Baked apple and rhubarb with vanilla-honey yoghurt - Nathan Outlaw

Fun to put together and satisfying to eat, baked apples makes a great kids recipe . If your child has other ideas as to how to fill the apples , let them raid the store cupboard - raisins, sultanas and ground almonds would be good additions

Ingredients

• 6 apples
• 150g of rhubarb , finely chopped
• 2 tbsp of muscovado sugar
• 1 tsp of ground cinnamon
• 15g of butter
• 200g of Greek yoghurt
• 40ml of honey
• 1 vanilla pod
• 1 tbsp of Demerara sugar, to sprinkle

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Method

1.

Preheat the oven to 200°C/gas mark 6

2.

Score each apple horizontally to slightly pierce the skin - this allows the flesh to expand while cooking

3.

Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples

4.

Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish

Room for a little one

Children can mix together the rhubarb filling while an adult prepares the apples on a baking dish

5.

Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly

Room for a little one

Show your kids how to push the rhubarb filling into the centre of the apples

6.

Add a blob of butter to the top of each and sprinkle over the Demerara sugar

7.

Bake in the oven for 20-25 minutes or until the apples are cooked through - you can check this by piercing the apples with a skewer

8.

Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine

9.

Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray

Source: http://www.greatbritishchefs.com/recipes/baked-apples-with-rhubarb-recipe

Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce - Matthew Tomkinson

This cherry soufflé recipe from Matthew Tomkinson combines chocolate and cherry. You can make the Morello cherry purée if you prefer, but if tight on time and you don’t have a cherry stoner, then you can easily buy it online

Ingredients

Cherry soufflé recipe

• 250g of Morello cherry purée
• 60g of caster sugar
• 20g of cornflour, thinned to a paste with a little water
• 6 egg whites
• 10g of caster sugar
• 50g of butter
• 20g of 70% cocoa powder

Chocolate sauce recipe

• 40g of dark chocolate , roughly chopped
• 40g of caster sugar
• 10g of cocoa powder
• 1 dash of double cream
• 42ml of water

Clotted cream Ice cream recipe

• 280ml of milk
• 6 egg yolks
• 250g of clotted cream
• 140g of sugar

Cocoa tuile recipe

• 40g of unsalted butter
• 90g of caster sugar
• 10g of cocoa powder
• 45ml of orange juice
• 15g of plain flour

To plate

• 20 kirsch-cured cherries

Method

1.

To make the clotted cream ice cream, heat the milk until it just comes up to the boil. In a separate bowl, whisk the eggs and sugar together. Add the warm milk to the egg mix whilst still whisking

2.

Return the mixture to the pan and cook gently until thick. Add the clotted cream and mix in well, then remove from the heat and chill. Churn in an ice cream machine and place in the freezer until needed

3.

For the cherry soufflé recipe, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken. Pass through a sieve and chill

4.

To prepare the soufflé ramekins start by melting the butter and brushing two thin coats of butter ion the sides of the ramekins. Then dust with cocoa powder place in the fridge. Make sure the cocoa powder is evenly covering the sides of the ramekin as this will help the cherry soufflés rise

5.

For the chocolate sauce, mix together all of the ingredients and slowly bring to the boil. Pass the mixture through a fine sieve and chill

6.

To make the cocoa tuile, preheat the oven to 175°C/Gas mark 3 ½. In a food processor blend together the butter and sugar until very smooth. Add the cocoa and flour and mix well. Add the orange juice and mix until smooth and shiny

7.

Spread the mixture over a non-stick silicone baking mat and place on a baking tray. Bake for 12 minutes until dry. Then, remove from the oven, cool and break into shards

8.

To finish the cherry soufflés, take 4 large tablespoons of the base mixture and place in a bowl. In a separate bowl, whisk the egg whites with the caster sugar to stiff peaks but not dry, fold into the base mix and add the cherry pieces

9.

Divide this mixture between the coated ramekins and place in a 180°C/Gas mark 4 oven for 8 minutes until well risen

10.

Serve immediately with a scoop of the ice cream, a piece of tuile and some of the chocolate sauce

Corney & Barrow matching wine

Find out why Corney & Barrow match this Cherry soufflé recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/dark-cherry-souffle-recipe-ice-cream

Caramel mille feuille, mango and gold leaf press and crystalised chilli - Frances Atkins

Mille feuille translates as 'a thousand layers', although traditionally this dessert is made with just three layers of puff pastry, and two layers of cream. In this Frances Atkins mille feuille recipe, sweet caramel, zingy mango and gold leaf are added to lend an exciting edge to a classic French dish

Ingredients

Pastry

• 250g of puff pastry
• 60g of icing sugar

Caramel mousse

• 2 gelatine leaves
• 70g of caster sugar
• 35ml of double cream
• 175ml of whipping cream, whipped

Caramel topping

• 60g of caster sugar
• 40ml of double cream
• 20g of butter

Mango slices and coulis

• 2 mangoes , ripe
• 1 tbsp of verjus
• 1 tbsp of caster sugar
• 1 tbsp of brandy
• 1 tsp of grenadine syrup
• 30g of caster sugar

Chilli

• 1 chilli , seeds removed
• 2 tbsp of caster sugar

To plate

• 6 sheets of gold leaf
• 4 tbsp of crème fraîche
• 100g of mango sorbet , for decoration

Method

1.

To make the pastry, heat the oven to 200°C/Gas mark 6. Roll the puff pastry out into a square. Sprinkle half the icing sugar over the pastry and fold it in half

2.

Repeat this process twice. Roll it back into a square and lift onto a baking sheet. Put another sheet on top and bake for 10 minutes

3.

Cut into 8 squares approximately 5 x 5 cm while still warm

4.

To make the caramelised chilli, cook the chilli in 30ml of water until soft. Lift the chilli out, setting the liquid aside, and finely shred it

5.

