Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
C&D Photo_0505
CARAMEL GINGER CHICKEN
C&D Photo_0418
BLUEBERRY JELLY
C&D Photo_0430
BRANDY SNAPS
C&D Photo_0448
CINNAMON SCROLLS
GingerCustard03
Ginger custard
Cherry mess
Inspired by the infamous Eton Mess, this is a super quick summery dessert that doesn’t require hours slaving away in a hot kitchen.

Cherry mess

Servings: 4

Ingredients

300g fresh cherries, stalk removed and pitted
2 tbsp sugar
3 tbsp good quality gin or water
100g good quality, store-bought meringues
250ml whipping cream

Directions

Place the cherries into a warm saucepan and mix in the sugar and gin/water.

Simmer for 5-10 minutes, stirring frequently, until the cherries start to release their juices and the sauce becomes syrupy.

Remove the cherry compote from the stove and let it cool.

Roughly crush the meringue (not too finely), and whip the cream until slightly stiff.

Gently arrange the meringue, cream and cherry compote in a serving bowl. Top with extra fresh cherries and a drizzle of the cherry compote syrup to serve.

Ingredients

300g fresh cherries, stalk removed and pitted
2 tbsp sugar
3 tbsp good quality gin or water
100g good quality, store-bought meringues
250ml whipping cream

Directions

Place the cherries into a warm saucepan and mix in the sugar and gin/water.

Simmer for 5-10 minutes, stirring frequently, until the cherries start to release their juices and the sauce becomes syrupy.

Remove the cherry compote from the stove and let it cool.

Roughly crush the meringue (not too finely), and whip the cream until slightly stiff.

Gently arrange the meringue, cream and cherry compote in a serving bowl. Top with extra fresh cherries and a drizzle of the cherry compote syrup to serve.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips