PEACH, APPLE & BLUEBERRY FOOL Ingredients 2 ripe peaches, quartered; 1 apple, peeled and diced; 100g blueberries; 2tsp maple syrup; 120ml double cream
; 100ml Greek yoghurt Method PUT the peaches and apple into a steamer.
In a separate bowl, whip the double cream
with the icing sugar until soft peaks begin to form.
1kg plums (or apples), stoned and quartered 3 tbsp sugar 200g madeira cake, diced into cubes 5 tbsp double cream
or custard handful flaked almond or chopped pistachios icing sugar, for dusting
1 2 Combine the milk, double cream
, coconut cream and vanilla in a saucepan and bring to a simmer over a low heat.
3 Using an electric whisk or mixer, whip the double cream
into stiff peaks making sure not to over whip.
INGREDIENTS 150g monkfish tail 4-5 king prawns (depending on size) 4 mussels 50g cubed haddock 2 tbsps diced white onion 2 garlic cloves, finely diced 1 lemon cut into wedges 2 tbsps fresh parsley (chopped) 50ml white wine 100ml quality fish or veg stock 200g linguine cooked al dente 80ml double cream
Pinch of salt and pepper 2 slices ciabatta 50g salted butter Pea shoots (optional for garnish) METHOD Firstly, cook the linguine in a pot of boiling water (salted) for 6-7 minutes until it is cooked but still has"bite".
INGREDIENTS Specially Selected Pandoro 50g Grandessa Marmalade 300ml double cream
1 tbsp icing sugar 1 tsp ground ginger 1 tsp ground cinnamon 1 can Sweet Harvest Mandarin Segments (reserve 10 for decoration) 900g Delicious Desserts Custard 2 tbsp Napoleon Brandy To decorate: 20g The Pantry Flaked Almonds (toasted) 10 clementine segments Sprinkle of cinnamon 6.
INGREDIENTS (Serves 12): For the cakes: 150g soft salted butter; 150g caster sugar; 150g self-raising flour; 1/2 tsp baking powder; 3 large eggs, at room temperature; 2 tbsp milk; 1 tsp vanilla extract To fill and decorate: 1 large egg white; 60g caster sugar; 90g strawberry jam; 300ml double cream
; 3 large fresh strawberries.
SMOKED AYRSHIRE HAM AND MULL CHEDDAR RAREBIT INGREDIENTS (Serves 2): 500g milk; 100g double cream
; 100g flour; 100g unsalted butter; 200g Mull Cheddar, grated; 1 egg yolk; 15g Dijon mustard METHOD: 1.
Eton Mess Cupcakes Serves 12 Ingredients For the cakes: | 150g soft salted butter | 150g caster sugar | 150g self-raising flour | 1/2 tsp baking powder | 3 large eggs, at room temperature | 2 tbsp milk | 1 tsp vanilla extract | To fill and decorate | 1 large egg white | 60g caster sugar | 90g strawberry jam | 300mls double cream
| 3 large fresh strawberries Method Preheat the oven to 180degC/fan 160degC/gas mark 4 and line a 12 hole cupcake tray with cases.
However, we chose to use double cream
as it helps to make the dessert a bit lighter.
INGREDIENTS 335g self-raising flour; 335g unsalted butter, softened; 335g golden caster sugar; 3tsp baking powder; 6 large eggs; Grated zest of 2 lemons; Juice of 1 lemon; 150g fresh raspberries; 600ml double cream
; 500g fresh strawberries, hulled; Icing sugar, to finish METHOD 1.