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Orange and Grand Marnier baked custards

A soft and silky pud that’s infused with warming liqueur and vanilla. SERVES 6 Ingredients 750ml milk 1 vanilla bean, split lengthways 5 strips orange zest, no pith 60ml Grand Marnier 4 large eggs, separated 5 large egg yolks 50g caster sugar For the caramel 150g caster sugar 6...  Read More »

Berry, Sauternes and mascarpone trifle

The traditional dessert gets an upgrade with the addition of rich Italian cream cheese and a good-quality sweet wine. SERVES 8-10 Ingredients 185g fresh raspberries 375g strawberries, hulled and quartered 375g savoiardi (lady fingers) 525ml Sauternes 75g dark chocolate For the...  Read More »

Blueberry and almond breakfast muffins

Make a batch of these on a Sunday afternoon and you’ll thank yourself all week. They’re full of slow-release carbohydrates and healthy fats (and pair perfectly with a mug of tea). MAKES 12 Ingredients 80g almond butter 200g Greek yoghurt 1 large ripe banana, cut into chunks 1...  Read More »

Chicken mole with red cabbage slaw

Slow-cooked Mexican mole uses nut butter and chocolate to add depth to the stew. SERVES 6 Ingredients 2tbsp sunflower oil 8 chicken thighs, bone-in 2 onions, roughly chopped 2tsp ground cumin 2tsp ground cinnamon 2 red chillies, roughly chopped 3 garlic cloves, roughly chopped 2tbsp...  Read More »

Peanut sweet potato gratin

Serve this as a side dish or as a meal in itself with a leafy salad. The red chilli gives it a warming kick. SERVES 4-6 Ingredients 6 medium-sized sweet potatoes 2tbsp sunflower oil 250ml whipping cream 1 red chilli, finely chopped 6 garlic cloves, finely chopped 1tsp sea salt 4tbsp...  Read More »

Cacao, hazelnut and banana porridge

One of nature’s true superfoods, cacao is full of antioxidants. Paired with banana and hazelnuts, this will keep you full all day. SERVES 2 Ingredients For the oats 75g porridge oats 225ml hazelnut milk (or cow’s milk) 2tsp cacao nibs pinch of salt 4tbsp hazelnut butter For...  Read More »

Sole Véronique

To prepare a Dover sole, using a pair of scissors, cut the frilly cartilage off each side of the fish. Place it on a chopping board and make a shallow score in the skin at the tail end. Sprinkle some salt on a plate, dip your dampened fingers in the salt, take hold of the skin and gently pull...  Read More »