Recipe of the day

Chicken tagine with green herb couscousChicken tagine with green herb couscousSomething a little different. This dish flies in the face of tagine wisdom, as it is quick to make, rather than a long, slow braise, where everything collapses into an intense sauce.

Peach Fizz

by Ray McVinne | Cuisine issue #155
Serves: 8This is a more rough and ready version of the white peach and Prosecco Bellinis served at Harry's Bar in Venice.

400g can peach slices in juice
100ml grappa
750ml sparkling wine, chilled
small mint sprigs to serve

Puree the peaches and their juice in a blender until smooth then refrigerate until cold.

Put the puree in a chilled jug then add the grappa and wine. Mix well to combine then pour into small stemless glasses and garnish with mint.

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