Fig Leaf Panna Cotta


Last month, when I wrote about ‘cooking with leaves’, my friend Milli – of Milli’s Kitchen – asked whether I’d ever used fig leaves as an infusion. To be honest, it was the first time I’d ever used blackcurrant leaves to flavour a dish, and I was still buoyed with the success of that. So the answer was no – my only experience of fig leaves was in lovely, oily, savoury dolma. Never anything more elaborate.… 

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Raspberry genoise mousse cake (…sort of…)

Like nearly 4 million other Brits, I was glued to the quarterfinals of The Great British Bake Off last Tuesday evening.

Who would have thought that watching four women grapple with iced buns, wrestle croissants into shape and take on the art of patisserie would be so compelling?… 

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