Place on silicone paper, sprinkle with a little sugar and leave to air dry

6.

To make the mousse, soften the gelatine in the cold reserved chilli water until soft. This will take around 5 minutes

Soaking gelatine

To soak the gelatine leaves, put in cold water for about four minutes

7.

Add the sugar into a small saucepan and place over a medium heat until the sugar melts and forms a medium to dark caramel. As soon as this happens add the double cream and stir to form a caramel sauce. Remove from the heat and allow to cool slightly

8.

Squeeze any excess water out the softened gelatine and stir through the warm caramel to dissolve. Whip the double cream to medium, stiff peaks and gently fold through the luke warm caramel mixture, taking care to keep as much air in the cream as possible. Pour into 8 small oval moulds and leave to chill and set

9.

To make the topping, sprinkle 60g caster sugar into a large pan and put over a low heat to melt. Turn the heat up and bubble until it turns a dark gold

10.

Add 40ml of the cream and the butter and stir until smooth. Cool

11.

To make the mango, peel and thinly slice the mangos lengthways. Add 30g of sugar to the verjus, heat together and drop in 16 mango slices to glaze them

12.

Make a mango coulis by blitzing the trimmings of mango with sugar and brandy to taste. Add a few drops of grenadine for colour. Pass through a fine sieve

13.

Place the coulis in the centre of 4 plates

15.

Pipe caramel topping on top of the mousse and add 2 mango slices

16.

Add some crème fraiche to the middle of each, and position another square of pastry on top. Finish with some more gold leaf

17.

Add the rest of the mango slices to the top, and decorate the plate with small balls of mango sorbet, crème fraiche, chilli shreds and more gold leaf

Corney & Barrow matching wine

Find out why Corney & Barrow match this Mille feuille recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/caramel-mille-feuille-recipe-mango-chilli

Caipirinha sorbet - Marcello Tully

This refreshing caipirinha sorbet is strictly an adults-only affair. At Kinloch Lodge, where Marcello Tully is Head Chef, this sorbet is offered on its own as a brightener between courses, but also in a dessert of crème fraîche panna cotta with raspberry coulis – so don’t hesitate to pair this caipirinha sorbet recipe with other sweet favourites in your own kitchen for a summertime treat

Ingredients

Caipirinha sorbet recipe

• 100ml of water
• 100g of caster sugar
• 4 limes , juiced
• 50ml of Cachaça

To serve

• 1 handful of young mint leaves

Method

1.

Heat the water and caster sugar together in a saucepan, stirring until the sugar has dissolved

2.

Remove from the heat and allow to cool to room temperature. Add the lime juice and Cachaça and mix well

3.

Churn in an ice cream machine; alternatively, pour the mixture into a large plastic bowl and freeze, beating frequently with a wooden spoon to break up the ice crystals

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use

4.

Serve in tiny scoops (it is very strong) with an edible flower or sprig of mint to decorate

Corney & Barrow matching wine

Find out why Corney & Barrow match this Caipirinha sorbet recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/caipirinha-sorbet-recipe

Coffee meringue with passion fruit cream and summer fruits - Galton Blackiston

Galton Blackiston shows how meringue makes the perfect ending to a meal, satisfyingly sweet yet light and crisp too. This is a unique way to combine after-dinner coffee with dessert that still maintains the flavour of coffee, but pairs with with fruit flavours like passion fruit . With this coffee meringue recipe, make sure your bowl and whisk are spotlessly clean as any traces of fat will prevent the egg whites from fluffing up properly

Ingredients

Coffee meringue

• 4 free-range egg whites
• 75g of icing sugar
• 2 tsp of instant coffee granules
• 110g of caster sugar

Passion fruit cream

• 4 passion fruits , seeds and pulp sieved
• 450ml of double cream, whisked to soft peaks
• 1 tbsp of icing sugar

To plate

• 500g of mixed summer berries

Method

1.

For the coffee meringue, preheat the oven to 140ºC/Gas mark 1. Line a large baking sheet with baking parchment. Place the egg whites in a large, clean bowl. Sift the icing sugar and the instant coffee into the egg whites

Saving leftover egg whites

Save egg whites left over from custard or other sauce recipes that call for yolks only in ice cube trays in the freezer

2.

Beat with an electric hand whisk until soft peaks form. Add the caster sugar a little at a time while continuing to whisk until the mixture is thick and glossy and stands in peaks

3.

Spread the mixture into a circle on the lined baking tray (alternatively you can make four smaller merinuges) and smooth the top with a palette knife

4.

Transfer the tray to the oven and bake for 45-60 minutes until the surface is crisp, then turn off the oven and leave to cool with the door ajar for at least 30 minutes. Remove from the oven and peel off the paper

5.

For the passion fruit cream, gently fold the passion fruit into the whisked cream. Stir in the icing sugar

6.

To assemble the meringue, cover the coffee meringue base (or bases) with the passion fruit cream and top with the summer berries

Corney & Barrow matching wine

Find out why Corney & Barrow match this Coffee meringue recipe with a champagne or sparkling white wine , or a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/coffee-meringue-recipe-passion-fruit-cream

Classic apple tarte Tatin - Richard Davies

Tarte tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream

Ingredients

Apple tarte Tatin

• 400g of puff pastry, good quality, all butter
• 5 Braeburn apples
• 100g of caster sugar
• 100g of unsalted butter
• plain flour, for dusting

Caramel sauce

• 125g of caster sugar
• 125g of double cream

Method

1.

Peel the apples, cut in half and then into quarters. Use a small turning or paring knife to remove the seeds. Soften the butter slightly (so it is pliable, but not too soft) and press into the base of a non-stick 20-24cm ovenproof frying pan so it covers the flat surface of the pan

2.

Sprinkle over the sugar to evenly cover the layer of butter, then arrange the apples neatly on top, cut-side up, overlapping in a fan style pattern

3.

