Do-Ahead

Carrot, Peanut Butter and Raisin Ribbon Sandwiches

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Carrot, Peanut Butter and Raisin Ribbon Sandwiches  

When I had my busy catering business, Cuisine Affaire, in the 1980s and early 90s, these Carrot, Peanut Butter […]

My Mum’s Christmas Cake

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My Mum’s Christmas Cake

My Mum’s Christmas cake is a boiled fruitcake, which means some of the ingredients are brought to the boil before the whole […]

Mashed Carrot Salad

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Mashed Carrot Salad

This Mashed Carrot Salad is rather like a dip and can be served at room temperature or warm with bread to whet […]

Tuna Pate with Melba Toast

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Tuna Pate with Melba Toast

Canned tuna is a great standby. Best of all this recipe for Tuna Pate with Melba toast can be made a […]

Christmas Zabaglione Semi-Freddo

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Christmas Zabaglione Semi-Freddo

The joy of a semi-freddo is that unlike an ice-cream there is no need for an ice-cream churn. The unique properties of eggs […]

Salmon & Blood Orange in Cartoccio & Smashed Potatoes

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Salmon & Blood Orange in Cartoccio & Smashed Potatoes

Salmon & Blood Orange in Cartoccio & Smashed Potatoes is a simple, yet stunning dish with the […]

Chocolate Truffles

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My Chocolate Truffles are very easy to make and are perfect for gift-giving.

Makes 24 truffles

Preparation 5 minutes

Cooking 5 – 10 minutes

Ingredients

1 cup (250ml) pouring cream

300g […]

Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce

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Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce. Recipe by Tony Worland from Tonic Restaurant

Tony created this Rabbit Boudin with Broad Beans, Peas […]

Goats Cheese Tart with Pinot Eschallots & Walnuts

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Goats Cheese Tart with Pinot Eschallots & Walnuts is a great recipe for the pastry novice using wholemeal (whole-wheat) olive oil pastry.  Extra-virgin olive oil […]