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You may know Rozanne’s distinctive voice from her long standing foodie slot on Today With Pat Kenny. Perhaps you follow her weekly column in the Health and Living Supplement of The Independent. Or you could be one of the many students that Rozanne has taught in her cookery school. If so, you will know that Rozanne likes good wholesome ingredients used with flair and some inspiration from world cuisine, the Rozanne ish factor.

We bring you Delish, a compilation of Rozanne’s most popular recipes with 10 world cuisines given the ish factor. Take fresh produce, add a few authentic ingredients for the ish factor, and you have recipes that are a nod and a wink to a cuisine without having to restock your entire pantry. Saying that, there is a section on Pantry Pals, Fresh Friends and Freezer Treasures. Concise lists of multi purpose ingredients that will give an ordinary meal the ish factor.

A diverse selection of healthy salad, seafood, lamb, beef, vegetarian and wholefood recipes. With a few decadent desserts thrown in! Many family friendly recipes and great food to entertain friends with, or that special someone.

When you’re at your wits end, and don’t know what to cook, you will find inspiration in Delish….

Cape Brandy Pudding

Serves 12

I serve this instead of Christmas pudding throughout the festive season. It’s everything you want in a Christmas recipe: boozy, nutty, spicy and decadent. Served with an orange fragranced strawberry compote to juxtapose the dark, sweet stickiness. Imagine the richest, dreamiest, brandy laced sticky toffee pudding and you’re on the right track. Prepare to fall in love with this pudding and to loosen a notch on your belt!

Ingredients:

• 250g pitted dates, roughly chopped
• 250ml water
• 1 t bread soda
• 100g butter, softened
• 200ml castor sugar
• 1 egg
• 250ml flour
• 1 t baking powder
• Pinch of salt
• 100g pecan or walnuts, roughly chopped

Brandy Syrup:
• 200ml sugar
• 100ml water
• 125ml brandy
• 1 t vanilla essence
• 4 T butter
• Whipped cream, to serve

Strawberry Compote:
• 500g strawberries, hulled and halved
• 1 inch piece ginger, peeled and sliced into 3
• Juice and zest of 1 orange
• 2 T caster sugar

Method:

1. Combine the dates and water in a pot, bring to the boil, stirring. Remove from the heat and stir in the bread soda. Allow to stand.
2. Cream together the butter, sugar and egg until pale and fluffy.
3. Sift in the flour, baking powder and salt and mix lightly.
4. Fold in the date mixture and nuts.
5. Bake in a buttered oven dish at 180°C for 45 minutes.
6. Make the syrup by gently melting the ingredients together in a pot, stirring to dissolve the sugar. Pour the syrup over the pudding when it comes out of the oven.
7. To make the compote, place all the ingredients in a pot, bring to the boil, then reduce to a simmer for 3 minutes. Remove the ginger.
8. Serve warm brandy pudding with whipped cream and strawberry compote.

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