The recipe library
Find something new for your dinner here!
I want to share with you as many ways of using my produce as I can think of to encourage you to expand your cooking horizons. This is something I do as often as I can.
Good food can be as simple as good bread - good ripe tomatoes and great extra virgin olive oil, or a packet of quality pasta . Cooked in 11 minutes and tossed through with my mushroom paté if you haven’t time for anything else; add lots of fresh parsley; parmigiano and that great olive oil again and you’ve a meal you’ll be proud of.
You’ll see from the recipes that I can’t help myself when it comes to Verjuice; a great friend Damien Pignolet says ‘when in doubt – add Verjuice’ and I have to admit that’s exactly how I cook!
Apricot Paste Bread and Butter Pudding
Serves 4-6
Ingredients:
60 g melted butter
4 x 1 cm thick slices Panettone
100g Maggie’s Apricot Paste
100g prunes, pitted
300 ml milk
300 ml cream
4 eggs
1 vanilla bean
125 g castor sugar – add more if you’re not using a sweet bread
Method:
Remove the crusts from the panettone, butter it and then grill it on both sides in a griddle pan until golden. Butter a 22 cm ovenproof dish and arrange the slices of panettone over the base. Dice the Apricot Paste into small cubes, then sprinkle the paste pieces over the panettone with the prunes.
Preheat the oven to 200C. Bring the milk, cream and vanilla bean to a simmer in a saucepan. In a separate larger bowl mix the eggs and castor sugar. Split the vanilla bean and scrape the seeds into the milk mixture. Stir the hot milk and cream into the egg mixture, and then pour this carefully over the bread. Stand the dish in a water bath, making sure the hot water is ¾ of the way up the sides of the baking dish. Bake for about 25-30 minutes until set; allow to cool a little before serving so that the custard can finish setting.