Upside-down Nduja and Onion Tart
Celebrate Dad with a show-stopping nduja and caramelised red onion tart, where sweet honey, smoky paprika pastry and a gentle chilli heat come together beautifully.
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Read moreHow to Use JLC Moroccan Chutney...
This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices. Julie based this chutney on a type of tomato ‘jam’ common in Morocco, usually sweetened with honey...
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Read moreHow to Use Sabato Mayonnaise & Aioli...
Sabato mayonnaise and aioli are made from the best ingredients available, including olive oil, fresh free-range eggs, champagne vinegar, riesling verjuice and Dijon mustard, with no artificial preservatives.
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How to Use Callipo Nduja...
Callipo nduja is a powerful blend of pork meat and fat (sourced locally from the town of Spilinga), Calabrian chilli peppers, salt and olive oil. The result is a rich,...
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Affogato Valrhona Pudding Cakes
Indulge into this divine recipe by Julie Le Clerc using Valrhona dark chocolate and Allpress coffee. The decadent cake pairs deliciously with either a coffee syrup or a balsamic, salted...
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Valrhona Verrines
A lightly spiced chocolate dessert infused with cardamom and orange blossom water. Tom Hishon adds a splash of Colonna mandarin infused EVO, elevating its flavour profile. This recipe will be...
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Valrhona Dulcey Crème Caramel
The luscious, creamy texture of crème caramel combined with the salty, toasty and buttery notes of Valrhona dulcey make for a heavenly dessert.
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Valrhona Ivoire White Chocolate Cheesecake
Valrhona Ivoire chocolate is lightly sweetened, encompassing the delicate flavours of milk and vanilla. The shape of the fèves are purposefully moulded for easy measuring, melting and incorporating into delicious...
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Smoked Paprika Cheese Scones
Enjoy some weekend baking with our easy Smoked Paprika Cheese Scones! They are perfect for afternoon tea and freeze very well to reserve for later.
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How to Use Pons Oils and Vinegars...
The Pons family have been pressing olive oil for four generations. Based in Lleida, near Barcelona, Spain, the family have over 400 hectares of olive groves. The olives are harvested...
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How to Use Julie Le Clerc Spicy Harissa...
Harissa is a fiery paste used as a flavour enhancer in many North African recipes and may vary from country to country and family to family. This version is more...
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How to Use La Chinata Smoked Paprika...
Of all the producers in the Extremadura region, La Chinata are considered to produce the finest paprika. The peppers are oak-smoked up to two weeks before the milling process begins,...
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6 Pizza Topping Ideas...
Try these pizza topping ideas with homemade or ready-made pizza bases. Bake in a hot oven until golden and melted.
