Eton Mess

I love everything about this dish; the name, the ingredients, the endless possibilities and particularly the many tales surrounding its origins. One of those tales is attributed to an over-excited Golden Labrador who allegedly sat on a perfect 'Strawberry Pavlova' at an Eton College open day picnic – resulting in the now famous ‘Eton Mess.’ All that we know for

certain is that this dessert originated in the 1930's at Eton College. This is where TRH Prince William and Prince Harry went to school.

This is my interpretation of Eton Mess but however you choose to combine and present summer fruits with cream and meringues you will end up with something luscious and indulgent!

IngredientsYou will need: 2 medium baking trays lined with non stick silicon mats or baking parchment.1 piping bag with medium fluted star nozzle

FOR THE MERINGUE:• 3 egg whites * (UK medium / USA large)• 85g /6 Tbsp white caster sugar *• 85g /6 Tbsp golden caster sugar * OR you

can use ¼ cup in total, of granulated sugar• A few drops of pure vanilla extract

FOR THE FILLING:• 225g /8oz mixed strawberries, blueberries

and raspberries • 225ml /1 cup double cream * • 110ml /½ cup mascarpone • 25ml 2 Tbsp caster sugar *• A handful of mint leaves• A few sprigs of mint• Icing sugar * for dusting

FOR THE PUREE:• 110ml /½ cup of raspberry puree made by

blending 115g /4oz raspberries with 30ml /2 Tbsp icing sugar and a few drops of lemon juice.

• After blending, rub through a fine sieve to remove all pips, then add 4 fresh mint leaves and blend again.

* Refer to glossary

Method

1. Set the oven to 160’C /325’F

2. Line two baking trays with non-stick baking parchment.

3. Make the meringues: In a dry clean bowl whisk the egg whites to ‘stiff peak stage’; they should be glossy and stand in firm peaks.

4. Add the sugar slowly and continue to whisk for about 5 minutes until the mixture is very thick and stands up on its own. Finally add the vanilla extract.

5. Using a piping bag with a medium star nozzle pipe the meringue into thin discs. You will need 4 each of the following sizes – 10cm, 8cm, 6cm, 4cm and 2cm.

6. Bake for 30 – 40 minutes. When cooked they will be firm and ‘crisp’ and will easily lift off the baking parchment, but they should not colour at all.

7. Once cooked, turn off the oven and leave them to dry out further while the oven cools down.

8. The meringues can be made up to a week in advance. Store in an airtight container.

SWEET TEMPTATIONS | 2

Serves 4

Continued Z

Eton Mess

I love everything about this dish; the name, the ingredients, the endless possibilities and particularly the many tales surrounding its origins. One of those tales is attributed to an over-excited Golden Labrador who allegedly sat on a perfect 'Strawberry Pavlova' at an Eton College open day picnic – resulting in the now famous ‘Eton Mess.’ All that we know for

certain is that this dessert originated in the 1930's at Eton College. This is where TRH Prince William and Prince Harry went to school.

This is my interpretation of Eton Mess but however you choose to combine and present summer fruits with cream and meringues you will end up with something luscious and indulgent!

IngredientsYou will need: 2 medium baking trays lined with non stick silicon mats or baking parchment.1 piping bag with medium fluted star nozzle

FOR THE MERINGUE:• 3 egg whites * (UK medium / USA large)• 85g /6 Tbsp white caster sugar *• 85g /6 Tbsp golden caster sugar * OR you

can use ¼ cup in total, of granulated sugar• A few drops of pure vanilla extract

FOR THE FILLING:• 225g /8oz mixed strawberries, blueberries

and raspberries • 225ml /1 cup double cream * • 110ml /½ cup mascarpone • 25ml 2 Tbsp caster sugar *• A handful of mint leaves• A few sprigs of mint• Icing sugar * for dusting

FOR THE PUREE:• 110ml /½ cup of raspberry puree made by

blending 115g /4oz raspberries with 30ml /2 Tbsp icing sugar and a few drops of lemon juice.

• After blending, rub through a fine sieve to remove all pips, then add 4 fresh mint leaves and blend again.

* Refer to glossary

Method

1. Set the oven to 160’C /325’F

2. Line two baking trays with non-stick baking parchment.

3. Make the meringues: In a dry clean bowl whisk the egg whites to ‘stiff peak stage’; they should be glossy and stand in firm peaks.

4. Add the sugar slowly and continue to whisk for about 5 minutes until the mixture is very thick and stands up on its own. Finally add the vanilla extract.

5. Using a piping bag with a medium star nozzle pipe the meringue into thin discs. You will need 4 each of the following sizes – 10cm, 8cm, 6cm, 4cm and 2cm.

