From the aromatic scent of lemongrass to the sizzling heat of scotch bonnet, the heady rush of raz al hanout fresh from the souk to the cooling sensation of fresh island coconut, the evocative sights, smells and flavours of global cuisine can be one of the most satisfying ways to curb your wanderlust in these trying times.

Jade Mountain St. Lucia’s Green Fig* (Banana) and Saltfish, by Executive Chef Allen Susser

There is still a rich French-based Creole culture on the island of St. Lucia, and there is no dish more traditional than Green Fig & Salt Fish (or as it is known in Creole, fig vét é lanmowi), the country’s national dish. Every family on the island has its own variation, served on weekends, special occasions and of course during the Jounen Kweyo (Creole Day) festival on 28th October. Here at Jade Mountain St. Lucia, we use our own freshly salted Lionfish instead of dried cod, known for centuries in the Caribbean as saltfish, but any white fish will do.

*If you’re panicking about finding figs out of season, you can relax... ‘Green fig’ is the name used by St. Lucians and other Caribbean islanders for unripened green bananas!

Ingredients

Serves 4

3 small cod (or any white fish) fillets prepared in sea salt

1 tablespoon coconut oil

1 small onion diced

1 tablespoon diced seasoning peppers

1 clove garlic crushed

2 spring onions sliced

2 small tomatoes, seeded and diced

2-3 drops hot pepper sauce

2 green bananas, boiled until tender and skins have split, peeled and diced

1½ tablespoons mayonnaise

1 tablespoon torn coriander

3 -4 sprigs fresh celery leaf

Method

To Prepare the fish as Salt Fish: Liberally season the fish fillets with plenty of sea salt to cover completely and allow to cure a minimum of 1 hour and up 24 hours. Rinse the salt off under running cold water before cooking and dry the flesh well.

To cook the Saltfish: Warm the coconut oil in a heavy pan over medium high heat. Cook the fish on each side for about 2-3 minutes. Remove the fillets and set aside to cool.

To prepare the Green fig & saltfish: In the same pan add the onion, seasoning peppers, garlic, spring onion, cooking slowly for about 3-4 minutes until aromatic. Flake in the cooked fish in thumb sized pieces and continue to stir in the tomatoes, hot sauce and diced banana. Remove from heat and fold in the mayonnaise and cilantro.

To serve: Spoon the mixture on to a large colourful platter and garnish with sprigs of celery leaves.

Lepogo Lodges’ Grilled Limpopo Rainbow Trout with Sauteed Vegetables, Charred Pickled Onions and a Garlic and Lemon Butter Sauce

Fly-fishing for rainbow trout has been somewhat of a national sport in South Africa since the 1960s, and Limpopo province is home to a great number of crystal clear mountain streams, rivers and dams that the fish call home.

The South African trout season runs from September to May, with April and May two of the best months for fly-fishing (which Lepogo Lodges’ Noka Camp, located deep within the Lapalala Wilderness Reserve in Limpopo province, offers as an activity for all guests). While you wait for the opportunity to travel again, see below for a recommendation from the camp’s Head Chef Thapelo Letsogo, for how to prepare delicious trout (or salmon, if that’s all you can find!), within the comfort of your own home.

Ingredients

For the trout

Fresh trout fillets (salmon will also work nicely!)

1 Lime Juice and Zest

2 Garlic Cloves

2Tablespoons olive oil

4 Tablespoons good quality soy sauce

Grated Ginger

Pinch black pepper

For the vegetables

4 broccoli florets (blanched)

2 baby beetroots (blanched)

6 carrots

1 Celery stick

2 Pickled Onions (charred)

100g butternut squash (roasted)

1teaspoon salted butter

Pinch sea salt

Pinch black pepper

For the sauce

110 ml dry white wine

55 ml double cream

2 Tablespoons butter, chilled

1 lemon, juice only

1 teaspoon minced garlic

1 Tablespoon chopped fresh dill

Salt and white pepper to taste

Method

Mix the marinade ingredients in a bowl. Place fish in a shallow container and add the marinade.

Wrap with cling film and place in the fridge for 2h 30minutes. Prepare vegetables and sauce while fish is resting.

