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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."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Tagliatelle all'autunno


"This is a spin on the classic Italian-American primavera, which calls for the best spring vegetables," says Orr. "The vegetables I've used here are merely suggestions; use your favourites or whatever looks amazing at the market."

You'll need

1 quantity basic pasta dough (see basic pasta recipe) 250 gm podded peas (about 700gm unpodded) Juice of 1 lemon or to taste 50 ml extra-virgin olive oil, plus extra to serve 16 baby (or 4 large) globe artichokes 2 baby fennel bulbs, fronds discarded 150 ml dry white wine 100 gm butter, coarsely chopped 2-3 bunches trimmed broccolini (285gm) 1½ tbsp black sesame seeds, toasted

Method

  • 01
  • Prepare pasta according to basic pasta recipe. Roll pasta sheets through tagliatelle attachment, dust well with flour and place on a tray in even, untangled piles until required. Cover with plastic wrap to prevent drying.
  • 02
  • Blanch peas in boiling salted water until just tender (1-2 minutes). Drain, refresh and set aside.
  • 03
  • Combine lemon juice and oil in a bowl. Peel green outer leaves and stalks of the artichokes (remove chokes from large ones) and place in acidulated water while preparing the remainder. Slice thinly on a mandolin and add to lemon vinaigrette. Shave fennel thinly on a mandolin and add to artichoke mixture.
  • 04
  • Cook tagliatelle in a large saucepan of boiling salted water until al dente (2-4 minutes).
  • 05
  • Heat a large saucepan over high heat, add white wine and butter, whisk to emulsify. Add broccolini and stir for 1 minute, then add fennel and artichoke mixture, and peas, season to taste, then toss to combine. Remove from heat and allow the residual heat to wilt the vegetables. Drain tagliatelle, add to sauce and toss together. Add a splash of extra-virgin olive oil and toss again. Serve garnished with black sesame seeds.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A textural, balsamic-style Greco like 2009 Cantina Giardino T’ara Rà, Italy, which has seen four days’ skin contact.

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Mar 2014

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