MACERATED STRAWBERRIES 500g strawberries, hulled 100g caster sugar 40g water 1 vanilla pod
, split and seeds scraped 4 black peppercorns One cinnamon stick 60g blood orange juice 300g strawberry puree 10g basil 10g mint METHOD Halve or quarter the strawberries depending on size and place in a large bowl.
Slice the vanilla pod
length-wise and stir the vanilla seeds into the cream cheese mix.
Remove the vanilla pods
, pour the mixture into the moulds and place in the fridge to set for three hours or more.
Cut open vanilla pods
lengthwise, scraping the seeds out and adding these and the pods to the milk.
FOR THE PASTRY: 180g plain flour 100g butter, chilled and diced A pinch of Maldon salt Chilled water FOR THE CUSTARD: 500ml double cream 75g unrefined golden caster sugar 10 fresh free-range egg yolks 4 vanilla pods
, seeds separated FOR THE CRUMBLE TOPPING: 75g unrefined golden caster sugar 75g dark muscovado sugar Large pinch Maldon salt 110g unsalted butter, melted and warm 200g self-raising flour FOR THE CARAMELISED APPLE COMPOTE: 375g apples 50g unrefined golden caster sugar A little ground cinnamon Calvados Lemon juice Knob of butter EXTRAS: 1x20cm Tart tin or pie dish T baking parchment baking beans METHOD: To make the pastry, by hand or in make the pastry, by hand or in T a machine, rub the butter with the flour until it resembles breadcrumbs.
To make the panna cotta, place 400ml of the cream in a saucepan with the milk and one of the split vanilla pods
. Bring to the boil and reduce by a third.
ingredients 4 ripe pears 55g/2oz unsalted butter 100g/3 112 oz caster sugar 2 vanilla pods
, split in half lengthways grated zest of / 4 orange 500ml/18floz red wine (Cabernet) 4 tablespoons creme fraichemethodPreheat the oven to 150C/300F/Gas Mark 3.
are picked green when they have no scent and are transformed into the long, slender, black seed pod that we recognise after a long curing process.
You can re-use your vanilla pods
because good ones have lots of flavour.
For the brandy parfait: 6 fresh, free-range egg yolks 175g unrefined golden caster sugar 480ml whipping cream A good splash of decent Cognac The seeds of 2 vanilla pods
(keep the pods for the syrup) For the mince pie parfait: 6 fresh, free-range egg yolks 175g unrefined dark muscovado sugar 480ml whipping cream 4 mince pies, chopped into centimetre pieces For the fruit salad: 1 Apple 1 Pear 12 Agen or soft prunes 12 dried apricots 1/2 small bag dried cherries 12 whole blanched almonds 6 Medjool dates, seeds removed and halved The empty vanilla pods
from the parfait recipe 100g unrefined golden caster sugar 50ml red wine 25ml port 1 stick cinnamon Small pinch ground cloves 1 star anise Extras: 200-250g white chocolate Plastic / glass moulds/bowls Method: First, make the fruit salad.
3 Put the sugared fruit into a jam pan and add the lemon juice, the vanilla pods
and the star anise.
This will keep in the fridge almost indefinitely, and is a good place to put used vanilla pods
. Slice the oranges thinly, and put in a pan with water to cover.