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Pear ginger crumble

1) Preheat the oven to 190°C/Gas 5. Spray a 20cm square baking dish with cooking spray. 2) Combine the topping ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened. 3) For the f

Ginger pear cake

1) Position a rack in the centre of the oven and preheat the oven to 165C/Gas 3. Lightly spray a 23 by 33 by 5cm baking tin with vegetable cooking spray and line the base with parchment or waxed paper. 2) Melt 30g of the butter in a frying pan ove

Poached pears in honey, ginger and cinnamon syrup

For the poached pears:1) In a saucepan large enough to hold all the pears, combine the wine, simple syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla pod and add the pod and seeds to the saucepan. Bring the mixtur

Deconstructed Rhubarb Crumble with Ginger Cream

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

Mulled Wine and Pear Sticky Ginger Cake

1. Place the pears in a saucepan and pour over the wine. 2. Add the spices and sugar and then bring slowly to the boil. 3. Simmer for 1 minute and then turn the heat off and leave to cool in the wine. Remove and then pat dry with some kitchen to

Pear crumble

1) Preheat the oven to 180C/Gas 4. Combine the pears, water and lemon juice in a 20cm square baking dish. 2) In a bowl, combine the oats, flour, sugar and cinnamon. Pour in the melted butter and stir to make a crumbly mixture. 3) Spread the topping

Ginger pear tea

In a medium pot bring water, grated pear, ginger and sugar to a boil over medium heat. Reduce heat to a simmer and cook until the pears are very soft, about 30 minutes Remove from heat and strain into a bowl. Refrigerate until chilled, about 2 hours

Ginger Tea and Lemon Poached Pears

Bring water to just below a simmer in a large saucepot and add tea, lemon zest, lemon juice and ginger, and let gently simmer 1 minute. Add sugar and honey and return to a simmer.

Ginger Snap Pumpkin Pie with Ginger Cream

For the crumb crust: Preheat the oven to 180°C. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the digestives in a food pro

Mary Berry's Pavlova with Poached Pears and Ginger

1. Line a large baking sheet with non-stick baking paper, using a pencil mark out a rectangle which measures 12cm x 30cm. 2. To make the pavlova, measure the egg whites into the bowl of a free standing mixer. Whisk on high speed until like cloud,

Pear and Melon Cocktail

1) Remove the seeds and skin from the honeydew. Blend the honeydew, pears and ginger until liquefied. 2) Pour the pear vodka into a tall chilled glass and add the melon-pear-ginger concoction. Stir, garnish with a melon slice and serve.

Mini Cherry Crumbles

For the filling: Preheat the oven to 190 degrees. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with

Pear-cranberry strudel

1) Position a rack in the center of the oven and preheat to 200C/Gas 6. 2) Toss pears with the lemon juice and 2 tbsps of the caster sugar.3) Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the su

Roasted pears with blue cheese

1) Preheat the oven to 190°C/gas mark 5. 2) Peel the pears and slice them lengthwise into halves. With a small, sharp paring knife and a melon ball scoop, remove the core and seeds from each pear, leaving a round well for the filling. Trim a

John Whaite's Poached Pear Filo Canapés

Preheat the oven to 200°C/gas mark 6. Unwrap the filo sheets and place onto the counter top. Brush each sheet with a little melted butter, and sprinkle some blacked pepper onto each sheet – just a very small amount. Layer the sheets on top of one

Lotte Duncan's Spiced Pears

Place the pears in the bottom of a large saucepan. Add the berries and ¾ of the red wine and the star anise, bayleaf, cinnamon stick and cloves. Place the lid on and bring up to the boil and simmer until tender – not too much otherwise the pears wil

Upside-Down Pear Cranberry Tart

Preheat the oven to 190°C. Toss the pears, nutmeg and half of the lemon juice together in a bowl.Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprink

Mashed butternut squash and pears

1) Preheat the oven to 190 degrees C, gas mark 5.2) Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking tray.3) In a smal

Spiced Apple and Pear Pie

For the dough:1) Whisk the flour, sugar, and salt together in a medium bowl. Rub 60g of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size

