sea bass tagine – The Windsor Waffle

Sea bass tagine and rhubarb and crumble ice cream

Hi, how are you all? What’s cooking in your kitchen tonight? The other day I made this rhubarb and crumble ice cream, from the Good Housekeeping June issue. The rhubarb is made into a sweet syrup and puréed before swirling through double cream and condensed milk, with really chunky homemade sweet and buttery crumble bitsContinue reading “Sea bass tagine and rhubarb and crumble ice cream”