There's something about the title of this book that makes you know you're going to love what's inside, and I do. Of course, it helps that Margot Henderson's food is - appropriately enough - expansive, welcoming and creatively more-ish. I've chosen a rather old-fashioned recipe from it; well, the name is quaint, but the method is modern in its pared-down ease of preparation. Like the author, I have a weakness for ending a meal with a hit of lemon, and this is a particularly luscious way of doing it.
by Margot Henderson (Penguin Fig Tree, 2012)
Fantastically easy and delicious, these give you that little sugar and lemon hit at the end of a meal, lifting you up for the last part. When blood oranges are in season you can use those instead, if you like, to make blood orange possets.
Posted by Nigella on the 22nd Aug 2012