The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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The best-ever potato scallops


You'll need

800 ml pouring cream 2 tbsp truffle oil To taste: sea salt flakes and 30 turns of white pepper mill 3 large potatoes, preferably King Edwards (200gm each), washed, ends cut off, sliced 1cm thick For deep-frying: vegetable oil   Batter 100 gm plain flour 100 gm cornflour 1¼ tbsp baking powder 200 ml sparkling mineral water

Method

  • 01
  • For batter, mix dry ingredients together, then make a well and slowly whisk in the mineral water until you have a thick, smooth batter. Cover and set aside.
  • 02
  • Preheat oven to 230C. Bring cream to the boil in a large saucepan, stirring occasionally. Take off the heat, then add truffle oil and season to taste with sea salt and white pepper. Line a 26cm x 20cm x 6cm baking tray with baking paper, including the sides, then pour in the cream mixture. Arrange potato slices in the tray in a single layer, then cover with baking paper and foil. Pierce 5 holes in the foil, then bake until just tender but still firm (25-30 minutes; when tested with a skewer the potato should give a bit of resistence). Leave to cool in the liquid (1 hour). Once cool, carefully remove potato from the cream and place on a tray. (Strain the cream mixture and reserve for a rainy day – maybe use the cream to cook and mash potatoes in.)
  • 03
  • Heat oil to 160C in a deepfryer. If you’re feeling flush, buy some winter truffles, thinly slice them and place a couple of slices on each potato scallop. Otherwise just dip the potato slices in the batter, shaking off excess, and deep-fry in batches, turning occasionally, until golden (2-3 minutes). Sprinkle with salt and serve straight away.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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