Hearts Full of Fruit Over the years these almondy hearts have been the answer to our search for a frugal, make-ahead pudding that looks completely beautiful. They can be pulled together almost entirely from the storecupboard, using a pack of puff pastry, some marzipan and any fruit you have in the bowl.
Flourless Chocolate CAKE This deliciously indulgent flourless chocolate cake makes for a great treat, especially when served with a drizzle of salted caramel sauce and a scoop of vanilla ice cream. Mmmm...
Key Lime Pie with Lime Jelly Camilla has spent long parts of her career living and working in Seattle, where she tasted some of the best Key lime pies (even though the recipe originally comes from the Florida Keys). The important thing for this pie is that the filling combines creaminess with a really good citrus kick. The tangy green jelly in this version also helps to deliver that kick!
Apple & Blackberry Pie Surely it’s no coincidence that these two beautiful fruits ripen at the same time? In September, Camilla's children Kate and Jack like to go blackberry picking. They trot off with bowls in hand and return with stained fingers (and often school uniforms!).
Chocolate Mud Pie Ice-Cream Cookie Sandwiches We think there's no better way to end a meal than with a hit of something chocolatey, and this recipe for dark chocolate-chip cookies sandwiched together with ice-cream is practically foolproof and surprisingly fast to make.
Pea & Parmesan PARCELS We’re rather partial to peas at Higgidy – it might sound a bit childish, but we’ve been known to have little more for supper than a huge bowl of peas with a knob of melted butter and some sea salt! So in honour of this fondness we’ve devised a pastry parcel around the humble pea.
Salmon & Wasabi Stacks Wasabi is a pale-green Japanese horseradish and gives a real punch to smoked salmon. Try these pretty little stacks if you want to impress guests with something delicious and unusual.
Mini Chorizo and Chilli Tartlets We love these tiny cheesy mouthfuls of smoky chorizo, spicy red chilli and bright green chives. They’re great served with the Beetroot and Feta Baskets (which can be found in The Higgidy Cookbook).