This simple dessert is a great finale to any meal. Start with cooking apples for the best flavour and texture
This summer-fresh, no-stir risotto takes the effort out of a classic Italian dish.
The recipe given here is from my banquet book so will serve around 40-50 people, adjust as needed. This pate is quite rich so not much is needed. Best way to serve is to use ice cream scoop or tablespoon and make long diagonal curves. Serve with raspberry coulee.
Let this ruby red nonalcoholic beverage heat up the cool weather. Keep it warm in a slow cooker or pack it into a vacuum bottle for autumn walks.
Our easy fish casserole is adapted from Rose Murray's Secrets of the Sea (Grosvenor House, 1989).
The filling in this pie-cum-cake varies. Rhubarb is the spring favourite, and plums are a juicy fall alternative.
