This is such an indulgent desert, and one I like to serve to a gathering after an informal supper. One little diamond of this syrup soaked pastry, teamed up with a dollop of Greek yoghurt is pure bliss. It is not difficult to make and can be prepared a day in advance.
With warmer weather approaching, it is nearly time to dust off your BBQs and get cooking al fresco. This Greek style lamb dish never fails to please people’s pallets. I like to serve it with salad, soft flat bread and Tzadziki, and all of those recipes can be found on this website.
I love this preserve, it has a real zestiness to it and really celebrated the fruits of this season.
A little twist of mine on this French classic using seasonal rhubarb and blood orange, delish!
I love this recipe, and taking the time to make a good stock, forms the core of flavour that makes it simple, but very special.
I love this recipe, the secret is cooking the sauce really well and that touch of sherry and paprika, so yummy!
I love this as a supper dish topped with silken tofu, or pan-fried prawns. I also pair it with the Crispy Duck with Plum Sauce recipe- delish!
The perfect dish for celebrating Chinese New Year- Year of the Wood Dragon on February 10th 2024.
It goes really well with the Asian Green with Noodles dish.
I love this dish, it’s great for a gathering, a canapé topper, and also makes a nice gift. Serve with crusty bread and little salad.