Make sure you catch any skilled cooking juices and add them to the reducing pan as this will enrich the flavour.
Angela recommends watching How To videos on de-boning before you attempt to de-bone the birds in this recipe!
I like to serve this with a zesty salsa, simply mix everything together, cover and chill until needed-this is best made the day before. Crispy jacket potatoes are great with this, or roasted roots and wild rice. Enjoy!
After two weeks, unwrap cake, prick top all over with a skewer and drizzle over 1 tablespoon of cherry brandy. Rewrap and store as before. Feed every few weeks for a stronger flavour. I decorated mine with candied orange slices, dark glace cherries and bay leaves.
This is such a simple recipe and real crowd pleaser. It brings together a few ingredients that bake deliciously into one of my favourite seasonal desserts. Enjoy!
Angela used this fruity tipple when she created the fabulous Apple and Blackberry dessert for her new book. It is utterly delicious so get picking!!
This is one of our popular and versatile rub blends which we use in our Gourmet Barbecue courses. You can store it in an airtight container for up to 3 months, but hopefully you will put it to good use this Summer either on the barbecue or on whole joints, chicken and oily fish cooked indoors. It can also be turned into a marinade – see below.