INGREDIENTS
100 grams free-flow frozen raspberries
1 teaspoon cornflour
2 tablespoons cold water
2 tablespoons caster sugar
1 tablespoon lemon juice
1 teaspoon raspberry liqueur, optional
METHOD
Mix the cornflour and water in a bowl until smooth. Tip into a small saucepan and add the sugar and lemon juice. Cook over a low heat, stirring constantly, until the sugar has dissolved and the syrup has thickened. Take off the heat and stir in the liqueur then gently mix in the frozen raspberries, turning as little as possible to just coat the fruit in the syrup. Tip into a shallow bowl and cool.
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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!