Recipes from this book
No-churn Muscovado Ice Cream with Ras el Hanout Raisins
Helen Graham · Centrepiece
This ice cream is slightly chewy from the evaporated milk, and the muscovado gives it a deep molasses flavour. The sherry-soaked raisins need at least two days to plump up and absorb the sherry and ras el hanout flavours, so if time is not on your side, this ice cream honestly pairs with so many other things: candied nuts, a little olive oil, chopped mango or strawberries. To me, this tastes like Christmas.
Spiced Farinata with Radicchio and Feta
Helen Graham · Centrepiece
You’ll want to be sure to allow at least an hour here for the chickpea mix to stand before using it so that it absorbs all the liquid, making for a much better texture. Do not skip the garam masala; it really pulls everything together.