Good Fish Guide.This frozen Bloody Mary mix works a treat spooned on to oysters. It’s an anytime dish that’s particularly good for brunch or even breakfast – and it’s also a classic combo that goes down well at the pub as a bar snack.Prep time: 3 hoursFour For the Bloody MaryTo serveYou can vary the shellfish you use for this, depending on what’s around, but the key is freshness.Prep time: 10 minutesCook time: 20 minutesFour You may think this is a crème brûlée, but this dish has been around for as long as the French classic.
Even as early as the Norman Conquest, we were influenced by the French and vice versa… or were they both influenced by the Spanish crema Catalana?
Who knows? This is often called Trinity pudding or Trinity cream after the Cambridge college, although there’s a story that the recipe came from an Aberdeenshire country house and was offered to the college in the 1860s by an undergraduate.
In fact, there are similar puddings dating back to the 1700s – it’s just a great way to use up excess cream.Prep time: 5 minutes, plus overnight chilling timeCook time: 20 minutesFour We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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