INGREDIENTS For the Hollandaise Sauce: 1 1/2 [...]
Caribbean Pain Perdu
BY CHEF KATHRYN KELLY INGREDIENTS For [...]
Fruit Butter
INGREDIENTS 1 C (152 g) dried cherries 1 [...]
Fruit Gratin with Old Rum
INGREDIENTS For the Topping: 2 lg egg [...]
Classic Scone
EXECUTIVE CHEF NICK OLDROYD INGREDIENTS 17oz plain [...]
Bakewell Muffins
INGREDIENTS 6 oz caster sugar 1 tsp almond [...]
Eggs Royale
INGREDIENTS 4 free-range eggs, room temperature 25ml (5 [...]
Chef Kelly’s Cream Scone
BY CHEF KATHRYN KELLY INGREDIENTS ¾ cup [...]
Classic French Crêpe
INGREDIENTS 1 cup whole milk 3 eggs, room [...]
