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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."

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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.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Socca with rosemary, onion and tapenade


You can get a head start on this recipe by making the batter the night before and refrigerating it until you need it. Serve these pancakes, a specialty of Nice, with all manner of accompaniments - we've gone for broad beans and goat's curd, but tapenade and grilled artichokes (all from the deli counter) also work well.

You'll need

150 gm (1 cup) chickpea flour (besan) 1 tsp each coarsely chopped rosemary and thyme, plus extra to scatter 1 garlic clove, finely chopped Finely grated rind of 1 lemon 1½ tbsp extra-virgin olive oil 50 ml olive oil ¼ onion, thinly sliced To serve: goat’s curd   Crushed broad beans 200 gm frozen broad beans 40 ml olive oil Finely grated rind and juice of ½ lemon, or to taste ½ garlic clove, finely chopped

Method

  • 01
  • Preheat oven to 220C. Combine chickpea flour, rosemary, thyme, garlic, lemon rind, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, make a well in the centre and whisk in 250ml water until smooth, then extra-virgin olive oil. Set aside to rest for 10 minutes (or overnight).
  • 02
  • Heat half the olive oil in a 20cm-diameter non-stick frying pan over medium-high heat, add batter, scatter onion and extra herbs over, transfer to oven and bake until edges set (12-15 minutes).
  • 03
  • Meanwhile, for crushed broad beans, blanch broad beans for 1 minute, drain, refresh and drain again. Peel, crush with a fork and combine with remaining ingredients. Season to taste and set aside.
  • 04
  • Preheat grill to high heat. Drizzle socca with remaining oil and grill until golden on top (2-3 minutes). Season to taste, cut into wedges and serve with goat’s curd and crushed broad beans.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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