Sunday Magazine – August 04, 2019

S MAGAZINE ★ 4 AUGUST 2019 47

food

Reader of fer

minutes until the cherries have

softened. Remove from the oven

and remove the vanilla pod. Allow

to cool to room temperature

before serving.

● for the vanilla whipped cream,

whisk or, using an electric mixer,

beat the ingredients, except the

ginger biscuits, to soft swirls and

set aside until ready to serve.

● Add the broken meringue pieces

to the vanilla whipped cream then

fold in the roasted cherries. don’t

mix too thoroughly, as you want

the cream to be red and white

rather than pink.

● Spoon into glasses, sprinkle

with crushed ginger biscuits and

serve within 30 minutes.

Pork, cherry and

pistachio terrine

Serves: 10-12

1 tbsp olive oil

15g (¾oz) unsalted butter

1 large onion, peeled and diced

2 tbsps cognac

1 tsp fennel seeds

1 large chicken breast

750g (1lb 10oz) lean pork mince

75g (3oz) cherries, pitted and cut

into eighths

2 tbsps parsley, finely chopped

25g (1oz) pistachios, shelled and

roughly chopped

Cool as ice

This cool gadget makes ice

in as little as six minutes. Just

fill the tank, insert the basket,

pick the cube size and off you

go. It will alert you if it runs

out of water, tell you when the

ice is ready and comes in a

choice of silver, red or copper

finishes. To order for £129.99

(rrp £149.99), call 0871 664

2451 and quote 94530. Calls

cost 12p per minute plus

your network access charge.

Cherry mess