INGREDIENTS
100 grams free-flow frozen raspberries
1 teaspoon cornflour
2 tablespoons cold water
2 tablespoons caster sugar
1 tablespoon lemon juice
1 teaspoon raspberry liqueur, optional
METHOD
Mix the cornflour and water in a bowl until smooth. Tip into a small saucepan and add the sugar and lemon juice. Cook over a low heat, stirring constantly, until the sugar has dissolved and the syrup has thickened. Take off the heat and stir in the liqueur then gently mix in the frozen raspberries, turning as little as possible to just coat the fruit in the syrup. Tip into a shallow bowl and cool.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.