Cauliflower mousse with apple compote, pickles and parsnip crisps

By Ruth Hansom From Saturday Kitchen Ingredients For the apple compote 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt For the pickles 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar 1 garlic clove, …

Rice pudding with lemon, toasted ginger cake and spiced blueberry compôte

Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 6–8 Dietary Vegetarian By Matt Tebbutt From Saturday Kitchen Ingredients 1 shop-bought ginger cake, thinly sliced For the rice pudding 1.5 litres/2¾ pints milk 200ml/7fl …