Try this quick and easy dessert, perfect for impressing friends at your dinner party. Alternatively spoil yourself for a night in front of the box.
Did you know that you can make meringue from the juice left in the tin of chickpeas? Don’t throw it…
All you need is a meringue case from the supermarket, a punnet of cherries, a tub of ready-whipped cream and a splash of Baileys Cream to make an impressive but simple dinner-party dessert in minutes. Make the dessert just before serving or the meringue will become soft.
Mark Doe of the Just Cooking school in Kerry showed us how to make a sophisticated cheat’s dessert with no fuss at short notice with just one trip to the supermarket.
Michelin star pastry chef Luke Butcher from Purnell’s in Birmgham creates a ‘millionaires’ chocolate tart dish. Watch step by step as Luke takes us through their version of this classic pastry dish.
Use any velvety robust red wine: a Tempranillo, Merlot or Cabernet Sauvignon would add richness to the prunes. When you are cooking with red wine, always choose a bottle that is of the same quality as you would drink with dinner. You can eat these prunes as a dessert with whipped cream or serve them with a runny cheese like a ripe Brie de Meaux.
A french classic. Make them a few hours in advance, chill and bake just before serving. They take just 12-13 minutes to cook.
Buy plums when they are cheap and poach them – they take no time to cook and are the ultimate breakfast and dessert stand-by. Pimp the syrup and take the dish to a new level with the addition of vanilla, Amaretto, elderflower cordial, star anise, rosemary or orange flower or rosewater.