Recipes from the Market Table by Pascale Beale

Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

This is my version of the old English school pudding. It originated at Eton College. It’s called a mess because there is no perfect way to assemble this and, well frankly, it can look a mess. However, as it is oh so delicious, no one will mind!

Serves 8 people

For the meringues:
Makes 15–18 large meringues
3 egg whites
7 oz (1 cup) sugar

For the simple strawberry-pomegranate jam:
2 pints strawberries — hulled and halved
5 oz (3/4 cup) sugar
2 teaspoons pomegranate molasses
8–10 grinds black pepper
1 Meyer lemon — halved and juiced, rinds reserved

To assemble an Eton Mess:
2 pints strawberries — hulled and halved
1 pint (2 cups) heavy cream
2 tablespoons sugar
1 teaspoon vanilla paste or pure vanilla extract

  1. Preheat the oven to 250 degrees.
  2. To make the meringues, whisk the egg whites in the bowl of an electric mixer until they form soft peaks. Gradually add the sugar, a tablespoon at a time and continue whisking until the whites are stiff and glossy.
  3. Drop large tablespoonfuls of the mixture onto a parchment lined baking sheet. Bake for 30–40 minutes or until dry and just crisp. The meringues should be a pale cream color when finished. Do not overcook. Start checking them after 30 minutes. They are ready as soon as you can peel them off the parchment paper.
  4. Place all of the ingredients for the jam, including the lemon rinds, in a large saucepan over medium heat. As the strawberries begin to render some juice, mash them using a large fork or potato masher. It’s okay if there are some larger pieces. The jam is supposed to be chunky.
  5. Cook for 10–13 minutes, skimming off any foam that forms. The jam is ready when it thickens enough to coat the back of a wooden spoon.
  6. Whip the cream with the sugar and vanilla until it forms soft peaks. Do not overwhip the cream.
  7. Spoon a little of the strawberry jam into eight glass dessert bowls or pretty glasses. Cover the jam with a few berries and a meringue. Spoon some of the whipped cream on top of the meringue. Top this with more strawberries, a spoonful of the jam and another meringue.
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