Dust a clean work surface with a little flour and evenly roll out the puff pastry until it is just over 0.5cm thick - this should be enough to cover the ovenproof pan with 5cm excess

4.

Use the back of a spoon to gently press the excess pastry into the edge of the pan - this will help to keep the apples in place. Place in the fridge for 30 minutes for the pastry and butter to firm up

5.

Preheat the oven to 190°C/gas mark 5

6.

Once firm, place the pan over a medium-high heat to caramelise the sugar and butter, gently shaking the pan every few minutes to ensure that the butter and sugar have mixed together and do not burn

7.

Once the sugar is caramelised and golden (you can check this by lifting the pastry slightly to check underneath), transfer to the oven for 25-30 minutes, or until the pastry is dark golden and crispy.

8.

Remove from the oven and carefully lift away the edge of the pastry to check that the apples are lightly browned - if not, return to the oven for a further 5 minutes. Set aside to cool slightly while you make the caramel sauce

9.

Place the sugar in a non-stick saucepan and place over a medium heat until the sugar is golden in colour. Add the cream, taking care as it will spit. Stir well to dissolve the sugar and make a smooth caramel sauce

10.

Serve the sauce with the tarte Tatin, along with a scoop of clotted cream or ice cream

Corney & Barrow matching wine

Find out why Corney & Barrow match this Classic tarte Tatin recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/classic-apple-tarte-tatin

Catalan crème - Nuno Mendes

A classic Catalan pudding, similar to a crème brûlée, flavoured with citrus zest and cinnamon, Nuno Mendes serves this catalan crème in shot glasses as a little petit four

Ingredients

• 2 tbsp of orange zest
• 1 tsp of lemon zest
• 125ml of whole milk
• 125ml of cream
• 1 vanilla pod
• 100g of caster sugar
• 6 eggs
• 1 sheet of gold gelatine
• 1 cinnamon stick

Method

1.

Combine the zest of the orange and lemon, milk, cream and vanilla pod in a suitable pot. Bring to the boil, allow to cool, cover and refrigerate overnight

2.

Remove the milk mixture from the fridge, add the sugar and bring it up to the boil. Separate the eggs and place the yolks into a large mixing bowl. Slowly pour the hot cream mixture over the egg yolks while constantly whisking

3.

Return the mixture back to the pot and bring up to 85°C, stirring constantly. Remove from the heat, continuing to stir for a further 2 minutes

Making crème anglaise or custard

When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch

4.

Soften the gelatine in cold water for 2 minutes. Gently squeeze free from water and add to the custard

5.

Pass the mixture through a fine sieve, allow to cool and store into 8 shot glasses. Refrigerate to set and when ready to serve, pour a little creme into the shot glasses and grate some fresh cinnamon over each and serve

Source: http://www.greatbritishchefs.com/recipes/catalan-creme-recipe

Biscotti - Theo Randall

These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe from Theo Randall features a combination of almonds, pistachios and hazelnuts, making a wonderfully nutty partner for coffee, tea and desserts

Ingredients

Ingredients

• 2 eggs
• 180g of caster sugar
• 1 orange , zested
• 300g of plain flour
• 1 tsp of baking powder
• 140g of mixed whole nuts, roughly chopped
• plain flour for dusting

Method

1.

Heat the oven to 150°C/Gas mark 2. Beat the eggs with the sugar until pale and doubled in size. Stir in the nuts, flour and baking powder until the mixture forms a dough

2.

Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm

3.

Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp

4.

Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container

Source: http://www.greatbritishchefs.com/recipes/biscotti-recipe

Banana parfait - Dominic Chapman

Celebrating the vibrant flavours of the Caribbean, this banana parfait recipe from Dominic Chapman makes a joyful - if slightly naughty - dessert. Commenting on the dish, Chapman says: "The UK is a melting pot and so multicultural. This has given us access to ingredients from all over the world - the Caribbean community uses loads of tropical fruit which I love. This banana and caramel parfait is something that demonstrates the years of exotic ingredients we have had the pleasure of working with."

Ingredients

Banana parfait

• 250g of banana purée
• 112g of sugar
• 75ml of water
• 4 egg yolks
• 185ml of double cream
• 1 vanilla pod, seeds scraped

Biscuit base

• 250g of digestive biscuits
• 125g of butter, melted

Toffee sauce

• 62g of Demerara sugar
• 15g of glucose syrup
• 15g of golden syrup
• 55g of unsalted butter
• 85g of whipping cream

Lime cream

• 1/2 lime , zested and juiced
• 125ml of double cream
• 50g of sugar

To serve

• chocolate , for grating
• lime zest
• 1 banana
• caster sugar for dusting

Method

1.

Begin by preparing the biscuit base. Using a rolling pan, smash up the biscuits to form a fine, even crumb. Add the melted butter, mix well and spread evenly across the bottom of each mould. Pat down firmly and allow to set

2.

To prepare the parfait, add the sugar and water to a pan and bring to 118°C. Semi-whip the double cream and vanilla seeds until almost at the soft peak stage

3.

Add the egg yolks to the bowl of an upright electric mixer and whisk on full speed until pale and creamy in appearance. Once the sugar mixture has come up to temperature, gradually pour onto the egg yolks in a steady stream, then keep whisking on full speed until the mixture is cool and has doubled in size

4.

Once cool, gently fold in the cream followed by the banana purée. Pour on top of the set biscuit bases, then freeze for at least 12 hours to set

5.

To prepare the toffee sauce, add the sugar, glucose syrup, golden syrup and butter to a thick-bottomed pan. Heat gently to 160°C, stirring constantly. Meanwhile, warm the cream in a separate pan until hot but not boiling

6.

Once the sugar has reached 160°C, slowly and carefully whisk the hot cream into the sugar mixture, stirring continuously until incorporated. Pass and allow to cool - the sauce should be dark and have a good balance between bitter and sweet

7.

