Blog posts

Featured

As a contestant on Britain’s Best Home Cook – BBC1

I am thrilled to be able to announce that I am a contestant on BBC’s Britain’s Best Home Cook, with Episode 1 being shown on Thursday 3rd May at 8pm on BBC1. Continue reading “As a contestant on Britain’s Best Home Cook – BBC1”

Advertisements
Featured

Coloured mirror glazes

(Post updated: June 2018). As its name suggests, a mirror glaze is a very shiny covering for a cake or dessert that is so reflective you should be able to see your face quite clearly in it. There are several recipes for mirror glazes but I make what I think is one of the simplest – and it always gives me great results. Continue reading “Coloured mirror glazes”

Featured

Rough-puff pastry & other laminated pastries

I have been excited by laminated pastries ever since I was a boy, watching my gran make up batches. I love the process of achieving those buttery, light layers that melt in the mouth, especially with rough-puff pastry, a much simpler cousin to puff pastry. In this post I give the recipe for a fool-proof rough-puff pastry, along with recipe ideas for using the pastry. Continue reading “Rough-puff pastry & other laminated pastries”

Featured

Shortcrust pastry & fool-proof blind-baking

It might be easy to feel daunted when it comes to making pastry, but I hope this post will go some way towards facing any doubts you might have when it comes to shortcrust pastry. I have also included what I think is the most fool-proof way to blind-bake the pastry, giving perfectly cooked pastry and a neat finish. Continue reading “Shortcrust pastry & fool-proof blind-baking”

Featured

Tips for making & decorating cakes

Cake should never be eaten with any hint of guilt whatsover. Even when deciding you want another slice…..

This post gives key tips for making several types of cake successfully, along with recipes for cakes and icings, troubleshooting and general ideas for decorating. I have also given the quantities needed to make a Victoria Sandwich cake for different sized tins. Continue reading “Tips for making & decorating cakes”

Featured

Making Sourdough bread

A sourdough loaf really is a thing of great beauty: chewy, crusty, an open crumb with layers of flavour that is much more than even the joyous standard home-made bread. Heavenly! And perhaps there is also something of a fingers up at those ridiculously expensive sourdoughs that can be bought…… Continue reading “Making Sourdough bread”

Featured

The joys of Afternoon Tea

A marvellous institution in itself, you do not need a reason to justify taking Afternoon Tea: wonderfully indulgent, it is one of the most pleasurable ways to spend what should be several unrushed hours, allowing gasps of excitement to escape out as both sweet and savoury goodies are presented. Continue reading “The joys of Afternoon Tea”

Featured

Croissants

A croissant is one of the greatest things both to bake and to eat. A crisp outer shell that rains flakes as you bite into it, revealing an open honeycombed interior structure with a buttery flavour and a lovely, almost nutty aroma. A joy!  Continue reading “Croissants”

Featured

Perfecting macarons – the queen of confections

If you have ever wanted a fool-proof, yet accessible recipe for making macarons, this is the place to be! Whether you are a newcomer to these delighful treats, or if you have battled with perfecting macarons or you just want some ideas for macaron flavours, I am sure my tips and the recipe will help you make terrific macarons. Continue reading “Perfecting macarons – the queen of confections”

smoked sea-salted caramel chocolates

Caramel-filled chocolates are right up there among my favourite chocolates to make, so this time I used smoked sea salt to flavour the caramel. These are great to give to people as gifts or simply to munch on without guilt! Continue reading “smoked sea-salted caramel chocolates”

Crab bisque

This is a soup that I love to make whenever I have fresh crab shells: in fact, whenever I buy fish from the fishmongers I always like to ask for some of the shells from crab, prawns and the like to use as the basis of a great seafood sauce. Continue reading “Crab bisque”

Ginger & tamarind sticky toffee pudding

To celebrate making this pudding in the final of Britain’s Best Home Cook, I am reposting my updated recipe for sticky ginger and tamarind pudding: a dessert that always goes down well,

Phil's Kitchen (formerly Baking Fanatic)


Arguably the ultimate in comfort puddings, this is my take on a sticky toffee pudding, that I have been making for decades: it has the warming kick of spice from ginger and cinnamon, and what I think is a delightfully sour undertone from tamarind that is a subtle counter-balance to the sweetness of the pudding.

View original post 720 more words

Beetroot, walnut and goats’ cheese arancini balls

I made a wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges and this is one of my favourite risottos to make. However, with the first of this year’s beetroot being picked on the allotment, I couldn’t wait to use some for my different take on arancini.

Continue reading “Beetroot, walnut and goats’ cheese arancini balls”

Herby sausage rolls

A good sausage roll should bring a smile to one’s face and have a very moreish quality: one should never be enough! A far cry from those mass-produced affairs you can buy from high street chain bakeries that are full of squidgy pink “meat”!  Continue reading “Herby sausage rolls”

Cascading Maltesers cake & chocolate wraps!

