Episodi
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Chicken with leeks and mustard
8 boneless chicken thighs, skin on1 tablespoon oil 15g butter 2 shallots, chopped 1 medium leek, split, washed and chopped 100ml dry white wine or dry cider 250ml chicken stock 2 tablespoons double cream 2 teaspoons Dijon mustard
Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.
Buttered Queens 12 medium Queens potatoes, scrubbed Handful parsley, chopped 50g butter
Place the potatoes in a pan and cover with cold water. Bring to a gentle simmer and cook gently until done – should take at least half and hour. Drain well and peel the potatoes. Return to the pan and add the butter and parsley. Add a lid and cook gently for a couple of minutes. Toss around to coat the spuds and serve with the chicken.
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Beef sausage stroganoff with parsnip mash
500g beef sausages 1 tablespoon oil2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream2 teaspoons Dijon mustard
Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.
Parsnip mash1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milkSalt to taste 25g butter
Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.
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Episodi mancanti?
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6 red eating apples80g blackcurrant jam 100g self-raising flour 50g butter, coarsely chopped175g caster sugar250 ml dry apple cider
Preheat oven to 200C. Butter a baking dish or skillet.Peel, quarter and core the apples. Slice each quarter in half.Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.
Apple cream 1 large bramley apple, peeled, cored and chopped50g castor sugar 250ml double cream
Cook the apple and sugar until soft. Blend to a smooth puree and cool.Whip the cream and fold in the apple.Serve with the hot pudding.
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Coffee Cake 250g soft butter 125g castor sugar 125g soft brown sugar 3 eggs 50g chopped walnuts 225g self raising flour 50g chopped dates 1 vanilla extract
Set oven to 180°c and line a loaf tin or baking tin with parchment paper.Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.
Coffee and white chocolate cream
35ml espresso 275ml double cream75g chopped white chocolate 250g mascarpone2 tablespoons icing sugar
Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.
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250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped
Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.
Poached plums
4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional
Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half.
Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar
Whip the cream and fold in the sugar and vanilla.
Candied hazelnuts
50g skinned hazelnuts 75g castor sugar 50ml water
Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool.
To assemble –
Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.
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Brown sugar toasted fruit loaf
4 thick slices fruit loaf or barmbrack 75g soft butter 50g soft brown sugar ½ teaspoon vanilla extract ¼ teaspoon mixed spice
Set oven to 180°c and line a baking tray with parchment paper.Mix the butter, sugar, vanilla and spice to a smooth paste.Spread over both sides of the loaf and place in oven for 20 minutes, turning over half way.
Blackberry cream
150g blackberries 75g castor sugar 200g mascarpone 250ml double cream
Cook the blackberries with the sugar for 5 minutes then blend to a smooth puree and pass through a sieve to remove seeds. Cool.
Whisk into the mascarpone and cream until thick.Poached apples 2 red eating apples 35g castor sugar 100ml water Juice 1 lemon
Place the sugar, water and lemon in a small pan and simmer until sugar has dissolved.Quarter, peel and core apples. Slice thinly and place in hot liquid. Cook for 5 minutes then cool.
Spoon some of the blackberry cream onto hot toast and add some poached apples and a few blackberries to garnish.
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Pork belly salad with radishes, hot and sour plum sauce 750g pork belly slices 1 tablespoon honey 2 tablespoons soy sauce 2 tablespoons cider vinegar
Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once.
12 radishes, halved Heat a pan and add the pork to crisp the fat. Add the radishes and juices from pork. Cook until golden. Add a couple of tablespoons of the plum sauce on top of the pork
Hot and sour plum sauce
250g plums, halved, stoned and chopped1 tablespoon oil1 red onion, chopped 100ml cider vinegar2 star anise2 cloves garlic, chopped 25g ginger root, chopped 1 red chilli chopped 25ml soy sauce 35g dark brown sugar
Cook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth puree. Pass through a fine sieve
2 little gem, separated into leaves 4 chopped scallions 1 tablespoon sesame seeds 1 tablespoon desiccated coconut 1 teaspoon black sesame seeds
Toast the seeds and coconut in a dry pan until the coconut is golden.Place the lettuce on a platter or plates. Add the pork, radishes, scallions and sprinkle the seed mixture onto the pork. Drizzle over a little more sauce and serve.
