Chestnut cream with gin-soaked damsons from Peace & Parsnips: Vegan Cooking for Everyone (page 302) by Lee Watson

  • sweetener of your choice
  • toasted almonds
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  • EYB Comments

    Soak damsons for at least 2 hours, preferably overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Soak damsons for at least 2 hours, preferably overnight.

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