Lemon curd and almond bread and butter pudding recipe - For lemon curd, whisk ingredients in a saucepan to combine, then stir continuously over medium high heat until thick and smooth (4-5 minutes). Transfer to a container, cover and chill. Lemon curd will keep refrigerated for up to a week.
"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."
Start your day on a refreshing note with the nourishment of Ruby's Diner breakfast salad with poached eggs, avocado, kale, broccolli and other healthy herbs.
Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.
This buttery rainbow trout recipe is full of summer flavour with fresh lemons, almonds, bacon and rosemary. Use the best smoked streaky bacon you can find to take this dish to the next level.
Make this hearty salad as a vegetarian main, or a reliable side. You'll impress your guests with the deep and nutty flavour of the roasted cauliflower.
A recipe for the perfect layered trifle. One of our favourite ways to cook peaches is to gently poach them in prosecco. Then it's simple to transform it into a jelly that's even better when set between layers of almond dacquoise and whipped mascarpone.
