Roasting garlic heads whole, makes for a milder, sweeter, caramelised garlic clove to add to recipes where garlic is required.
This salad is almost a meal on its own. The strawberry is the hero of the dish, and the dressing is light and delicious. You don’t want the salad swamped in dressing, so be careful not to use all of the dressing in one hit, add it so that it just partly coats the salad.
A perfect salad for summer, when home grown tomatoes are as tasty, full of flavour and refreshing as they can be. Not a lot of effort goes into putting this salad together, but well worth making, especially if you have ripe tomatoes in the garden.
So simple, yet so delicious! This wonderful dessert is easy to put together and doesn’t take long to prepare.
Use firm pears which are only just ripe.
Here we have a very traditional French dessert which is the basis of many similar treats.
The Speculoos paste is made a few hours before assembling the dessert.
To get the required and unusual flavour of the Speculoos paste, you must have the right biscuits. These are a caramelised sweet biscuit which have a distinct cinnamon flavour. This is called a Biscoff biscuit and the Brand is Lotus, found in most supermarkets.
A simple way of making the humble potato look good, taste good, and adding a wonderful herb smell through your kitchen while it’s baking.