CHEF’S STEP BY STEP
“These beautiful treats are exclusive to our London bakery. Homemade brioche is soaked in a light vanilla and rosewater syrup, then topped with pistachio frangipane, roasted pistachios and candied rose petals. A single brioche loaf makes enough for up to 10 portions so this is great for a party pudding.” JAMES CLARKE, EXECUTIVE PASTRY CHEF, DOMINIQUE ANSEL BAKERY
PHOTOGRAPHS ALEX LUCK FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR
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June 2018
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About delicious. Magazine
We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.