This creamy custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
Asparagus develops a caramelized flavour on the barbecue, which is accented nicely by this citrusy, olive oil–based version of classic herb-infused béarnaise sauce.
Peaches and blueberries make perfect partners, especially when crowned with a golden crumb topping.
This light, tangy dessert flavoured with tequila and lime makes a refreshingly special finish to any festive meal. For that extra flourish, serve the mousse garnished with finely grated lime rind in sugared margarita or martini glasses.
This heavenly blueberry breakfast for a crowd can be assembled the night before and popped into the oven one hour before breakfast time.
Swiss cheese and ham are natural partners, as in this ramekin, the Swiss name for a baked dish of bread, cheese and eggs (similar to a strata), that originated in the French-speaking canton of Vaud. Serve it for brunch or for a light family dinner with a green salad.
