Cardamom Pavlova with Rhubarb, Honey & Pistachio

Naturally astringent, rhubarb works very well in a sweet crisp pavlova. I have added cardamom, honey and pistachios to give it an eastern twist. The key to a great pavlova is of course the meringue. To achieve this you need a scrupulously clean bowl and whisk. The whites should be whisked stiff before adding any sugar. If you add it too early you can kiss … Continue reading Cardamom Pavlova with Rhubarb, Honey & Pistachio

Rhubarb Creme Brulee with Cumin Shortbread

I love the flavours and textures in this dessert. The tartness of the rhubarb and the earthy notes of cumin contrast nicely with the richness of the vanilla cream. The caramelised topping adds crunch, and the crumbly shortbread is perfect for dipping into the barely set cream. Rhubarb is in season right now, so this dish is sure to feature on our menu at The Guildford Arms … Continue reading Rhubarb Creme Brulee with Cumin Shortbread

Dark Chocolate Truffles

When making chocolate truffles the choice of chocolate is the most important element; I’m using a bitter, slightly fruity chocolate. The first step is to make a smooth velvety ganache. Adding a pinch of salt may sound counterintuitive but it will emphasise the natural flavours of the chocolate and balance the sweetness. To take my truffles up a notch, I’m dipping them in tempered chocolate. … Continue reading Dark Chocolate Truffles

Blood Orange Trifle with Amaretto Custard, Vanilla Cream & Toasted Almonds

Packed full of essential vitamins and minerals Sicilian blood oranges are a great source of antioxidants, making them essential eating after a long hard winter. It’s not just nutritionally that blood oranges excel, less acidic than their plainer counterparts, they also have a spicy raspberry tartness that makes them such an exciting fruit to cook with. In my recipe I have combined a vibrant blood … Continue reading Blood Orange Trifle with Amaretto Custard, Vanilla Cream & Toasted Almonds

Pecan Tart

Nutty, rich and deeply satisfying pecan tart is a wonderful autumnal desert. Making sweet pastry is easier than savoury, as the sugar improves the texture making it less prone to crack and shrink. The pasty must be pre-cooked before filling and it must be completely sealed, otherwise the filling will leak out. Brushing the hot pastry with some beaten egg will eradicate the small cracks. … Continue reading Pecan Tart