Ditch the ordinary toppings and get creative in the kitchen instead.
From blue cheese to brioche and coconut cream to chickpeas, here’s ten ways to posh up your next plate of toast.
Tag: recipe
Certain cakes are addictive – this is one of them. Rich and smooth, tasting its best when served at room temperature, the ganache glaze has a melt-in-the-mouth texture that’ll have you coming back for a second slice
Turkish dried chilli flakes are mild in heat but wonderfully fragrant. They keep for ages so it’s worth grabbing a bag for the larder any time you pass a Turkish deli.
Kimberly Parsons shares her recipe for a health-boosting banana bread loaf drizzled with whipped coconut yoghurt.
This is a very south Indian dish, with its use of coconut and tomatoes, and…
Cooked with spices and coconut, expect to lick your fingers as you break bits open with this moreish curry.
There are few cakes more iconic than a lemon meringue – the zest, as they say, is history.
The key to great ceviche is fresh fish. You can use any white fish for this, but the delicate taste and texture of sea bass is just perfect.
These brownies are really easy to make – and the oozy salted caramel gives them an extra drizzle of decadence.
When life gives you lemons, switch on the oven and make lemon meringue cake.
This chocolate-packed creation is dairy-free, gluten-free, nut-free and vegan. In other words, a dream come true.
World-class pastry chef Eric Lanlard shares his recipe for these delicately delicious Pistachio & Rose Financiers.
A katsu curry doughnut? Tim Anderson turns tradition on its head with this Japanese-inspired creation.
This is Jessica’s spin on a savoury scone. Like all scones, they are best eaten straight out of the oven, smothered in some kind of dip or dunked into a soup or stew.
Is this a saintly breakfast? Not particularly. But will it give you the energy to power through the day? You bet.
Jane Kennedy’s lamb loin comes with a delicious dukkah dusting, accompanied with parsley and red onion salad.
There’s very little that beats a piping hot bowl of apple strudel – especially one that comes filled with flaked almonds, sultanas and a smattering of spices.
‘Yule’ be mad to miss out on a slice of this chocolate-laden yule log.
Four Seasons is spotlighting its world-famous Masterdishes every Friday across the festive season – sharing iconic menu items from all over the globe.
Sue Quinn’s roast apricots with cardamom, spiced cream and amaretti is packed with flavour; apricots dripping with cardamom-infused honey, spiced cream and crunchy amaretti biscuits.