A crème brûlée is in simple terms a ramekin filled with a set custard, topped with a layer of sugar which is then burnt (“brûlée”) to a crispy caramel using either a blowtorch or the grill. This one adds spices and rum to increase the festive spirit.
Eggnog is like a boozy, nutmeg scented custard. It’s delicious drank on its own or added to coffee as an indulgent treat.
A lemon posset is a rich, smooth and sharp tasting lemon mousse. It’s probably one of the easiest desserts you can make.
This cake – shaped like a ring of Christmas trees – is bound to turn heads and impress any guests over the Holiday period. It’s deliciously moist and full of seasonal flavour!
Lemon Meringue Pie. Who doesn’t love that, with the combination of sticky creaminess and sharp lemon tang? Lemon Meringue Pie is a classic dessert which is bound to go down a storm at Christmas dinners with all the family.
This limoncello recipe is so simple you won’t believe it. It’ll make a great Christmas present for a loved one!
This guide features hand-picked recipes from the Real Epicurean archives, from traditional Christmas Cake to not-so-traditional Pine Needle Vinegar and has a little something for everybody.
Gin is basically vodka or any other neutral spirit flavoured with botanicals, of which juniper is the predominant flavour – hence the name – but everything else is left up to the imagination.
When I was young my father used to take us along the side of a disused railway track not too far from the terraced house where we lived. The experience stuck in my head; we were collecting our own food and it was delicious, messy and fun.
I’ve recently hit on to a local foraging secret; near to our house is a nature reserve, the entrance to which is made by a tree lined grass path. Visit at the wrong time of year and they are inconspicuous enough, but at this time of year they’re full with an abundance of green, yellow, red and purple plums.
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