For the lime cream, whisk the cream and sugar to soft peaks and finish with the lime zest and juice

8.

Just before serving, peel and slice the banana diagonally. Dust the cut side with caster sugar and use a blowtorch to caramelise

9.

To serve, run a hot knife around the edge of the parfait moulds and turn out onto plates. Warm the toffee sauce in a pan, then drizzle onto each plate. Spoon the cream onto the parfait and finish with a little lime zest, grated chocolate and caramelised banana

Corney & Barrow matching wine

Find out why Corney & Barrow match this Banana parfait recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/banana-parfait-recipe

Apple tarte Tatin with crème Normande - Galvin Brothers

Packed with sumptuous caramelised apples and served with a Calvados-laced crème Normande, Galvins' tarte Tatin recipe is a staple on the menu at Bistrot de Luxe . The brothers' secret to a good tarte Tatin is to stack the apple halves on their sides and to cook slowly - this adds a satisfying depth to the tarte and concentrates the flavour of the apples

Ingredients

Tarte Tatin

• 120g of puff pastry
• 110g of salted butter, softened
• 130g of caster sugar
• 7 Braeburn apples , peeled, halved and cored

For the crème Normande

• 120ml of crème fraîche
• 40g of icing sugar
• 1 1/2 tbsp of Calvados

Method

1.

Begin by preparing the base of your tart. On a lightly floured surface, roll out the puff pastry to a 21cm round. Using a fork, prick the pastry all over then leave in the fridge to rest for 40 minutes

2.

Preheat the oven to 160°C/gas mark 3

3.

In a 20cm ovenproof frying pan - or tarte Tatin mould, if you have one - spread the softened butter in an even layer, followed by the caster sugar. Arrange the apple pieces over the sugar, standing on their sides, with two halves lying flat in the centre of the dish

4.

Remove the pastry round from the fridge and lay it carefully over the arranged apple halves, tucking any overhanging pastry edges down the sides of the pan. Place the pan on the hob and caramelise the sugar over a medium heat for approximately 10 minutes, before transferring to the preheated oven. Bake for 90 minutes

5.

Meanwhile, make the crème Normande. Combine the crème fraîche, icing sugar and Calvados together in a bowl and mix well. Cover with cling film and refrigerate for 1 hour before serving

6.

Remove the tarte Tatin from the oven and leave to cool for at least 30 minutes, before turning out onto a chopping board. Cut into 4 portions and serve with a generous spoonful of the crème Normande

Corney & Barrow matching wine

Find out why Corney & Barrow match this Galvins' tarte Tatin recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/galvin-tarte-tatin-recipe

Caramel panna cotta with homemade gingerbread - Josh Eggleton

This caramel panna cotta recipe from Josh Eggleton is simply delicious, with its caramelised sugar it makes a real treat. It's also a wonderfully easy pudding to prepare, so if you haven't made a panna cotta before this is certainly one to try out

Ingredients

Panna cotta recipe

• 150ml of milk
• 600ml of double cream
• 150g of caster sugar
• 2 1/2 bronze gelatine leaves
• 1 vanilla pod

Gingerbread recipe

• 225g of plain flour
• 60g of dark brown sugar
• 1 1/2 tsp of mixed spice
• 1 tsp of bicarbonate of soda
• 2 1/2 tsp of ground ginger
• 120g of unsalted butter
• 170g of black treacle
• 85g of golden syrup
• 140ml of milk
• 1 egg

Method

1.

Preheat the oven to 150°C/gas mark 2

2.

To make the gingerbread, sieve the plain flour, dark brown sugar, mixed spice, bicarbonate of soda and ground ginger together in a bowl. In a heavy-based saucepan, melt the butter, treacle and syrup

3.

Allow the warm, melted ingredients to cool, then slowly whisk in the egg and milk. Add the sieved dry ingredients to the saucepan, mix well to combine then pour contents of saucepan into a tin lined with baking parchment

4.

Bake the gingerbread for approximately one hour, until a skewer inserted into the centre comes out clean. Once baked and cooled, but still a little warm, wrap in cling film and leave to age for two days - this is desirable as it helps to develop the flavours, though is not essential

5.

For the panna cotta, combine the milk, cream, and scraped vanilla seeds in a heavy based pan

6.

Bring to the boil, then slowly simmer until reduced by one third. Meanwhile, soak the gelatine leaves in cold water for at least four minutes. Squeeze out the soaked gelatine leaves and add to the simmering liquid, stirring to dissolve

7.

Add the caster sugar to a separate heavy based pan with one tablespoon of water. Cook until it reaches a dark caramel colour

8.

Pour the caramel into the reduced cream mix, whisking continuously - take care as the caramel may spit

9.

Once the caramel and cream mixture has combined, pass through a sieve to remove any sugar lumps. Pour into dariole moulds and leave to set in the fridge for 4 hours

10.

To plate, dip the dariole moulds into boiling water for 5 seconds to help loosen the panna cottas. Invert the puddings onto a dessert plate and slowly remove the moulds

11.

Slice the gingerbread and serve on the side

Corney & Barrow matching wine

Find out why Corney & Barrow match this Caramel panna cotta recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/caramel-panna-cotta-recipe-gingerbread

Blood orange mousse with blood orange sorbet - Galton Blackiston

Galton Blackiston is known for his brilliant desserts and this blood orange recipe is certainly an eye catcher. Blood oranges are only in season during February and March so make the most of the crimson fleshed, tart fruit while they're available by preparing this delicious dessert . The deep coloured juice lends the mousse and sorbet an attractive hue and refreshing acidity

Ingredients

Blood orange mousse

• 6 blood oranges , juiced
• 3 eggs
• 2 egg yolks
• 50g of caster sugar
• 250ml of double cream
• 4 sheets of gelatine

Blood orange sorbet

• 275ml of water
• 175g of caster sugar
• 6 blood oranges , juiced
• 1 lemon , juiced

Method

1.