Ginger Spice Biscuits

1)Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice. 2) Sift the flour, bicarbonate of soda, salt and spices into a med

Caramelised pears with rum sultana mascarpone

1) Preheat the oven to 190C/Gas 5. 2) Begin by soaking the sultanas. Pour hot water over the sultanas and add the rum. Cover with cling film and set aside while you prepare the rest of the dish - let rest for at least 45 minutes 3) Split the p

Caramel apple-pear granola cream pie

For the oatmeal granola pie crust: 1) Preheat oven to 180C/Gas 4. 2) Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. 3) Grease/spray a 18-cm pie pan. Press half of oatmeal mixture into bottom and up side

Gingerbread mousse with red wine glazed baby pear and gingerbread biscuits

To make the biscuit: 1) Preheat the oven to 180C/Gas 4. Line a baking sheet with a silicone mat. 2) Whisk the eggs with the sugar in a bowl. Add the almond paste, vanilla and salt. Fold in the egg whites and the melted butter. Fold in the flour. S

Plum and Blackberry Crumble

1. Add the plums and pear to a saucepan sprinkle over 75 g (3 oz.) of the sugar then add the orange juice. Cover and cook gently for 10 minutes until the fruits are just cooked. Stir in the blackberries then spoon into a shallow ovenproof dish. 2.

Crystallised ginger

1) Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. 2) Peel the ginger root and slice into .5cm thick slices using a mandoline. Place into a 4L saucepan with the water and set over medium-high heat. Cove

Candied ginger

1) Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. 2) Peel the ginger root and slice into 1/2-cm thick slices using a mandoline. 3) Place into a 4-quart saucepan with the water and set over medi

Duck breasts with roasted pears and cold sesame noodles

First prepare the noodles: 1) Bring a large pan of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. 2) Drain immediately and rinse under cold

Pear soup

1) Preheat grill.2) Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidisation.3) Melt butter in a frying pan over medium-low heat, let cook until butter begins to brown. Add sage to butter, and allow it to ca

Ginger martini

1) Fill a cocktail shaker or small jug with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain

Ginger margarita

Ginger simple syrup: 1) Bring the sugar and water up to a light simmer and cook until all the sugar is dissolved. Add the ginger and steep for 30 minutes. 2) Pour the ginger simple syrup into a blender and puree. Strain out the pulp and store in

Ginger biscuit

1) Sift the flour, ground ginger, bicarbonate of soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl. 2) Beat the butter and the sugars with an electric hand mixer on medium-high for about 2 minutes until light and fluf

Pear Clafoutis

1) Preheat the oven to 190C/Gas mark 5. Butter a 25cm round by 4cm deep baking dish and sprinkle the bottom and sides with 1 tbsp of the caster sugar. 2) Beat the eggs and the remaining 65g of caster sugar in the bowl of an electric mixer fitted wit

Ginger Snaps

Preheat the oven to 175°C. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low spe

Vanilla Poached Pears

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil. Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook fo

Maple roasted pears

1) Preheat the oven to 190C/Gas 5. 2) In a 33 by 23cm baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and

Cinnamon poached pears

1) Place the sugar, wine, water, cinnamon sticks, lemon zest and lemon juice in a medium pan. Peel the pears and, preferably using a melon baller, fully scoop out the core of each pear. Place the pears in the pan with the poaching liquid and cover wi

Rustic pear tart

For the dough:1) In a medium bowl whisk together the whole-wheat flour, plain flour, caster sugar and salt. Add the butter and, using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, coarse texture. 2) In a

Apple and Pear Crisp

1) Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 23cm x 30cm x 5cm oval baking dish.2) For the topping: Combine the flour, sugars

Strawberry and Almond Crumble

Preheat the oven to 200°C / gas mark 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients. Now for the crum

Caramel pear mice

1) Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray. 2) Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewe

Ginger Snap Cocktail

1) Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Then dip the martini glass into a saucer of ground biscuit. 2) Scoop the ice into a shaker and pour in the ginger juice, rum and cinnamon sch