After fish marinade time is complete, heat pan and fry the fish in olive oil for 4minutes each side.

Heat a frying pan slightly and add butter. Place the vegetables in the pan for 2 minutes and add seasoning.

Serve and present as desired.

l’Hôtel de Paris Monte-Carlo’s Famous Chocolate Soufflé, from Le Grill restaurant

A show-stopping dessert from the most glamorous hotel of them all; l’Hôtel de Paris Monte-Carlo’s world-famous chocolate soufflé. The perfect sweet treat to nibble on as you star spot and gaze at the panoramic views of Monaco from the hotel’s iconic ‘Le Grill’ restaurant, this world-renowned souffle is beloved by the international jet-set, celebrities and world figures alike, and now you, from the comfort of your very own home kitchen!

Ingredients

Serves 4

For the pastry cream

5 egg yolks

50 cl whole milk

100 g caster sugar

65 g all-purpose flour

For the soufflé mix

400 g egg whites (1 egg white = 30 g)

200 g caster sugar

20 g butter

85 g cocoa powder

400 g pastry cream

10 g icing sugar & cocoa powder, to dust on top

Method

First, prepare the pastry cream:

Bring the whole milk to boil in a pan.

Mix the egg yolks, caster sugar and the floor in a separate pan, then pour the boiling milk into this mixture and place it over a low heat.

Then, create the soufflé

Whisk the egg whites until they form stiff peaks. At the last moment, add caster sugar to strengthen the egg whites.

Carefully incorporate the cocoa powder, and then the egg whites, into the pastry cream.

Butter and sugar two soufflé moulds.

Pour the mixture into cake moulds and bake for 13 minutes at 200°C.

As soon as you remove the souffles from the oven, sprinkle with icing sugar and cocoa powder and serve.

Kagi Maldives Spa Island’s Tuna Curry Don Riha Recipe

Ingredients (serves 4)

600g Tuna loin cut into 3 cm Chunks

1 teaspoon turmeric

1½ tablespoon olive oil

10 curry leaves

1 medium onion, chopped finely

1 or 2 fresh chili, sliced

2 cloves garlic, sliced finely

1 teaspoon finely chopped fresh ginger

2 tomatoes, sliced in cubes

2 cups coconut milk

1/4 cup fresh tamarind liquid (80g)

50 g fresh coriander chopped

Salt

Curry blend

60g fresh coconut ground

2 tablespoons basmati rice

1 small stick cinnamon

3 cardamom seeds

4 dried chilies

1 teaspoon ground turmeric

1 teaspoon fennel seeds

2 teaspoon coriander seeds

2 teaspoon cumin seeds

2 teaspoon black pepper corn

200 ml Water

Method

Marinade the tuna with 1 teaspoon turmeric and a little bit of salt for half an hour.

For the curry blend, roast the rice in a pan until lightly golden, add the cinnamon, cardamom, dry chilies, pepper, fennel, cumin and coriander seeds and roast until you start to smell the delicious aromas, then add the ground coconut and turmeric and roast it, while stirring continuously until everything is nice and golden. Add the water and place the mixture into a blender to create a curry paste.

Heat a frying pan with cooking oil at a medium heat and fry the curry leaves, onion, garlic, chili and ginger until golden.

Add the tuna with the curry paste and braise it until the meat pores are closed, then add the tomatoes and cover the pan. Cook on a low heat for about 8 minutes.

Once the tuna is tender, add the coconut milk, add the tamarind liquid, season with salt to your liking and bring it to boil again.

Sprinkle the Curry with fresh coriander. Serve the curry hot with boiled rice and other vegetable curries for a sumptuous meal.

Cook like a Pastry Chef with Grand Resort Bad Ragaz, Switzerland - Andy Vorbusch’s Cheesecake – served at verve by Sven

Looking for a sweet treat to lift your spirits? Look no further than pastry chef Andy Vorbusch’s famous cheesecake. A guest favourite at Grand Resort Bad Ragaz, Europe’s leading wellbeing and medical health resort, and a sure-fire hit at home! Chef Vorbusch is an integral part of the team at two Michelin-Starred Memories and sister restaurant verve by Sven, both of which opened last year as part of Grand Hotel Quellenhof’s multi-million-pound refurbishment.