Maltesers have always been one of my favourite sweets: honeycomb and chocolate – a perfect match, and I often make chocolate cakes using Maltesers. This particular cake was made for my 6th formers at school.   Continue reading “Cascading Maltesers cake & chocolate wraps!”

Bacon Jam

I posted my recipe for Brie scones yesterday, recommending this bacon jam to be served with them. Today, however, I felt the bacon jam deserved its own post. Seriously, this jam is THAT good: or, rather, whenever I have made this over the past decade, people have always asked for a pot of it – one of the best compliments that can be paid!

Continue reading “Bacon Jam”

Brie scones with bacon jam

Brie and bacon: a marriage made in Heaven. These savoury scones, pairing these two wonderful flavours are so simple, so moreish and are so loudly calling out to be made!

Continue reading “Brie scones with bacon jam”

Sous-vide pork tenderloin with creamed leeks & chorizo

I am generally not a huge collector of gadgets in the kitchen, but I will make an exception for my sous-vide machine which I use several times a week. But whether using a sous-vide machine or not, this is a very simple meal, highlighting the joys of the wonderfully inexpensive pork tenderloin. Continue reading “Sous-vide pork tenderloin with creamed leeks & chorizo”

Salted honey tart

I adore honey and love using it in both sweet and savoury dishes. The sweetness in this very easy recipe is carefully balanced with the salt and gives a dessert that has always proved hard to resist.

Continue reading “Salted honey tart”

Rhubarb and ginger crumble cake

I am not the greatest fan of rhubarb, so finding ways to use up the allotment rhubarb we inherited years ago is a particular challenge for me. However, I do love this particular cake, which I always make around this time of year when my rhubarb is prolific. As an extra bonus, this cakes takes moments to “throw together” before getting baked. Continue reading “Rhubarb and ginger crumble cake”

Our roasts followed by crab or cauliflower (“Britain’s Best Home Cook”)

Last week, the roasts cooked by Dipa and me on Britain’s Best Home Cook were chosen as the judges’s favourites, which was a real thrill: and I was so pleased for Dipa, my wonderful “bench buddy” in the show. So we were given the task of choosing the ingredient for the Ingredients Challenge: crab or cauliflower…. Continue reading “Our roasts followed by crab or cauliflower (“Britain’s Best Home Cook”)”

Quail scotch eggs with black pudding

I love scotch eggs but I don’t make them often enough. A crisp exterior, a well flavoured sausagemeat with an egg in the centre (runny yolk!) add up to give what I think is a lovely few bites. Continue reading “Quail scotch eggs with black pudding”

National Sandwich Week: a few of my favourite sandwiches

Every week can be National Sandwich Week as far as I am concerned! I adore sandwiches and can happily fill up on these any day of the week: for me, the sandwiches are one of the highlights of any Afternoon Tea. Continue reading “National Sandwich Week: a few of my favourite sandwiches”

Stilton, pear & piccalilli pork pies

I loved making my ultimate pie during “pie week” on Britain’s Best Home Cook, and as expected there was much debate among us contestants (as well as among the judges) regarding whether a pie needs a bottom as well as a top…..

Personally, I am in the “I really don’t mind as long as it tastes good” camp!  Continue reading “Stilton, pear & piccalilli pork pies”

Episode 2 of my time on Britain’s Best Home Cook – the roulade challenge

Episode 2 on Britain’s Best Home Cook proved to be something of a particular challenge for me, with a few elements in my earlier dishes being not quite right: schoolboy errors mainly! But that was part of the entire delicious learning experience. Continue reading “Episode 2 of my time on Britain’s Best Home Cook – the roulade challenge”

Chicken, peach and Feta salad

A good salad is hard to beat and this very simple salad, made in moments, is an immensely satisfying dish in its own right. It is also a somewhat healthy salad that doesn’t taste as if you are missing out – a bonus in my book! Continue reading “Chicken, peach and Feta salad”

Orange & coconut domes

These tangy, refreshing and very simple desserts need to be eaten with no shame whatsoever! They are great for parties, buffets, Afternoon Tea or just as a sweet treat whenever the mood takes you. Continue reading “Orange & coconut domes”

Simple orange & raspberry brûlée

This is a very simple version of the great classic dessert, crème brûlée, made with an easy posset (that has barely any hand-on time), which I like to serve with easy (no rolling out!) orange shortbread biscuits. Continue reading “Simple orange & raspberry brûlée”

Easy orange shortbread

This is a very simple shortbread, flavoured with orange. The dough is made up in moments, left in the fridge to chill before being sliced thinly and baked. Continue reading “Easy orange shortbread”

Pear and Parmesan sourdough bread

Something of a resurrection has been going on in my kitchen: what I though was dead sourdough starter has now been gently nurtured back to life……

Continue reading “Pear and Parmesan sourdough bread”

Lemon and elderflower cake

A simple cake: tangy, refreshing and with the level of indulgence needed to satisfy any cake craving! Continue reading “Lemon and elderflower cake”

Roasted cauliflower cheese tart

If you like cauliflower cheese you really must make this tart!

