The Royal Touch Cookbook

Passionfruit & Strawberry

FRUIT CONSERVE

S trawberry conserve is surprisingly quick and easy to make. The passion uit in this recipe adds a lovely subtle flavour to the
jam. However, it can be made without passion uit simply by adding the juice of one more lemon. I don’t use preserving sugar
or any additional pectin in this recipe as the jam sets perfectly without any. I owe my love of jam-making to my mother who

made the most perfect jams, jellies and marmalade. She never allowed any esh produce to go to waste and always had a cupboard

full of gloriously glistening conserves and preserves.

Ingredients Method

YOU WILL NEED: Makes 2 or 3 jars
2 or 3 sterilised jam jars or Kilner preserving
jars, with lids that seal well. 1. Rinse the strawberries in cold water, dry carefully,
hull and halve.
• 1kg / 2 lbs 4oz small strawberries (the
prepared weight after washing and hulling 2. Place them in a large, non metallic bowl with the sugar and
should be no less than 900g / 1lb 12oz) lemon juice.

• 900g / 2lb granulated sugar (4½ cups) 3. Cover and leave overnight in the refrigerator.
• Juice of 1 small lemon 4. Rub the passion fruit through a sieve to remove the pips. Add
• 6 large passion fruit
• A knob / 1 Tbsp butter the juice to the strawberries.

Serving Suggestions 5. Bring the fruit and juice to the boil in a preserving pan.
6. Keep the fruit at a rolling boil, watching carefully that it
1. This is the ultimate topping for cream
scones (see recipe on page 219) and filling doesn’t boil over.
for a Victoria Sandwich (see recipe on
page 190). 7. Cook for about 20 minutes, the bubbles will get larger as it
nears setting point. Check the set by putting 2 teaspoons of
2. It is perfect for Jam Pennies, which are the jam onto a saucer and placing it in the deep freeze for a
tiny round jam sandwiches, the size of few minutes. Run your finger through it, if there is a skin
an old English penny. They are a royal on the surface that ‘wrinkles’, it is ready. You can also check
teatime favourite, served in the nursery the temperature with a sugar thermometer, it should reach
and drawing room alike. 220°F to be at setting point.

3. Use to fill Jam Drops (see recipe on page 8. When setting point has been reached, skim any scum off the
166) or little jam tartlets. top of the jam. Stir in the butter, which will help to disperse
any remaining scum and then fill pre-warmed, sterilised jars
4. One of my father’s favourite ways to enjoy and leave to cool.
Mum’s home-made jam was to spoon a
generous dollop onto hot rice pudding! 9. When cold and fully set, cover the surface of the jam in each
jar with a disc of baking parchment or a thin layer of melted
wax. Seal the jars with screw-top lids. Store in a cool, dark
place. Keeps for at least 12 months. Refrigerate once opened.

