By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond paste 100g/3½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs, beaten 100g/3½oz ground almonds For the apple filling 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste) …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sticky fig pudding 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes, roughly chopped 150ml/5fl oz Armagnac 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs 1 orange, zest and juice 50g/1¾oz self-raising …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Dietary Vegetarian A classic American brunch dish that also makes a delicious dessert. A cross between a pancake and a …
Preparation time 10 minutes Cooking time 15 minutes Serves 4 as starter 2 as main course When figs appear at my local market (the best figs are available from July to September in France), I …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Makes 24 tarts These are simple to make, yet look so sophisticated, and most of the preparation can be done in advance. …
A fig-lover’s delight. Try this savoury-sweet cake with tangy chutney and a slice of cheese. Ingredients 125g/4½oz ground almonds 50g/1¾oz caster sugar, plus 2 tbsp for sprinkling 30g/1oz plain flour 1 tsp baking powder ½ …
Ingredients For the tempura vegetable oil, for deep-frying 50g/2oz plain flour 50g/2oz cornflour pinch salt 75-110ml/3-4fl oz ginger ale 4 figs, halved lengthways 75-110ml/3-4fl oz sparkling water 12 strawberries For the crème brûlée 125ml/4½fl oz …
