A posset is extremely easy to make and steeped in history, more than 500 years old and said to be one of Henry VIII favourites. It has 3 components, citrus, sugar and cream and in this recipe I’m using what I call ‘the UK’s answer to citrus’! Sea

Mix the ingredients well in a shaker. Strain into a cold Martini glass. Garnish with the fig and grape skewer. Recipe courtesy of: Chanchai Rodbamrung, Smith, Bangkok. Chanchai Rodbamrung represented Thailand at the World Class Bartender of the Ye

1) In a small saucepan, whisk together vinegar, mustard and honey. Set pan over medium-high heat and bring to a simmer. Simmer until liquid reduces to 120ml, about 3 minutes. 2) Spread mixture on toasted or grilled challah bread slices. Top with bri

Here we have a good example of perfect marriage of flavours and textures, a real treat and easy peasy to make! Put all of the crumble ingredients into a bowl and rub between your fingers until you have a crumb. Place into an oven dish and level o

The most important thing with this dish is to have everything prepared in advance, then the cooking takes no time at all and no stress! Start by making stock. Roughly chop the carrots, onion, celery and leek, add these and the rest of the stock i

1) In a blender combine the strawberries, sugar and whole milk and puree until smooth. 2) Add in the double cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. 3) Refrigerate for at least 4 hours.

Cream together the margarine and caster sugar in a large bowl. Add the egg yolk and almond extract and beat until combined. Sift over the flour and mix it all together with your (clean) hands until it is all combined and forms dough. Roll into a ball