Berry recipes

Vanilla and strawberry layered panna cotta

10 minutes

Fish recipes

Crayfish tempura with an Asian dipping sauce

15 minutes

Christmas summer salad with pancetta and stone fruit

5 minutes

Slow roast

Roast rib-eye with Bearnaise sauce

2 hours

Gluten-free treat

Blueberry and vanilla polenta cake

1 hour

Fruity dessert

Vanilla pastry cups with mascarpone and blueberries

15 minutes

Duck recipes

Sticky-sweet duck with crisp greens

1½ to 2 hours

Fish recipes

Angelfish carpaccio with Asian blueberry dressing

5 minutes

Burst blueberry compote and soft cheese

15 – 20 minutes

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Cumberland sauce

By TASTE

Serves 1 cup

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

1 large orange
1 large lemon
250 g redcurrant, quince or guava jelly
½ cup port
1 T arrowroot or corn flour
1 x 5 cm piece fresh ginger, peeled and sliced into fine julienne strips
A pinch of cayenne pepper

Method

Pare the orange and lemon thinly. Squeeze out the juice, strain and reserve. Remove any trace of white pith from the peel and slice into fine julienne strips.
Add to a saucepan of boiling water and blanch, then refresh in ice-cold water and drain well.
Place the fruit jelly in a small non-corrosive saucepan over a low heat, and gently melt. Add 1/3 cup port and simmer for 3 minutes.
Remove from the heat. Dissolve the arrowroot or corn flour in the remaining port, then add to the saucepan, along with the citrus peel, ginger and cayenne pepper. Allow to cool before serving.

TASTE’s take:
Easy to make and utterly delicious, this traditional British sauce is served with Christmas pâtés, venison and cold gammon and ham. Oded gives it a local twist with his trademark quince-and-chilli jelly but any flavoursome jelly, such as guava or marula, can be used instead.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini