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Fortnum & Mason: The Cook Book

Fortnum & Mason: The Cook Book


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Fortnum & Mason, in Piccadilly, London, is a British institution — “a store that has fueled the furnaces of British history, helped build empires and fed the appetites of kings and queens, maharajas and tsars, emperors, dukes and divas alike” according the Fortnum & Mason: The Cook Book, which celebrates the culinary offerings of the legendary retailer.

Founded as a grocery store in 1707, Fortnum’s (as it is often known) has evolved into an incredible, upmarket department store selling everything grocery related, from forks to Florentines. Within the flagship store there are four restaurants, each offering a different and delicious experience — you can enjoy afternoon tea, a decadent ice cream sundae, or an exquisite cheese board with a glass of fine wine.

Writer and food critic Tom Parker Bowles is the curator of Fortnum & Mason The Cookbook — the first official Fortnum and Masons cookbook in the store’s 300-year history. The pages are filled with iconic recipes from all of the Fortnum and Mason restaurants as well as stunning illustrations and glorious photographs of perfectly poached eggs, indulgent ice cream sundaes, and so much more.

“It is no mere coffee table tome, destined to look good but gather dust — this is a book that should become splattered and worn with constant use, to be bent, bruised and loved,” Bowles writes. “Like Fortnum & Mason itself, it aims to be timeless and practical, offering a taste of Britain with a resolutely global appetite.”

Recipes featured in the book include:

Fish and Chips With Tartare sauce

Minted Peas

Scotch Eggs

Mango Chutney Mayo

Piccalilli

Chocolossus Sundae

To purchase Fortnum & Mason The Cookbook, click here.

The Daily Meal: What is your philosophy of cooking (and/or eating)?
Tom Parker Bowles:
Keep it simple. Find the best seasonal ingredients and let them sing. Flavour is all.

How did it inspire the recipes you chose to include in this book?
The recipes in this book are inspired by the long and illustrious history of Fortnum and Mason, although not written by me, rather the fine in-store executive chefs. Still, there’s an emphasis on the finest produce. Always.

What is your favorite recipe in the book and why?
Welsh Rarebit. Melted cheese, Worcestershire sauce, beer, and egg yolk. Mixed up, smeared on bread and toasted until it browns and bubbles. It’s the greatest recipe of them all, one I devour in store, at Heathrow T5, at St. Pancras train station and at home. An oozing masterpiece.

What are some of the foods you can’t live without?
Chillies. I can’t go for more than an hour without some form of capsaicin-fueled hit. Plus good Cheddar, nutty Comté, ripe tomatoes, ceviche, proper sashimi, shepherd’s pie, tacos al pastor, prawn aguachile, well hung steak, asparagus, gull’s eggs, cheese and onion Hula Hoops, McDonald’s cheeseburger, caviar … God, I could go on and on. I can’t really live without most food to be honest.

Would you rather dine out or cook at home?
Depends on my mood. A whole Saturday spent in the kitchen — red wine close to hand, and the radio trilling gently — cooking some rich ragù sauce or fierce Thai curry is how I relax. Yet I love restaurants too. I’m a restaurant critic, so this means I can indulge my every greedy whim and get paid. Amazing.

What is your favorite go-to meal or drink?
A fiery chicken larb, or vast rib of roast beef, or punchy North Indian lamb curry. I love toasting and grinding spices, adding layer after layer of flavour. As to drinks, Bloody Mary, michelada, blanco tequila, pale pink rosé wine, or a serious claret.

How do you hope readers will use this book, what do you hope they take away?
We hope that like any good cookbook, it will thrill, inspire and excite. I collect cook books, and I have them as much for reference as I do for cooking. The Fortnum’s Cook Book offers over 300 years of British eating history. This was the store that built empires, fed kings, queens, generals and prime ministers. Yet it continues to evolve, and move with the times. There are recipes here for every taste, and some very serious baking. That said, the history is as fascinating as the recipes.

Is there anything else you’d like to share?
I prefer the unvarnished, joyous grunt of street food to endless Michelin-starred mucking about. Give me tacos and tortas, oyster omelettes, and phở over incongruous smears, edible dirt, and strong shaped plates.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


The Recipe Book: Fortnum & Mason

Fortnum & Mason, that supplied groceries to the royal family for over 150 years, has collaborated with iconic food writer Tom Parker Bowles to bring The Cook Book to life. It is a celebration of traditional and contemporary recipes from all three centuries of its illustrious history.

The Cook Book by Fortnum & Mason is available to purchase now in-store and online.


http://www.licensekeysale.com
buy windows 10 key
Rose Petal Pudding

7-8 slices from a large white loaf (crusts removed)

Fresh, unsprayed rose petals, to decorate

Put the berries into a saucepan with the sugar, cornflour, vanilla pod and orange zest and mix well. Heat gently, then bring to a simmer and cook for 1-2 minutes. Remove from the heat and add rosewater to taste. Set 3-4 tablespoons of the compote aside, then drain the rest of the fruit, reserving the liquid.

Line a 1-litre basin with cling film and allow enough overhang to cover the whole pudding once the basin is filled. Cut a circle out of one slice of bread to fit the bottom of the basin. Dip it in the juices from the compote and put it into the basin. Cut the remaining slices in half on the diagonal and use them to line the sides of the basin, dipping each one as you fit them round the edge of the basin, so there are no gaps.

Fill the bread-lined basin with the berries, removing the vanilla pod. Cut a final piece of bread to fit the top and dip it in the juice. Pour the remaining juice into the basin and top with the bread. Cover with the cling film then with a plate that just fits inside the basin, then put a weight on top – a tin of beans will do nicely. Leave in the fridge overnight.

To serve, run a knife around the edge of the pudding, turn it out on to a plate and pour over the reserved compote. Scatter a few rose petals over the top. Decorate with your fresh rose petals and serve with fresh thick cream.

The Knickerbocker Glory

A scoop of strawberry ice cream

A scoop of vanilla ice cream

Pour a good tablespoonful of raspberry puree into a tall knickerbocker glory glass and swirl it to coat the sides.

Spoon in a layer of Chantilly cream, and scatter with a few pieces of diced fresh pineapple and strawberry.

Add a scoop of strawberry ice cream and a scoop of vanilla, then repeat the whole process, sprinkling over a layer of crumbled meringue buttons and popping candy before adding the final scoop of ice cream.

Pipe a generous layer of Italian meringue all over the top and glaze lightly with a blowtorch. Decorate with a meringue stick.


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