Apple Tart
Optionally laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour.
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Culpeper House
Here Lives A Man with a Pan
Author: Toby
Apricot Coulis
Easy apricot sauce from dried apricots. Perfect to serve over rice pudding or any other dessert.
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Gooseberry Tart
Gooseberry tarts make the most understated seasonal puddings. Serve with vanilla custard or some thick cream.
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Stem Ginger
Homemade Stem Ginger is so easy to make & so much better than shop bought. Chop finely & add to ginger cakes, puddings or biscuits for a real ginger hit. The syrup makes a delicious ginger cordial.
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Petit Mont Blanc
Chestnut has an amazing affinity with meringue, and here the creamy richness of mascarpone is lightened by fromage frais.
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Papas Arrugadas with Mojo
Papas Arrugadas, wrinkled potatoes, is a typical dish of the Canary Islands, where potatoes have been cultivated since the 1600s when they were first brought back to Spain by the conquistadores. The residents of the Canary Islands, called carnarios, call them papas—the Indigenous peoples’ name for them—while in the rest of Spain they are called patatas.
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Negroni Sbagliato
Swapping gin for prosecco makes for a lighter negroni and softens the bitterness, an ideal aperitif for those who find the classic Italian cocktail a bit much
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Negroni
The Negroni is a popular Italian cocktail, made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel. It is considered an apéritif. A traditionally made Negroni is stirred, not shaken, and built over ice in an old-fashioned or rocks glass and garnished with a slice of orange.
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Apple Tarte Tatin with Calvados Cream
Make the most of autumn’s bounty with this classic dessert. Golden pastry and succulent fruit make this one of the season’s great puddings.
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Tarte au Citron
A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart.
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