Beetroot-cured cod with fennel & kohlrabi slaw
If you're out to impress look no further: beets give the cod in this dish a pretty pink hue and kohlrabi has a crunch that works so well in a slaw
Summer pudding with elderflower
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp caster sugar
- 800g mixed seasonal fruit(strawberries, cherries, gooseberries and raspberries)
- 3 tbsp elderflower cordial
- butterfor the pudding basin
- ½ loaf of stale white sourdoughcrusts removed, sliced
- cream or crème fraîcheto serve
Nutrition: Per serving
- kcal368
- fat3glow
- saturates1g
- carbs74g
- sugars45g
- fibre7g
- protein9g
- salt0.9g
Method
step 1
Bring 350ml water to the boil in a large pan with the sugar, stirring to dissolve it. Add the fruit, bring back to a simmer, then stir and turn off the heat. Add the cordial, stir and transfer to a dish to cool.
step 2
Lightly butter a 1-litre pudding basin (this helps the cling film stick), line with cling film, butter the cling film, then line that with the slices of bread, pressing them up against each other. You’ll need two round discs of bread for the bottom and top of the basin, one slightly larger than the other. Place the smaller disc at the bottom of the basin. Fill the bread-lined basin with the fruit and syrup right to the top, keeping any leftover fruit and syrup for serving. Place the larger disc on the top and put the basin on a baking tray. Cover with a plate that sits just inside the basin, then weigh that down with a heavy mortar or tin and put in the fridge overnight.
step 3
Turn out carefully onto a plate, and serve with plenty of cream and any leftover fruit and syrup.
