1x Swiss roll, 15 amaretti biscuits, 750g summer fruit mix, 250ml Harveys The Bristol Cream, 600ml custard, 250ml whipping cream, berries & sprinkles to decorate.
Cut Swiss roll into slices and place in bowl. Crush biscuits and sprinkle on top & drizzle with sherry, spoon over the fruit. Pour custard over fruit. Whip cream until soft, spoon on top of the custard. Decorate with berries & sprinkles.
185g unsalted butter, 250ml of Harveys The Bristol Cream, 400g raisins, 250g dark choc, 200g plain flour, 75g cocoa powder, 220g light brown sugar, 150g chopped pecans, 4 eggs, 100g milk choc.
Set oven to 170˚c, prep cake tin. Melt butter, add sherry and raisins, simmer for 5 mins. Remove from the heat, stir in dark choc. Sift flour & cocoa and add sugar and pecans. Mix with eggs and sherry mixture. Bake for 25mins, cool. Drizzle with melted milk choc.
2 peppers, 25g butter, 2 tbsp olive oil, 8 chicken thighs, 1 red onion, 2 garlic cloves, 150g chunks cooking chorizo, 1tbsp paprika, 300g paella rice, 400g chopped tomatoes, 550ml stock, 150ml Harveys The Bristol Cream.
Brown chicken in butter and oil, remove. Fry peppers, onion, garlic and chorizo. Stir in paprika and rice, add tomatoes, stock and sherry. Simmer for 5 minutes. Transfer everything to ovenproof dish. Bake at 180°c for 40-45 minutes.
What better to team our classic sherry with than the firm favourite Christmas favourite, mince pies. Simply serve together and enjoy.
This dark, velvety sherry goes very well paired with plain vanilla ice cream and some sherry soaked raisins. Simply soak the raisins in sherry for 30 minutes, add to the ice cream and drizzle with flaked almonds or praline biscuits for a finishing touch.
This dry, pale white sherry is the perfect accompaniment to tapas-inspired snacks. A few ingredients you can combine for a Spanish-style snack include: smoked paprika almonds; serrano ham; fresh olives; artichoke hearts; tomatoes; garlic oil and bread; manchego cheese and chorizo.