HOISIN & HONEY-GLAZED CHIPOLATAS - look at these gleaming, voluptuous beauties. Their colour tells me they must have spent a week sun tanning on some beach in Langkawi. They smell gorgeous – salty and sweet.
A very British cocktail recipe. This is a twist on the classic spritz, typically a bitter spirit such as Campari or Aperol topped with prosecco. Jason Atherton's version uses Kamm & Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup.