Mekong-style fish platter with whole fried fish

10 minutes

Baked custardy brioche with syrup

35 minutes

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Zesty home-made doughnuts with orange drizzle

10 minutes

Citrus recipes

Orange and ricotta polenta cake with lime labneh

1½ hours

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Pan-fried harissa prawns with citrus salsa

15 minutes

Muffin recipes

Sticky date and mixed-berry muffins

35 minutes

Beer Food

Chocolate Guinness cake with beer ice cream

45 minutes

Apple recipes

Marsala-poached pears with chocolate dippers

10 to 15 minute

Caramelised figs with vanilla sponge

Caramelised figs with vanilla sponge

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

12 figs
1 dessert liqueur or Marsala wine
2 T brown sugar
Vanilla sponge
Cream or ice cream

Method

Soak figs in dessert liqueur or Marsala wine overnight. Gently heat the figs in a saucepan over a low heat with brown sugar, until warmed through and slightly caramelised. Spoon over sliced vanilla sponge and serve with thick cream or ice cream.

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Star anise-poached guavas

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Mekong-style fish platter with whole fried fish

Baked custardy brioche with syrup

Zesty home-made doughnuts with orange drizzle

Orange and ricotta polenta cake with lime labneh

Pan-fried harissa prawns with citrus salsa

Sticky date and mixed-berry muffins

Chocolate Guinness cake with beer ice cream

Spiced apples

Marsala-poached pears with chocolate dippers

Caramelised figs with vanilla sponge

Caramelised figs with vanilla sponge

Ingredients

Method