Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start by incorporating ready-made ratatouille. COOK’S TIP If you prefer more zing, add a squeeze of lemon juice and some Tabasco, to taste.
The addition of marzipan lifts this steamed pudding to a luscious new level. Just make sure you use a good-quality one – then tuck in! Ingredients:
Packham’s Triumph pears are the most suitable for baking and are perfect for this recipe.
There is no doubt about it – the humble hamburger offers a lot of scope, especially when it’s made at homeBeetroot burger: An Australian favourite is to serve hamburgers with pickled beetroot. We suggest that you boil the beetroot yourself and douse the slices with balsamic vinegar. To make the burger, add the beetroot slices, a few rocket leaves and a dab of horseradish sauce, mixed with a little mayonnaise if you like. For a richer version, top with a few crumbs of blue cheese. Cheese burger: Keep this one simple by adding a slab of cheddar or Comté cheese…
Baked Alaska is the ultimate retro dessert and deserves a comeback. Perhaps you’ve been reluctant to make it because it seems so complicated, but it isn’t that difficult!…
Palmiers can also be filled with tapenade, sun-dried tomatoes and pesto for a savoury snack.
WHAT? Oven-baked chips with garlic mayonnaise. WHY? This can be whipped up with the minimum of effort for a winter-friendly snack to have with drinks. HOW? Simply place…
Lots of strong tastes combine in this dish.
These pears have been poached in sweet, white muscadel for a lovely golden colour, but you can also use a red muscadel for a pinker shade.
The recipe for the cactus pear syrup comes courtesy of Graham Isaacson of Blue Water Café in Cape Town. You could buy ready-made syrup at delis and farm stalls but it usually contains a fair amount of colouring. Here, you still get that rosy hue, but with all the goodness.
This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!