Ingredients

Strawberry Sorbet

100g water

300g strawberries

35g glucose syrup

60g sugar

150g yoghurt

Cheesecake Filling

75g sugar

300g cream cheese

100g low fat curd cheese

75g double cream

25g egg

10g lemon juice

Milk Crumble

125g skimmed milk powder

50g gluten free flour

30g starch

75g sugar

80g liquid butter

5g salt

Buttermilk foam

175g buttermilk

75g double cream

25g elderflower syrup

15g sugar

Method – to be served in a glass

Strawberry sorbet – Mix water, syrup and sugar and bring to the boil. Mix the sugar crème with strawberries and yogurt. Puree both mixtures together and filter through a sieve before freezing.

Cheesecake filling – Mix ingredients together (pay attention to not working air into the cream filling). Either put the cream cheese filling into glasses and solidify in a water bath at 130˚c or bake the filling at 150˚c and serve dessert as a cake.

Milk crumble – Mix ingredients together until they form a crumble texture. Cool in the fridge for one hour and then bake crumble at 140˚c.

Buttermilk foam – Mix ingredients and fill into an iSi Whipper to create a whipped foam. Note the foam should be smooth, not firm.

To assemble – Place milk crumble on top of cheesecake filling, add strawberry sorbet followed by buttermilk foam. Add fresh strawberries as garnish.

Transport Yourself to the shores of the Indian Ocean with JW Marriott Maldives Resort & Spa’s Smoked Tuna Mas huni and Roshi Flatbread

Mas huni is a typical Maldivian breakfast, composed of tuna, onion, coconut, and chili. All ingredients are finely chopped and mixed with the grated coconut. This dish is usually eaten with freshly baked Roshi flatbread. Roshis are like Indian rotis, except they’re made with all purpose flour instead of wholewheat flour.

Ingredients

For the Mas huni

1 cup smoked tuna - diced or sliced (substitute 1 can of tuna chunks)

1 cup coconut - scraped or grated

1 scotch bonnet finely chopped

½ cup finely sliced onion

½ cup lemon juice

Salt to taste

For the Roshi flatbread

3 cups all-purpose flour

½ cup vegetable oil

1 tsp salt

1 cups hot (just boiled water)

Method

For the Mas huni

1.Dice the onions, and scotch bonnet with the lemon juice and salt.

2.Add the tuna and mix well.

3.Mix in the coconut.

4.Serve with roshi.

For the Roshi

1.Mix all the ingredients then add warm water gradually, kneading until you have a dry, smooth dough. OR put all ingredients in a food processor and knead with the dough hook for about 2 minutes. Take out the dough and knead it a little by hand, mixing in little pieces of dough that did not combine.

2.Break the finished dough into golf ball sized pieces.

3.Smooth the balls using your hands.

4.Dust each ball with flour and using a rolling pin spread evenly into circles that are about 6 -7 inches in diameter.

5.Heat a shallow frying pan, place each roshi on the pan and flip using a flat ladle until both sides are cooked to your preference.

Eat Like the French with Hotel de Toiras, Ile de Ré - Marine Fricassée with Asparagus

Enjoy the taste of the sea with this delicious, fresh dish from Hotel de Toiras’ Executive Head Chef Thibault Peyroche d’Arnaud.

Ingredients – for two

4 large langoustines

7oz mussels

Sliced smoked salmon

8 asparagus

Salad leaves

1 bunch of chives

8 fl oz cream

Method

Shell and prepare the langoustines and pan-sear until cooked through. Check the langoustines by ensuring the flesh on the underside of the tail is white.

Steam mussels in boiling water until they open. Stir often.

Peel the asparagus and remove the tips. Cook the asparagus tips and ends in salted water until al dente – note the ends will require longer. Once cooked, mix the asparagus ends with cream and season.

On a plate, create a base of creamed asparagus and top with salad leaves. Place the langoustines, mussels, finely cut smoked salmon and asparagus tips onto the salad. Add chives, salt, pepper and a dash of olive oil. The dish can be served with candied lemon.

