Chocolate crumble tart | A different way to make a lovely chocolate tart or crumble. Planning ahead: This dessert can be made up to half a day in advance, kept in the fridge. The caramel hazelnuts can also be made in advance and kept in an airtight container. The crumble can be made and stored in the freezer ready to cook.
Chocolate brulee tart with orange and cardamom ice-cream
Chocolate brulee tart with orange and cardamom ice-cream | The elements of this chocolate tart recipe have been tweaked just enough to take it from ordinary to extraordinary. The rich dark chocolate filling is encased in pistachio shortcrust pastry, while the ice-cream on the side is flavoured with orange and cardamom. Save this dessert for a special occasion.
Winter crumble tart | The delicious dessert is the perfect combination of tart and crumble filled to the brim with juicy apples and blackberries. Equipment and preparation: for this recipe you will need a 28cm/11in round, loose-bottomed, fluted tart tin, about 3-4cm (1¼–1½in) deep, and some baking beans.
Rhubarb and custard | This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb.Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat.
Mayan chocolate tart | Delicious spiced chocolate flavour that finishes with a mild chilli hit. Why did we call it Mayan chocolate tart? Well! The first record of chocolate being consumed was when the Ancient Mayans ground cocoa beans and blended them with spices, chilli and water to make a bitter drink. We have taken the idea of blending chocolate with spices and chilli to create this decadent dessert.
Upside-down peach tart (tarte aux pêches) | Stage 11 – Pau/Cauterets - Vallée de Saint-Savin: This sweet tart is perfect in summer when the peaches are ripe and delicious. With so few ingredients in this dessert, it’s important you use the best quality peaches and pastry you can find. Look for puff pastry made with butter not margarine. At home I use a 27 cm cast-iron skillet to cook the tart, but if you don’t have one exactly the same size don’t worry - just adjust the size of the pastry…
Chocolate and blood orange tart (tarte au chocolat et oranges sanguines)
Chocolate and blood orange tart (tarte au chocolat et oranges sanguines) | At heart, this is a simple dessert; one that could be made at home for a birthday or an unofficial dinner party. You could make the tart alone – a Sunday afternoon sort of indulgence - or serve it with blood orange segments and a scoop of ice-cream. You could also enjoy the blood orange confit in a glorious breakfast of crêpes generously layered with the slightly bitter jam. Just consider it a blueprint for your own…
Sweet Nyonya zong (sticky rice cake) | "Zong, or Joong in Cantonese, is a pyramid-shaped glutinous rice cake or dumpling with Chinese origins. This particular recipe was taught to Mum by my paternal Grandma Mary Siew Lan Yeow, who was an amazing cook. She was Nyonya, which means she comes from a Chinese-Malay heritage, so all the Nyonya dishes in my family come from her." Christina Yeow, Poh & Co.
Chargrilled eggplant with mint yoghurt dressing and pomegranate
Chargrilled eggplant with mint yoghurt dressing and pomegranate | “At the beginning of my journey to discover the hidden secrets of street food, someone made the (now obvious) point that I should follow my nose. Great advice and never more true than when looking for a great kebab shop. In Amman, however, you could easily get lost using this method because the smells of charcoal-grilled meats come from every doorway and from every window. It’s kebab heaven! Eventually I settled on Shahrazad…
Naked orange poppy seed cake with orange blossom frosting
Naked orange poppy seed cake with orange blossom frosting | This pretty cake, with its heavenly orange blossom-scented frosting, is currently one of my favourite ‘special occasion’ cakes – particularly for birthday celebrations. The cake layers are baked in two batches but if you are lucky enough to have four cake pans that can fit in your oven all at once, feel free to make the mixture in one lot and bake them all together.