Ingredients 550g strong white bread flour, plus extra to dust 175g fine sea salt, plus ½ tsp 3 free-range egg whites 1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters) Flatbreads to serve For the labneh: 500g thick full-fat greek yogurt (we used Total) 1 tsp lemon juice … Read more
Ingredients 16 chestnuts (or as many as you need), choose large, shiny looking nuts Method Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the … Read more
Ingredients 1 pint fresh strawberries, hulled 1 cup heavy whipping cream 1 tablespoon sugar 1 tablespoon chocolate sprinkles Instructions Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the ‘hat’; set aside. Beat cream and confectioners’ sugar in a glass or metal bowl until … Read more
Ingredients 1 large red cabbage (about 1kg/2lb 4oz) 25g butter 2 red onions, finely chopped finely grated zest and juice 1 orange 1 cinnamon stick 150ml port 1 tbsp red wine vinegar Instruction Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of … Read more
Ingredients 175g cold unsalted butter, cubed 250g plain flour, plus extra for dusting 100g golden icing sugar 1 tsp vanilla extract 1 egg yolk For the filling 50g unsalted butter, softened 160g icing sugar 120g seedless raspberry or strawberry jam You will need 2 star cutter, around 6cm and 3cm Instruction Blitz the butter, flour and a … Read more