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250g bite size pasta like macaroni, orzo1 ham hock or 250g ham trimmings ( ask your butcher)2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil1 medium, leek, split washed and chopped 1 large courgetteBunch basilBunch parsley 50g finely grated parmesan
Pour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat.Blend the cooking liquor. Heat the oil in a pan and cook the leeks and courgettes for 5 minutes. Add half the stock ( freeze the rest) and bring to a simmer. Cook the pasta, drain and add to the pan with the herbs and ham meat. Check seasoning. Remove the stalks from the basil and set aside. Chop the basil leaves and parsley and add to pan with half the parmesan and mix well. Spoon into bowls and sprinkle over the remaining parmesan.
Tomato toasts 8 slices sourdough8 medium local tomatoesBasil stalks from above2 tablespoons olive oil or good local rapeseed oil
Cut the tomatoes in quarters and place in a baking dish. Finely chop the basil and sprinkle over with the oil and season with salt. Bake in a 180oc oven for 15 minutes.Grill the bread and spread the tomato on top. Serve with the pasta.
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Harissa 1 red chilli, deseeded and chopped 1 clove garlic, chopped 2 shallots, chopped 1 tablespoon cooking oilZest and juice 1 orange 50ml sherry vinegar Pinch cinnamon1 teaspoon ground coriander seeds 1 teaspoon cumin seeds 1 teaspoon smoked paprika 50ml good olive oil or good local rapeseed oil
Cook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning.
Carrot Quinoa 1 onion, finely chopped 1 tablespoon oil200g quinoa, rinsed in cold water 600ml vegetable stock 175g coarsely grated carrot
Cook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoons of the harissa and any resting juices from the chicken.
Grilled chicken
8 boneless chicken thighs, skin onOil for brushing Salt for seasoning
Heat a grill pan or barbecue until hot and brush the chicken with oil and season with salt. Place skin side on the grill and cook until golden and crispy. Flip over and cook on the other side until the chicken is cooked through. Transfer to a tray to rest for 10 minutes and brush the top with some harissa. Serve the chicken on the quinoa with more harissa on the side.
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Caramelized cherries 250g cherries, stoned and halved 75g castor sugar 125ml boiling water 1 teaspoon vanilla paste or extract
Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.
Chocolate granita 450ml water 2 teaspoons glucose 75g castor sugar 25g cocoa powder 75g chopped dark chocolate
Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen.200g crème fraiche
Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.
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Brined pork chops 4 x 200g pork chops 500ml water 20g seasalt 1 teaspoon mustard seeds25g light brown sugar Few sprigs thyme or rosemary1 clove garlic, smashed
Place water, salt , mustard seeds, sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil. Grill the chops for about 5 minutes each side and half way through the cooking brush with the barbecue sauce to glaze. Give a final brush of the sauce to finish and rest. Any remaining sauce can be placed in a jar and will keep in the fridge for a month.
Barbecue Sauce
2 tablespoons oil2 cloves garlic, minced1 stick celery, finely chopped 2 shallots finely chopped 2 tablespoons tomato puree200ml tomato ketchup200ml water100ml white malt vinegar2 tablespoons treacle1 tablespoon Worcestershire sauce
Fry the garlic, celery and shallot gently in the oil until golden and add the tomato puree.Cook for 30 seconds then add the remaining ingredients.Bring to the boil then simmer gently, stirring frequently, for 30 minutes.Blend to a smooth sauce then pass through a fine sieve.
Corn and potato salad 1kg new potatoes, scrubbed cut to roughly the same size2 ears corn in their husk if possible 125ml sour cream 100ml buttermilk 75g mayonnaise 1 tablespoon horseradish sauce 1 teaspoon Dijon mustard 1 teaspoon gochujang or any chill paste 4 scallions chopped 1 tablespoon chopped chives
Place the potatoes in a pan of cold water and bring to a gentle simmer. Place the corn directly on grill and cook until black on outside all over. Remove husk and cut the niblets from the corn and place in a bowl. Drain when just done and cut into bite sized pieces and mix into the corn with the remaining ingredients. Toss well and check seasoning.
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Herb rice salad 200g basmati rice, boiled for 10 minutes in salted water, drained and cooled4 scallions, finely chopped Zest from 1 lime Chopped soft herbs like mint, coriander, parsley and chives2 tablespoons white wine vinegar 50ml olive oil or good local rapeseed oilSalt and pepper to taste
Mix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning.
