CONDENSED MILK & LEMON PUDDING

Serves 4-6 l 1 x 400g tin of butter beans in

water

Serves 4

3 leaves of fine-leaf gelatine (about 5g in total, but brands of gelatine differ, so take a note of the packet instructions)

1 x 397g tin of condensed milk

100g (3½oz) crème fraîche (both full fat and half-fat work well) l Juice and grated zest of 2 lemons

lllExtracted from Tin Can Magic by Jessica Elliott Dennison, published by Hardie Grant, £15, ebook available. Photography: Matt Russell

2015 TESCO FINEST RIOJA RESERVA, BARON DE LEY, SPAIN

Baron de Ley is a wellknown Rioja estate and it is exciting that we can drink a Reserva Rioja with five years under its belt for less than a tenner! Old-style, plum and raspberry notes abound and this is a classic red for barbecue-type fare.

First, take a good look at the gelatine packet and soften the leaves in cold water as per the instructions. Next, combine the condensed milk, crème fraîche, lemon juice and most of the zest in a large bowl. Once the gelatine has softened and ‘bloomed’ (it will swell, as it absorbs the liquid), transfer the leaves to a small saucepan and gently stir over a low heat until melted.

Stir in the lemony condensed milk mixture, then pour into a large dish or four individual glasses (roughly 150ml capacity each). Refrigerate for 2 hours before serving, then scatter with the reserved lemon zest.

2019 M&S CLASSICS NO. 22, CÔTES DE PROVENCE ROSÉ, FRANCE

This is a sleek rosé which plays its flavour straight down the middle! Smooth, red cherry-scented and ever so calming, this is a nicely weighted and also discreetly packaged slice of Provence. It’s delicious with the Anchovy, Parmesan & Thyme Toasts recipe.

For spicy chicken to serve with the Butter Beans (above left), mix 3tbsp of oil with 5tbsp za’atar spice and

This recipe is actually a dip, which goes perfectly with whatever bread or veggies you’ve got to hand, but it also makes the most fabulous base for spicy roasted chicken (pictured above, see tip across the bottom of the page for recipe). Toasting cumin be oil.