During this long, dark month, you may find much-needed comfort in this Pineapple & Black Pepper Crumble recipe. It’s almost too easy to make, and will warm, soothe and satiate. May the vibrant pineapple inspire joyful memories of faraway places and warmer climes!
If you're partaking in Veganuary, simply swap out the butter for a dairy-free alternative to transform this into a wonderful plant-based pudding. Serve warm or cold, on its own, or with custard or a scoop of ice-cream.
1 large, fresh ripe pineapple (you need around 750g flesh)
1 vanilla pod or 2 tsp vanilla extract
100g granulated sugar
A few twists of black pepper
100g plain flour
100g rolled oats
100g granulated sugar
100g salted butter or plant-based alternative, cubed, at room temperature
Vanilla ice cream or custard (or plant-based alternatives)
For those who like to plan ahead, you can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.
May has us buzzing. The scent of the fresh, juicy Alphonso mangoes, two long weekends, cultural exhibitions, new documentaries – there’s a lot to soak in.
Vaisakhi, a day marked across India by people of many faiths, is celebrated in the Punjab as the start of the new Harvest. It falls on the 13th or 14th April depending on the calendar for that year.
Spring has gently tiptoed in. As the days lengthen and the sun grows bolder, here’s a glimpse of what we eagerly await in April.
We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.