Chocolate Tart

Sophie Michell’s Chocolate And Peanut Butter Tarts

Peanut butter and chocolate is a craving-inducing match. Most tarts are very rich, though, and full of double cream and cream cheese. Here, Sophie Michell uses yoghurt to replace some of that, as well as...
Honeycomb semifreddo

Sophie Michell’s Honeycomb Semifreddo

Semifreddos of frozen parfaits are the closest you can get to making ice cream without an ice-cream maker. The ‘zabaglione’ of eggs and sugar stop the cream from crystallising and it sets beautifully. A...
Green tea frozen eclair

Green tea frozen éclairs

Green tea, baby! The ultimate health ingredient right now. Matcha green tea powder is an amazing ingredient. I drink it as much as possible, but cooking with it is brilliant too. Chocolates, crème...
Pannacotta_017

Panna cotta with poached figs

I lived in Beirut for a year as a restaurant consultant and I think I fell in love with the city within the first 24 hours – especially with the flavours of Lebanese cooking. To me, adding flower water to...
Paul Winch-Furness Photographer

Pan seared mackerel with salsa verde

This is fresh, summery dish that I just love. It’s packed full of goodness too, Mackerel is a great budget friendly fish and full of Omega Threes aswell. The salsa verde is a fantastic, healthy...