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CURED DUCK POT-AU-FEU
I attended a cookery demo in New York in 1990 given by Daniel Boulud. He prepared this classic recipe from his then new restaurant menu 'Daniel'. His recent appearance on Saturday Kitchen triggered the memories of the taste and experience of that day
PICKLED PEARS
A glut of pears on the tree, a quick and easy way to preserve the fruit. Lovely with a strong cheese or cold meats.
PLUM GUMBO
Plum, Orange and Raisin Marmalade
SEMOLINA BBQ BUNS
Excellent, versatile buns, great for panini and toasted sandwich lovers
PLUMS IN EAU DE VIE
Plums in a rich boozy syrup
STICKY GINGER CAKE
Moist and spicy teatime treat
TUTTI-FRUITTI POUND CAKE
Cherry and coconut cake with pineapple.
TAHINI MARINADE FOR CHICKEN
Classic Lebanese dish, perfect for the barbecue