Ruby Bhogal served up a delicious roasted peach mille-feuille with Wimpole edible flowers on Ainsley’s National Trust Cook Off.
See recipes by Ruby in her book titled: One Bake, Two Ways available from Amazon now.
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Georgina Hayden roasted strawberry and rose meringue mess on Ainsley’s National Trust Cook Off
Philli Armitage-Mattin summer rhubarb and raspberry tiramisu on Ainsley’s National Trust Cook Off
Gaz Oakley bruleed pears with maple nut crumb on Ainsley’s National Trust Cook Off
Joseph’s summer courgette and chilli carbonara on Ainsley’s National Trust Cook Off
Genevieve Taylor white pizza with Gorgonzola, peppers and chard on Ainsley’s National Trust Cook Off
Lerato Umah-Shaylor spiced rum and raspberry mousse on Ainsley’s National Trust Cook Off
Philli Armitage-Mattin summer vegetable pancake on Ainsley’s National Trust Cook Off
Dr. Rupy Bramley apple sauce sundae with walnut and tahini on Ainsley’s National Trust Cook Off
Ainsley Harriott maple-griddled apple, fennel and prosciutto salad with sourdough croutons recipe