Goat Milk

This Rhubarb and Ginger Trifle is perfect for Spring.

Preparation time Overnight, Cooking time 10 to 30 mins, Serves 6–8

Ingredients:

For the rhubarb and ginger

• 6 rhubarb sticks, sliced
• caster sugar (half the weight of the rhubarb)
• 1 orange, zest strips and juice
• 2 tbsp grenadine
• 125ml/4fl oz Madeira
• few pieces stem ginger, chopped

For the custard

• 150ml/5fl oz whole milk
• 150ml/5fl oz double cream
• 3 free-range egg yolks
• 1 tbsp cornflour
• 50g/1¾oz caster sugar
• 1 vanilla pod, split and seeds scraped

To serve

• 1 shop-bought Jamaican ginger cake, cut into 2cm/1in slices
• 200ml/7fl oz double cream, whipped
• 2 tbsp stem ginger syrup, to taste
• 50g/1¾oz toasted almonds
• 30g/1oz candied ginger pieces

Directions:

• To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight.
• Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently.
• To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool.
• Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces.

Looking for the ultimate creamy and fruity dessert?

This Seviyan kheer fruit custard recipe is the perfect sweet treat to serve this Ramadan. With chunks of mango, sweet grapes and crumbled biscuits, this pudding is an absolute winner.

This recipe requires 30 mins Preparation & Cooking time, plus 4 hrs Cooling time. Serves 6

Ingredients:

• 875 ml- 1 liter goat milk
• 1 tbsp ghee#ad
• 75g vermicelli pasta
• ½ tsp ground cardamom
• ¼ tsp saffron
• 100g granulated sugar (or to taste)
• 1 tbsp whole almonds, roughly chopped
• 1 tbsp cashews, roughly chopped
• 1 tbsp raisins
• 2 tbsp custard powder
• 15 digestive biscuits, finely crushed
• 80g pack pomegranate seeds?
• 300g mango, diced
• 150g red grapes, quartered
• 60g pistachios, roughly chopped
• raspberries, to serve (optional)

Directions:

• Melt the ghee in a heavy saucepan over a medium heat. Add the vermicelli and cook for 2-3 mins, stirring often, until golden brown.
• Add the cardamom, saffron and 750ml milk; stir and bring to the boil. Bubble over a medium-low heat for 8-10 mins until the vermicelli nests are cooked through, stirring often to prevent the milk from catching. Stir in the granulated sugar and cook for 2-3 mins until dissolved, then add the nuts and raisins.
• Whisk the custard powder with 125ml milk in a small bowl until smooth. Pour into the pan, whisking constantly, and cook for 3-4 mins until it starts to thicken. Add a little more milk if it seems too thick – it should be creamy and just thick enough to coat the back of a spoon.
• Remove from the heat and transfer to a large bowl. Leave to cool to room temperature, then cover and transfer to the fridge for at least 4 hrs.
• Divide the crushed biscuits between 6 x 250ml tall glasses. Top with the pomegranate seeds, mango and grapes, and pour over the chilled custard. Top with pistachios and raspberries (if using) to serve.

Nothing beats homemade prawn toast: crispy, nutty and full of flavour. This recipe is a real crowd-pleaser – ideal to kick off a Lunar New Year feast.

This crunchy sesame prawn toast, packed full with prawn, chestnuts and minced pork these crispy bites will leave you wanting more.

This recipe takes 10 mins Preparation time, 20 mins Cooking time. Serves Makes 30 pieces

Ingredients:

For the prawn paste

• 450g raw prawns, peeled
• ½ x 225g tin water chestnuts, finely chopped
• 100g minced pork
• 1 egg white
• ½ bunch spring onions, white parts, finely chopped
• 1tbsp grated root ginger
• 2tsp light soy sauce
• 2 tsp sugar
• 2 tsp sesame oil

For the toast

• 10 thin slices slightly stale white bread
• 3 tbsp white sesame seeds
• 450ml groundnut or vegetable oil
• Spicy hoisin chicken baked dumplings recipe

Directions:

• Roughly chop the prawns and then mince to a paste. Put in a large bowl and combine with the pork and remaining paste ingredients.
• To prepare the toast, remove the crusts from the bread and cut each slice into 3 rectangles. spread with a thick layer of the prawn mixture and sprinkle with sesame seeds.
• Heat the oil in a deep-fat fryer or wok. Using a slotted spoon, carefully lower 2-3 toasts at a time, paste-side down, into the hot oil. Deep-fry for 2-3 mins, then carefully turn and fry for a further 2 mins, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining toasts and serve with soy sauce to dip.