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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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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.

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Ham and vintage cheddar sandwiches with peach relish


Leftover ham is the ideal stand-by for unexpected guests. Homemade peach relish, great cheddar and the freshest rye bread make these sandwiches much more than reassigned leftovers. Micro-cress makes a tasty and pretty garnish; wild rocket also works well.

You'll need

300 gm (1 cup) mayonnaise Finely grated rind and juice of 1 lemon, or to taste 1 garlic clove, minced 10 thin slices rye bread 10 thick slices each leg ham and vintage cheddar To serve: micro-chard or micro-cress (optional)   Peach relish 125 ml (½ cup) red wine vinegar 2 tbsp raw caster sugar ½ small Spanish onion, thinly sliced 1 tbsp finely grated ginger 1 garlic clove, finely chopped 1 small red chilli, finely chopped 3 peaches, cut into thin wedges

Method

  • 01
  • For peach relish, stir all ingredients except peaches and 60ml water in a saucepan over medium-high heat until sugar dissolves, season to taste and bring to the simmer. Add peaches, stir occasionally until just tender (5-6 minutes), then transfer to a jar and refrigerate until chilled. Relish can be made up to a week ahead and will keep in the refrigerator.
  • 02
  • Combine mayonnaise, lemon rind and juice, and garlic in a bowl, season to taste and refrigerate until required.
  • 03
  • Spread rye bread with lemon-garlic mayonnaise, then layer with ham and cheddar. Top with a spoonful of peach relish, season to taste and serve scattered with micro-chard or cress.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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