Quick Pear Tart

1) Preheat the oven to 200C/Gas 6. Mix the sugar and cinnamon together in a small bowl. 2) Lay the sheet of puff pastry on a work surface, brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. 3) Keeping the

Peach ginger bellini

For the ginger simple syrup: 1) Peel and grate the ginger. Add to a saucepan with the sugar and cold water. Bring to the boil and stir until the sugar dissolves. 2) Turn off the heat, cover and allow to steep for 15 minutes. Strain, discard the gin

Ginger collins

1) Add the gin, ginger liqueur, lemon juice and simple syrup to an ice-filled Collins glass. 2) Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger.

Ginger glazed ham

1) Place the ham joint in a large pan and add the dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours. Towards the end of the cooking time, preheat the oven to 220C/Gas Mark 7.

Fresh Ginger Juice

Take a glass filled with ice cubes. Mix ginger juice, lemon juice and sugar syrup and pour on the ice cubes. Top up with Ginger ale. Garnish with ginger juliennes and lemon wedges.

Rosella ginger pecan torte

For the cake: 1) Beat butter, vanilla and sugar till light and fluffy add eggs one at a time, beating well between each addition. 2) Add sifted flour, salt, baking powder and powdered ginger. 3) Follow in order given with the wet ingredients. Mix

Pear upside-down chocolate cake

For the pears:1) Lightly butter a 23cm round cake tin, line the bottom with baking paper, and butter the paper.2) Put the butter, brown sugar, and lemon zest and juice in a large frying pan. Cook over medium heat, stirring, until melted. Add the pear

Peach crumble

1) Preheat the oven to 200C/Gas 6. Arrange the peaches in the bottom of a shallow baking dish. Set aside. 2) In a small bowl, combine the flour, oats, oil, brown sugar and cinnamon. Stir with a fork until the mixture is crumbly, adding more oil if

Comfort me with pears

1) Fill a cocktail shaker or small pitcher with ice. Add the whiskey liqueur, pear nectar, Licor 43 and bitters. Cover and shake vigourously until thoroughly mixed and chilled, about 30 secs. (In general, the drink is ready by the time the shaker mis

Prosciutto with Pears and Arugula

Place the rocket in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each s

Red Wine Poached Pears with Mascarpone

1) Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liq

Endive, Pear, and Roquefort Salad

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pep

Peach crumble

1) Preheat the oven to 180C/Gas 4. Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the filling ingredients and stir to combine. Divide the filling evenly between the ramekins. 2) For the topping, combine all the ingre

Chicory, pear, and Roquefort salad

1) Trim off the core end of each head of chicory and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. 2) In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, a

Pear and Spiced Chocolate Tart

Bring pears, sugar, water and lemon juice up to a simmer. Cook pear just below a simmer (and place a plate or piece of parchment over surface of liquid to keep pears from floating) until tender, about 10 minutes. Remove from heat. After pear

Endive, pear and Roquefort salad

1) Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves and place one-and-a-half to two heads of endive on each plate. 2) In a medium bowl, whisk together the vinegar, mustard, egg yolk

Ginger ale

Place the ginger, sugar, and 125 ml of the water into a 3 L saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer set over a

Pear and pomegranate salad with Gorgonzola

For the salad: 1) Place the spinach or cos lettuce in a decorative serving bowl or platter. Cut the pear into fans, slice again on the diagonal, and add to the greens. Sprinkle in the pomegranate seeds. 2) Crumble the Gorgonzola onto the salad a

Barbecued conference pears a la mode

1) Preheat a barbecue to medium-high heat. 2) Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and va

Spiced Red Wine-Poached Pears

In a four-litre saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for five minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the

Pear, Apple and Cranberry Crisp

Preheat the oven to 350 degrees F. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by

Gorgonzola, Parsnip and Pear Soup

Preheat oven to 190°C. Place parsnips, onion, garlic, pears and thyme on a large baking tray and dot over the butter. Bake in the oven for 20 minutes, turning at intervals to keep the vegetables coated in butter. Pour over a ladleful of stock