250 | TRACKLEMENTS & TREATS

TRACKLEMENTS & TREATS | 251

Glossary

Aubergine = Egg plant = Brinjal Whipping cream (minimum fat content 35%) it doesn't whip up
Barley malt extract – This is a thick dark syrup with a distinctive as thickly as double cream so is not suited to piping, but is good
flavour, used in both brewing and baking. It is produced from for desserts requiring whipped cream.
germinating barley grains, in a long and complex process. Custard powder – substitute with vanilla Jell-O pudding mix.
Bicarbonate of soda = Sodium bicarbonate = Baking soda Desiccated coconut = Shredded coconut
Biscuits = Cookies Digestive biscuits – These are wheaten sweet-meal biscuits, made
Bloomer – A crusty white loaf with rounded ends and several from coarse brown wheat flour, wholemeal, sugar, malt extract,
diagonal slashes across the top of the loaf. The crumb is soft and vegetable oil and raising agents. They are the best-selling biscuit in
the texture is even. the uk. Graham crackers make a suitable substitute for digestives.
Bocconcini – Meaning ‘little bites’ in italian, are traditionally small Double boiler – this is made up of two pots: a small one that nestles
egg-sized mozzarella cheese balls that originated in naples. They are inside a larger one. It is used for cooking delicate ingredients that
made from the milk of water buffaloes mixed with cows' milk. Those have a tendency to curdle or separate over direct heat . To use
available in the shops in Britain are a little smaller and weigh about one, fill the bottom pan with an inch or two of water and set the
15g (½oz) each, while regular mozzarella balls are about 125g (5oz) each. shallow pan on top. Over heat, the water in the bottom pan will
Bramley apples – These are a great British tradition. They are large simmer and thus heat the top pan and its contents. You should
green cooking apples that are generally 2 to 3 times the weight of keep a check on the water level to be sure that it doesnt boil dry.
a typical dessert apple and are often irregular in shape. They taste Add more water if needed.
very tart but as they cook, the flesh becomes wonderfully golden Eggs – In the UK, a medium egg weighs 53 – 63g; in the USA, a
and fluffy. They make the best baked apples ever! large egg weighs 58 – 64g. For the purposes of the recipes in this
Carnaroli rice – Often described as the king of all rices, this is book, a medium egg (UK) equates to a large egg (USA).
the ‘perfect’ risotto rice. It has a high starch content, firm texture Essence vs Extract
and long grain and of all the varieties it makes the lightest risotto An extract is made by combining oil from the almonds or vanilla
with the smoothest, creamiest texture. Arborio rice is the most pods with an alcohol (so an extract is created from ‘the real thing’.)
commonly used and easily obtainable variety and Vialone Nano is However an essence can either be a highly concentrated form of
another popular choice. pure extract (‘the real thing’ in an even stronger form) or it can be a
Celeriac = Celery root chemically created substance which is an imitation and has no real
Ceramic baking beans = Pie weights (if you don't have any you can almond or vanilla in it. Always read the label on the bottle carefully
use rice, dried beans or the old-fashioned trick of a pile of coins!) so that you know exactly what you are buying!
Chanterelles = Girolles These orangey-yellow wild mushrooms are Fillet steak = Filet mignon
funnel-shaped with a smooth cap and gills underneath. They are Flaked almonds = Slivered almonds
quite fleshy and are mild tasting with a slight touch of pepper. Flour
Chanterelles can be found growing in clusters in mossy coniferous Bread flour = Strong flour, hard flour
forests, in mountainous Birch forests and also in open grassy fields. Malted granary flour – this is mainly white flour with some
Chestnut mushrooms = Brown cap mushrooms These look like wholemeal added and also malt powder and malted grains.
a darker version of the button mushroom, but have a stronger Plain flour = All purpose flour
flavour. They have pink to dark brown gills. Self raising flour = Self rising flour (Alternatively, add 5ml (1
Chicken stock = Chicken bouillon (some cooks like to use teaspoon) baking powder to every 75g (2½oz) plain flour / all
commercially made chicken broth when bouillon is called for.) purpose flour)
Chicken stock cubes – When cooking with stock cubes it is Wholemeal flour = Whole wheat flour
important to remember that they are generally very salty, so you Full cream milk = Whole milk
need to use salt sparingly when you are seasoning the dish. Glacé cherries = Candied cherries = Crystallised cherries
Cling film = Plastic wrap Golden syrup – This is very traditional british product. It is a thick,
Cornflour = Cornstarch amber-coloured form of inverted sugar syrup made during the process
Courgettes = Zucchini of refining sugar cane or sugar beet juice into sugar, or by treating a
Cream sugar solution with acid. I use it in many cakes, cookies and desserts,
it gives a wonderful flavour and texture to baked products. Possible
Clotted cream (fat content 55 – 60%) is wonderfully dense and substitutes are light or dark corn syrup, honey or maple syrup. Both
has a thick yellow ‘crust’ on the surface. It undergoes slow heat the latter have quite pronounced flavours, are thinner than golden
treatment which causes it to partially evaporate and thicken. syrup and are more expensive - but you can use them. Why not try
Double cream (minimum fat content 48%) whips easily and holds making your own? I have made this and it was very successful.
its shape well when piped. It can be replaced by heavy cream (fat Pour 100g (3½ oz) granulated sugar and 25ml (2 tablespoons) of
content 36 - 38%) water into a saucepan. On a medium heat, dissolve the sugar and
Single cream (minimum fat content 18%) a general-purpose cream then allow it to caramelise to a rich golden colour.
that is suitable for pouring over desserts and using in coffee.