For the blood orange sorbet, bring the water and sugar to the boil in a saucepan. Once the sugar has dissolved, simmer for 5 minutes to make a stock syrup

2.

Remove from the heat and allow to cool, then add the orange juice and the lemon juice. Chill the mixture, then churn in an ice cream machine or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation. Store in the freezer

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use

3.

For the blood orange mousse, pour the blood orange juice into a saucepan. Bring to the boil and reduce by half. You will need about 220ml of juice at the end

4.

Soak the gelatine in cold water to soften. Once softened remove the gelatine from the water and squeeze any moisture out. Add this to the reduced hot orange juice, stir to dissolve and leave to cool

5.

Whisk the 3 whole eggs and 2 egg yolks in a warmed bowl at high speed until the volume has doubled. Add the sugar a little at a time, whisking well. Add the egg mixture to the cooled orange juice and gelatine and combine

6.

Whisk the double cream into soft peaks and fold into the orange mixture. Pour this mixture into the ramekins and place in the fridge for an hour to firm up

7.

Remove the sorbet from the freezer about 20 minutes before serving to allow it to soften

8.

To plate serve the mousse with the blood orange sorbet alongside

Corney & Barrow matching wine

Find out why Corney & Barrow match this Blood orange recipe with a champagne or sparkling white wine , or a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/blood-orange-recipe-mousse-sorbet

Chunky chilli

Use chunks of stewing beef in your chilli con carne for a robust and filling dish. Serve with rice and coriander

Ingredients

• 1-2 tbsp olive oil, plus extra if needed
• 400g diced stewing beef
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1½ tsp ground cumin
• 1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
• 400g can kidney beans in chilli sauce
• 400g can chopped tomatoes
• 1 lime, zested and cut into wedges
• ¼ small pack coriander, leaves only
• cooked rice, to serve (optional)

Method

1. Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
2. Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
3. Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

Source: http://www.bbcgoodfood.com/recipes/chunky-chilli

Easy chocolate cupcakes

These light cakes are perfect for freezing – they just need a quick blast in the microwave to bring them back to life

Ingredients

• 300g dark chocolate, broken into chunks - don't use one with a high cocoa content
• 200g self-raising flour
• 200g light muscovado sugar, plus 3 tbsp extra
• 6 tbsp cocoa
• 150ml sunflower oil, plus a little extra for greasing
• 284ml pot soured cream
• 2 eggs
• 1 tsp vanilla extract

Method

1. Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.
2. To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.

Source: http://www.bbcgoodfood.com/recipes/9651/easy-chocolate-cupcakes

Easy cheesy bake

Create a comforting veggie dish from your storecupboard staples with this easy cheesy bake

Ingredients

• 225ml bag baby leaf spinach
• 6 large eggs
• 425ml milk
• 1 tbsp English mustard powder
• 200g bread (about 3 thick slices)
• 200g mature vegetarian cheddar
• 4 clusters of cherry tomatoes on the vine

Method

1. Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)
2. Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
3. Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.

Source: http://www.bbcgoodfood.com/recipes/1425/easy-cheesy-bake

Quiche Lorraine in 4 easy steps

Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be

Ingredients

• flour, for dusting
• 500g block ready-to-roll shortcrust pastry
• 200g smoked streaky bacon, chopped
• 85g medium cheddar, cut into small cubes
• 3 eggs, lightly beaten
• 284ml tub double cream
• pinch grated nutmeg

Method

1. Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn’t crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
2. Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
3. Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
4. Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

Source: http://www.bbcgoodfood.com/recipes/4035/quiche-lorraine-in-4-easy-steps

Salmon & dill fish cakes in 4 easy steps

Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels

Ingredients

• 800g skinless salmon fillets
• 2 bay leaves
• small bunch dill, stalks and fronds separated
• 500ml milk
• 600g Maris Piper potatoes, peeled and chopped into even sized chunks
• zest 1 lemon
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 4 tbsp capers, rinsed and dried
• flour, for dusting your hands
• 1 egg, beaten
• 100g breadcrumbs
• 4 tbsp vegetable or sunflower oil
• lemon wedges and watercress, to serve

Method

1. Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
2. Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn’t catch at the bottom of the pan, for 2-3 mins – it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
3. Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
4. Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.

Source: http://www.bbcgoodfood.com/recipes/3491/salmon-and-dill-fish-cakes-in-4-easy-steps

Easy gooseberry cobbler

This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer

Ingredients

• 750g gooseberries, washed, topped and tailed
• 100g caster sugar
• 1 tsp grated root ginger
• 3 tbsp elderflower cordial

For the topping

• 140g plain flour
• 2 tsp baking powder
• 25g butter
• 25g caster sugar
• 150ml buttermilk
• 1 tbsp demerara sugar

Method

1. Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
2. Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.

Source: http://www.bbcgoodfood.com/recipes/588650/easy-gooseberry-cobbler-

Easy strawberry ice cream

Children aged 3-6 can enjoy getting stuck in to making and eating this summery treat. Add your own toppings for extra fun

Ingredients

• 1 x 400g punnet strawberries
• 1 x 250g tub mascarpone
• ½ x 397g can condensed milk
• cones and sprinkles, to serve

Method

1. Pull the green hulls out of the strawberries. If they are still quite hard, cut them in half or quarters with a table knife. Tip them into a flat-bottomed dish.
2. Use a potato masher to squash the strawberries as much as you can. Tip into a bowl. Ask your grown-up helper to give you a hand if you need to.
3. Add the mascarpone and mash this in – don’t worry if it is a bit lumpy. Add the condensed milk and mix everything together. Don’t worry if the mix is streaky.
4. Spoon the mixture into a metal or plastic box and put it in the freezer. Wait until the next day or at least 6 hours before scooping into bowls or cones. Decorate how you like.

