JK's kitchen

I need to make a trifle for sentimental reasons but one of the people coming to dinner doesn’t have milk. Almost every element of a trifle has milk in it.  A challenge The jelly bit.   Strawberries  Strawberry jelly   Whiskey  Ladyfingers  Golden syrup  Salt  Cut the strawberries into half then toss with whiskey, syrup and salt and leave for half an hour.  Strain the strawberries reserving the juice then spread the strawberries into the bottom of your trifle pot.  Dip ladyfingers into the reserved juice and nestle them amongst the fruit.  Make strawberry jelly according to the package instructions then pour it into the trifle dish The custard bit    Coconut milk  6 Egg yolks Vanilla essence Sugar  Cornflower  Heat the coconut milk until its is hand hot.  Meanwhile whisk the sugar, cornflower and egg yolks together.  Drizzle some...

A big pot of curry on a table served with rice and/or naan is a beautiful thing but with a little extra work side dishes can offer so much to the experience. Offer brightness, modulate the heat or bring a textural contrast. Tomato-chilli chutney. Tomatoes (250g chopped roughly) Chilli (as many as you like, green for preference) Ginger (a thumb chopped) Garlic (2 cloves, chopped) 1/2 Onion (finely chopped) 4 limes (juice and zest) Sugar (a tablespoon) Cumin seeds (or mustard seed, not both) Nigella seeds (if you fancy) Salt Oil 1. Sautee the onion very gently until it's translucent not coloured. 2. Add a teaspoon of Cumin cook out briefly before adding in the chilli ginger and garlic. 3.  Sautee for about five minutes then add the tomatoes, salt, lime juice and sugar. 4. Cook until the tomatoes begin to break down. 5. Take off the heat. Add in the lime zest to taste. Quick pickles. I encourage serving some kind of pickle with a curry. I am not proscript...