252 | GLOSSARY

Add 300ml (1⅓ cups) boiling water, 500g (1lb 2oz) demerara sugar, Sugar
5ml (1 teaspoon) vanilla essence and a lemon cut in half. On a Caster sugar = Superfine sugar (you can also make caster sugar
low heat, simmer for 30 minutes (only stir if the sugar has not by blitzing granulated sugar for a short time in a food processor
dissolved.) Pour into a sterilised jar, once it is cold seal the jar. until it is fine – but not completely pulverised, like icing/
Whilst hot, the syrup will be thin but it will thicken as it cools. If, confectioners' sugar).
after cooling down, the syrup is not thick enough, boil it again for Dark so brown sugar & light so brown sugar – this is a very
a few more minutes. If you find after cooling that the syrup is too moist sugar with fine, quick dissolving crystals and a lovely depth
thick, make up another half recipe, add the ‘hard’ syrup in and boil of flavour to it; the dark one is delightfully treacle flavoured
it all together for about 15 minutes. while the light one has undertones of vanilla.
Ground almonds = Powdered almonds Demerara sugar – this is a light brown granular cane sugar
Jelly = Jell-O For the ‘Trifle Royal’ recipe make the jello up using coming originally and chiefly from guyana.
half the usual amount of water ie 1½ cups. Golden caster sugar – you can make this by blitzing demerara
Knocking back dough – after bread dough has been left to rise, it sugar, as above.
needs to have the excess air knocked out of it. This process is called Icing sugar = Confectioner's sugar.
‘knocking back’ and it entails kneading the dough on a lightly floured Muscovado sugar – this is a type of partially refined to unrefined
surface for a few minutes. (Next the dough is shaped and then left to brown sugar with a strong molasses content and flavour. It is
rise once again - this is called ‘proving’, after this the bread is baked. available in light and dark varieties.
Lamb mince = Ground lamb Preserving sugar – this has added pectin. For the usa add 1oz certo
Linseed = Flaxseed This comes in two colours; golden and brown. liquid pectin for each 500g / 18oz / 2⅓ cups of granulated sugar.
Little gem lettuce – Suitable substitutes are romaine lettuce hearts
or bibb / butter lettuce Sugar snaps = Sugar snap peas = Snap peas
Measures – volumetric measures vary between the UK and USA. Tartaric acid – This is a crystalline organic acid that is present
For this book, we have standardised them to the following: in unripe grapes and some other fruit as well. It is commonly
1 teaspoon = 5ml 1 tablespoon = 15ml 1 cup = 250ml combined with bicarbonate of soda (baking soda) to function as
Mini plum tomatoes = Small grape tomatoes a leavening agent in recipes and it is used as a food additive and
Mixed spice – Blend together 5ml (1 teaspoon) each of ground preservative. You can substitute cream of tartar for tartaric acid
allspice, cinnamon, nutmeg, mace, cloves, ginger and 2.5ml (½ but you should use twice as much cream of tartar as you would
teaspoon) ground coriander. This is the traditional blend, but you tartaric acid.
can vary the spices used and quantity of each one according to Tinned = Canned (sweetcorn, tomoatoes etc)
personal preference. Unsalted butter = Sweet butter
Pine nuts = Pine kernels Un-waxed citrus uit – Fruit producers generally spray the skin
Porcini = ceps = Penny buns These wild mushrooms are considered of citrus fruits with a thin layer of wax after the fruit is harvested.
by some to be the king of all mushrooms. They are meaty, rich This prolongs the shelf-life, keeps the skin looking fresh, adds a
and very versatile. They have a brown cap on a light stem and can nice sheen to the fruit and it provides some protection for the
grow as large as 3kg (6lbs 10oz) in weight and 36cm (14 inches) skin of the fruit during transit. Although the wax is considered
in diameter. They grow in deciduous and coniferous forests. safe for consumption, most people would prefer not to ingest it
Frequently sold dried, they lend a wonderful rich flavour to meat if possible. Generally you can buy un-waxed lemons and seville
dishes and sauces. oranges (for making marmalade). Otherwise, you can remove the
Rasher – a thin slice or strip of bacon. Streaky rashers come from wax by holding the fruit under warm running water and scrubbing
the pork belly and have streaks of meat and fat; because of the fat it (gently) with a soft brush. Don't scrub too hard or you will lose
they become beautifully crispy when fried or grilled. Back bacon all the wonderful aromatic oils from the skin of the fruit.
rashers come from the back of the pig and doe not have fat streaked Yeast – Instant yeast vs Ready mix yeast vs Dried yeast vs Quick
through them. yeast vs Easy blend yeast
Rocket / Wild rocket = Arugula This is a minefield! Different manufacturers call similar products
Smoked haddock – I would suggest using kiln-roasted salmon as a by different names. The only advice i can give is to carefully follow
delicious alternative to smoked haddock the instructions on whatever packet you find yourself using.
Spring onions = Bunching onions = Green onions = Scallions Waxy potatoes – The texture of potatoes varies considerably. A
= Salad onions potato may be described as having a waxy or floury texture and
Stem ginger – This is sometimes also known as preserved, candied there is a scale of 1 – 10 on which varieties are placed. Where
or glacé ginger. Some jars are labelled as ‘Chinese’ stem ginger potatoes sit on the scale will depend on the amount of dry matter
(which is strange as it is not readily available there, in this form.) in the potato. For example, a floury potato will have much higher
The good news is that if you can't buy any you can quite easily dry matter than a waxy potato. Varieties such as charlotte are
make your own and it is delicious: described as ‘salad’ potatoes. Their skins are firm and ‘set’ and they
Peel and then cut 60g (2 oz) of fresh ginger in very fine strips. have a moist, waxy texture.
Blanch it in boiling water for 10 seconds. Drain and repeat twice
more. Then bring 50g (½ cup) of sugar and 250ml (1 cup) of water
to the boil. Add the blanched ginger and simmer for 20 minutes.
Remove from heat. Pour into a container, cool thoroughly, and
cover. Keep in the refrigerator until needed.
Stock cube = Bouillon cube

