Your zesty cre­ations add a sweet, acidic hit to panna cotta, bread pud­ding and choco­late oat bars

The Guardian - Cook - - Reader's recipe swap -

back from the brink of sickly sweet; it pairs per­fectly with ro­bust, woody herbs while re­tain­ing its char­ac­ter, and, what’s more, a lit­tle spike of heat will mean you will be reach­ing for a spoon at break­fast, lunch and din­ner. See this as a chance to think be­yond tea and toast. good con­trast to savoury bay. Us­ing finely shred­ded mar­malade will give a smoother tex­ture.

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