BBC Good Food - 04.2020

skills

APRIL 2020 bbcgoodfood.com 121

Photograph TOBY SCOTT | Shoot director PETER RÜPSCHL

 Food stylist ESTHER CLARK

 Stylist MORAG FARQUHAR

tips

OOnce you’ve

zested the

orange, you can

keep it in the

fridge for up

to one week.

OThis recipe

will make 200ml

rhubarb syrup,

so use it to make

another round

of cocktails, or

store it in the

fridge for up to

24 hrs. It’s great

simply mixed

with tonic water.

Chocolate martini

A grown-up way to use spare

Easter chocolate – if there is any!

SERVES 2 PREP5 mins

plus chillingEASYV

Dip a pastry brush into1 tsp

melted chocolateand brush

up the side of two tumblers. Chill

until set. Pour50ml Irish cream

liqueur,50ml coee liqueur,

1 tbsp chocolate syrupand

100ml vodkainto a shaker with

a handful oficeand shake hard

until the outside of the shaker feels

very cold. Strain into the glasses.

PER SERVING 327 kcals • fat 5g • saturates 3g •

carbs 25g • sugars 24g •ibre 0.3g • protein 1g •

salt 0.1g

White rabbit
A springtime twist on
a brandy alexander.

SERVES 2 PREP5 minsEASYV

Pour80ml gin,50ml amaretto
and50ml double creaminto a
cocktail shaker with a handful of
ice. Add1 tsp lemon curdand

(^1) / 4 tsp vanilla pasteand shake
until the outside of the shaker
feels very cold. Strain into two
small cocktail or coupe glasses
and garnish withedible flowers
before serving.
GOOD TO KNOW gluten free
PER SERVING 308 kcals • fat 14g • saturates 8g •
carbs 11g • sugars 11g •ibre none • protein none •
salt 0.03g
&
Miriam Nice is
an author and
illustrator. She
has written over
350 recipes for
BBCGood
Food.
@miriamjsnice
WHAT TO DRINK
low
alcohol
Rhubarb spritz
A spritz like this would normally
contain gin as well as wine, but
the sharp lemon and spicy star
anise mean you won’t miss it.
SERVES 2 PREP 5 mins
COOK 5 6 mins EASY V
Chop 2 large sticks of
rhubarb and put in a pan with
50g caster sugar, the pared
zest of 1 orange (see tip, right)
and 1 small star anise, then pour
in 150ml water. Bring to a simmer
and cook gently for 5-6 mins, or
until the rhubarb is soft and the
sugar has dissolved. Remove from
the heat, leave to cool and strain
into a jug. Pour 100ml of the
rhubarb syrup into a mixing glass
or a jug (see tip, right) with 50ml
lemon juice, 100ml rosé wine
and a handful of ice. Stir well until
chilled, then strain into two wine
glasses over ice. Top up with soda
water, taste and add a dash more
syrup, if you like. Garnish each
with a peeled rhubarb ribbon.
GOOD TO KNOW gluten free
PER SERVING 82 kcals • fat none • saturates none •
carbs 11g • sugars 11g • ibre 0.5g • protein none •
salt 0.02g
White rabbit
Rhubarb spritz
Chocolate martini