Posset is a rich and creamy dessert set with citrus juice. Here I have added preserved lemon and a hint of saffron, and served it with a simple crunchy wafer.
I’ve used regular orange baby carrots, but if you can get your hands on mixed coloured ones, they would be wonderful too. Find preserved lemons at specialty food stores, or make your own in advance (I have a recipe on my site mydarlinglemonthyme.com). To make this dish vegan, use brown rice syrup or raw sugar in the dressing.
Salmon is one of my favourite things to serve for a festive gathering – the rich flavours go a long way and it looks and tastes sensational. An extra bonus is that it can be served hot, warm or cold, making it very versatile.
These artichokes are delicious with toasted almonds, grissini, prosciutto and salami.
This basic preparation of artichokes is one of my favourites and it is especially good if you have only a few artichokes. You can bulk it out with pancetta or bacon, or cook with other spring vegetables such as asparagus, peas or broad beans. Without the mascarpone you could use the basic mix to put into a frittata or omelette, a potato gratin or risotto.
Fideua is a little like paella made with pasta such as spaghettini or angel hair pasta snapped into short lengths.
This is not the most attractive dish as the milk curdles into rich dark nuggets, but it is flavoursome and homely. It’s usually cooked with a loin, but I prefer to use a shoulder cut. If it comes with skin I usually remove it and make some crackling. Depending on the coarseness of the grain, the polenta can use more liquid than most instructions specify. I use a rough ratio of 1 part polenta to 5-6 parts water, but if you keep some boiling water on hand you can adjust the consistency if necessary. I’ve used a vegetable stock for the polenta but you can use chicken stock or milk if you prefer.
I consider the gatherings where friends or relatives sit down to share a meal as integral to the consideration of family.
We grew up eating kohlrabi from my parent’s vegetable garden, long before most Kiwis knew what they were. Though often cooked, I love it best eaten raw.