‘This is one of my favourite cakes,’ says Telegraph food writer Diana Henry. ‘It has a good balance of sweet and tart that really makes the best of apricots, especially those that are lacking in flavour or are underripe’. From her book Food from Plenty published by Mitchell Beazley.
Browsing: COOKBOOK RECIPE
‘Figs and cinnamon: Doesn’t that just call out “fall’s here!” to you’, exclaims Michael Dietsch in his book ‘Shrubs: An Old-Fashioned Drink for Modern Times’ where this recipe comes from.
Michael Dietsch shares this recipe in his book Shrubs: An Old-Fashioned Drink for Modern Times. It is an all-year round drink but is especially lovely to serve at Christmas.
‘I can usually smell lavender before I see it’, says Michael Dietsch, the author of Shrubs: An Old-Fashioned Drink for Modern Times where this recipe comes from.
‘A dish must be popular if you can find whole restaurants devoted to it in every corner of the world’. says Brian Yarvin in his book A World of Noodles. ‘Pho, Vietnamese beef noodle soup, meets this criteria with ease.’
‘Sometimes called Singapore Fried Noodles, this dish, like so many things in Singapore, combines elements from East and West to make something unique; says Brian Yarvin in his book From A World of Noodles.
‘This dish started life in the Shandong region of China, where it was called “fried sauce noodles’ according to Brian Yarvin, author of A World of Noodles. ‘Then it jumped across to Korea, where Chinese migrants started cooking it. Since then, it’s achieved near-national-dish status. In fact, its one hundredth anniversary in Korea was celebrated in 2005’.
From Diana Henry’s book on delicious Really easy to make, pretty and moreish. If you can’t get Turkish pepper paste – which has a really vibrant flavour – use harissa.
From Diana Henry’s book ‘A Change of Appetite’. ‘Goat’s curd – which tastes like light, creamy, almost ‘unformed’ goat’s cheese – is quite hard to find unless you live near a top-notch cheesemonger’, she says. ‘But it’s a cinch to make.’