GLOSSARY | 253

Index

APPLE CAKES CINNAMON
Apple & Cinnamon Crumble.......................129 Chocolate Biscuit Cake..................................179 Apple & Cinnamon Crumble.......................129
Apple Butter.....................................................229 Cinnamon-Sugar Cake..................................189 Cinnamon Rolls..............................................209
Simple Apple Chutney..................................249 Frosted Orange Marmalade Cake................185 Cinnamon Sugar.............................................239
Ginger Cake….................................................182 Cinnamon-Sugar Cake..................................189
APRICOT Lime, Raspberry And White Chocolate Orange Spice Cake.........................................194
Apricot Queen of Puddings..........................132
Dried-Apricot Jam with Vanilla.................234 Drizzle Cake................................................186 COCONUT
Lamb and Apricot Ragout (Potato & Sage Mini Victoria Sandwich Cakes....................190 Coconut, Cornflake and Cherry
Mocha Gâteau..................................................193
Torte)...............................................................94 Mouse Cupcakes.............................................120 Macaroons.....................................................162
Orange Spice Cake.........................................194
ARTICHOKE Rose Petal Cake…….........................................197 COFFEE
Simple Roast Fillet of Beef with Sticky Fruit Loaf…........................................200 Coffee-Caramel-Pecan Streusel Triangles...156
Mocha Gâteau..................................................193
Artichokes......................................................74 CELERIAC
Warm Salad of Jerusalem Artichokes.........103 Creamed Celeriac (Braised Beef with CONDENSED MILK, SWEETENED
Chilled Lemon Tart ......................................145
ASPARAGUS Red Wine)......................................................99 Coffee-Caramel-Pecan Streusel Triangles...156
Asparagus & New Potato Soup with Sautéed Celeriac (Simple Roast Fillet Fudge.................................................................241

