A delicious pistachio and raspberry dessert ideal for summer entertaining, it takes no time to prepare — and you can replace the nuts and berries with chopped chocolate or honeycomb as you wish.
Not only a pleasure to look at, this gorgeous cake is wonderfully decadent without being too rich — and it’s actually not that difficult to make. If you want to make a three-layer cake, simply use smaller-sized tins, ideally 16–18cm.
I first made this dauphine potato recipe as an apprentice chef. Years later, I decided it would make the perfect topping for my gurnard and seaweed pie. Red gurnard is an ideal base, its firm texture, sweetness and rich shellfish characteristics shine through, even beneath the golden potato topping. The seaweed brings a level of complexity and savouriness to the pie that spinach or other green vegetables just can’t, so take the time to source the best quality.
This is my interpretation of the classic chicken-shop dinner. From the seasoning added to the flounder to the soft white bread rolls, coleslaw and amazing gravy, this is a dish I hope you will want to cook again and again.
This sandwich is great with crisps and a pickle... and friends! Or make them smaller and serve as canapes at your next gathering.
