By Matt Tebbutt From Saturday Kitchen Ingredients For the filling, see tip for alternative 200g/7oz fresh raspberries ½ lemon, zest and juice 250g/9oz vanilla ice cream 340g/12oz raspberry jam, loosened with 2 tbsp warm water For the sponge 4 …
Equipment: You will need a smoker bag. By Helena Puolakka From Saturday Kitchen Ingredients For the pickled cucumber and fennel 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch flaked sea salt 1 tsp mustard seeds 50g/1¾oz dill 2 Lebanese cucumbers, finely sliced …
This classic British pud gets a sophisticated twist with a cassis and Fruits of the Forest sauce. It can be prepped ahead and kept in the freezer ready to serve. Equipment and preparation: For this …