Parmesan Straws...........................................35 of Beef )...........................................................74 CORNFLAKES
Asparagus Pesto (Salmon Fishcakes)............40 Coconut, Cornflake and Cherry
Asparagus, Swiss Chard and CHEESE
Asparagus, Swiss Chard and Goats’ Macaroons.....................................................162
Goats’ Cheese Tart........................................59
Cheese Tart....................................................59 CRAB
AUBERGINE Aubergine, Tomato & Goats’ Cheese Crab Tian with Mango and Avocado............36
Aubergine, Tomato & Goats’ Cheese
Stack...............................................................83 CREAM
Stack.................................................................83 Baked Tortiglione with Three Cheeses......100 A Trifle Royal...................................................150
Summer Ratatouille with Seared Caprese Tartlets..................................................11 Blackberry Cream (Apple & Cinnamon
Crushed Broad Bean and Goats’
Tuna.................................................................78 Crumble).......................................................129
Cheese Bruschetta.........................................14 Butterscotch Sauce.........................................233
BANANA Double-Baked Cheese Soufflé........................39 Chilled Lemon Tart.......................................145
Banana Nut Bread..........................................205 Frittata of New Potatoes, Peas, Parmesan Chocolate Orange Mousse............................136
Chocolate Cream/Ganache (Shortbread
BEEF and Pancetta...................................................66
Braised Beef with Red Wine..........................99 Ham, Cheese and Tomato Rarebit.................17 Fingers)..........................................................159
Simple Roast Fillet of Beef.............................74 Parmesan and Fresh Herb Risotto Balls......18 Creamy Vanilla Ice Cream............................123
Parmesan Crisps (Orzo with Pesto)............111 Eton Mess.........................................................141
BLACKBERRY Quick-Mix Cheese and Tomato Bread.......223 Lemon & Lime Posset......................................49
Blackberry Cream (Apple & Cinnamon Spinach and Feta Cheese Triangles..............26 Lemon Tartlets.................................................169
Thyme Focaccia with Goats’ Cheese..........216
Crumble).......................................................129 Warm Salad of Halloumi................................54 DATE
Caramelised Pear & Date Puddings............135
BISCUITS & COOKIES CHICKEN Date Flapjacks..................................................165
Almond Frangipane Bites with Creamed Chicken with Camargue Red
DESSERTS
Blueberries....................................................155 Rice...................................................................90 A Trifle Royal...................................................150
Chocolate Orange Shortbread Fingers.......159 Crunchy Parmesan-Crusted Chicken..........69 Apple & Cinnamon Crumble with
Coconut, Cornflake and Cherry Curried Chicken Salad....................................60
Farro with Winter Vegetables, Herbs Blackberry Cream.......................................129
Macaroons.....................................................162 Apricot Queen of Puddings.........................132
Coffee-Caramel-Pecan Streusel and Poached Chicken...................................86 Caramelised Pear & Date Puddings with
Little Sunday Roast.........................................115
Triangles........................................................156 Mini Roast Chicken and Leek Pies...............21 Butterscotch Sauce.....................................135
Date Flapjacks…...............................................165 Chilled Lemon Tart with Strawberry
Jam Drops…......................................................166 CHILDREN’S FOOD..........................….104-125
Melting Moments…........................................170 Salad...............................................................145
Triple-Choc Choc-Chip-Cookies.................174 CHOCOLATE Chocolate Orange Mousse with Pistachio
Vanilla Shortbread Fingers (Lemon & Lime Chocolate Biscuit Cake..................................179
Chocolate Orange Mousse............................136 Wafers............................................................136
Posset)............................................................149 Chocolate Orange Shortbread Fingers.......159 Creamy Vanilla Ice Cream............................123
Chocolate Sugar...............................................237 Eton Mess.........................................................141
BREAD Lime, Raspberry and White Chocolate Iced Ginger Meringue...................................142
Banana Nut Bread..........................................205 Lemon & Lime Posset...................................149
Breakfast Muffins……..................................…206 Drizzle Cake................................................186 Milk Tart...........................................................146
Cinnamon Rolls.............................................209 Mocha Gâteau..................................................193
Flowerpot Corn Bread...................................212 Mouse Cupcakes.............................................120 EGG
Quick-Mix Cheese and Tomato Bread......223 Rich Chocolate Sauce....................................246 Animal Meringues...........................................119
Scones with Vanilla and Orange Zest….....219 Triple-Choc Choc-Chip-Cookies.................174 Apricot Queen Of Puddings.........................132
Soda Bread…....................................................220 Asparagus, Swiss Chard and
Swiss-Style Butter Bread…….........................215 CHUTNEY
Thyme Focaccia with Goats’ Cheese Simple Apple Chutney…...............................249 Goats’ Cheese Tart........................................59
Double-Baked Cheese Soufflé........................39
and Potato.....................................................216
Warm Herb Bread………............................….224

