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30 minutes

Cake recipes

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Corn recipes

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45 minutes

Nut recipes

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Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

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Beetroot recipes

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Quiche recipes

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Cake recipes

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Fruity dessert

Autumn fruit with hot vanilla rice pudding

40 minutes

Autumn fruit with hot vanilla rice pudding

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 1/2 cups brandy
1 1/2 cups Port
3 cups verjuice
2 star anise
5 cloves
1/2 stick cinnamon
2 pears, peeled
2 apples, peeled
1 quince, peeled and halved

For the rice pudding

1 cup rice
2 cups water
1 cup milk
1 cup cream
1 vanilla pod
1/2 t ground cinnamon
1 juniper berry
1/2 cup sugar
3 free-range egg yolks

Method

In a saucepan, boil the brandy, Port, verjuice and spices for 15 minutes. Transfer the liquid and the remaining ingredients to a pressure cooker and cook at a high pressure for 4 minutes.

Remove the lid and return to the saucepan. Boil until a light syrup forms.

Serve the rice pudding topped with the fruit and syrup.

To make the rice pudding, cook the rice and water in a pressure cooker over a medium heat for 7 minutes.

Remove the lid, add all the other ingredients, except the egg yolks, and simmer slowly until thick and soft.

Remove from the heat and slowly whisk in the egg yolks.

Spinach lasagne

Air-fryer nachos

Home-made chips

Bay leaf kebabs with baked cannellini beans

Chocolate, cardamom and orange cake

Corn on a stick

Spring onion confit with Gorgonzola soubise

Peanut butter crème brûlée

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Pickled turnips and beetroot with rustic chicken liver pate

Easy marzipan malva pudding

Tomato, baby marrow and bacon quiche

Baby marrow and bacon gratin

Chocolate cake with caramel icing and fudge sauce

Autumn fruit with hot vanilla rice pudding

Autumn fruit with hot vanilla rice pudding

Ingredients

Method