Pre-heat the oven to 180C/350F/Gas 4. First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ...

This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky. For this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds.

To make the marinade, measure all the ingredients into a dish and mix well. Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn ...

We don’t want this boiled, so take it low and slow. Remove from the heat and add the stem ginger. Give it all a good mix and set aside to cool. In a large bowl, combine the dry ingredients with ...