Turron is another almond speciality: it’s a grown-up version of nougat made in Spain and Italy using toasted almonds.
The flavour of uncooked almonds is delicate and does not keep forever. With a food processor you can grind your own almonds for immediate use and conserve much more almond flavour.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
This is just the sort of thing that you hope will be served after a convivial Sunday roast, complete with home-made custard, or cream, of course!
It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…
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