It’s British Pie Week! I almost missed it, hence this recipe coming to you almost halfway through this most hallowed of traditions (est. 2007). I certainly feel as though pies have become a real mainstay of my little blog here: beef, blue cheese and blackberry; lamb, goat’s cheese and apricot; boxing day pie; devonshire squab…
Tag: the giusseppe book
Gingerbread Crème Brûlée
The undisputed king of custards, the crème brûlée. Velvety, thick and rich as anything, this absolutely incredible dessert is deceptively simple, and perfectly suited to entertaining – make ahead and store in the fridge, brûlée just before serving and you will totally wow your guests despite barely putting in 5 minutes of actual work time….
Bunless Big Macs
The Big Mac is possibly the best-known burger in the world. The signature combination of “two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun” has become brilliantly ubiquitous. Introduced in 1967, the burger utilises that “special sauce” – creamy, tangy and herby it has long been a sauce (ayyyy) of…
