Coconut milk soufflé with hot buttered rum and spice-roasted pineapple

By Shivi Ramoutar From Saturday Kitchen Ingredients For the spice-roasted pineapple 100g/3½oz demerara sugar 1 tsp ground cinnamon 1 tsp ground nutmeg pinch cracked black pepper 1 pineapple, peeled, top leaves left on 50g/1¾oz unsalted butter For the coconut milk soufflé 30g/1oz …

Warm salad of sprouting broccoli, morels and duck egg with cashew milk and almonds

A starter for four combining the flavours of roasted nuts, earthy mushrooms and soft poached duck egg. By Phil Howard From Saturday Kitchen   Ingredients 150g/5½oz cashews 4 duck eggs 50g/1¾oz butter 8 large morels, …

Poached pears with ginger ice cream, ginger snap basket and goats’ milk sauce

Ingredients For the baskets 110g/4oz caster sugar ½ tsp ground ginger 60g/2½oz unsalted butter, softened, plus extra for greasing 50g/2oz plain flour 50ml/2fl oz golden syrup For the ice cream 500ml/18fl oz double cream 7 …