1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper 2 tablespoons oil1 bulb fennel 1 red chilli, deseeded and chopped 2 cloves garlic, chopped 2 shallots, finely chopped Juice of lime from above50g butter
Heat the oil in a large frying pan or wok. Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. Spoon into a serving bowl and serve with the rice salad.
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Garlic pork pintxos
8 wooden skewers 600g trimmed pork fillet cut into thin slices 2 teaspoons honey 1 tablespoon sherry vinegar 3 cloves garlic, minced 3 tablespoons oilSalt
Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through.
Patatas Bravas
Tomato sauce 2 shallots chopped 1 clove garlic, chopped 2 tablespoons oil300g new season local tomatoes, halved ½ teaspoon smoked paprika ½ teaspoon cumin seeds ¼ teaspoon good quality dried oregano 25ml sherry vinegar
Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week.
1kg new potatoes, scrubbed and cut into 2cm dice2 sprigs rosemary Oil for cooking Salt to season
Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.
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Meringues
4 egg whites 225g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour
Set oven to 120oc and line a large baking tray with parchment paper.Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute.Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool. White chocolate cream500ml double cream175g white chocolate chopped
Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes.Whisk the rest of the cream and fold in the cold white chocolate mixture.
Gooseberry compote 350g gooseberries, topped and tailed 75g sugar 2 tablespoons elderflower cordial
Place the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.
Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.
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8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip)Handful of chopped parsley
Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley.Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch.Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil50ml good quality olive oilLemon from above50g grated parmesan + extra for garnishSalt and pepper to taste
Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste.Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.
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Elderflower cordial15 elderflower heads, washed1 litre boiling water450g castor sugar1 lemon finely sliced2 teaspoons citric acid
Place the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well.Add the citric acid and cover for 24 hours.Strain through muslin and store in sterilized bottles.
Strawberry and coconut crumble cake with lemon cream
325g strawberries, hulled and roughly chopped 50g sugar 25g cornflour
Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.
Line a cake tin with parchment paper and set oven to 180oc.Crumble topping 100g plain flour 60g butter at room temperature30g castor sugar
Rub the butter into the flour to coarse crumbs and mix in the sugar.
225g plain flour ¾ teaspoon baking powder50g desiccated coconut 200g castor sugar 75g melted butter 2 eggs 100ml whole milk1 teaspoon vanilla extract
Mix the flour, baking powder, coconut and sugar in a bowl and make a well in the centre. In a separate bowl whisk the butter, eggs, milk and vanilla. Add to the dry ingredients and mix to a smooth batter.Spoon half into the bottom of the cake tin and spread well. Cover with the cooled strawberries. Top with the remaining cake mix – don’t worry too much about spreading it – dollop it over as much as you can. Sprinkle the crumble evenly over the top and place in oven. Bake for about 45 minutes or until golden on top and an inserted skewer comes out clean. Cool for 15 minutes before cutting up.
Lemon cream
Zest and juice 1 lemon 50g castor sugar 250ml double cream
Boil the lemon zest and juice with the sugar to a thick syrup and cool.Whip the cream and fold in the lemon mixture.
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500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking
2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.
Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.
Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oilSalt and pepper to taste
Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to taste
Spoon around the platter of lamb and vegetables to serve.
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Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.
Onion and whiskey chutney 4 onions2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar)50ml whiskey Salt and pepper
Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool.
Slice the bread and serve with cheese, charcuterie or ham, and the chutney.
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Honey chilli pork griskin kebabs with Mexican street corn
Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill.500g griskins 1 onion, peeled , cut in half and then into bite size pieces1 teaspoon chipotle chilli paste 1 tablespoon oil1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey
Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go.
Mexican street corn4 corn on the cob1 tablespoon oil 25ml mayonnaise 25ml sour cream1 clove garlic, finely grated35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped corianderChilli powder to sprinkle
Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.
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Raspberry mousse
Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar
Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk100ml whipping cream250ml double cream
Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown sugar 35g dates, finely chopped 45g hazelnuts, chopped 1 teaspoon vanilla extract
Set oven to 160oc and line a tray with parchment paper.Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.
To assemble -
100g madeira sponge 50ml elderflower cordial or liqueur 150g fresh raspberries Elderflower sprigs
Cut the sponge into small dice and divide among 4 glasses.Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.
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