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Blancmange with crystallised roses

These small fritters make a great bar snack alongside a cold drink. Alternatively, they can be used with various vegetables, such as courgette and aubergines (or fish), as part of a fritto misto. Whole capers, deep-fried, can be scattered over the final dish. Makes 20 150g plain flour, sifted 2 tbsp olive oil 2 egg whites 1 tbsp finely grated parmesan 10 anchovy fillets (in olive oil) 40 sage leaves

Hugh Fearnley-Whittingstall's baked chicken curry recipe: 'This big, hearty, rich curry is very easy.' Photograph: Colin Campbell for the Guardian

Rabbit and white wine stew

Antiguan pineapple bread

Beef meatballs with broad beans and lemon

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