[col type=”three-fourth”] Ingredients For the sorbet syrup 190g/7oz sugar 165ml/5½fl oz water 1 tbsp liquid glucose For the blackcurrant purée 350g/12oz blackcurrants 50ml/2fl oz sorbet syrup (see above) For the Italian meringue 60g/2½oz sugar 5 …
[col type=”three-fourth”] Treat yourself with a fillet of Dover sole doused in a seasonal flavoured butter – perfect for a romantic meal for two. Ingredients For the sole 2 x 600-700g/1lb 5oz-1lb 8oz Dover soles, …
[col type=”three-fourth”] You could try making any of these sweet indulgences individually, or go for it and prepare them all for a showstopping dessert. Ingredients For the ice cream 4 very ripe bananas, peeled, cut …
[col type=”three-fourth”] Preparing confit duck takes time, but the result is meltingly tender duck. Served here with chard, sour sweet pear and shallots and a rich wine and beef sauce. Ingredients 4 duck legs, separated …
[col type=”three-fourth”] An easy and super-quick supper of fried kidneys on toast. If you can’t find any pied bleu mushrooms, chestnut mushrooms make a good alternative. Ingredients For the devilled kidneys 50g/1¾oz unsalted butter 2 …
[col type=”three-fourth”] A classic British dish of liver and kidneys cooked in a rich, spiced sauce. Ingredients 50g/1¾oz butter 2 shallots, finely chopped 1 garlic clove, finely chopped 300g/10½oz chicken livers, trimmed 4 lambs kidneys, …