Source: http://www.bbcgoodfood.com/recipes/531636/easy-strawberry-ice-cream

Easy veggie biriyani

This tasty dish is faster than a take away

Ingredients

• 250g basmati rice
• 400g special mixed frozen vegetables
• a generous handful of raisins
• 1 vegetable stock cube
• 2 tbsp korma curry paste
• a generous handful of roasted salted cashew nuts

Method

1. Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
2. Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes – if your microwave is less powerful, add 2 minutes.
3. Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking – if you don’t let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

Source: http://www.bbcgoodfood.com/recipes/3289/easy-veggie-biriyani

Chicken stir-fry in 4 easy steps

Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 egg white
• 1 tbsp cornflour, plus 1 tsp extra
• 350g fragrant Thai rice
• thumb sized knob of root ginger
• 1 red pepper
• 1 shallot
• 1 garlic clove
• 1 red chilli (optional)
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• juice 1 lime
• handful basil leaves

Method

1. Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
2. Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
3. Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
4. Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

Source: http://www.bbcgoodfood.com/recipes/5140/chicken-stirfry-in-4-easy-steps

Easy cheesy frittata

This simple lunch dish is a great way of getting children aged 5-9 involved in the kitchen

Ingredients

• 2 spring onions, ends trimmed off
• 4 tablespoons of frozen peas, defrosted
• 1 courgette, halved with the ends cut off
• 2 slices of ham
• 100g feta cheese
• 4 eggs

Method

1. Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
2. Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
3. Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
4. Break the feta into the bowl by crumbling it with your hands.
5. Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
6. Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

Source: http://www.bbcgoodfood.com/recipes/420652/easy-cheesy-frittata

Mother's Ruin Punch

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Photo by William Hereford

Ingredients

• 8 white sugar cubes
• 2 ounces club soda
• 4 ounces Plymouth gin
• 2 ounces cinnamon orange tea–infused sweet vermouth (below)
• 4 ounces grapefruit juice
• 2 ounces lemon juice
• 3 ounces dry champagne
• Garnish: 6 grapefruit wheels

Preparation

In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the grapefruit wheels and serve with a ladle and punch glasses.

CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
In a large container, combine 3 heaping tablespoons of cinnamon-orange tea (such as Market Spice, available at marketspice.com ) and one 750-ml bottle of Martini sweet vermouth and stir well. Let stand at room temperature for 1 1/2 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.

Cook's note:

You'll have plenty of extra tea-infused sweet vermouth, which you can use in place of regular sweet vermouth in a range of cocktails.

Reprinted from Death & Co: Modern Classic Cocktails, with More than 500 Recipes , by David Kaplan (Author), Nick Fauchald (Author), Alex Day (Author), Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.

Source: http://www.epicurious.com/recipes/food/views/mothers-ruin-punch-51254610

Apple muffin - Shaun Rankin

This great apple muffin recipe from Shaun Rankin is lightly spiced and these muffins make a great mid-morning snack. They are best served slightly warm accompanied by a frothy cappuccino. The addition of diced apple and plump golden sultanas gives a moist muffin that will last a few days in a sealed tin. This apple muffin recipe is wonderful to make for breakfast or brunch

Ingredients

Apple Muffin Recipe

• 225g of plain flour
• 3 tsp of baking powder
• 1 tsp of salt
• 1 tsp of ground cinnamon
• 1 tsp of ground nutmeg
• 1 tsp of ground ginger
• 100g of caster sugar
• 1 egg
• 150ml of milk
• 3 tbsp of sunflower oil
• 40g of unsalted butter
• 170g of Granny Smith apple , peeled and diced
• 70g of golden sultanas
• 3 tbsp of light brown sugar

Method

1.

To make this apple muffin recipe, start by preheating the oven to 190˚C/Gas mark 5 and place 12 muffin cases in a muffin tray

2.

In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger and sugar

3.

Peel, core and dice the apples. In a separate bowl, beat the egg and stir in the milk. Add the oil, melted butter and stir in the diced apple

4.

Add the wet mixture into the dry and combine well. Stir through the golden sultanas

5.

Spoon the mixture into the muffin cases and sprinkle the tops with brown sugar

6.

Bake in the oven for 20 minutes until lightly brown. The apple muffins should spring back when pressed. Allow to cool slightly before eating

Source: http://www.greatbritishchefs.com/recipes/apple-muffin-recipe

Bavarois of butternut squash with quince sorbet and poached blackberries - Robert Thompson

Butternut squash becomes deliciously sweet once roasted, making a unique ingredient in this dessert recipe . This brilliant bavarois recipe by Robert Thompson pairs the sweet squash with quince sorbet and poached blackberries, creating an incomparable dessert your guests will be talking about long afterwards

Ingredients

Barvarois

• 400g of butternut squash, quartered and deseeded
• 185ml of milk
• 185ml of double cream
• 3 egg yolks
• 35g of caster sugar
• 1 1/4 bronze gelatine leaves

Quince purée

• 1 large quince
• 185ml of white wine
• 185ml of water
• 100g of sugar

Quince sorbet

• water
• sugar

Poached blackberries

• 150g of fresh blackberries
• 185ml of water
• 75g of caster sugar

Method

1.

To make the bavarois, preheat the oven to 180°C/Gas mark 4. Put the squash into a greased roasting tin, cover with foil and bake until soft (about 40-50 minutes)

2.

Boil the double cream and milk, add the roasted squash and blend until smooth. Pour the mix onto the eggs and sugar and return to the pan. Heat slowly until the temperature reaches 84˚C

3.

Soak the gelatine in cold water till soft, then drain it and add to the custard-like mix in the pan. Mix well, then pour into moulds and set in the fridge

4.

For the quince purée, peel the quince and cut around the core. Dice and place in a pan with the white wine, water and sugar. Boil then simmer until soft and slightly pink in colour. Strain off the quince but keep the liquor. Blend until smooth.

5.

