These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.
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.
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.
Zabaglione is a creamy rich Italian dessert made from egg yolks which are whipped until they are so pale that…
Baked apples are so autumnal – they colour up like fall leaves when you bake them especially if you use the red-skinned variety. These are stuffed with butter and raisins and golden sultanas and basted with Amaretto and sprinkled with Amaretti biscuits. A creative way of using up slightly wrinkled apples too!