Pork can easily be overcooked and dry, especially a lean cut like a fillet. Marinating it in buttermilk tenderises the meat, making it very mild and juicy. And not every white sauce has to be cream based; I am using regular milk here, but with a few simple tricks (and a bit of cheese!), a beautifully silky smooth sauce can be achieved.
Coffee’s popularity has been soaring in the last decade, and coffee flavoured desserts have emerged as a result, just as my version of this classic baked custard. With the addition of WPI, each small serve gives you 6g of protein.
Traditionally made with water and fruit, this granita pushes the boundaries by using chai flavoured skim milk to achieve the desired light and refreshing ice crystals that melt in the mouth. Serve on its own, or create a layered dessert with fruit, custard or mousse.