Indulge in Wilderness Safaris’ Bisoke Lava Pudding, inspired by Rwanda’s Mount Bisoke

The evocative scene of Mount Bisoke is a dominant feature of the scenic views from Wilderness Safaris’ Bisate Lodge. This dessert was inspired by the events of 1957 when Bisoke last erupted. Today a crater lake is found on the summit, inspiring the name Bisoke – the Swahili word for “soaked with water”.

Ingredients: Serves 4

2 eggs

2 egg yolks

1 tsp vanilla extract

1 ¼ cups (450 g) tinned caramel treat/dulce de leche

½ cup (125 ml) strong Rwandan coffee

¼ cup (35 g) plain (all-purpose) flour, sifted

Method:

1. Preheat oven to 220°C (425°F). Place the eggs, yolks and vanilla in the bowl of an electric mixer and whisk for 4–5 minutes or until very thick and pale. Add caramel treat and coffee and whisk on low speed until just combined.

2. Add the flour and carefully fold through the mixture. Divide the mixture between 4 cup metal dariole moulds.

3. Place the moulds on a small baking tray and cook for 10 minutes or until golden brown but still slightly soft in the middle. Allow to stand in the moulds for 1 minute.

4. Using a small knife, carefully loosen the edges of the mould and invert the puddings onto the plates. Serve immediately with ice cream.

Test your culinary skills with a Pissaladière recipe from Crillon Le Brave’s impressive chef, Anissa Boulesteix

Crillon Le Brave is due to reopen at the beginning of June 2020, following an exciting refurbishment. The Head chef, Anissa Boulesteix, will continue to take inspiration from her Provençal surroundings to produce culinary creations. She uses a sublime blend of flavours whilst supporting the local farmers, creating a gastronomic experience to remember.

Ingredients

Serves 4

Pizza Dough:

• 100gr T55 flour

• 50gr water

• 2g salt

• 5gr baker's yeast

• 12gr organic olive oil

• 80gr fine polenta

• 8 Sweet Cévennes onions • 300gr Nyons olives

• 250gr soft butter • Organic olive oil

• Fresh thyme • Fine salt

• 24 anchovy fillets

Method:

Step 1: (pizza dough)

Mix all the ingredients in the mixer then let run for 5 minutes at speed 1, then 7 minutes at speed 3

Make dough pieces of 50gr and spread them in the direction length

Step 2:

Chop the onions and melted the butter

Let sweat and add the thyme and salt

Step 3:

Spread the onion compote on the pre-cooked dough

Add the marinated anchovy fillets (olive oil, salt, thyme)

Arrange the Nyons olives

Bake at 220 ° C for about 6 minutes

Decoration:

- Fresh thyme branch

- "Organic" olive oil fillet

Learn How to Mix Up The Academy Hotel’s Tempting Tipple ‘Fryday Sunrise’

Inspired by the hotel’s Bloomsbury location, in London’s cultural and intellectual heart, the Literary Cocktail Collection at The Academy Hotel pays homage to famous authors, artists, and creative visionaries from the past and present. As an artist and critic, Roger Fry was a leading figure in early 20th century British art, experimenting with colour and abstraction. As a man he was feisty, passionate and colourful. This version of a Tequila Sunrise with fresh lime, orange and passionfruit garnished with chilli is dedicated to possibly the most multi-talented Bloomsbury personality. Sit back with a book in one hand and this cocktail in the other and enjoy!

Ingredients

60ml chili infused tequila

25ml fresh lime

50ml orange

25ml passion fruit juice

15 ml agave syrup

dash of salt solution

Method: Add all the ingredients into a shaker and mix well before pouring into a chilled glass over ice.

