Prep time:

Cooking time: 15 minutes

Total time:

Serves: 6

50g Butter

50g Caster Sugar

50g Golden Syrup

50g Flour

½tsp Ground Ginger

1tsp Brandy

1/2 A Lemon Zest, finely grated

5 or 6 Cardamom Pods, slightly crushed

100ml Milk

250g White Chocolate

300ml Double Cream

3 Egg Whites

Lucinda has been a lifelong devotee of divine food – having trained in Switzerland and then in London with Anton Mosimann – and the café will offer the very tastiest daytime treasures from coffee and cake, to lovely lunches and teatime treats.

For the brandy snaps:

  • words:
  • pictures: David Merewether

Roasted Butternut Squash with Aubergine Dip

Claudia Colwell from Bloomsburys Biddenden shares a Sunday lunch option for vegetarians: Roasted butternut squash with aubergine dip, rustled up with the help of some store cupboard staples.

Basil & Shredded Filo Wrapped Prawns with Pine Nut Sauce

Lucinda Hamilton’s catering company Cocolicious creates sweet and savoury dishes for any occasion including vintage afternoon teas, dinner parties and children’s parties. To find out more, visit Cocolicious’s Facebook page or email info@cocolicious.co.uk

Butternut Squash Soup

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…