakes, ice cream or even cheese.
TO DRINK: A subtle, lemony pinot grigio won’t overpower or distract from these fragrant, fruity flavours
Print Recipe Three-cheese Mediterranean chicken in phyllo on tomato compote Serves: 8 Cooking Time: 1 hour Ingredients 2 garlic cloves, crushed 60g feta 60g mozzarella 60g Parmesan, grated 60ml olive oil 3 sheets phyllo pastry, cut into 25cm squares 1kg chicken breasts, cubed 30ml olive oil 100g ready-made pesto fresh thyme or rosemary, to garnish
Print Recipe Chocolate panforte di siena Serves: 2 Cooking Time: 30 mins Ingredients 100g butter 330g honey 350g good-quality dark chocolate, chopped 175g cake flour 5g mixed spice 50g cocoa powder 250g dried apricots, chopped 200g dried figs, chopped 300g flaked almonds 100g pistachio nuts 100g icing sugar, for dusting Instructions 1 Preheat the oven
We used a firm, stringy cow’s milk mozzarella in this dish as buffalo mozzarella tends to melt away into the sauce. TO DRINK: Try Capaia Blue Grove Hill 2005 with its coffee and chocolate aromas on a blackcurrant and plum frame
Bulgogi is a very popular Korean dish. It’s most likely so beloved because of the tender meat and succulent sauce. Easy to make and absolutely mouthwatering!
Amp up both the flavours and health benefits of the classic pea and ham combination with the addition of some great greenery. Pea, spinach and ham soup is a…
Print Recipe Macadamia and cranberry nougat Serves: 15 Cooking Time: 40 mins plus extra for setting Ingredients 450g (2¼ cups) sugar 250ml (1 cup) liquid glucose 80ml (1/3 cup) honey 2 sheets rice paper 2 extra-large egg whites pinch of cream of tartar 250g macadamia nuts, toasted 60g dried cranberries cornflour, to serve Instructions 1
