Pudim de leite condensado is the Brazilian version of crème caramel, but a little sweeter to suit Brazilian tastes. It’s delicious with pineapple, as the acidity balances the sweetness. Serves six to 200g
Bacon adds a smoky flavour to this lean rabbit meat with artichokes, fennel seeds, sage and white wine You can also use artichokes from a jar here, just add them to the rabbit for the last 10 minutes cooking.
Potted salmon and shrimps is a retro but delicious picnic recipe. Shrimps are packed with savoury flavours, gorgeous in this chunky salmon pâté. Don’t serve this too cold – it should be spreadable – so
Sweet figs balance sharp goat's cheese, tender golden onions and balsamic vinegar in this scrumptious pizza Serves two to four (depending on appetite) I have given instructions on how to make your own
This simply-cooked sea bream is given vibrancy with a chicory tart and pink grapefruit and pistachio dressing I created this at my first restaurant, The Black Pig. I didn’t have much money so made ingredients
Sales of beetroot are reported to be soaring, partially due to its (many) health benefits. Xanthe Clay shares her top 10 favourite ways with the vegetable Beetroot sales are soaring – up 20per cent in
Carmalised figs and prosciutto make for an easy but stylish Italian meal This recipe, given to me by a good friend and fellow cook, Bella Thomas-Ferrand, sings of indulgent Italian eating both with its