6. Bake for 30 – 40 minutes. When cooked they will be firm and ‘crisp’ and will easily lift off the baking parchment, but they should not colour at all.

7. Once cooked, turn off the oven and leave them to dry out further while the oven cools down.

8. The meringues can be made up to a week in advance. Store in an airtight container.

SWEET TEMPTATIONS | 2

Serves 4

Continued Z

WITH BUTTERED LEEKS AND ASPARAGUS PESTO

Kiln-Roasted Salmon Fishcakes

T he delicate smokiness of the kiln-roasted salmon in these fishcakes, is perfectly complemented by the buttery leeks and the fresh tasting asparagus. If asparagus is not in season, you can serve the fishcakes with some creamed spinach or a simple pea puree and either lemon and herb butter or a traditional hollandaise sauce instead of the pesto. You can

make these using fresh salmon if kiln-roasted salmon is unavailable.

IngredientsFOR THE ASPARAGUS PESTO:• 16 stalks asparagus (300g / 11oz)• 8 stems of basil • 4 stems of mint • 30g /1 oz pine nuts (3 Tbsp)• 1 clove of garlic• 100ml /½ cup olive oil• 60g / 2oz grated Parmesan (½ cup)

FOR THE FISHCAKES:• 250g /9 oz kiln roasted salmon *

flaked• 1 large baked potato (approximately

150g /5 1/2 oz) • 60g (2oz) butter (4 Tbsp)• Zest of 1 lemon, finely grated• 1 leek, finely sliced• 10ml /2 tsp finely chopped parsley• 60g / 2oz plain flour, * seasoned with

salt and pepper• 2 eggs, beaten with a little salt• 225g /8 oz fresh breadcrumbs (4 cups)• Olive oil and butter for frying

TO SERVE:• 2 leeks, washed and thinly sliced• 30g /1 oz butter (2 Tbsp)• Salt and freshly ground black pepper• Asparagus tips from the asparagus

above• Tiny sprigs of Greek basil for garnish

1. Prepare the asparagus by cutting off and discarding the woody section from the bottom of each stem. Remove the tip of each spear and keep to one side. Cut the remaining stems into 2.5cm /1 inch lengths and cook in boiling, salted water until tender. Cook the tips and keep to one side.

2. To make the pesto: Place the cooked asparagus stems in a food processor with the basil, mint, pine nuts and garlic. Blend until smooth.

3. Slowly trickle the oil in while the machine is running, until the consistency is like that of mayonnaise.

4. Add the grated Parmesan and then taste the pesto and season with salt and freshly ground black pepper if needed.

5. Spoon the pesto into a glass jar or bowl and cover with plastic wrap so that the plastic is in contact with the surface of the pesto. Store in the refrigerator, but use within 24 hours as the mint in the pesto will start to discolour.

6. To make the fishcakes: Remove the flesh from the baked potato and, using a fork, roughly crush it with 2 tablespoons of butter, salt and pepper.

7. Cook the finely sliced leek in the remaining 2 tablespoons of butter, until it is soft and tender.

| BEAUTIFUL BEGINNINGS5

MethodServes 4

Continued Z

WITH BUTTERED LEEKS AND ASPARAGUS PESTO

Kiln-Roasted Salmon Fishcakes

T he delicate smokiness of the kiln-roasted salmon in these fishcakes, is perfectly complemented by the buttery leeks and the fresh tasting asparagus. If asparagus is not in season, you can serve the fishcakes with some creamed spinach or a simple pea puree and either lemon and herb butter or a traditional hollandaise sauce instead of the pesto. You can

make these using fresh salmon if kiln-roasted salmon is unavailable.

IngredientsFOR THE ASPARAGUS PESTO:• 16 stalks asparagus (300g / 11oz)• 8 stems of basil • 4 stems of mint • 30g /1 oz pine nuts (3 Tbsp)• 1 clove of garlic• 100ml /½ cup olive oil• 60g / 2oz grated Parmesan (½ cup)

FOR THE FISHCAKES:• 250g /9 oz kiln roasted salmon *

flaked• 1 large baked potato (approximately

150g /5 1/2 oz) • 60g (2oz) butter (4 Tbsp)• Zest of 1 lemon, finely grated• 1 leek, finely sliced• 10ml /2 tsp finely chopped parsley• 60g / 2oz plain flour, * seasoned with

salt and pepper• 2 eggs, beaten with a little salt• 225g /8 oz fresh breadcrumbs (4 cups)• Olive oil and butter for frying

TO SERVE:• 2 leeks, washed and thinly sliced• 30g /1 oz butter (2 Tbsp)• Salt and freshly ground black pepper• Asparagus tips from the asparagus

above• Tiny sprigs of Greek basil for garnish

1. Prepare the asparagus by cutting off and discarding the woody section from the bottom of each stem. Remove the tip of each spear and keep to one side. Cut the remaining stems into 2.5cm /1 inch lengths and cook in boiling, salted water until tender. Cook the tips and keep to one side.

