Strawberry and cream kulfi

Brindian baked alaskas

Use one of these flavoured kulfis to make a multicultural take on this classic hot-and-cold pud. INGREDIENTS Basic quantities (choose one version from table) 800ml kulfi 3 tbsp jam (if you can’t...
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Mike Tattersall’s quick kulfi

Makes 800ml INGREDIENTS 300ml condensed milk 200ml evaporated milk 300ml double cream METHOD Tip the condensed milk, evaporated milk and double cream into a large bowl and mix to combine...
Fried upma-9

Yotam Ottolenghi’s Fried upma with poached egg

Yotam Ottolenghi says, 'The fried upma was a pretty straightforward development of a recipe for the Guardian. I’ll read around a subject I want to experiment with – in this case the humble semolina-based...
Corsican Pie

Corsican pie with courgette flowers

Yotam Ottolengi says, 'The Swiss chard pie is one I developed when cooking in Corsica for my Mediterranean Feasts’ series. It’s a straightforward pie, packed with the best quality local ingredients I...
Tomato and pomegranate salad-2

Yotam Ottolenghi’s Tomato and pomegranate salad

Yotam Ottolenghi says, 'Tomatoes and pomegranates are two of my favourite ingredients but combining them in one salad was a complete revelation. I’m not sure I would have thought to do it but was blown...