Albóndigas de Garbanzos
A Falafel by another name, perhaps… But would it taste so sweet?
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Culpeper House
Here Lives A Man with a Pan
Vegetarian
Cloud Eggs
With the egg whites whipped to stiff cumulonimbus peaks, and grated cheese folded in if you prefer nests, bake the eggs with the yolk in center to appeal to the inner child…
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Green Bean Gratin
One way to disguise Green Beans…
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Chocolate Microwave Cup Cake
Need a quick chocolate fix?
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Hake with Buttery Crushed Tomatoes
Takes minutes to make… Far better than venturing out for supper
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Poached Pears
The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon.
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Poached Pear Cheesecake
Wine, cheesecake & chocolate is the best kind of threesome.
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Indulgent Sticky Toffee Pudding
Puddings don’t get any better than this…
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Creamy Tarragon Sauce
The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness.
Fresh tarragon is essential to this dish for that distinct aniseed flavour, but dried tarragon also works in a pinch.
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Gooseberry and Blueberry Fool
Foole is first mentioned as a dessert in 1598, made of ‘clouted creame’ although the origins of gooseberry fool may date back to the 15th century. This is just a healthy pudding!
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