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Ingredients1 tbsp black peppercorns , crushed2 x goat’s cheese with rind100g SunBlush or marinated sundried tomatoes , drained and chopped4 tbsp extra-virgin olive oil (or oil from the tomatoes)2 tbsp balsamic vinegar150g bag baby salad leavesMethodSTEP 1Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side
Photo by Sarah Whitman-Salkin Author Notes Granita is my favorite dessert to make in the summer. It’s crazy easy (two ingredients! hands-off cooking!) and crazy adaptable: you can make it with coffee or any kind of fruit juice (citrus is particularly good), or you can add boozy elements. Plus, it’s incredibly refreshing. —Sarah Whitman-Salkin Prep
Ingredients:1 dried bay leaf1 tsp. crushed red chile flakes1 tbsp. finely chopped fresh sage1 tsp. powdered mustard1/4 tsp. ground nutmeg1 lb. ground pork2 1/2 tsp. kosher salt2 tsp. freshly ground black pepper1 tbsp. canolaInstructions:Using a spice grinder, grind bay leaf and chile flakes to a fine powder. Add sage, powdered mustard, and nutmeg; pulse twice
Nutrition per serving Plus Calories 92 5% Fat 9.9g 14% Saturates 5.9g 30% Sugars 0.1g 0% Salt 0.2g 3% Protein 0.6g 1% Carbs 0.1g 0% Fibre 0g – Of an adult’s reference intake Ingredients 150 g unsalted butter 2 large free-range egg yolks 1 dessert spoon white wine vinegar 1 lemon Recipe From Jamie Magazine…