Dulce de leche
Photography by Photography by Becky Nunes.
METHOD
Traditionally dulce de leche is made by simmering milk and sugar for 4 hours. However, there are two easier options. The first is to cook a whole, unopened tin of condensed milk in a pan of boiling water for 2 hours. The tin must be immersed in water all the time. The other is to use pre-prepared caramelised condensed milk (Highlander caramel).
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!