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.
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.
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.