Garnish with a red chili slice

Feast on the flavours of Malaysia with Uncle Lim’s Signature Calamansi Chicken by Chef Lim Fang Tat at YTL Hotels’ Pangkor Laut Resort

Ingredients

1.2kg boneless chicken

180g corn four

30g sesame seeds

100ml calamansi juice

130g plum juice

120g chilli sauce

600ml cooking oil

Salt & pepper to taste

Method

Slice the chicken legs and coat with cornflower and sesame seeds, then deeply fry until they are golden in colour and crispy in texture (approx. 4 minutes)

Heat the oil in the wok, pour in the lime juice, plum juice and chilli sauce then add the crispy chicken

Toss together in the pan for about 20 seconds. Season to taste, then serve with hot, steamed Jasmine rice

Treat yourself or a special someone to a refreshing springtime spritzer by Conrad London St. James

Whether you surprise someone special with this delicious sparkling treat or enjoy the tasty tipple over a family facetime, Conrad London St. James has shared this signature cocktail recipe to help you celebrate any occasion without breaking quarantine. This delicious spring drink has been masterfully created by the hotel's talented mixologist and promises a treat for the eyes and the taste buds. If you're unable to get hold of the below then try some creative swaps, such as Orange rather than Kumquat Liqueur. (The small calamondin fruits are a hybrid of kumquat and mandarin orange, featuring a fragrant skin and sour fruit) Or try using Prosecco instead of Rose Champagne with some fresh pink fruit for colour! Cheers and enjoy!

Ingredients

30ml Renaissance Rose Vodka

10ml Fortunella Kumquat Liqueur

10ml lime Juice

100ml Pommery Rose Champagne

Garnish with orange peel

Method

1.Mix all the ingredients in a shaker in the following order: 10ml Lime Juice, 10ml Fortunella Kumquat Liqueur, 30ml Renaissance Rose Vodka (a little bartenders tip, always start with the least expensive ingredient, in case you make a mistake, you damage the waste)

2.Add plenty of ice cubes (the more ice the better you can control dilution) and shake vigorously

3.Double strain into a pre-chilled champagne glass, and gently top it up with Pommery Rose Brut Champagne. Garnish with Orange peel

Tivoli Hotels & Resorts Shares the Recipe for Portugal’s Most Legendary Sweet Treat, Pastel De Nata

First created by nuns and monks in the Jerónimos Monastery who used egg whites to starch their clothes, keeping the left-over egg yolks to make desserts. This recipe was later sold to the eventual owners of Fábrica de Pastéis de Belém back in 1837 and these dangerously delicious Pastel De Nata’s have been world-famous ever since.

Ingredients

Dough:

(or use ready-made puff pastry for ease)

250g flour

100g water

Margarine

Filling:

500g milk

75g flour

17g Maizena cornflour

500g sugar

250g water

1 cinnamon stick

Rind of ½ lemon

100g egg yolks

50g eggs

Method

Mix the flours with a small amount of milk, boil the remainder of the milk and mix in well

Make a paste with water, sugar and flavouring ingredients and boil for 2 minutes

Mix the paste with the pre-prepared flours and milk. Leave to cool then add in the eggs

Meanwhile, cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log, from the short side

Next, cut the log into 12 evenly sized pieces. Place one piece in each of the 12 wells of the muffin tin. Dipping your thumb in cold water first, press your thumb down into the center of the dough piece and press outwards to form a cup with the pastry. The pastry cup should have its top edge just above the top of the well of the muffin tin

Fill each pastry cup ¾ of the way to the top with custard

Put the tray in the oven and bake until the custard starts to caramelize and the pastry turns golden brown (roughly 10-12 minutes)

Visit the bonnie banks of Scotland without leaving your armchair with the ‘Whisk(y) Me Away’ Cocktail by YTL Hotels’ The Glasshouse Hotel in Edinburgh

Ingredients

40ml Whisky (any as it is the dominant flavour)

20ml mandarin juice (approx. half a mandarin squeezed) (orange or grapefruit juice would also work here)

Dash of lemon juice

10ml honey

Top up with pale ale (other beers will work if not too dark)

Experience A Typical Corfiot Cuisine with MarBella Collection’s Chicken Pastitsada And Be Transported to the Shores of the Ionian Sea

A quintessentially Greek dish which originated on the picturesque island of Corfu; MarBella Collection has shared the recipe for their renowned Chicken Pastitsada - Greek chicken in tomato sauce with cannelloni. A meal usually saved for Sundays and to be shared with family and friends, the dish blends a selection of spices and flavours to transport you to the shoreline of the warm and welcoming Corfiot climate.

