New! Magazine – 19 August 2019

Dinner with... DIGBY EDGLEY

FOR MY LAST SUPPER I’D

HAVE a full English breakfast for a

starter, then a Five Guys burger for

main and banana split for dessert.

THE STRANGEST THING

I’VE EVER EATEN are snails

in France. I didn’t enjoy them much.

MY GUILTY PLEASURE

FOOD is everything! I’m a bit like

a dog when it comes to food.

IN MY FRIDGE YOU WILL

ALWAYS FIND almond milk.

THE BEST MEAL OUT

I’VE EVER HAD is at a steak

restaurant in South Africa with my

best mate. I had beers and the best

steak I’ve ever had in my life and

the bill came to just £20.

MY IDEAL DINNER PARTY

GUEST WOULD BE my dad.

MY SIGNATURE DISH is

a salmon fillet on a bed of spinach,

chorizo and seeds. It’s quite healthy.

TO IMPRESS MY

GIRLFRIEND I’d cook a Thai

curry – and try not to get it wrong!

Made In Chelsea The MIC

Drop is available to download

and stream on iTunes, Acast

and Spotify

These tangy, creamy treats put a tasty

summer spin on a classic dessert

Iced minted

blackcurrant

soufflés

WORDS: Gemma McCartney, Hadley Middleton PHOTOS: Goff Photos

INGREDIENTS

300g blackcurrants

60g granulated sugar

4 egg whites

175g caster sugar

200ml whipping cream

200g Greek or natural bio yoghurt

3tbsp crème de menthe

Edible flowers and leaves to decorate

METHOD

■ Tie greaseproof paper collars around

eight 100ml glass dishes or ramekins to

come about 2.5cm, or 1in, above the rims.

Top and tail the blackcurrants.

■ Dissolve the granulated sugar in

a saucepan in 100ml water. Add the

blackcurrants and simmer for 3-4 minutes,

then pour into a food processor or blender.

Work to a purée, then pour through a sieve

into a bowl to remove the skins and seeds.

■ Whisk the egg whites until stiff, then

whisk in the caster sugar a little at a

time to make a shiny meringue. Half-whip

the cream in a separate large bowl,

then fold with the blackcurrant purée,

yoghurt and crème de menthe. Fold in

the meringue.

■ Pour into the prepared dishes, level

the surface and freeze until firm, for at

least 4 hours.

■ To serve, untie and remove the paper

collars, then decorate with edible flowers

and leaves if you like. Serve immediately.

For more recipes from Le Cordon Bleu,

the UK’s leading culinary arts, wine and

management school, head to cordonblue.

edu/london/recipe/en

RECIPE

OF THE

WEEK

SERVES

8

FOOD

FOR

HAV

star

ma

THT

I’V

in

M