This bake combines an earthy beetroot & olive oil puree, sweet floral rose, and delicious dark chocolate. The result: an incredibly moist cake with the lightest crumb, finished with a decadent ganache
The arrival of vibrant-pink forced rhubarb in mid January always lifts my spirits. Here, I've used it to top these oat and British camelina seed tartlets filled generously with sweet-woodruff infused cream. Yum!
Sharp seabuckthorn juice from a little orange berry that grows on our coastlines, is balanced by sweet floral honey in this bake. It's a recipe I created a while ago for the Sustainable Restaurant Association's One Planet Plate campaign and well worth making
