For an even easier version of this, you can use pre-made meringues, but it’s even more delicious when you make your own. Prepare the Eton mess on the same day while the meringues are super-fresh. SERVES 4 270g raspberries, washed and patted dry 1 teaspoon honey 250ml double cream…
Traditionally in Moroccan cooking, carrots are enjoyed on their own, boiled and flavoured with lots of fresh herbs, cumin, paprika and olive oil. When my mother left Fes in northeastern Morocco for Belgium, right after she married my father and long before I was born, she was introduced to her…
Most Swedes would agree that Midsummer wouldn’t be the same without a proper strawberry sponge cake. Swedish sponge cakes are often made extra juicy by the addition of fruit juice, and in this case I’ve chosen to use mango and orange juice, along with a touch of cardamom for extra…
GF VG (if honey not used in cream) Serves 12 Preparation time: 50 minutes For the crust 175g (6oz) buckwheat flour, plus a little extra for rolling out 85g (3oz) almond flour 115g (4oz) coconut sugar 1 tbsp ground flaxseed mixed 2 1/2 tbsp water 70g (2 1/2oz) coconut…
This colourful dish of stuffed vegetables is the MAZI team’s favourite summer dish, and we have devised many different versions for our menu over the years, including our ‘inside-out’ risotto-style interpretation. But we also wanted the book to include the original recipe the way our mothers make it using minced…
As a child of the 80s sunscreen-sceptical Hawaiian Tropic culture, I see it as one of my life’s purposes to recover what I can of my skin. And it is actually possible to mitigate the sun’s harmful effects and repair parts of already damaged goods. Prepare for a holiday in…
Tuna contains high amounts of niacin (vitamin B3) which is essential for optimum carbohydrate metabolism. The kefir in the dressing offers valuable probiotics to rebalance your gut bacteria levels. If you find raw onion hard to digest, sweat it lightly in a pan before adding to the salad. Don’t forget…
From Selin Kiazim’s gorgeus book Oklava, comes this unique recipe for Cypriot kebab: Şeftali was probably one of the first things I planned to put on the menu at Oklava, first because it’s a Cypriot kebab, and second because it’s my favourite! You must eat it with an onion salad,…
I don’t think the Empire biscuit is as popular anywhere else as it is in Scotland. They are sold in most wee bakeries – you would struggle to walk more than 500 yards in Glasgow without seeing one for sale. As a kid I was only in it for the…
When Bone Daddies first opened, there were no desserts on the menu. Flash forward a few months and their green tea ice cream is now one of the most popular items on the menu, with people regularly queuing up for this alone. For those of you who want to skip…
