Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

• 60g butter
• 4 mandarins, juiced
• 125g sugar
• 2 eggs, beaten

Method:

– Melt butter, juice and sugar in a bowl placed over a saucepan of simmering water.
– Once sugar has dissolved, add beaten eggs and continue to cook the curd slowly until it thickens.
– Cool.