Annie Rigg
Annie Rigg is an author, freelance food stylist and recipe writer. Her writing appears in Sainsbury’s Magazine, Waitrose Kitchen, Delicious, Olive, Good Food, Easy Living and Red Magazine.
Recipes and Stories by Annie Rigg
Salted Ta-honey Pie
This recipe is inspired by the now famous Salty Honey Pie served at Four and Twenty Blackbirds in New York City. I have added tahini and chocolate to my pie as they are natural bedfellows and seem to bring out the best in each other. Add a pinch of sea salt flakes and a touch of vinegar to round things off and this is what you get.Limoncello
This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses.Brinjal Pickle
Serve this pickle with any Indian meal and alongside Mango Chutney and a stack of poppadums. It’s equally delicious served with any cold roasted meats.Turkish Delight
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