BUTTERNUT
Roasted Butternut & Corn Soup...................62

254 | INDEX

Eton Mess.........................................................141 Lemon Tartlets.................................................169 RICE
Frittata of New Potatoes..................................66 Lime, Raspberry And White Chocolate Camargue Red Rice (Creamed
Iced Ginger Meringue...................................142
Mini Traditional English Breakfast.............107 Drizzle Cake.................................................186 Chicken)..........................................................90
Poached Egg on Crushed New Potatoes......49 Orange, Lemon & Lime Cordial.................245 Parmesan and Fresh Herb Risotto Balls.......18
Smoked Haddock Kedgeree............................93 Orange Spice Cake.........................................194 Pea and Ham Risotto.......................................44
Orange Sugar...................................................238 Smoked Haddock Kedgeree............................93
FARRO
Farro with Winter Vegetables, Herbs and MERINGUE SALADS
Animal Meringues...........................................119 Curried Chicken Salad....................................60
Poached Chicken...........................................86 Apricot Queen Of Puddings.........................132 Halloumi, Warm Salad....................................54
Eton Mess.........................................................141 Jerusalem Artichokes, Warm Salad............103
FISH Iced Ginger Meringue..................................142 Proscuitto-Wrapped Peaches..........................53
Herb-Baked Seabass..........................................70 Spring Lamb Salad............................................77
Kiln-Roasted Salmon Fishcakes....................40 MUSHROOM
Salmon Mayonnaise Wraps............................25 Creamed Chicken with Morels.....................90 SOUPS
Seared Salmon Fillet........................................73 Mushroom Sauce (Simple Roast Fillet Asparagus and New Potato Soup with
Smoked Haddock Kedgeree..............................9
Summer Ratatouille with Seared Tuna.......78 of Beef )...........................................................74 Parmesan Straws…........................................35
Mushroom Tartlets...........................................30 Roasted Butternut and Corn Soup…............62
GINGER Open Ravioli of Wild Mushrooms and Tomato Soup with Teddy Bear Croutons....108
Ginger Cake.....................................................182
Ginger Sugar....................................................237 Tomatoes.........................................................43 SPINACH
Iced Ginger Meringue...................................142 Buckwheat Crêpes............................................89
PASTA Smoked Haddock Kedgeree............................93
HAM Asparagus and Lemon Parpardelle (Crunchy Spinach and Feta Cheese Triangles..............26
Ham, Cheese and Tomato Rarebit.................17
Pea and Ham Risotto.......................................44 Parmesan-Crusted Chicken).......................69 STRAWBERRY
Baked Tortiglione with Three Cheeses......100 A Trifle Royal...................................................150
HERB Orzo with Pesto and Parmesan Crisps........111 Chilled Lemon Tart with Strawberry
Fresh Herb Gnocchi.........................................65
Herb-Baked Seabass..........................................70 PASTRY, PIES & TARTS Salad...............................................................145
Parmesan and Fresh Herb Risotto Balls.......18 Caprese Tartlets..................................................11 Eton Mess.........................................................141
Potato & Sage Torte (Lamb and Apricot Lemon Tartlets.................................................169 Mile-High Mini Victoria Sandwich
Milk Tart..........................................................146
Ragout)............................................................94 Mini Roast Chicken and Leek Pies...............21 Cakes..............................................................190
Thyme Focaccia with Goats’ Cheese..........216 Mushroom Tartlets...........................................30 Passionfruit & Strawberry Fruit
Warm Herb Bread.........................................224 Parmesan Straws (Asparagus & New
Conserve..................................................250
JAMS, CONSERVES & SWEET SAUCES Potato Soup)..................................................35
Apple Butter……..............................................229 Pistachio Filo Crackers with Orange SWEET CORN
Butterscotch Sauce……..................................233 Flowerpot Corn Bread...................................212
Dried-Apricot Jam with Vanilla…..............234 Syrup............................................................173 Roasted Butternut & Corn Soup...................50
Lemon Curd…................................................242 Spinach and Feta Cheese Triangles..............26
Passionfruit & Strawberry Fruit Tiny Treacle Tarts............................................124 SWISS CHARD
Asparagus, Swiss Chard and
Conserve.......................................................250 PEACH
Rich Chocolate Sauce....................................246 Salad of Proscuitto-Wrapped Peaches..........53 Goats’ Cheese Tart........................................59

