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Mixed Berry Bake with Coconut Macadamia Crumble

Strawberries, raspberries and blueberries are a tasty way to get your five-a-day – and they make a wonderful addition to this scrumptious dessert sweet.

Serves 4-6

Preparation time 10 minutes

Cooking time 25 minutes

Ingredients

• 700g mixed fresh blueberries, strawberries and raspberries

• 100g caster sugar

• 2 tbsp cornflour

• 1 tsp vanilla paste

For the topping

• 150g plain flour

• 100g salted butter, cubed

• 50g desiccated coconut or large flakes

• 50g soft brown sugar

• A pinch of salt

• 50g macadamia nuts, roughly chopped

Method

1. Preheat the oven to 200°C / fan 180°C / gas mark 6.

2. In a medium bowl, mix together the fruit with the sugar, cornflour and vanilla paste. Pour into a baking dish (approximately 20 x 30cm).

3. For the topping, mix together the flour, butter, coconut, sugar and salt in a medium bowl. Use your fingertips to rub the butter into the dry ingredients until it has a rough gravel consistency. Mix in the chopped nuts, then scatter it over the fruit. Bake in the preheated oven for 25 minutes or until golden and bubbling.

For more recipe inspiration, visit lovefreshberries.co.uk.

Two-time winner of the Kingston Chamber of Commerce’s Award for the Best Leisure and Hospitality Business, Glenmore House is one of Surbiton’s best kept secrets.

Constructed in 1840, Glenmore House is a fine example of late Georgian architecture situated in the exclusive Surbiton conservation area adjacent to the landscaped park of Claremont Gardens, the Edwardian building was one of the first substantial houses to be built in Surbiton, which has adapted to many uses over time, and today functions as a members’ club and wedding and events venue.

PER PERSON inc VAT

Next held: 5th March, 2nd April

*Every first Sunday of the month

Next held: 5th January, 2nd February, 1st March

Impressive double gates open on to Glenmore’s free, private car park which can safely accommodate up to 110 cars.

We have acquired an enviable reputation for gourmet cuisine second to none, offering superb value for money, with no compromise on quality.

Come and enjoy the popular Sunday Carvery in the magnificent Elizabethan Suite, Tudor Rooms or Crescent Room.

Our fabulous Elizabethan Suite comprises of a double height ballroom, featuring sparkling chandeliers, minstrel galleries and a sprung dance floor, adjoined by an exclusive bar

The Tudor Rooms benefit from stained glass windows and chandeliers, and our light and airy Crescent Room enjoys fabulous views over Claremont Gardens.

Choose from a choice of five starters, five main courses and at least eight desserts, with coffee and complimentary amuse bouche for just £25 per person, all prepared by our brigade of award winning Chefs, using the freshest ingredients.

** The price is £25 incl VAT, (parties over 7 subject to a 10% service charge). Children under 12 half price. Private rooms are also available for a small additional charge.

Serves 4

Preparation time 10 minutes

Cooking time 15-25 minutes

Ingredients

• 400g firm tofu

• 1 tbsp vegetable oil

• Toasted sesame seeds and sliced spring onions, for sprinkling

For the sauce

• 100g soft light brown sugar

• 3 tbsp water

• 1 tbsp rice wine vinegar

• 3 tbsp soy sauce

• 1 glove garlic, crushed

• 1cm piece fresh root ginger, peeled and grated

• 1 whole star anise

• 1-2 tsp hot sauce, such as Sriracha

This tofu snack is served with a savoury umami-flavoured caramel sauce. You can also serve this with steamed rice and pak choi as a light meal.

Method

1. Drain the tofu and sandwich it between several sheets of kitchen paper. Press down to drain any excess liquid, then pat dry with more kitchen paper. Cut the tofu into 12 cubes.

2. To make the savoury salted caramel sauce, put the sugar and water in a heavy-based pan over a low heat. Tilt the pan so the water covers and dampens the sugar.

3. Watch carefully as the sugar dissolves, stirring occasionally, then turn up the heat and cook until it starts to turn a golden amber caramel. As soon as this happens, remove the pan from the heat and stir in the vinegar, soy sauce, garlic, ginger, star anise and hot sauce. Set aside.

4. Heat the oil in a frying pan set over a medium-high heat. Add the tofu and cook, turning occasionally, for 4-5 minutes until golden and crispy all over.

5. Reduce the heat to medium and add the sauce. Cook, basting the tofu occasionally with the sauce, for 2-3 minutes, until the sauce reduces slightly and glazes the tofu.

6. Serve the glazed tofu (we left the star anise for decoration only) sprinkled with toasted sesame seeds and spring onions.