Hot right now: Scallops
In his 4 bites column this week, Warren Elwin gets spicy and exotic with scallops. And with summer knocking on the door, it's a good time to indulge in these sweet and creamy seafood favourites. Take a look at our scallop recipe collection for more.
Fill the tins… the rellies are coming! Kathy Paterson combines a classic Victoria sponge with seasonal berries for this dreamy end-of-year treat. Meanwhile, we’re set for Christmas and an onslaught of visitors with traditional and non-traditional festive bakes. See our Christmas baking, fruit mince and cakes and puds collections for more.
Ray's bring-a-dessert idea of the day: Fig and almond cake
Soak some sliced dried Turkish figs in a little hot water until softened, drain well and place in a food processor with some brown sugar and roasted almonds. Process to a coarse puree then with sesame oil-oiled hands form into a small cake-shaped disc and place on a piece of edible rice paper or a some baking paper (which of course is not edible). Melt some dark chocolate and pour it over the top of the fig and almond cake, let it harden and serve in wedges with ricotta drizzled with honey. Three containers, the cake, the ricotta, the honey, child’s play!
Find more in Ray's 10 easy bring-a-dessert ideas.
Cooking duck, the easy way
Traditional Peking duck usually takes two days to make but Sachie Nomura has other ideas. She takes the easy (but very delicious) route here, using duck breasts along with pancakes bought from Asian food stores. And while duck always makes a meal special, in this video Ray shows how easy and quick duck breasts are to cook at home. For more entertaining inspiration, see our duck collection and these recipes here.