Raspberry coulis
Photography Photograph by Minka Firth.
INGREDIENTS
300 grams frozen raspberries
icing sugar
1 lime
METHOD
Purée the raspberries in a food processor with 1 tablespoon of icing sugar. Taste for sweetness, adding more sugar if needed. Blend again and add a good squeeze of lime juice. Push the coulis through a fine sieve to remove the seeds. Set aside.
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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.