We’ve pulled together our most popular recipes additions and our editor’s picks, so there’s sure to be something tempting for you to try
A melt-in-the-mouth dessert that can be prepared ahead
Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.
Limoncello & raspberry semi-freddo
Limoncello plum tart
Roast spiced duck with plums
Ultimate plum & apple cobbler
Roasted beets, plum & pecan salad
Eggless Rum Soaked Plum Cake
Plum & preserved lemon chutney
Chinese braised pork with plums
Plum crumble cake
Cinnamon-scented plum jam
Plum & marzipan pie
Roast duck & griddled plum salad
Beetroot & red onion tarte Tatin
Jersey Royals, courgette & goat’s cheese tart
Strawberry & basil tart
Apricot & pistachio frangipane tart
Courgette & caramelised red onion tart
Golden egg baked chocolate tart
Fish finger wraps with cheat’s tartare sauce
Pistachio & black cherry Bakewell tart
Fish & chips with coconut batter and tartare sauce
Copyright 2017 BBC Good Food Middle East. All rights reserved. Product of CPI Media Group.
For more information e-mail us at
More from CPI Websites