Basil lends a delightful fragrance and a slightly licorice taste to this stew. A tasty hodgepodge of red summer fruits, it can be made in winter with fruits such as bananas, apples, and oranges. The ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This breakfast pudding takes a bit longer to make than the usual porridge made with oats, but it's ...

Dried fruit compote, also known as stewed fruit, is a combination of dried plums, apricots, cherries and a tiny bit of minced crystallized ginger, that stays good in the refrigerator for a very long ...

Preheat oven to 180 degrees C. Arrange apples, pineapples and pears in a shallow oven tray. Sprinkle with lemon juice and half the sugar. Drain the apricots (if using) and add with cinnamon sticks or ...

Use Madeira or sponge cake instead of puff pastry if you wish. Melt the butter over very low heat. Add the lemon juice and rind, egg yolks and sugar, stirring continuously until the sugar has ...

Chop half the prunes and quarter the other half; set aside separately. Use paper towels to dry the beef; in a medium bowl, toss it with 1 teaspoon each salt and pepper and flour to coat. In a large ...

Ditch the complex supplements; cooking your apples releases a powerful prebiotic gel that repairs your digestive lining and ...

PETER MASON is wowed (and a little baffled) by the undeniably ballet-like grace of flamenco As we have pear and plum trees that most years produce far more fruit than we can eat fresh, even with the ...

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the ...

1. For the fruit: Combine the zest, pomegranate juice, white wine, cassis and strawberry jam in a large stainless steel saucepan or Dutch oven; bring to a boil. Boil for about 1 minute. Add the plums, ...