JELLY ( JELL-O) PEAR TOMATO
A Trifle Royal...................................................150 Caramelised Pear & Date Puddings.............135 Aubergine, Tomato and Goats’ Cheese
Jellies in Oranges, Lemons and Limes.......116
POTATO Stack.................................................................83
LAMB Asparagus & New Potato Soup......................35 Baked Tortiglione with Three Cheeses......100
Lamb and Apricot Ragout..............................94 Fresh Herb Gnocchi.........................................65 Caprese Tartlets..................................................11
Spring Lamb Salad............................................77 Frittata of New Potatoes..................................66 Ham, Cheese and Tomato Rarebit.................17
Little Sausage Man and Mash.......................112 Quick-Mix Cheese and Tomato Bread......223
LEEK Little Sunday Roast.........................................115 Tomato Soup...................................................108
Buckwheat Crêpes............................................89 Pancetta-Wrapped Baby New Potatoes........22
Kiln-Roasted Salmon Fishcakes....................40 Poached Egg on Crushed New Potatoes......49
Mini Roast Chicken and Leek Pies...............21 Potato & Sage Torte (Lamb and Apricot
Smoked Haddock Kedgeree..........................93
Ragout)............................................................94
LEMON, LIME & ORANGE Thyme Focaccia with Goats’ Cheese and
Chilled Lemon Tart.......................................145
Chocolate Orange Mousse............................136 Potato.............................................................216
Chocolate Orange Shortbread Fingers.......159
Frosted Orange Marmalade Cake................185 QUINOA
Jellies in Oranges, Lemons and Limes.......116 Curried Chicken Salad....................................60
Lemon & Lime Posset with Sesame Warm Salad of Halloumi................................54

Shards ..........................................................149 RASPBERRY
Lemon Curd...................................................242 A Trifle Royal...................................................150
Eton Mess.........................................................141
Lime, Raspberry and White Chocolate

Drizzle Cake................................................186

INDEX | 255

Biographies

Carolyn Robb

CHEF

Carolyn spent thirteen years as a chef in the Royal Household. Her first job, straight out of cookery school was with Their
Royal Highnesses The Duke and Duchess of Gloucester at Kensington Palace. Two years later she joined the household of
TRH The Prince and Princess of Wales and the young Princes William and Harry. During this time she cooked in many
royal residences in the UK and she also travelled abroad on official overseas state visits.

Carolyn has also lived and worked in South Africa, Switzerland, Dubai and California. As well as cooking she has
worked as a food consultant, a restaurant reviewer and in product development. She is a qualified fitness instructor and
has competed in triathlons and long distance bike rides. She now lives in Oxfordshire with her two young daughters –
and three cats and a dog! She continues to cook at every opportunity.

Rachel Bonness

GRAPHIC DESIGNER

Rachel is a Graphic Designer from Herefordshire, UK. She received a BA (Hons) in Graphic & Media Design in 2011 from
the Hereford College of Arts. After graduating, she joined a small in-house design team at a local printer's where she
expanded on her experience in both design for web and for print. Rachel went on to work as a freelance Graphic Designer
where she gained worldwide attention for her personal blog about design: www.rachelbonnessdesign.co.uk.
She is one of the founding partners of Southern Heart Studio: www.southernheartstudio.co.uk.

Akane Nakano

WATERCOLOUR ARTIST

Akane was born and raised in Nishinomiya City, Japan. From 1988-1991, she attended a Japanese boarding high school in
Bury St Edmunds, Suffolk in England and has often visited England since then. In 1995, she graduated from Kobe College,
School of Letters, Department of English. While she is not an Art School graduate, she has exhibited every year since 1999
with her mother and has participated in more than 30 group exhibitions. She concentrates on drawing watercolours of
British landscapes and also of doors, windows, shops and flowers. She still lives in Nishinomiya City with her parents,
her husband and her daughter, Kokoro.

Simon Brown

PHOTOGRAPHER

Simon Brown is a renowned Interior & Lifestyle Photographer based in London. His work is rooted in both Art and
Journalism and he contributes to leading Publications & Book Publishers. In New York, he is represented by the Benrubi
Gallery & the Michael Hoppen Gallery in London.
www.simonbrownphotography.com

Beth Price

RECIPE TESTER

Beth Price is a recipe developer and tester, stylist, editor and photographer. She currently manages the recipe testing
program for both Leite’s Culinaria and Where Women Cook. She’s styled food for photo shoots, prepped ingredients for
video clips and live television appearances, assisted in professional cooking classes, and rubbed elbows with an eclectic
array of cookbook authors and chefs. She mentored and learned her craft under renowned chef and cookbook author,
Nathalie Dupree.

256 | TRACKLEMENTS & TREATS