A classic pudding for our glorious British summer!! I’m writing this whilst listening to rain pelting down on the roof, and after having visited the local market where the stall traders are pouring gallons of water from their tarpaulin covers!! So why not celebrate by making the perfect pudding for summer.
This is the season for Alphonso mangoes, they are delicious deeply coloured, aromatic mangoes, so sweet and strong in flavour, they knock all other mangoes into cocked hat!
Sadly the season is short so grab them whilst you can, freeze the flesh and use them all year round.
Shake the elderflower heads to remove any unwanted visitors and place in a large sealable container with the lemon zest and slices Bring the water to the boil in a large saucepan, add the sugar and bring to the boil again to dissolve. Pour the boiling syrup carefully over the flowers and lemons, add the […]
This is a lovely seasonal pudding. It is a take on an Italian panna cotta, really simple to make, quick and delicious.
This is a lovely light summers lunch, using the best if what is available now.
I chose to share this recipe with you as it was a favourite in my Thai cookery classes at the Yorkshire Wolds Cookery School. It was something that if you saw the recipe you might be put off as there is such a long list of ingredients, but hopefully you will be able to get hold of most of them. Our food suppliers are doing a great job of keeping stocked with most things.
This is my version of a chapati, not a really a traditional one. I was shown how to make this whilst in Zanzibar, over hot coals- as I use induction its slightly different!
This is a very versatile, quick and easy recipe, perfect for a summers lunch or a lunch at work.
I have made it with wild garlic pesto, but you can use green, red or rocket pesto or sun-dried tomato paste to spread on the base of the tart.
This recipe is one from my cookery book: Ali Bilton Cooks Her Favourites. It really is one of my favourite recipes, and one that I have produced many many times. It never fails to please.
This recipe was given to me by the wonderful Chrissoula from Vilea Village in Makrigialos, Crete. Anyone who has been to Vilea Village will never forget Chrissoula and her wonderful breakfasts and lunches that she serves. She is an amazing person, full of energy and love.
This is a very quick easy pate to make for a light lunch for 2-3 people.
I have used Staal Smokehouse smoked mackerel, and added only a couple of ingredients. It doesn’t require any special equipment, just a spoon and fork.
What could be better, sticky toffee pudding in a bite size bun?
This recipe makes 36 mini muffins or 8 large. If you make the large ones, they take 20 minutes to cook.
