How to make madeleines, those delicate moist french cakes that set Proust on the road to writing À La Recherche du Temps Per
Pot the fruit compote into a kilner jar and when it’s cool keep it in the fridge to top muesli or granola, smear it on waffles, serve over ice cream or spread on bread for breakfast. Or use it to fill a blind-baked pastry case, top with lattice pastry and bake for a quick blackcurrant tart.
This recipe for lime curd comes from the British Women’s Institute if our memory is correct – we can’t give it higher praise.
Freda Molamphy’s recipe for a rich fruity chutney with an intensity of flavour that serves game, particularly goose, very well.