Like our British trifle, the Italian tiramisu has many variations and no-one can agree on a definitive recipe. Claudia Roden’s version, which I learned to make as a teenager, uses eggs, rum, a single layer of sponge and chocolate sprinkled on the top only. This decadent espresso martini tiramisu recipe from Olive magazine (see theirContinue reading “Tiramisu”
Allegra McEvedy is both a brilliant cook and a dear friend. Her wine bar Albertine supplied our lockdown wedding anniversary dinner back in May – it was amazing – and several of her recipes are firm family favourites. This one crossed our radar after we watched Allegra on Economy Gastronomy (BBC2, 2009) and, with aContinue reading “Treacle Tart”
Countless possible variations with the fruit and topping: feel free to experiment, and don’t worry about precise quantities.
This recipe, by MasterChef finalist Hannah Miles, was published in the Times in 2015. Rich and moreish, it has a crust made from crushed Oreos and the filling gets a more ‘grown-up’ flavour from the shot of espresso coffee. Quite simply delicious – and perfect for Easter. Serves 8 Ingredients For the pie crust250g Oreos100gContinue reading “Chocolate brownie pie”
In April 2010, during the Easter break, Babú treated the four of you to a holiday in Hungary. In order to free up the boys to revise for forthcoming exams (and definitely not because he has atavistic views about roles in the kitchen), Babú’s plan was for the girls to cook for everyone on twoContinue reading “Banoffee Pie”
Inside a cookery book (Sophie Grigson’s Food for Friends), given to me by Granny when I was a student, is a collection of dog-eared recipes saved from newspapers and magazines over the years. Frances Bissell’s recipe for individual lemon tarts is among them, originally published in the Saturday Times magazine in November 1997. I madeContinue reading “Lemon Tart”