Almonds
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The almond has long been prized for cakes, confectionery and as a source of cosmetic oil. For many of us it has a strong association with Spain, where we have seen groves of almond trees (smelt them too if we are lucky enough to be abroad in the spring) and seen shops filled with dozens of different almond biscuits and pastries.
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.
Serves 6A Summer Trifle with Strawberries and Strawberry Purée
Trifle deserves to be in demand – what can beat that luscious combination of cream, custard, fruit and sponge? This version cheats with a tub of ready-made custard mixed with mascarpone, but you’d never guess!
Serves 4Rhubarb and Amaretti Crumble with Vanilla Bean Custard
Make the most of rhubarb's fleeting spring season with this wonderful take on a traditional crumble, which adds amaretti biscuits to the topping for their crunch and almond flavours.
Serves 6Lemon Ricotta Cheesecake with a Confit of Lemons
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.
Serves 4-6Baked Apple and Almond Pudding
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!
Serves 4Ajo Blanco – Chilled Almond Soup
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.