For the quince sorbet, take half of the purée and mix with an equal quantity of sugar stock (50% water, 50% Sugar) and churn in an ice cream machine

stock syrup

To make stock syrup simply heat equal amounts of sugar and water in a pan and cook for 5 minutes, then cool

6.

To make the poached blackberries, bring 185ml of water and 75g of caster sugar to the boil, and add the berries. Cling film the pan and leave to go cold

7.

To serve the dish, spoon a little quince purée across each plate, de-mould the bavarois placing carefully in the centre, add a quenelle of sorbet and finish with the poached blackberries

Corney & Barrow matching wine

Find out why Corney & Barrow match this Bavarois recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/bavarois-recipe-butternut-squash-quince-sorbet

Autumn Eton mess - Geoffrey Smeddle

This autumnal Eton mess recipe draws on the mellow flavours and bountiful produce of the season to create a dessert that lights up the orange-hued months no end. The glazed figs and poached pears add a new dimension to the flavours of this dish, as well as bringing a touch of colour.  Use a mixture of brown and white sugar for the meringue if you desire a molasses like flavouring

Ingredients

Lemon curd

• 100ml of lemon juice
• 50g of caster sugar
• 2 eggs
• 50g of butter

Meringue

• 2 egg whites
• 125g of caster sugar
• 1 pinch of salt
• 1/2 vanilla pod , split and seeds removed

Poached pears

• 2 Comice pears
• 4 Earl Grey tea bags
• 700ml of water
• 150g of caster sugar

Blackberries

• 2 punnet of blackberries
• 1 tbsp of caster sugar
• 1 dash of creme de mere , optional

Glazed figs

• 4 fresh figs
• icing sugar for dusting

Method

1.

For the lemon curd, combine the lemon juice, sugar and eggs in a bowl. Set the bowl over a pan of gently simmering water and whisk continuously until a thick ribbon forms

Ribbon

The ribbon refers to the physical properties of a thickened liquid and its ability to hold on the surface. A thin ribbon will be visible and hold on the surface for 1-2 seconds, a thick ribbon will be visible and hold on the surface for 5 seconds or more. It is often referred to when making batters, custards or creams

2.

Continue to whisk while slowly adding the butter in small amounts. Once the butter is completely incorporated into the mix, allow to cool slightly before transferring into a piping bag with a 1cm nozzle

3.

For the poached pears, combine the tea, sugar and water in a pan and stir to dissolve. Place the pan over a medium heat and bring to a simmer. Remove from the heat and allow to infuse for 30 minutes

4.

Peel, core and cut the pears into 4 wedges. Remove the tea bags and add the pears to the pan, reheat until simmering. Remove the pan from the heat and allow the pears to cool in the liquid. Store the pears in the liquid until required

5.

For the meringue, whisk the egg whites, vanilla and a pinch of salt until medium peaks form. Slowly sprinkle in the sugar and continue to whisk until stiff and glossy

Using old vanilla pods

Once the seeds have been used from the pod, store the left over in sugar or brandy to infuse and extract the flavour for use in other recipes

6.

Preheat the oven to 90˚C. Line a baking tray with baking paper. Spread the meringue in a thin layer across the baking tray and place into the oven for 1 1/2 to 2 hours until lightly golden

7.

Wash the blackberries and add half to a small pan with the sugar and 50ml of water. Warm the blackberries over a medium heat and gently crush until the mixture starts to boil

8.

Remove from the heat and push through a fine strainer to remove the seeds. Cut the other punnet of blackberries in half, add the creme de mere and strained liquid and macerate the berries until required

9.

Trim the stems from the figs and cut into 4 wedges. Dust with icing sugar and glaze with a blow torch (or under a hot grill) until a deep golden brown colour. Place on a baking tray and warm through in the oven for a few minutes

10.

To arrange the Eton mess, place some of the blackberries at the base of each glass and pipe over the lemon curd to cover. Slice the pears finely and arrange on top of the curd

11.

Next, crush the meringue and sprinkle over the pears. Top with the warm figs and a dusting of icing sugar. Serve

Corney & Barrow matching wine

Find out why Corney & Barrow match this Autumn Eton mess recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/autumn-eton-mess-recipe

Banana and caramel parfait, peanut ice cream and kalamansi purée - Robert Thompson

This challenging yet sumptuous dessert parfait recipe from Robert Thompson combines banana, caramel and peanuts for a fantastic, decadent treat. You can buy tangy kalamansi purée from specialist suppliers online, or use another tart citrus fruit as a substitute.

Browse our collection of banana recipes for more dishes using this ingredient.

Ingredients

Parfait

• 1 bar of milk chocolate
• 1 egg
• 3 egg yolks
• 15ml of glucose
• 75g of caster sugar
• 2 bananas
• 280ml of double cream
• 1/2 bronze gelatine leaf
• 100g of caramel, broken into small pieces

Peanut ice cream

• 250ml of milk
• 75ml of double cream
• 65g of caster sugar
• 2 egg yolks
• 50g of toasted peanuts, crushed

To plate

• kalamansi purée

Method

1.

For the parfait, put the bananas into the freezer until frozen, then peel and purée in a blender. Cut 8 pieces of acetate to fit inside the pipe moulds ensuring they have an overlap

2.

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then spread the acetate bands with melted milk chocolate and then carefully place in the moulds with the spread side facing inwards. Allow to set in a cool place

3.

Whisk the 280ml of double cream until it forms soft peaks and leave aside for a moment. Soak the gelatine in cold water

4.

Whisk the one whole egg and three egg yolks, glucose and caster sugar together over a bain-marie until thick, add the puréed banana and soaked gelatine and then continue whisking off the heat until cold. Fold in the whipped cream as well as the caramel pieces, then carefully spoon into moulds lined with milk chocolate. Freeze until firm

5.

For the ice cream, bring the milk and cream to the boil and then remove from heat, adding the toasted peanuts. Allow to infuse for 1 hour before straining the mixture through a fine sieve

6.