2. To make the pesto: Place the cooked asparagus stems in a food processor with the basil, mint, pine nuts and garlic. Blend until smooth.

3. Slowly trickle the oil in while the machine is running, until the consistency is like that of mayonnaise.

4. Add the grated Parmesan and then taste the pesto and season with salt and freshly ground black pepper if needed.

5. Spoon the pesto into a glass jar or bowl and cover with plastic wrap so that the plastic is in contact with the surface of the pesto. Store in the refrigerator, but use within 24 hours as the mint in the pesto will start to discolour.

6. To make the fishcakes: Remove the flesh from the baked potato and, using a fork, roughly crush it with 2 tablespoons of butter, salt and pepper.

7. Cook the finely sliced leek in the remaining 2 tablespoons of butter, until it is soft and tender.

| BEAUTIFUL BEGINNINGS5

MethodServes 4

Continued Z

Chocolate Biscuit Cake

M y mother used to make this when I was a child, and it was a great favourite of mine. When Prince William and Prince Harry were very young I made it for them using the same recipe. It was a firm favourite in the royal nursery, so much so, that many years later Prince William chose to have chocolate biscuit cake at his wedding for the Groom’s

cake. It was designed, made and gifted to Prince William by ‘McVities’ biscuit manufacturers and is said to have been made from 1700 McVities biscuits and 17kg of chocolate!

This recipe is very simple and children always enjoy crushing and crumbling the biscuits (in a variety of unusual, and often messy, ways!) I have included pistachios and soft figs in this version of the recipe, but for children I leave them out and replace them with the same weight in biscuits.

IngredientsYou will need: one 20cm /8inch round or square cake tin or flan ring or one 20cm x 9cm /8inch x 3 ¼ inch loaf tin

FOR THE CAKE:• 340g /12oz butter (3 sticks)• 240g /8 ½ oz golden syrup * (¾ cup)• 60g /2oz unsweetened cocoa powder (⅔

cup)• 120g /4oz cup dark chocolate (⅔ cup)• 5ml /1 tsp pure vanilla extract• 60g /2oz pistachios (½ cup)• 100g /3 ½ oz soft, plump dried figs (½

cup packed)• 450g /1lb 'McVities' digestive biscuits *• To Decorate:• 300g /11 oz dark chocolate (2 cups)• 50g /2oz white chocolate (⅔ cup) • Selection of small chocolate sticks

and dark and white ‘Maltesers’ or 'Whoppers'

Method

1. Melt the butter with the golden syrup in a heavy based pan. Do not let it boil.

2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla.

3. Stir until you have a very smooth, glossy mixture.

4. Slice the figs and crush the biscuits.

5. Add the pistachios, figs and crushed biscuits to the chocolate mixture and mix well.

6. Line the base and sides of your chosen shape of cake tin with baking parchment or plastic wrap.

7. Place the mixture into the tin and press it down well into the corners.

8. Leave to cool thoroughly at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.

SWEET TEMPTATIONS | 10

Serves 16 - 20

Continued Z

Chocolate Biscuit Cake

M y mother used to make this when I was a child, and it was a great favourite of mine. When Prince William and Prince Harry were very young I made it for them using the same recipe. It was a firm favourite in the royal nursery, so much so, that many years later Prince William chose to have chocolate biscuit cake at his wedding for the Groom’s

cake. It was designed, made and gifted to Prince William by ‘McVities’ biscuit manufacturers and is said to have been made from 1700 McVities biscuits and 17kg of chocolate!

This recipe is very simple and children always enjoy crushing and crumbling the biscuits (in a variety of unusual, and often messy, ways!) I have included pistachios and soft figs in this version of the recipe, but for children I leave them out and replace them with the same weight in biscuits.

IngredientsYou will need: one 20cm /8inch round or square cake tin or flan ring or one 20cm x 9cm /8inch x 3 ¼ inch loaf tin

FOR THE CAKE:• 340g /12oz butter (3 sticks)• 240g /8 ½ oz golden syrup * (¾ cup)• 60g /2oz unsweetened cocoa powder (⅔

cup)• 120g /4oz cup dark chocolate (⅔ cup)• 5ml /1 tsp pure vanilla extract• 60g /2oz pistachios (½ cup)• 100g /3 ½ oz soft, plump dried figs (½

cup packed)• 450g /1lb 'McVities' digestive biscuits *• To Decorate:• 300g /11 oz dark chocolate (2 cups)• 50g /2oz white chocolate (⅔ cup) • Selection of small chocolate sticks

and dark and white ‘Maltesers’ or 'Whoppers'

Method

1. Melt the butter with the golden syrup in a heavy based pan. Do not let it boil.

2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla.

