These pies are classic British comfort food! Share them with friends and family on a crisp autumn day.
Rhubarb and Ginger Compote
350 g rhubarb, trimmed and cut into 2cm lengths
75 g caster sugar
1 x 2cm piece of stem ginger, finely chopped
4 large egg yolks
60g caster sugar, plus extra for the top
500ml double cream
1 tsp vanilla bean paste
- To make compote, put rhubarb and sugar into a pan, stir over a medium heat for about 10 minutes until fruit is soft. Remove from heat, then stir through the ginger then divide the mixture between 6 x 175ml ramekin dishes. Leave to cool completely.
- For the brûlée beat the egg yolks and sugar together in a heatproof bowl. Heat the cream to just below boiling point and gently pour over the egg mixture, stirring all the time. Add the vanilla paste and mix well.
- Place the bowl over a pan half-full of simmering water; stir with a rubber spatula until the custard thickens. Sieve the custard into a jug then divide between the ramekins. Cover and chill in the fridge overnight.
- Sprinkle 1½ tsp of caster sugar evenly over each ramekin then using a blowtorch hold the flame just above the sugar and keep moving it round until caramelised.
If you do not have a blowtorch place the ramekins under a hot grill to caramelise.
A late harvest or Riesling Auslese with natural juiciness and mineral notes would be great matches for this dessert.
Individual Beef and Red wine Pies
Mushroom Pappardelle with Parmesan Crisps
These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
Sticky Beef Bao buns
Homemade buns filled with pulled beef, carrots and spring onions with a dollop of chili relish made from red and green chili.
Salmon with a chili and garlic and miso paste marinade, served with a dollop of yoghurt and a glass of German Pinot noir.
Apples, watermelon, radish and fennel topped with salted hazelnuts and shavings of pecorino.
Sheet Pan Snapper with Potatoes and Fennel
Packed with delicious veggetables and herbs, the Sheet Pan Snapper with Potatoes and Fennel makes for a perfect simple summer supper!