Dish Magazine – Issue 101 Tiramisu is undoubtedly one of the most famous desserts to come out of Italy. Literally meaning ‘a pick me up’, it’s a rich dessert consisting of layers of sweet mascarpone cheese, ladyfinger biscuits soaked in coffee and Marsala wine, and grated chocolate. It’s a stalwart of Italian restaurant menus and eaten across the country, with…
Dish Magazine – Issue 99 A softly set custard pudding that requires little effort and is really versatile. You could add ripe stonefruit, berries or cherries. Tinned plums are perfect for a wintery night with a touch of orange zest. Here I’ve converted it for use in the TM6, purchasing and milling just the amount of almonds required for the…
Dish Magazine – Issue 98 Peas pair beautifully with leeks and lemon and with the herby spinach puree it brings this dish alive with a zesty fresh flavour – perfect for Spring. Risotto is a great comfort food and delicious both vegetarian or with seafood or meat. This risotto was stunning and if it was served to me at a…
Dish Magazine – Issue 100 Crisp, golden pastry topped with goat’s cheese, walnuts and baby rocket leaves makes a delicious lunch. Serves 8 We made this tart for lunch on a summery day and the silken filling was delicious. I couldn’t find the goats cheese at the local supermarket so went instead with a brie which I cut in circles….