RECIPE INDEX

Pear & AlmondMascarpone Tart

October2021

BEEF, LAMB & PORK

Braised Lamb Shanks with Olives Ground Beef Pide 85 109

Ham, Cheese & Broccoli Pizza Balls

110 Peruvian-Style Beef Stir-Fry 80 Pizza-Style Stuffed Portobello Mushrooms 109 Sheet Pan Squash & Merguez Sausage 78

DESSERTS

Lavender Crèmes Brûlées Orange Liqueur Crèmes Brûlées Pear & Almond-Mascarpone Tart Pear & Banana Crisp Pear, Banana & Chocolate Crisp Vanilla Crèmes Brûlées 86 87 93 114 114 87

FISH & SEAFOOD Salmon & Leek Naan Pizza

MISCELLANEOUS

Butternut Squash Purée Baharat Spice Blend Garlic Sauce Gribiche Sauce Honey & Beet Glaze Maple-Glazed Walnuts Parmesan Vinaigrette Pumpkin Purée Tahini Dip White Wine Gravy 109

104 100 78 85 13 91 75 104 74 91

PIZZA

Butternut Squash, Shallot & Brie Pizza 104 Cauliflower Crust Pizza with Barbecue Chicken 104 Ground Beef Pide 109 Ham, Cheese & Broccoli Pizza Balls 110 Pizza-Style Stuffed Portobello Mushrooms 109 Pumpkin, Shallot & Brie Pizza 104 Salmon & Leek Naan Pizza 109

POULTRY

Cauliflower Pizza Crust with Barbecue Chicken 104 Honey & Lime Chicken 79 Stuffed Roast Turkey with Honey & Beet Glaze 13

SALADS & SIDES

Endive Salad with Blue Cheese & Maple-Glazed Walnuts Garlic Roasted Brussels Sprouts Green Salad Italian Marinated Cauliflower Salad Leeks with Gribiche Sauce Millet & Sage Stuffing Parnsip Purée

TOMATO SAUCES

Baharat Tomato Sauce Cretan-Style Tomato Sauce Olive & Artichoke Tomato Sauce Roasted Tomato & Gin Sauce Succo Sauce Tofu & Walnut Tomato Sauce 91 91 85 75 85 91 85

100 98 100 97 99 95

VEGETARIAN DISHES

Butternut Squash, Shallot & Brie Pizza 104 Cauliflower Schnitzel with Tahini Dip 74 Endive Salad with Blue Cheese & Maple-Glazed Walnuts 91 Garlic Roasted Brussels Sprouts 91 Green Salad 85 Italian Marinated Cauliflower Salad 75 Leeks with Gribiche Sauce 85 Parsnip Purée 85 Pumpkin Gnocchi 55 Pumpkin, Shallot & Brie Pizza 104 Spaghetti with Brussels Sprouts 81 Vegetable Frittata 77

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pairedto perfection This ultra-sweet dessert is full of flavours that burst in your mouth at first bite.

PHOTOGRAPHY TANGO | FOOD STYLING DENYSE ROUSSIN PROP STYLING CAROLINE SIMON

PEAR& BANANACRISP

MAKES 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES

Fruit Filling

1 tbsp cold unsalted butter 3 ripe but firm pears, peeled, cored and cubed 1 tbsp packed brown sugar 1/2 tsp cinnamon pinch nutmeg 3 large bananas, cut in 1/4-inch thick slices

Topping

1/3 cup all-purpose flour 2 tbsp packed brown sugar 2 tbsp granulated sugar 3 tbsp cold unsalted butter, cubed

Fruit Filling In large skillet, melt butter over medium heat. Add pears, brown sugar, cinnamon and nutmeg; cook, stirring often, until brown sugar is dissolved, about 5 minutes. Stir in bananas. Divide mixture among 6 ramekins. Topping Preheat oven to 350°F. In work mixture until it has consistency of coarse bread crumbs. Divide topping among ramekins. Place ramekins on baking sheet and bake until topping is golden and fruit Let cool 15 minutes before serving.

PER SERVING about 210 cal, 2 g pro, 8 g total fat (5 g sat. fat), 32 g carb (3 g dietary fibre, 24 g sugar), 20 mg chol, 5 mg sodium, 0.8 mg iron..

TEST KITCHEN TIP

Thistreatiseven moredecadent whenservedwith vanillaicecream! PEAR, BANANA & CHOCOLATE CRISP Add 60 g finely chopped semisweet chocolate to the flour mixture.