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Miso caramel sauce

Miso adds not only a salty dimension to this sauce, it also imparts a deep, delectable umami flavour. It is unbelievably good with apple pie, icecream or poached fruit.

1 cup brown sugar

1⁄2 cup cream

2 tbsp butter

2 tbsp white or shiro miso

Combine all ingredients in a small saucepan over low heat, stirring until butter has melted. Increase heat slightly and cook 5-10 minutes, stirring constantly, until sauce thickens.

Taste and adjust if necessary – more sugar if it is too salty, or more miso if it is too sweet.

Serve sauce hot or warm. It will keep in the fridge for about a week – heat gently when ready to use. Makes about 1 cup

Espresso martini

British bartender Dick Bradsell invented the espresso martini at Fred’s Club in London in the late 80s. Serve this version of the cold coffeeflavoured cocktail as the perfect post dinner pick-me-up. Increase quantities to suit (you will have plenty of coffee syrup).

Coffee syrup

1 cup espresso coffee 1⁄2 cup caster sugar

Martini

100ml vodka

30ml coffee liqueur, such as Kahlua 10ml coffee syrup (as above) 60ml freshly brewed espresso Crushed ice (optional)

Coffee beans for garnish (optional)

Make the coffee syrup by heating espresso with caster sugar until sugar dissolves then simmering until mixture is syrupy, about 10 minutes. Allow to cool then place in the fridge to chill before using. Also place 2 martini glasses in the fridge to chill.

Place vodka, coffee liqueur, coffee syrup and espresso coffee in a cocktail shaker and add crushed ice if desired. Shake really well to get a foam, then strain into the chilled glasses.

Garnish with whole coffee beans if desired. Serves 2