3. Stir until you have a very smooth, glossy mixture.

4. Slice the figs and crush the biscuits.

5. Add the pistachios, figs and crushed biscuits to the chocolate mixture and mix well.

6. Line the base and sides of your chosen shape of cake tin with baking parchment or plastic wrap.

7. Place the mixture into the tin and press it down well into the corners.

8. Leave to cool thoroughly at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.

SWEET TEMPTATIONS | 10

Serves 16 - 20

Continued Z

AND GOATS’ CHEESE STACK

Aubergine, Tomato

H RH Princess Diana loved stuffed aubergine. This is one of many variations that I created. In this recipe I make a generous amount of tomato sauce so that there will be some extra to serve with the aubergine and I recommend having some extra grated Parmesan to hand as well.

Ingredients• 2 large aubergines *• Olive oil, salt and freshly ground

black pepper• 1 sprig of fresh thyme, leaves stripped

off the stem• 1 red onion• 1 yellow pepper• 1 red pepper• 150g /5 ½ oz goats’ cheese log• 60g /2 oz finely grated Parmesan (½

cup)• A handful of fresh basil leaves

FOR THE TOMATO SAUCE:• 2 onions• 2 cloves of garlic• A little olive oil• 800g /28 oz can plum tomatoes• 2 sprigs of fresh thyme• Salt, pepper and sugar to season

* Refer to glossary

1. Pre-heat the oven to 200ºC/400ºF

2. Wash the aubergines and cut them in half length-wise. Score the flesh with a sharp knife, season with salt and freshly ground black pepper and drizzle with olive oil.

3. Bake the aubergines for about 30 minutes, or until the flesh is soft.

4. Dice the peppers and sauté them in a little olive oil, until they are soft. Keep on one side.

5. While the aubergine is baking, make the tomato sauce. Chop the onion finely and crush the garlic, then sauté them in the olive oil, until the onion is soft and translucent. Add the tomatoes, thyme and salt, pepper and sugar to taste. Cook slowly with the lid on for 30 minutes, then for a further 15 minutes with the lid off, to allow some of the liquid to evaporate so that the sauce thickens.

6. Finely chop the red onion and then sauté in a little olive oil, add the bulgur wheat and cook as per the instructions, generally it cooks in about 12 minutes but check this as it varies with different brands.

| WARM AND COMFORTING15

MethodServes 4

Continued Z

AND GOATS’ CHEESE STACK

Aubergine, Tomato

H RH Princess Diana loved stuffed aubergine. This is one of many variations that I created. In this recipe I make a generous amount of tomato sauce so that there will be some extra to serve with the aubergine and I recommend having some extra grated Parmesan to hand as well.

Ingredients• 2 large aubergines *• Olive oil, salt and freshly ground

black pepper• 1 sprig of fresh thyme, leaves stripped

off the stem• 1 red onion• 1 yellow pepper• 1 red pepper• 150g /5 ½ oz goats’ cheese log• 60g /2 oz finely grated Parmesan (½

cup)• A handful of fresh basil leaves

FOR THE TOMATO SAUCE:• 2 onions• 2 cloves of garlic• A little olive oil• 800g /28 oz can plum tomatoes• 2 sprigs of fresh thyme• Salt, pepper and sugar to season

* Refer to glossary

1. Pre-heat the oven to 200ºC/400ºF

2. Wash the aubergines and cut them in half length-wise. Score the flesh with a sharp knife, season with salt and freshly ground black pepper and drizzle with olive oil.

3. Bake the aubergines for about 30 minutes, or until the flesh is soft.

4. Dice the peppers and sauté them in a little olive oil, until they are soft. Keep on one side.

5. While the aubergine is baking, make the tomato sauce. Chop the onion finely and crush the garlic, then sauté them in the olive oil, until the onion is soft and translucent. Add the tomatoes, thyme and salt, pepper and sugar to taste. Cook slowly with the lid on for 30 minutes, then for a further 15 minutes with the lid off, to allow some of the liquid to evaporate so that the sauce thickens.

6. Finely chop the red onion and then sauté in a little olive oil, add the bulgur wheat and cook as per the instructions, generally it cooks in about 12 minutes but check this as it varies with different brands.

| WARM AND COMFORTING15

MethodServes 4

Continued Z