Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Making eggplant epic with this impressive and easy to prep dish!
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Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Think of a tiramisu, Eton mess, and parfait fusion - add berries and you’ve made a berrymisu mess!
A great way to use up those soft berries and you can change up the recipe to use what you already have, or your favourite ingredients to fill the layers and make your own misu-mess.
With a potato crust replacing traditional pastry, it’s a hearty, gluten-free option that can easily be customised with whatever veggies or proteins you have on hand.
