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Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

45 minutes

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

20 minutes

Garlicky samp with thyme roasted chicken

South African

Garlicky samp with thyme roasted chicken

1 hour

Toffee apples

Toffee apples

20 minutes

Senegalese fish and rice stew

Butternut recipes

Senegalese fish and rice stew

1½ hours

Raspberry and coconut sponge

Raspberry and coconut sponge

1 hour

Graffiti tortilla wraps with butter chicken

Graffiti tortilla wraps with butter chicken

15 -20 minutes

Tiered vanilla sponge with butter icing

Tiered vanilla sponge with butter icing

30 minutes

Raspberry daiquiri with liquorice ice cream and black salt

Raspberry daiquiri with liquorice ice cream and black salt

15 minutes

Fried chicken with spices and harissa mayonnaise

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Baked dark chocolate pudding

Chocolate recipes

Baked dark chocolate pudding

60 minutes

The Cocktail of the Future

Cocktail recipes

The Cocktail of the Future

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The Cocktail of the Future

By San Bompas and Harry Parr

Serves 1

Difficulty Easy

Prep Time 10 minutes

Ingredients

20 ml vodka (over 50% alcohol is best)
20 ml gin (over 50% alcohol is best)
10 ml crème de menthe
80 mg caffeine
2 charges nitrous oxide
Champagne, to top

Method

Mix the vodka, gin and crème de menthe and stir in the carefully weighted caffeine. Place the concoction in a cream whipper and charge twice with nitrous oxide. Now place the mixture at the bottom of a champagne flute and top with champagne.