LIME VERRINE WITH POMEGRANATE SALAD and BERRY SORBET
840g cream n...

AUBERGINE-STUFFED QUAIL WITH JERUSALEM ARTICHOKE PURÉE
1 small aubergine
100ml olive oil,...

What all started as a fruit stall on the side...

For the strawberry purée:
500g strawberries n 50ml water
50g granulated sugar
juice...

Yoh, that's some weather! Forget about gym tonight, and dust...

For a sweet pastry:

2 50g plain flour, sifted
125g Holsum cooking...

Recipes and styling Raphaella Frame-Tolmie Food assistant Leila Padayachi Photographs Russell Smith
For a short-crust pastry:
Ingredients:

250g...

Planning a trip to Paris? We couldn't resist sharing this...

Recipes and styling Raphaella Frame-Tolmie Food assistant Leila Padayachi Photographs Russell Smith
For a choux pastry:
Ingredients 

300ml...

Recipes and styling Raphaella Frame-Tolmie Food assistant Leila Padayachi Photographs Russell Smith

Ingredients:
8 phyllo pastry sheets
100–150g...