Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.
‘This cake-like chocolate sandwich cookie started showing up in bakeries and lunchboxes in the 1920s,’ says Gabrielle Langholtz in her new book America, ‘and both Maine and Pennsylvania claim it as their own. It gets its name from the reception it gets when it is served. A whoopie pie can be as big as a hamburger. Serve with a glass of cold milk.’
A refreshing ice cream. If you want it to have a lemon or lime green colour you’ll need to add the tiniest drop of yellow or green food colouring as you only use the fruit zest to flavour it.
From a new book by Reem Kassis’ called ‘The Palestinian Table, Authentic Modern Middle Eastern Home Cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition’ published by Phaidon.
A classic Italian dessert and an alternative to a richer Christmas pudding at Christmas dinner.
An all-in-one Victoria Sponge is a life-saver when you need to make a quick birthday cake.
This Warm Chocolate Mousse recipe comes from chef Stephen Harris’ new book The Sportsman published by Phaidon. The restaurant of the same name was voted Best Restaurant in the UK in 2016, a remarkable achievement for any chef but especially for Stephen, a former historian and financial advisor, who is self-taught.
Helen and Brian Heaton own and run Castlewood House and feature in Trevis L. Gleason’s lovely book ‘Dingle Dinners’ published by The Collins Press. This is their recipe that features in the book which is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town.