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Recipes from A La Carte magazine, Christmas 1984

Paul Flynn’s roasted spiced plums, oatcakes, apple compote and ginger ice cream

Black Forest trifle

Rhubarb sorbet

Peach and mango meringue pie

Rhubarb Pavlova

Tarte Tatin

Bread and butter pudding

Salt caramels

Rhubarb and custard cake