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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Beetroot soup with burrata


"Beetroot is one of those ingredients that in some form or another ends up on almost every menu I write," says Shaun Kelly. "Its earthiness combines beautifully with creamy burrata."

You'll need

1 tbsp olive oil 1 small Spanish onion, diced 2 garlic cloves 750 gm (about 4) beetroot, diced 1 medium (200gm) floury potato, such as coliban, diced 1 small fresh bay leaf ½ tsp ground cumin 1½ tbsp Sherry vinegar 500 gm burrata To serve: extra-virgin olive oil

Method

  • 01
  • Heat oil in a large saucepan over low heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Add beetroot, potato, bay leaf and cumin, place a round of baking paper directly on surface and cook until beetroot and potato are very tender (35-40 minutes), removing baking paper regularly to stir, especially towards end of cooking. Then add enough water to cover (about 1 litre), season to taste, bring to the simmer and cook until stock is well flavoured (10-12 minutes). Discard bay leaf, blend soup in a blender until smooth, add Sherry vinegar and season to taste. Divide among serving bowls, top with coarsely torn burrata, drizzle with extra-virgin olive oil, scatter with pepper and serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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