How to make pecan pie – recipe | Felicity Cloake's Masterclass
Far more American than apple pie is the native pecan variety. Deeply nutty and caramel-sweet, with a flaky, cream cheese pastry, it’s the perfect celebratory centrepiece for Thanksgiving, Christmas or just about any other special occasion you might have coming up. A favourite of everyone from Elvis to President Obama, its existence is conclusive proof that happiness really is as easy as pie.Prep 40 min Cook 1 hrCool 2 hr +Makes 1 x 23cm pieFor the pastry110g butter, well chilled, plus extra for greasing190g plain flour, plus extra for dusting ¼ tsp salt 75g cream cheeseFor the filling125g pecans 100g dark soft brown sugar 100g maple syrup 85g butter 200ml single cream 2 tbsp cornflour 2 tbsp bourbon, or other whisky, or rum, etc (optional)2 egg yolks ¼ tsp saltThe pastry needs to chill, so make that first. Cut the butter into roughly 2cm cubes
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Cocktails, kebabs and instant gravy – what 10 top chefs really eat in a day
Jeremy Lee, chef and co-owner of Quo Vadis, London W1 A first pot of the day of Barry’s Tea (milk, no sugar) is vital, and where a biscuit and newspaper were once the order of the day, for the most part, a biscuit is now a treat, usually a Rich Tea or a Le Petit Beurre. The day given its greeting – Soho ahoy. It is hard to cycle past Maison Bertaux and not be lured by the delights of a pain au chocolat, pain au raisin, cheese croissant or indeed a croissant to dunk in a cappuccino at Quo Vadis, or a flat white from Flat White on Berwick Street.Above left: a pot of Barry’s Tea to start the day. Above right: pastéis de nata from Café de NataMore often than not, there is a call to go and buy something forgotten or not delivered
Dua Lipa’s pickle drink is latest twist in growing appreciation for ‘dirty’ cocktails
If Donald Trump has ruined Diet Coke for you, perhaps the answer is following Dua Lipa’s lead. In a now viral video, the pop star empties the best part of a can of it into a cup filled with ice. To this she adds the brine from a tub of pickles, followed by the brine from a tub of jalapeños. Using both hands, she sips it like it’s hot chocolate.It may seem like the latest in a series of drinks-based social experiments that only the most successful and famous can get us to try (see Tom Hanks’ Diet Cokagne, or Diet Coke and champagne)
How to use old cornflakes to make fried chicken – recipe | Waste not
We’re not big cereal eaters at home, but we do occasionally buy a box of our favourite, Mesa Sunrise by Nature’s Path. These wholegrain flakes made from corn, quinoa, buckwheat, amaranth and flaxseed are pretty pricey, and they’re definitely a glucose spike-inducing breakfast, but they do offer more nutritional diversity than many other similar products. By the time we get near the end of the box, however, there’s usually a bunch of stale and/or crushed cereal at the bottom, which we sometimes revive by putting them in the residual heat of the oven to make them crisp again, or, for a real treat, we use them to make cornflake chicken, fried or baked, depending on how we feel.This simple, waste-free twist on fried chicken is a great way to use up stale cereal. It’s also much crunchier and more flavourful than breadcrumbs – trust me – and gives your fried chicken a much superior crust (regular cornflakes or even Rice Krispies work well here, too)
Ravneet Gill’s recipe for quince and hazelnut tart | The sweet spot
It’s a good idea to poach the quince in advance, not least because it takes a fair old while, which is also why I’d recommend poaching extra, as I have here. When stored together, quince enhance each other over time, and develop a richer flavour and colour. Also note that roasting and grinding the hazelnuts yourself will give the frangipane a deeper, more intense flavour compared with store-bought. And if you prefer almonds, feel free to use them instead.Prep 10 min Cook 3½ hr Makes 1 x 20cm tart 400g granulated sugar ½ lemon, juiced (shell reserved) 4 quince 10g whole hazelnuts, halved, to finishCreme fraiche or creme anglaise, to serveFor the pastry175g plain flour 50g caster sugar 120g unsalted butter ¼ tsp fine salt 1 egg yolkFor the hazelnut frangipane100g unsalted butter 100g golden caster sugar 2 eggs 100g roasted ground hazelnuts, ideally toasted and ground at home 25g plain flourIn a large saucepan, combine 1
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