If lining tins with pastry scares your pants off, just make one big free-form pie. It’ll taste just as good.
Category: Special occasions
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
This one will ring all the bells – roasted lamb bursting with flavour and deliciously juicy, and so easy to carve. Makes a little lamb go a long way.
A gorgeous little lamb roast for mum
For an over-the-top version, serve with bacon and tomatoes, and dust the hot egg with flakes of fresh parmesan. Bliss.
Ah yes, hippiedom, flower power, all of that, but no, actually, these flowers are for eating not sticking in a vase or around your hair. And pretty they look, too.
This is hardly a recipe, just a combination of delicious ingredients which are somehow more gorgeously decadent when combined.
At my house we all fell in love with this dish at the first mouthful. The clean acidity of apple salad mingling with crème fraîche and sweet juicy pork cutlets had us all in raptures.
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.
This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.