Spiced orange cake with Christmas pudding ice cream | A wonderful dessert for Boxing day that's packed with festive flavours but a little lighter than most Christmas fare. Plus, the ice cream is a great way to use up any leftover Christmas pudding. Equipment and preparation: you will need a 24cm/9½in loaf tin, an ice cream maker, food processor and a blender.
Boozy Christmas popsicles | If you’re after an adorably delicious way to use up leftover Christmas pudding, you simply can’t go past these icy poles. Laden with brandy and plenty of spice, the mixture makes 14 popsicles or a tub of ice-cream — no machine needed! They even come with a melted chocolate and maraschino cherry on top.
Comforting semolina halva | " This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing…
Strawberry kombucha cake
Strawberry kombucha cake | You may have heard of strawberry champagne cake; this cake is a riff on that concept, except using kombucha! The acidity of the kombucha gives the cake a nuanced flavor, not unlike champagne. I like using ginger kombucha to play off of the vanilla and strawberry, but it's very subtle. Adapted fromthe recipe for Chocolate & blood orange cake in Sarah Britton's My New Roots cookbook. The frosting is made with all whole ingredients, requires no whipping or fancy…
Orange filo pie (portokalopita) | If you’re looking for the ultimate Greek sweet, look no further than portokalopita. This crispy, syrupy, custardy concoction makes perfect use of Greece’s famed yoghurt, which is strained to remove the whey to create a thicker, creamier result. Believed to hail from Crete, this rich pie makes use of the island’s orange bounty, resulting in a refreshingly zesty dessert that’s delicious served warm in winter or chilled with ice-cream in summer.
Bread & butter pudding with orange & cardamom | Sometimes I find bread and butter pudding a little bit heavy. The addition of orange here cuts through the rib-sticking bread and makes things a little lighter, and the cardamom brings a perfumed flavour reminiscent of Indian desserts that works perfectly with the orange.
Chipotle chocolate fondant with almond milk ice-cream
Chipotle chocolate fondant with almond milk ice-cream | “With the flavours of Spain and the passion of flamenco, this chocolate dessert ticks all the boxes for me. The cakes should be just cooked on the outside and starting to pull away from the sides of the moulds, while the centres should be soft and molten. Because all ovens vary so much in temperature, if you can, bake one to check the timing before baking the rest. This is a great dessert for entertaining because everything can be…
No-churn blueberry and lemon ice cream | Homemade ice cream tastes great and is surprisingly easy. This version is lower in calories than most shop-bought ice cream.For this recipe you will need a food processor or blender. This meal provides 224 kcal, 14g protein, 42.1g carbohydrate (of which 42g sugars), 0.2g fat (of which 0g saturates), 5g fibre and 0.1g salt per portion.
Mantu | Beautiful little dumplings that are perfect starters or great party food – they’re easy to make and fun for children too. Basil grew up with these in Pakistan and devised his recipe using the readily available wonton wrappers. They are served with yoghurt and parsley, although you can also add a dollop of dhal.
Choc-orange loaf with chocolate glaze | Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.
Moist chocolate and brown sugar loaf | "This is THE most lovely, moist and versatile chocolate cake I’ve ever come across. The brown sugar imparts a lovely dimension. To add variety, you could throw in some spices like cinnamon and cardamom for echoes of chai. If you like the idea of turning the it into a more traditional cake with a black forest-esque finish, bake it in a 20 cm round cake tin. After cooling, slice into 3 layers and brush with Kirsch or Frangelico and fill with whipped cream…
Chocolate orange pond pudding | This is my take on Sussex pond pudding – the classic suet pud boiled with a whole lemon inside. I use a whole orange instead and add chocolate. The juice from the fruit combines with the melted chocolate, butter and sugar to create an irresistible sauce that floods out as the pudding is cut – hence the title.Equipment and preparation: you will need a 1.2 litre/2 pints pudding basin.
Heston Blumenthal's bacon and egg ice-cream | This is one of my signature dishes at The Fat Duck. What makes this recipe so special is being able to make instant ice-cream at the table with the help of a little dry ice. Dry ice can also be used to turn bought smoothies and custard into ice-creams and sorbets. I serve this dish with marmalade because its bitterness and acidity cut through the richness of the ice-cream.
Superfood nut butter cups | Lucuma is a super fruit and a total superfood. It hails from Peru where it is known as “Gold of the Incas”, and has been cherished for centuries. Here in the west, the golden-coloured pulpy fruit is rather difficult, if not impossible to find, so I purchase it in dried, powdered form. Lucuma is sweet, but low on the glycemic scale, so it’s perfect for anyone looking to decrease their sugar consumption. The flavour is similar to caramel or maple, so it lends