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A Fatter Duck

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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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Bullshot


You'll need

1 slice of lemon For coating rim: celery salt 50 ml Wyborowa vodka 120 ml clear beef stock or consommé 80 ml fresh cucumber juice (see note) 10 ml freshly squeezed lemon juice To taste: tabasco sauce To garnish: slender stick of young celery

Method

  • 01
  • Wet the rim of an old-fashioned glass with lemon and dip in celery salt to coat.
  • 02
  • Combine vodka, stock, juices and Tabasco in a cocktail shaker or mixing glass and shake well. Strain into glass over ice and garnish with a slender stick of young celery.

Note If you don't have a juicer, most juice bars will juice your vegetables for a small fee.


We're not making this one up; in fact, we rather like it. Pre-packaged beef stock - Campbell's beef broth in a tin, to be precise - is traditional, though by no means the last word, and should you happen to have some good beef stock to hand put it to use. Originally served cold and long, the Bullshot works nicely made with hot stock and poured into shot glasses as an amuse gueule. Pepper- or coriander seed-infused vodka makes for an interesting twist.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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