Rhubarb and custard with orange and crystallised ginger cake

Phil Fanning cooks rhubarb sous vide in a delicious orange syrup. He serves the fruit with a silky-smooth baked custard, crystallised Jamaican ginger cake and a little candied orange zest for a stunning springtime dessert.

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Toasted sesame miso

Dean Parker’s toasted sesame miso recipe contains much less salt than a traditional miso, giving it a lovely sweet flavour as well as speeding up fermentation time significantly. This recipe is delicious slathered over mackerel, mixed through a dressing using Japanese flavours, or even mixed through a caramel in a sweet and savoury dessert. A dehydrator will make this process easier, as you will be able to keep the temperature at a stable rate of 25°C. If you don’t have one, keep the miso in a warm area. For more information, visit our how to make miso guide.

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Barley and black pepper kimchi

Originally from Korea, kimchi is a pungent ferment similar to sauerkraut. Dean Parker’s barley and black pepper kimchi recipe is somewhere in between the two. He ferments in vacuum bags, as opposed to the traditional method in fermenting jars, for a clean and consistent and finish, but you can use sandwich bags if you don’t have the equipment. You can switch the cabbage for other vegetables, finely sliced fennel works particularly well.

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Cacao nib miso

Dean Parker’s sweet cacao nib miso recipe is an unusual but delicious take on traditional Japanese miso paste. It contains much less salt which obviously makes it sweeter, but shortens the fermentation time from months to days. A dehydrator will make this process easier, as you will be able to keep the temperature at a stable rate of 25°C. If you don’t have one, keep the miso in a warm area. For more information, visit our how to make miso guide.

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