This chutney – which is very unorthodox in method – is from a fantastic Danish cook called, appropriately, Camilla Plum. I have altered it only slightly. Slow-cooking a chutney in the oven produces ...

1. Into a small saucepan place 250ml of the cream. Chop liquorice into small pieces and add to the cream. Heat very slowly. The liquorice will start to soften and dissolve. This may take 10-15 minutes ...

Did you get a black box for Christmas? I don't mean the aircraft flight-recorder type, but a box in which to stash your precious supplies of liquorice. I'm referring, of course, to the black box that ...

1. In a food processor, grind licorice until finely chopped, about 30 seconds. (It will be noisy.) 2. Transfer to a heavy-bottomed saucepan and add 1/4 cup water. Cook gently over medium-low heat, ...

Australian Gourmet Traveller recipe for blueberry jelly, salted liquorice cream, almond cake and lime by Shaun Quade. “Albert Adrià of the legendary El Bulli was the first to develop the idea of ...

Mix crushed biscuits, coconut and licorice allsorts together. In a saucepan, melt together butter, golden syrup and condensed milk. Pour onto biscuit mixture and mix to combine. Press into a large ...