Ingredients

Tomato Jam

2,000gr tomatoes 80gr staka

60gr sugar 60gr flour

250gr virgin oil 800gr heavy cream

16gr salt 200gr sliced onions

8gr chopped garlic 8gr salt

250gr onion

Chicken Pastitsada

300gr cooked chicken drumsticks

300gr tomato jam

200gr chicken stock

4gr mixed pastitsada spices

1gr ground white pepper

Bechamel Sauce

80gr staka

60gr flour

800gr heavy cream

200gr sliced onions

8gr salt

60gr melted butter

3gr nutmeg

50gr grated graviera

Method

1.Chicken: Roll the chicken, keeping the skin on the outside, and transfer into vacuum bags with sunflower oil. Cook at 64 degree celsius for for 12 hours and then shock in an ice bath

2.Tomato Sauce: In a rondeau, saute the onions with oil and garlic until soft. Add tomatoes, salt & sugar - taste for preference and let it set

3.Chicken Pastitsada: put all ingredients into a pan and let it glaze for 10 minutes. Turn off the and cut the chicken into medium sized pieces. Take the cannelloni barilla and add 15gr of pastitsada mix to each portion, add 4gr of bechamel

4.Cannelloni: Boil the cannelloni for 40 minutes (for 4) and shock in an ice bath. Let it cool and transfer to a boil with virgin oil. Cut at 2.5cm

5.Bechamel Sauce: Melt the staka in a pan over a low heat and add flour & mix, stir with a mariz until golden. Add gream gradually and whisk constantly. Then add sault and onions and continue stirring until cooked through for 25 minutes. Empty into a thermomix and mix well for 5 minutes. Add melted brown mutter, nutmeg and cheese and continue mixing for 5 minus. Strain in a bowl over ice. Once chilled empty the sauce into a squeezer

Tuscan comfort food from Tuscany Now & More’s expert chefs

Gnudi is a traditional Tuscan dish of gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi - true Italian comfort food. Tuscany Now & More will be introducing a series of digital cooking classes, filmed live from Tuscany by its villas top chefs. Enjoy the magic of Tuscany from afar and be inspired at home to try your hand and some classic Italian recipes. The first Tuscan Cooking Class will be live on the Tuscany Now & More Instagram account @tuscanynowandmore on Sunday 29th March 2020 at 3pm GMT, followed by a live wine tasting class on Sunday 5th April at 5.30pm GMT.

Ingredients

500g fresh spinach

350g ricotta

100g grated parmesan

2 eggs

2 tablespoons flour, plus extra for dredging

Salt and pepper

Ground nutmeg

Serves 4

Method

1.While you wash the spinach, place a pot of water on the stove. Bring to boil, add a handful of cooking salt, and the spinach. Once cooked, drain and squeeze the spinach making sure to remove any excess liquid. Place the spinach aside or if you prefer more flavour, saute in a frying pan with olive oil and garlic.

2.Finely chop the spinach, and stir in a medium bowl with the ricotta, parmesan, two eggs, flour, salt, pepper and ground nutmeg (optional). Using a spoon, scoop out portions of the mix (about the size of a walnut) and, using damp hands, roll smooth and round balls. Dredge in flour, tapping off any excess flour and place on a floured surface. Set aside in a cool place covered with cling wrap until ready to cook, or refrigerate up to 24 hours.

3.When ready to cook, bring a pot of salted water to a boil, and slide gnudi in. Remove the gnudi using a slotted spoon when they float to the surface (after around 3-4 minutes). Toss with a butter and sage sauce, or fresh tomato sauce.

Buon Appetito!

Saveur sweet flavours of St Lucia with Windjammer Landing’s Pineapple Carpaccio

Transport yourself to the Carribean with this sweet and juicy dessert, a favourite amongst Windjammer Landing’s guests. This easy to make dessert is full of fresh fruity flavours that will transport you to St Lucia.

