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New cruises 2017

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Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Barbecued corn with chipotle salt and sour cream


Cooking corn in the husk protects the corn itself from direct heat and helps to steam the inside.

You'll need

6 corn cobs, with husks and silks 80 gm butter, melted To serve: sour cream   Chipotle salt 2 dried chipotle chillies 2 tsp sea salt Finely grated rind of 1 lemon and 1 lime

Method

  • 01
  • For chipotle salt, pound chilli and 1 tsp salt in a mortar and pestle until finely ground, stir in rind and remaining salt, set aside.
  • 02
  • Peel back husks from cobs but don’t detach, then remove and discard silks. Replace husks, tie ends with kitchen string, place in a large bowl, cover with cold water and soak for 20 minutes. Drain well.
  • 03
  • Heat a barbecue or char-grill over medium-high heat. Grill cobs, turning occasionally, until tender (10-12 minutes). Remove from grill, peel back husks, brush corn with butter, then grill, turning occasionally, until slightly charred (6-8 minutes). Scatter with chipotle salt and serve hot with sour cream.

Note Dried chipotle chillies are available from Herbie's Spices.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-flavoured pale ale.

Featured in

Jan 2010

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