For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g … Continue reading vanilla custard with roasted rhubarb and strawberries