It’s hard to beat a raspberry sorbet! The natural flavour of the fruit comes through loud and clear, with all the sweet, sharp, intensity of the fresh berries. This recipe is from Jacob Kenedy’s Gelupo Gelato , a colourful cookbook sharing recipes for gelatos, sorbets, sherbets, granitas, semifreddos and more, gleaned from over a decade ... Read more »
I adore lemon posset and have been making it for many years, seduced not only be the silky self-indulgence of the rich citrus cream, but also how outrageously simple it is to make. In this similar Sicilian dish, mascarpone joins the double cream, lemon juice and sugar of posset to create the lightly set cream. ... Read more »
Two Wednesdays ago, Pete and I enjoyed a wonderful afternoon at the Novelli Academy, the Cookery School run by handsome French chef Jean-Christophe Novelli. Located in Tea Green, a small village on the outskirts of Luton, not far from the airport, the Academy is located in a beautiful 14th century farmhouse where Novelli also lives ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]