‘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.
A valuable way to use up older carrots, which tend to be a little bitter. The coconut milk makes the soup creamy without using milk or cream.
Use bought puff pastry to make these cheese straws, add freshly grated Parmesan and you can have a stylish canapé ready to go in under half an hour. They will keep in an air-tight container for a few days. Vary the master recipe using different cheeses, spices, mustard, chilli and even horseradish sauce.
You can make bechamel or white sauce successfully in one go, without having to make a roux first, with our handy method.
A simple technique that prepares spinach for a salad or to use as a filling in pasta dishes, where you don’t want to over-cook it.