I’ve been getting into broth making this past fortnight. The stock is a little cheat-some. I love Marigold’s Swiss vegetable bouillon. I then add in sage leaves & red onion fried in butter. Most of the remaining root veggies are then pre roasted- some with their skins on & added to the stock base. It’s
This is our gorgeous almond pastry. Inspired by the more traditional pate sucree or sweet French pastry, we’ve replaced the flour with almonds. We just love sorghum flour but appreciate it can be hard to get hold off. You can get it online & from some good health stores. You can use soya flour instead.
This is a truly luscious trifle. Great for using up plums you may have frozen from this Autumn’s glut. Fresh plums are easy to come by too.The layers are sweet & tangy by turn. A fab scene stealing festive pud! I used a 25 cm diameter trifle bowl. Serves- 10-12 Ingredients- 5 x 85grm slices