Grapefruit and ginger punch

1) In a large jug or bowl add the grapefruit, ginger simple syrup and lime juice. Muddle, then add tequila and ice. 2) Fill the container with lemonade and garnish with lime wedges Ginger simple syrup: 1) Add the water, ginger and sugar to a sauce

Marscapone and Ginger Crème Brûlée

1. Preheat the oven to 150°C, Gas Mark 2. Put four ramekins in a roasting tin along with enough hot water to come halfway up their sides. 2. Put the cream, mascarpone and vanilla in a pan and heat until almost boiling, then remove the pan from th

Asian pear cocktail

1) Put the pear, shochu and lemon juice in a blender and puree until smooth. 2) Pass the pear puree through a very fine mesh sieve (or a regular sieve lined with cheesecloth). Press on the solids to get as much juice out as possible. 3) Fill 4

Riesling poached pears with cardamom cream

1) Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves. 2) Peel the pears, leaving the stem intact if present. Remove the bottom stem end with a small melon ball scoop, and continue to scoop up into the pear to remove t

Flourless Pear and Cranberry Pie

For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly tex

Pear Gorgonzola tart

1) Combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium-sized bowl. Using a hand blender, whip the cheeses together. 2) In a large, heavy frying pan, melt the butter over medium-high heat. Add the pears and cook until golden on

Honey Oat Roasted Pears

Preheat oven to 190°C. Toss oats, brown sugar, almonds and cinnamon to combine. Stir in butter until roughly combined. Stir in raisins. Cut pears in half (do not peel) and scoop out core.

Cabernet Poached Pear and Walnut Strudels

For the Pears Bring the wine, sugar, cinnamon sticks and star anise up to a simmer in a medium saucepot. Add the pears and place a piece of parchment directly on the surface of the liquid and let the pears poach on medium heat (just a few bubbles

Hot ginger toddy

1) Make the Ginger syrup. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. 2) Transfer the mixture to a medium sau

Ginger-tea lemonade

In a small saucepan, bring the water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and set aside for about 20 minutes to to cool down to room temperature. Remove the tea bags and discard. Add the Ginger Simple

Caramel Apple Pear Pie

For the pie crust: 1. In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the d

Strawberry Rhubarb Crumble

Preheat the oven to 175°C.For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size piece

Toasted gingerbread with barbecued pears and caramel

For the gingerbread: 1) Preheat the oven to 180C/Gas Mark 4. Grease and flour 2 loaf tins. 2) Cream the butter and sugar together in a large bowl. Beat in the egg and treacle. In a separate bowl, combine the dry ingredients and whisk until mixed.

Ginger-pumpkin mousse

1) Put about 2.5cm of water in a saucepan and bring to a simmer over medium heat. 2) Put the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) and beat

Apple Crumble Tart

1. To make the pastry, place the Pure dairy free sunflower spread in a food processor with the icing sugar, salt, whole egg and lemon zest, and blend for 20 seconds. Add the ground almonds and flour and blend until the dough just comes together. Plac

No Pan Pear Pie

Heat oven to 200°C. In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow i

Frozen yogurt with poached rum raisin pears

1) Combine 80ml rum with pear juice and sugar in a 25cm heavy skillet and bring to the boil, stirring occasionally. 2) Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from

Baked Vacherin with Flambéed Calvados Pears

Pre-heat the oven to 180°C. Wash, halve and slice the core out of the pears, then cut each half into three wedges. When the oven is up to speed put the vacherin on a tray in the oven, still in the box but without the plastic cover – it’ll take

Ginger Puddings with Cardamom Crème Anglaise

1. Preheat the oven to 180°C. 2. Grease 8 darial moulds, or ramekins, and dust with a mixture of icing sugar and ground ginger. 3. Put the stem ginger in a food processor and chop until fine. 4. In a pan melt the butter along with the treacl

