Recipes Archive

Cake recipes

Heavenly meringue-frosted vanilla cupcakes

20 minutes

Cake recipes

Chocolate pomegranate cupcakes

10 to 12 minutes

Moist chocolate sponge topped with candied parsnip curls

40 minutes

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Sugar-baked fruit-and-vegetable dessert

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 egg white
Selection of fruits, (pear, apple and quince)
Ready-to-roast vegetables (such as sweet potato and beetroot)
Caster sugar

Method

Preheat the oven to 160ºC.

Lightly whisk 1 egg white. Paint a selection of fruit (pears, apples and quinces, for example) and halved vegetables (such as sweet potato and beetroot) with the egg white. Lightly dip into caster sugar. Place the vegetables on a baking tray and roast for 1 hour. Add the fruit after 40 minutes of cooking time. Bake until soft.

Drizzle with plum sauce and serve with cream, crème fraîche or a ripe cheese such as Brie or Gorgonzola.

Cook’s note: Quince, sweet potato and beetroot will take longer to cook so adjust the roasting time according to your selection.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Cheesecake cupcakes

Tiramisu cupcakes

Heavenly meringue-frosted vanilla cupcakes

Pink-iced vanilla cupcakes

Patchwork cupcakes

Chocolate pomegranate cupcakes

Moist chocolate sponge topped with candied parsnip curls

Beef knuckle stew

Chargrilled parsnip with handmade pasta tossed in burnt sage butter

Succulent roasted thyme chicken with sweet maple parsnips and wilted rocket

Lamb and quince tagine with saffron

Sugar-baked fruit-and-vegetable dessert

Sugar-baked fruit-and-vegetable dessert

Ingredients

Method