- Juice of 1 blood orange squeeze of lime 2 oz. vodka - 6 oz. ginger beer - Ice - sprig of rosemary
Pour the blood orange juice and squeeze of lime into a glass, followed by a few ice cubes. Pour over the vodka and top up with ginger beer. Garnish with a sprig of rosemary and serve straight away- A glug of olive oil - 2 banana shallots, peeled and finely chopped - 2 garlic cloves, finely chopped - 200g white crab meat - 200g chargrilled artichokes - 40ml dry white wine - A handful of fresh tarragon - 250g Fresh Linguine Salt and Pepper
Cook the pasta in a pan of boiling water according to the packs instructions. Meanwhile heat some olive oil in a frying pan, toss in in the shallots and garlic and sweat for a few minutes. Add the crab and artichokes and fry for a minute or so before pouring in the wine. Let it bubble away for a few minutes, until the wine has reduced. Remove from the heat and toss in the cooked pasta. Add a tiny bit of the pasta cooking water to loosen if necessary. Tear in the tarragon leaves, season with salt and pepper and serve straight away.- 2 large egg whites - 110g caster sugar - ¼ tsp salt - 1 tbsp corn flour - 1 tbsp cocoa powder, sifted to remove any lumps - 100mls double cream - 50g salted chocolate (I use lindt)
To make the meringues, preheat the oven to 130C and line a baking sheet with parchment paper. Place the egg whites in a clean bowl, and using an electric mixer, whisk until the bubbles become smaller and soft peaks begin to form. Add the salt and corn flour and whisk. Gradually add the caster sugar one tablespoon at a time. Continue to whisk until stiff peaks form and the whites have become glossy. Swirl in the cocoa powder, then dollop the mixture into two swirly mounds on the baking parchment, using a fork to create wispy peaks and to swirl in a little more cocoa powder. Bake for 1 hour and 15 minutes in the preheated oven, after which switch the oven off and leave the meringues inside until the oven has cooled. When you’re ready to serve. Melt the salted chocolate in a double boiler (glass bowl over simmering water, making sure the bowl doesn’t touch the surface of the water). Whisk the cream into soft peaks, being careful not to over whisk. Pile the cream on top of the meringue, followed by a generous drizzle of chocolate. I sometimes like to add a sprinkle of chopped nuts to add some extra crunch.