By Jacon Kenedy From Saturday Kitchen Ingredients For the granita 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar To serve (optional) 150ml/5fl oz whipping cream 1 tbsp caster sugar Method Put 250ml/9fl oz water in the fridge to chill. Put …
By Ravneet Gill From Saturday Kitchen Ingredients For the crème diplomat 500ml/18fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 40g/1½oz cornflour 1 vanilla pod, split lengthways 300ml/10fl oz double cream For the pastry 125g/4½oz plain flour 50g/1¾oz icing sugar pinch fine sea …
By Matt Tebbutt From Saturday Kitchen Ingredients For the semifreddo 400ml/14fl oz double cream, whipped 400ml/14fl oz condensed milk 4 tbsp fraise liqueur, or to taste 400g/14oz strawberry purée For the strawberries 2 tbsp runny honey 1 vanilla pod, split and seeds …
By Matt Tebbutt From Saturday Kitchen Ingredients For the candied courgettes 250g/9oz caster sugar 1 courgette, peeled into ribbons For the cake 150g/5½oz caster sugar 1 vanilla pod, split and seeds removed 2 free-range eggs 140ml/4¾fl oz vegetable oil 250g/9oz self-raising flour …
By Matt Tebbutt From Saturday Kitchen Ingredients For the galette base 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz polenta 30g/1oz caster sugar 90g/3¼oz salted butter, diced 1 free-range egg, beaten For the pastry cream 3 free-range egg yolks 35g/1¼oz caster sugar …
By Frederick Forster From Saturday Kitchen Ingredients For the fool 3 free-range egg yolks 65g/2½oz caster sugar 20g/¾oz cornflour 20g/¾oz plain flour 300ml/10fl oz full-fat milk 1 small bunch elderflower (optional) 1 vanilla pod (optional) 250ml/9fl oz double cream, softly whipped and chilled For the cornflake …
