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baking
I like to serve this with crème fraîche and some prunes soaked in Earl Grey tea or armagnac
As befits a no-bake dessert, the process of making it is a cinch
Where are the risk-takers of yore? This is far too safe, hardly a gamble at all
The tart enjoyed its heyday in the seventeenth century, when most families would have kept their own cow
Where the Dying Swan is about nature and spirit terribly at odds, delicious and beautiful food literally keeps body and soul together
Difficult to pronounce. But oh-so divine and easy to make
Like its more famous cousin, the chicken Kiev, the dish enjoyed its heyday at 1970s dinner parties
Serve them with coffee after a meal or in place of a mid-morning biscuit
There’s nothing I like more than a pudding that looks as if you’ve put in huge amounts of effort and skill, when the opposite is true
