Shape the meringue like a wreath for that perfect Christmas centrepiece dessert.
This is such a great dish to make for a gathering, it was such a hit at our BBQ pop Up. We cooked 2 large paellas on the BBQ in a cast iron wok and a Dutch oven, each inserted into a GBS system (the centre of the grill can be remove allowing for this). It was cooked on indirect heat.
I made x this recipe to produce a 2-tier cake, 1 x 12” square topped with 1 x 8” round. The following recipe is for an 8” cake.
This stunning Summer Cheesecake can sit decorated in the fridge a full day before serving. Just dust with icing sugar at the last minute for effect.
In Lebanese food culture hummus is served with delicious, warm, fresh pitta, thin crackers, sweet onion wedges, hard-boiled eggs and vegetable sticks. It’s such a sociable food and I love it with just about everything! You can also create lots of different finishes for your hummus, I have included a few ideas in the recipe. Enjoy!
We made candied lemon and mixed a tablespoon with our lemon curd and a dessert spoon rippled through the topping. Peel the zest of 2 lemons with a wide head peeler, shred finely and place in a saucepan with 100g caster sugar, plus the juice of the lemons. Bring to the boil and then reduce the heat and simmer until it turns golden – about 20 minutes. Remove and tip into a bowl to cool.
I roasted this joint with 8 large, peeled shallots and 4 small eating apples halved. I brushed them with a little melted butter and seasoned with a little sea salt and pepper.