Ginger tofu with pak choi
Keeping warm with spicy ginger tofu and green winter crunch.
Citrus Tart by Open Table
This dessert helps you use up milk, stale bread, eggs and citrus – thanks to Alana from Open Table for showing us how it’s done!
Spiced pears in wine
Like a midwinter mulled wine that you can eat with cream.
Vegetable tagine with chickpeas & dried apricots
Slow cooked winter veg with oodles of chickpeas and subtle warm spices
Quince Paste
Everyone wants quince paste on their cheeseboard. With time, heat and sugar, you can transform autumn’s strange offering into a divine condiment.
Pear and almond crumble (great with feijoas!)
Apples, pears, feijoas, rhubarb, quinces… gosh. Here’s to stewing whatever glorious autumn fruit is in front of you and crumbling pure golden comfort all over it.