Ingredients

1kg Pineapple fresh thin slice

250 grams Sugar

450ml Water

Raspberry Jelly Coconut Sorbet

500ml Raspberry Puree 1.5kg White Sugar

250ml Water 2200ml Water

150 grams White Sugar 100 grams Liquid Glucose

12 grams Gelatin Powder 1.3 liters Coconut Milk

0.66 liters Coconut Cream

Coconut Sorbet

1.5kg White Sugar

2200ml Water

100 grams Liquid Glucose

1.3 liters Coconut Milk

0.66 liters Coconut Cream

Method

Carpaccio

1. Boil water and sugar.

2. Remove from stove and add sliced pineapple, cover with clear wrap and allow to cool in refrigerator overnight.

Raspberry Jelly

1. Boil all ingredients together.

2. Pour into baking tray.

3. When mixture is cool, store in refrigerator until set.

4. Cut into 2cm x 2 cm size cubes

Coconut Sorbet

1. Bring sugar, water and liquid glucose to boiling point, once completed add coconut cream and coconut milk.

2. Once step one is completed allow to cool at room temperature and transfer to the refrigerator for overnight.

3. Add liquid mixture to sorbet mixing machine to make sorbet.

Indulge in DUKES LONDON’s signature chocolate and walnut cookies

Loved by parents and children alike, DUKES LONDON’s deliciously nutty and chocolatey cookies make a perfect accompaniment to an after-dinner espresso or a cup of warm milk with a bed-time story - baked freshly in-house in the GBR kitchen.

Ingredients

100g vegetable oil

320g caster sugar

70g cocoa powder

4 eggs

200g flour

8g baking powder

70g white chocolate chips

70g crushed roasted walnuts

70g dark chocolate chips

Method

1.Whisk together eggs sugar and vegetable oil

2.When triple in volume add cocoa powder mix together

3.Add seized flour/baking powder

4.Mix into egg mixture

5.Add rest if the ingredients and mix well

6.Pour mixture onto a tray and freeze

7.Once cookie mix is hard take out of the freezer and cut into manageable pieces

8.Weigh out 30g pieces and roll into balls

9.Coat the cookie balls in icing sugar and place on baking tray lined with greaseproof paper

10.Bake in the oven at 185 degrees Celsius for 12-15 minutes

Kempinski Hotel Muscat’s famous Dahi Ke Kabab

Kempinski Hotel Muscat’s Award Winning North Indian Restaurant, Bukhara is impeccably designed to reflect the heritage and culture of India with a contemporary twist.

Best served with mint or tamarind chutney. Bukara’s Dahi ke kabab is a melt in the mouth vegetarian kabab recipe, is easy and quick to prepare and will transport you to Northern India.

Ingredients

150 Grams Yoghurt

50 Grams Cottage cheese

60 Grams Processed cheese

5 Grams Salt

3 Grams Black Salt

5 Grams Chopped Green Chilly

5 Grams Chopped Ginger

40 Grams Chopped Onions

10 Grams Chopped Brown Onion

10 Grams Fresh coriander Roots

3 Grams Cumin seeds Roasted

15 Grams Roasted Gram Flour

15 Grams Refined Flour

Bread crumbs for coating

Method:

Take yoghurt and hang over night in a cheese cloth.

To make dahi kebab, take paneer and processed cheese and grate them finely.

Add chopped brown onion, onion, ginger, green chilly deseed, coriander roots and mix them

together.

Add roasted cumin seeds with salt and black salt, mix hung curd and add roasted gram flour

according to the binding required.

Make even balls of the mixture and dip them in a flour mixture and add them to bread

crumbs

Deep fry them until they turn golden brown

The Greek Villas share their Tomato Balls recipe from Santorini

Bring back the memories from your Greek holidays with this delicious Greek ouzo meze from the island of Santorini! Santorini’s local cherry tomatoes have an amazing flavour which the locals have used to create this unique local delicacy.

Ingredients

7 peeled tomatoes

2 onions grated

200gr cheese slice

1 sprig of mint

1/2 cup flour

Frying oil

Pinch of Salt & Pepper

Method

Wash the tomatoes, peel and cut them into small pieces.

Put them in a strainer and let them drain for a while

Pour onions, mint, flour, tomatoes [to squeeze them not too wet] feta cheese melted

with a fork, salt, pepper and stir, our mixture should be fluffy. Leave in the refrigerator for

30 minutes.

Put enough oil in the pan to burn. Take a spoonful of the mixture and pour it into the pan.

Let it stand until the tomatoes are browned on both sides. Remove them with a spoonful on

kitchen paper to drain and serve.