Saffron Poached Pears with Parmigiano Reggiano

Grate the Parmigiano Reggiano very finely. Mix together the Parmigiano Reggiano and ricotta cheese thoroughly. Cover and set to one side until ready to serve. Put the pears, wine and sugar into a saucepan with the lemon zest, saffron and star a

Hot apple ginger toddy

1) Bring the apple juice to a boil in a non-aluminium pan. Add the ginger. turn the heat off and allow to stand for 30 minutes. 2)Put this mixture in a blender and pulse until smooth. Strain through cheesecloth or fine sieve. Refrigerate until rea

Baked Brie with Cranberry-Pecan-Bacon Crumble

1. Preheat the oven to 160°C. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop. Combine the bacon, pecans, cranberries, apri

Roasted pear and blue cheese salad

1) Preheat the oven to 220C/Gas 7. 2) Halve and core the pears and cut into 2-cm pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, ab

Slow-Roasted Apples and Pears

Mix the salt, egg white, water and thyme and place in a heat proof dish or tinfoil parcel so that it is 3cm deep. Wash and piece the skin of the apples and pears at the top of the fruit using a small knife or cocktail stick. Arrange the apples and

Frozen cactus pear margaritas

1) Combine tequila, orange-flavoured liqueur, cactus pear syrup, lime juice and ice in a blender and blend until smooth and frothy. Serve in rocks glass and garnish with lime. Note: Cactus Pear, also known as Prickly Pear: The pulp of these cactu

Beef Salad with Chicory, Pear and Parmigiano Reggiano

Savour the fantastic flavours of this wonderful main course salad. 1. Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender. Carefully lift the

Wine poached Seckel pears

1) In a large saucepan, whisk together merlot (reserving 450 ml), star anise, cinnamon stick, and sugar. Bring to a boil. 2) Add pears and remaining 450 ml of merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil. 3) In a

Roast Pork Loin with Pears and Cranberries

Position an oven rack in the center of the oven and preheat to 190°C. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and

Pear and pistachio cake with Belle de Brillet and vanilla custard

For the cake: 1) Preheat the oven to 200C/Gas 6. Butter 8 individual baking tins. 2) Put both types of flour in a mixing bowl and stir in the ground pistachios, sugar and vanilla. In another bowl, beat the egg whites with a pinch of salt until st

Cin-ful peach crumble

1) Preheat the oven to 220C/Gas 8. For the peach filling, in a large bowl stir together the sugars, flour, cinnamon and salt. Add the peaches and gently toss to coat. 2) Mix together the cornflour slurry and lemon juice and stir into the peaches to

Apple, Lychee, and Raspberry Crumble

Preheat oven to 180°C. Heat a wok over high heat and melt two tablespoons of butter. Add the apples and stir-fry for one minute. Add the cinnamon and sugar and stir-fry the apples until caramelized, about two minutes. Add the lychees and ra

S'mores Cookie Crumble Bars

Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars. Stir together the ground grahams, flour, sugar and salt in a small bowl. C

Gingered pomegranate cosmo

1) Fill a cocktail shaker with ice and add the vodka, orange liqueur, ginger ale, pomegranate juice, and squeeze of lime. 2) Shake well (until ice crystals form) and pour into a chilled martini glass. Garnish with candied ginger.

Overnight citrus ginger ring

1. For the dough: In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 280g of the flour along with the yeast and salt; whisk until moistened and combined. Remove the

Vanilla poached pears with chocolate sauce and ice cream (a.k.a. poire belle Helene )

1) Combine the water, sugar, cinnamon sticks and lemon zest in a medium saucepan. Split the vanilla pod lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionall

Bartlett Pear Crisp with Cinnamon Tortilla Chips and Vanilla Ice Cream

1) Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the griddle for 20 minutes. 2) Make a crispy topping by combining flour, granulated sugar, brown sugar, ground cinnamon, nutmeg, rolled oats, cold butter and

Recipes Collections

43 Healthier Christmas Recipes You'll Actually Enjoy

Don't miss out on all your festive favourites this Christmas! These tempting recipes for smoked salmon and asparagus and turkey crown with all the trimmings are lighter than traditional dishes.