Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through.
These delicious cocktail recipes from The Mixologist are the perfect thirst-quenching drinks for summer.
Stuffed Aubergine in Curry & Coconut Dal
Recipe by Yotam Ottolenghi
From his brand new cookbook FLAVOUR, this delicious recipe by Yotam Ottolenghi’s stuffs aubergines with paneer. Served on a bed of coconut dal, this innovative vegetable dish is sure to delight.
The Oyster Inn Market Fish Bouillabaisse
Contributed by Josh Emett of The Oyster Inn
If you’re looking for a fresh and easy dinner to tantalise the tastebuds and impress your guests, look no further than this sticky soy chicken with sesame noodles recipe.
