A light, fresh, grown up dessert. Serves 6 Ingredients 5 leaves gelatine100 ml / 3 ½ fl oz elderflower cordial500 ml/18fl oz Champagne or sparkling wine75g / 3oz raspberries75g / 3oz blueberries Method
Cauldron Punch
Double, double toil and trouble… Fire burn and cauldron bubble…
Blood & Bones (Biscuits)
Great fun to make with the kids this Halloween!
Warm chicken grain bowl with strawberry, corn and chopped kale with a lemon poppyseed sauce
Serves 2 Prep 20 minutes Cook 5 minutes Ingredients 2 chicken breasts 2 tsp olive oil 200g precooked barley quinoa grain mix 100g cavolo nero or kale finely chopped 100g strawberries sliced 75g tinned corn 2 tbsps toasted hazelnuts 50g crumbled feta cheese Dressing 3 tbsps light olive oil 1 tbsp castor sugar 1 tbsp […]
AVA Magnum® White Chocolate Millie-Feullie
This decadent dessert, created by Chef Paul Tamburinni, features compressed AVA Magnum® strawberries, complemented by a delicate fermented sauce and milk sorbet. INGREDIENTS METHOD Preparing the puff pastry (1 block) Making the milk sorbet (x3) Making the strawberry sorbet (x4)
AVA Magnum® & Prosecco Ice Cream Cocktail
Ingredients For the ice-cream For the cocktail Method Ice-cream Build your cocktail
