PUBLISHED IN PARTNERSHIP WITH DOLEWhen you can’t travel to the Caribbean, the next best thing is to bring it into your home. This divine cheesecake has all the flavours of a holiday full of tropical delights, with a hint of citrus lime, all you need
Delicious Portugese Tarts using free-range eggs from Olliff Farm. Recipe and styling by Tracey Sunderland. Photography Shona Dey Makes 12 tarts. Ready in 1 hour. Ingredients 350g frozen puff pastry sheet, defrosted (I used Paneton Pastry) 1 tsp ground cinnamon large pinch of ground nutmeg 80g caster sugar Filling 180ml milk 100g caster sugar 1 tsp
From issue 59. Recipe Caralee Caldwell, photography Jo Anderson. This dessert is so decadent, you would never guess the main ingredient is stress-easing avocado. If you can’t get your hands on a pomegranate, try using raspberries, blueberries or finely chopped orange. Feeling stressed? Bliss out eating this as anandamide,
From issue 55.Recipe and words Caralee Caldwell. Photography Jo Anderson A delectable real food take on a favourite French dessert.This pudding is divine and takes only minutes to make. Jo, the talented photographer who took the images for my book Real Food Everyday, named this dessert her
Does the idea of rice or tapioca pudding fill you with warm thoughts or bad memories of nasty puddings from the past? Try these classic dishes made new, to discover the comforts of a lovingly made milk pudding, using the freshest creamy milk – or
