1、Persimmon & membrillo galette

Persimmons, also known as Sharon fruits, have a honeyed flavour that pairs well with sweet quince paste in our simple winter dessert, perfect for Christmas

Persimmon & membrillo galette recipe

Ingredients

Method

Put another baking sheet in the oven to heat up. Put the membrillo, 50g butter, 50g sugar, the cinnamon and nutmeg in a saucepan, and heat until the ingredients have melted together, mashing the membrillo with the back of a spoon to break it up. Set aside to cool while you prepare the pastry and persimmon.
  • On a flour-dusted work surface, roll the pastry to the thickness of a £1 coin. Use a sharp knife to cut out a circle, about 30cm in diameter (use an upturned mixing bowl as a guide, if you like). Transfer the pastry to the parchment-lined baking sheet. Slice each persimmon into thin circles, showing off the central star.
  • When the membrillo mixture has cooled, stir in the egg yolks, then spread over the pastry, leaving 1.5cm clear around the edges. Layer the persimmon slices over the membrillo base. Grate over a little more nutmeg, dot with the remaining butter and scatter with sugar. Fold in the edges of the pastry to create a border and brush with the remaining egg yolk. Open the oven and carefully slide the galette onto the hot baking sheet. Bake for 40-45 mins until the pastry is crisp and golden, and the persimmons are soft. Cool for 10 mins before serving with ice cream, or serve cold at teatime.

  • https://www.truecookbook.com/recipe/persimmon-membrillo-galette-9144/

    2、Apple, elderflower & gin cocktails

    Cool off with this gin-based cocktail with both fruity and floral notes
    Apple, elderflower & gin cocktails recipe

    Ingredients

    • 250ml gin
    • 200ml elderflower cordial
    • 1l cloudy apple juice
    • apple slices and ice, to serve

    Method

    1. In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.

    3、Artichoke & pecorino bruschetta

    These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
    Artichoke & pecorino bruschetta recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
    2. Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
    3. Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

    4、Asian chicken, mandarin & cashew salad

    Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
    Asian chicken, mandarin & cashew salad recipe

    Ingredients

    Method

    1. Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
    2. Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you’re using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
    3. Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.

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