Xanthe Clay

Xanthe Clay is food writer for the Daily Telegraph and author of books including Recipes to Know by Heart.

Soft and slippery, with an complex sweet-savoury-sour flavour, caponata is a sassy Sicilian answer to ratatouille.

A huge piece of patisserie oozing vanilla cream and raspberries, this makes a showstopper of a pud.

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Tom Herbert
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Valentine Warner
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Xanthe Clay
Xanthe Clay is food writer for the Daily Telegraph and author of books including Recipes to Know by Heart

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in Scotland no SC039168

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