Chestnuts in Cognac & vanilla syrup

Recipe & Food styling: Mary Cadogan
Prop styling: Stuart Ovenden

Find the recipe here

Black Forest Gateau

Recipe: Sarah Cook
Food styling: Val Barrett

Find the recipe >>>HERE<<<


Strawberry and wild rose petal pavlovas

Another flower recipe - what the hell, the summer months are quite a lean time for the forager, we might as well enjoy these fragile festoons along the hedgerows while we still can. Serves 4.

4 egg whites
200g Light muscovado sugar
1stp Cornflour
1tsp Rosehip vinegar
500g Strawberries
1tsp Rosewater
A few tablespoons of granulated sugar
A large handful of wild rose petals
A large pot of double cream, whipped

1 Heat oven to 150C/130C fan/gas 2. Beat the egg whites until they form stiff peaks; slowly whisk in the sugar, then the cornflour and vinegar. Spoon 4 meringues onto parchment covered baking sheets, bake for 1 hour and turn the oven off. Leave to cool.
2 Roughly chop 250g of the strawberries. Place in a pan with the granulated sugar, a splash of water and simmer for 10 minutes. When the strawberries have broken down, add the petals and rosewater. Keep on the heat for a further 5 minutes, then pass through a seive into a bowl.
3 Whisk the cream until thick. Take a few tablespoons of the strawberry syrup and fold into the cream, only briefly so that the syrup streaks the cream. Spoon the cream onto the meringue nests, then arrange chopped strawberries on top. Finish with and extra drizzle of syrup.