Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.
This classic dessert features a buttery, flaky crust filled with tangy and smooth lemon curd topped with a light and fluffy meringue. Baked to perfection, the meringue is golden and slightly crisp on the outside while remaining soft and marshmallow-like on the inside. It’s a delightful balance of sweet and tart, making it a refreshing and indulgent treat for any occasion.
Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.
Dark chocolate and red wine join to create a luxuriously smooth pot de crème. The key to achieving a silky texture is twofold: tempering the egg yolks slowly with hot cream and then baking the cocottes in a water bath to achieve gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de crème can be made up to two days in advance, so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.
Honey-glazed ham is such a wonderful ingredient and one that is relatively simple to make. Here we have paired the ham with a maple glaze rather than the traditional honey; maple syrup gives a richer, deeper flavour which works very well with the molasses and the balsamic vinegar.
A boned turkey crown with two types of stuffing - the first a seasonal sausage meat and cranberry and the second a traditional sage and onion. The turkey is roasted with a topping of smoked bacon rashers for extra flavour .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.Advantages of cooking a stuffed boneless turkey:You can prepare it the day before easing the pressure on the day. The bacon topping and moist stuffing allow you to baste it less often. The meat is always tender, flavoursome and moist. The overall cooking is more even and it takes up less room in the oven. It is really easy to carve and cold leftovers take up less room in the fridge.
