Summer stone fruit is just so glorious, this beautiful nectarine puree is sweet, buttery and tangy with subtle herbal notes. Can be served with yoghurts, custards, porridge, modified cereals, ice-cream, or on its own…. it even pairs well with chicken or pork! The nectarines in this recipe are interchangeable with other stone fruits, why not […]
The dried apricots in verjuice are available for purchase at Maggie’s Farm Shop The pavlova recipe base can used with your favourite toppings – perhaps delicious fresh berries?
This silky baked custard suitable for texture levels 4 through 7 and requires no blending! Its silky and smooth, full of rich umami flavour and rounded out with the aroma of fresh herbs. Recipe provided by Amanda Orchard, https://texturedfoods.com/
Watch Maggie make this simple yet tasty dish by clicking here
Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and as a sleep-aid. Later, it became a thickened cream dessert, usually flavored with honey and lemon.
