Crushed peanuts and a quick strawberry jam combine to create a classic pavlova inspired by the staple student food - peanut butter and jelly sandwiches.
Growing up, we called them “tree tomatoes”, a reference to their colour and shape. A name change to tamarillo and this tart, fleshy autumn fruit remains one of my favourites to eat and cook with
There's nothing quite like homemade ice cream, especially when it's topped with a tart rhubarb compote made from scratch. The orange undertone matches both these dishes wonderfully
There’s something amazingly comforting about a steamed pudding, especially when it’s drizzled with warm vanilla crème anglaise and served with poached seasonal fruit
Combining the tartness of rhubarb with the sweetness of meringue, this pie is a fresh, seasonal twist on the classic lemon meringue pie. Make ahead of time so you're prepared for any special occasion
Make the most of the plentiful rhubarb season and enjoy it all year round with this easy rhubarb jam recipe. Pairs perfectly with pikelets or scones with whipped cream
Combining the natural flavours of rhubarb, rosemary and coconut, this recipe whips up a perfect autumn cake for your next baking occasion. This cake is quite simply a show-stopper
.jpeg?width=690&height=388&mode=crop&scale=both&anchor=middlecenter&quality=75)
.jpg?width=323&height=242&mode=crop&scale=both&anchor=middlecenter&quality=75)
