mokatines

— That sense of the balance between restraint and indulgence is a constant; Berry’s recipes, as elaborated in more than 70 books, cover the culinary waterfront, taking us from the fish pie supper to the flashy bit of patisserie (think of those fiddly mokatines, tiny squares requiring genoise sponge, crème beurre and fondant icing from a recent episode of Bake Off).