I also recommend keeping the cherries frozen before making the sauce; otherwise, your filling will be too watery. When you’re ...

Duck breast with port and cherry wine. Sounds decadent, doesn’t it? Imagine a cooked-to-perfection duck breast served with a ...

Add the cherry tomatoes, season generously with salt ... until the mixture forms a chunky sauce. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from ...

Rest for 15 minutes before carving. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock ...

Spread the cherry compote over the base of the dish ... and spread it out evenly with the back of a spoon. 5. To make the sauce, tip the cocoa and brown sugar into a heatproof jug and mix together.

This simple recipe pairs salty preserved lemon with sweet-bright cherry tomatoes to form a sauce you’ll spoon up until the last drop. We paired these easy tofu meatballs with a simple ...