Golden pilaf with sizzling merguez
Merguez sausages add some mild spice to this baked basmati rice dish with nuts and mint, but leave them off if you want to make it vegetarian
Clementine martini
- Preparation and cooking time
- Prep:
- plus chilling (no cook)
- Easy
- Makes about 10
Skip to ingredients
Ingredients
- juice 6 clementines, plus 2 for serving
- 100ml vodka
- 100ml Cointreau
- prosecco, Cava or Champagne, well chilled
Method
- STEP 1
Put some Martini glasses (or champagne flutes) into the freezer. Mix the clementine juice, vodka and Cointreau in a jug, then chill for 1 hr (or up to 1 day). Thinly slice the 2 clementines to use as a garnish.
- STEP 2
To serve, put a clementine slice into each frosty glass. Fill almost halfway with the chilled jug mixture, then open the bottle of fizz and top up the glasses.
