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Recettes 142
Mixed salad with fig vinaigrette
A pasta salad with tomatoes, courgette and mint, dressed with fig jam, lemon and balsamic vinaigrette.
Raspberry king cake
A puff pastry king cake filled with raspberry jam and rum frangipane, with a caramelised finish.
Laetitia Dileta's chocolate and praline brioche
Milk chocolate and praline brioche, enriched with caramelised hazelnuts and shaped into balls to share.
Irish buttermilk soda bread
Irish bread with wholemeal flour and buttermilk, made without baker's yeast or rising time.
Claire Verneil's pecan tart
Toasted pecan and maple syrup tart on a pre-baked sweet shortcrust base.
Claire Verneil’s vanilla flan
A crustless flan with plenty of vanilla, chilled in the fridge before serving.
Apricot jam financiers
Almond and browned butter financiers, with a touch of honey and apricot jam in the batter.
Roast pork with apricot jam
A pork roasting joint coated with apricot jam and mustard, cooked in the oven on a bed of onions with chicken stock.
Burrata and tomato carpaccio with tomato jams
Garden tomatoes, burrata and dabs of Green Zebra tomato jam and Pineapple tomato jam with lemon thyme.
English muffins
Small pan-cooked breads to split in half and toast, ready for sweet or savoury toppings.
Salted caramel crème caramel
Egg and vanilla custards baked in a water bath over a layer of salted butter caramel.
Brioche French toast with jam
Brioche slices soaked in milk and egg, browned in butter and caramelised. Top with jam and fresh fruit.