Reheat the infused milk and cream until scalding but not burnt. Meanwhile, whisk two egg yolks and sugar until thick. Add the scalding milk and cream to the egg and sugar mix whilst still whisking, return to a clean pan on a low heat and cook to a temperature of 84˚C. When 84˚C, strain immediately and cool, before churning in an ice cream machine

7.

To serve, de-mould the parfaits, carefully removing the acetate. Serve with the kalamansi purée pulled across the plate and a quenelle of the peanut ice cream

Quenelling ice cream

To quenelle the ice cream, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the ice cream with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The ice cream should curl up with the shape of the spoon and fold into an egg shape

Corney & Barrow matching wine

Find out why Corney & Barrow match this Parfait recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/banana-caramel-parfait-recipe-peanut-ice-cream

Assiette of apple - William Drabble

This multi-faceted apple dish from Michelin starred chef William Drabble is a spectacular way to round off a dinner party. This recipe requires a lot of prep so make sure you leave yourself plenty of time to complete the sorbet , mousse , sponge, tarte tatin and the accompanying jelly

Ingredients

Sponge

• 10 eggs
• 320g of sugar
• 90g of butter
• 310g of flour
• caster sugar for dusting

Bramley apple mousse

• 700g of Bramley apple purée
• 4 gelatine leaves
• 4 egg yolks
• 200g of butter
• 320ml of double cream, lightly whipped

Meringue

• 5 egg whites
• 200g of sugar
• 100ml of water

Apple sorbet

• 500ml of Bramley apple juice
• 500ml of Worcester apple juice
• 515ml of apple juice
• 300g of sugar
• 180ml of glucose

Tarte tatin

• 6 Cox's apples , peeled, cut into quarters and core removed
• 110g of sugar
• 110g of butter
• 500g of puff pastry

Apple jelly

• 285ml of apple juice , skimmed
• 3 gelatine leaves

Caramel syrup

• 200ml of buttermilk
• 100g of sugar
• 100g of soft brown sugar
• 100g of butter
• 1 tsp of baking powder
• 1 tsp of vanilla essence

Method

1.

For the sponge, whisk the egg yolks and sugar until light and fluffy. Sieve the flour and fold in

2.

Melt the butter and fold into the mix and pour onto a baking sheet lined with silicone paper. Spread about 5mm thick evenly across. Bake in the oven at 170ºC/Gas mark 3 for 8 minutes until golden brown

3.

Remove from the oven and sprinkle some caster sugar on top. Turn out onto a cooling rack, remove the silicone paper and leave to cool

4.

For the Bramley apple mousse, heat the apple purée and add the butter. Whisk in the egg yolks and allow the gelatine leaves to dissolve in the mixture

5.

Leave to cool and then fold in the whipped cream

6.

For the meringue, boil the water and sugar until a soft ball forms. Then whip the egg whites and pour over the ball. Continue to whisk until cold

7.

Fold the meringue into the Bramley apple mousse. Line the bottom of a mould with the sponge and put the mousse mix on top. Put in the fridge to set

8.

For the apple sorbet, heat 515ml of apple juice in a pan and add the sugar and glucose. Then leave to go cold. Combine the Bramley and Worcester apple juices, leave to settle and then skim away any impurities

9.

Mix the apple juices together, and churn in an ice cream maker immediately. Put into a freezer until ready to use

10.

For the tarte tatin, mix the butter and sugar and place into the bottom of a deep sided pan. The butter mix should be about 6mm thick

11.

Add the apples, standing them on their ends as tightly as possible. Place the puff pastry over the top of the apples. It should be about 4mm thick and cut slightly bigger than the pan so that the pastry can be pushed down the inside edges. As the tatin cooks this will caramalise the pastry

12.

Make a few small incisions in the top of the pastry to let the steam escape. Put the pan onto a low heat and cook slowly until the apples begin to caramalise

13.

Place the pan in the oven and cook at 165ºC/Gas mark 2 until the pastry is golden brown and apples are nicely caramalised. When ready, turn out onto a wire rack

14.

For the apple jelly, soak the gelatine leaves in water until soft. Remove them from the water and warm in a pan with a little of the apple juice. Slowly add the rest of the juice, stir, pass through a fine sieve and refrigerate until needed

16.

Remove from heat and whisk in the baking soda and vanilla essence. It will bubble up a lot, but as it cools, the bubbles will disperse

17.

To plate, pour a little of the caramel syrup over the plate. Dice the apple jelly into small squares and arrange neatly on the plate. Remove the apple mousse from the mould and cut into the desired size and shape and add to the plate

18.

Cut the warm tatin to the desired size and place on the plate. Make a quenelle of the sorbet, and add to the plate. Serve immediately

Quenelling

To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape

Corney & Barrow matching wine

Find out why Corney & Barrow match this Assiette of apple recipe with a champagne or sparkling white wine , or a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/assiette-of-apple

Szechuan sweet & sour prawns

My take on Chinese take-away With sticky, spicy prawns and caramelised pineapple, this is better than a take-away any day!

Ingredients

• 300 g pineapple

• 1 red pepper

• 1 yellow pepper

• 2 cloves of garlic

• 1-2 fresh red chillies

• sea salt

• 1 thumb-sized piece of ginger

• 24 peeled raw king prawns

• groudnut oil, or vegetable oil

• 150 ml unsweetened pineapple juice

• 3 tablespoons rice or white wine vinegar

• 1 tabelspoon low-salt soy sauce

• ½ tabelspoon cornflour

• ½ bunch of fresh coriander

Method

Peel and slice the pineapple lengthways into 8 wedges, then cut out and discard the woody core. Preheat a large griddle pan over a high heat, add the pineapple for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool. Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.



Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.



Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through. Meanwhile, chop the cooled pineapple into bite-sized chunks. In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.

Source: http://www.jamieoliver.com/recipes/seafood-recipes/szechuan-sweet-sour-prawns