This issue is FULL of delicious sweet treats to make (and a few savouries too):
- dark chocolate cookies
- almond and blackberry tart
- caramel, peanut and coconut chocolate cake
- coconut and lime slice
- brown betty tarts
- duck confit (masterclass)
- cauliflower orecchiette
- chiang mai beef noodles
- linguine with sage and walnut pesto
- confit lamb shoulder
- chestnut and mushroom soup
- mushroom streudel
No comments:
Post a Comment