I have been making this particular tart for several decades and I never tire of it, whether made as one large tart to serve at the table or made into small individual tarts. Savoury comfort food at its best, this tart is perfect served hot with a salad, and whenever I serve it, it always goes down well. Continue reading “Roasted cauliflower cheese tart”

Guinness and chocolate cake

This is a suitably rich cake with the deep, but not over-powering, flavour of Guinness and the refreshing topping of white chocolate, tangy crème fraîche and cream. Easy to make, it is a cake that demands more than one slice…..or maybe that is just me being greedy!! Continue reading “Guinness and chocolate cake”

Lime & ginger Battenberg cake

Having not made a Battenberg cake in a long time, I felt it time to re-visit this very firm favourite of mine. This time I went for the wonderful flavours of lime and ginger: two ingredients that go so well together.

Continue reading “Lime & ginger Battenberg cake”

Croissant-wrapped sausage rolls (croissage rolls!)

For me, a sausage roll is truly one of life’s simple culinary pleasures. As long as it has a generous, well-flavoured filling and a crisp, buttery pastry, I can eat one (well, several!) at any time of the day or night.

This recipe is a variation of my signature sausage rolls that I have been making for decades in that here I use croissant dough for the pastry. Continue reading “Croissant-wrapped sausage rolls (croissage rolls!)”

Lemon & honey Valentine shortbreads

Updated recipe of one of my favourites

Phil's Kitchen (formerly Baking Fanatic)

Post updated Feb 14th 2018 (new photos)

Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with or without the icing!

View original post 676 more words

Mocha walnut loaf cake

My rich chocolate loaf cake with a kick of coffee and the crunch of fabulous walnuts: a combination that makes what I think is a perfect tea-time treat! Continue reading “Mocha walnut loaf cake”

Passionfruit macarons

I adore passionfruit and I need no excuses to use its fragrant sharpness in a dish: these macarons are filled with a simple passionfruit filling which cuts through the sweetness of the shells. Continue reading “Passionfruit macarons”

Ginger snowmen macarons

Re-posting what has become a festive macaron favourite.

Phil's Kitchen (formerly Baking Fanatic)

Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?!

View original post 596 more words

Home-made gianduja chocolates – chocolate & hazelnut treats

A chocolately nutty treat of such joy, these smooth bites melt in the mouth in an intensely luscious way.

This is my version of the gianduja, a classic Italian sweet, and this recipe uses just 3 ingredients – well, four if you want to top it with dark chocolate! It might not be totally authentic, but it has now over-taken good commercial gianduja in this house. Continue reading “Home-made gianduja chocolates – chocolate & hazelnut treats”

Cranberry, orange & fennel seed biscotti

A return to one of my festive favourites: orange, cranberry and fennel seed biscotti

Phil's Kitchen (formerly Baking Fanatic)

I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw!

View original post 978 more words

Lemon and poppy seed cake

This is a cake that revels in its simplicity (you just mix the sponge ingredients together and bake!) and it tastes wonderful. A very easy crowd-pleaser, it is perfect for so many occasions.

Continue reading “Lemon and poppy seed cake”

Salted mocha Opera cake

Multiple layers of liqueur-kissed almond sponge cake, salted mocha buttercream and chocolate ganache: very much a cake for when a special treat is needed. And with elements that can all be made in advance, this becomes a matter of gentle assembly rather than frantically using a whole day or so in the kitchen! Continue reading “Salted mocha Opera cake”

Black treacle and Guinness bread

A simple and full-flavoured bread that is perfect with some salted butter, perhaps with seafood (it goes particularly well with crab) or as part of a Ploughman’s platter.  Continue reading “Black treacle and Guinness bread”

Layered pork pithivier pie

This hearty pie, packed with layers of tender herby pork, apples, caramelised onions and mustardy-sausagement is excellent served either hot or cold. Continue reading “Layered pork pithivier pie”

Quick lemon cheesecake fruit tarts

Something of a cheat of a recipe, using handy shortcuts, these gorgeous tarts can be made up very speedily and with total ease, yet they taste as good as any of the high-end tarts you can buy for a small fortune!

Continue reading “Quick lemon cheesecake fruit tarts”

Chocolate orange mini rolls

I couldn’t resist making the Technical Challenge from the first episode on this new series of Bake Off. And this recipe really does give a rich, moist and oh-so-wicked sweet treat. Now, many episodes into this series, it is nice that the bakes remain interesting and often inspiring.

Continue reading “Chocolate orange mini rolls”

The easiest chicken liver pâté

I absolutely adore pâtés, whether coarse or smooth, layered or the same all the way through, and a rich chicken liver pâté, with all its flirtations with retro food, is up there as one of my favourite starters.

This is my easy version that is packed full of flavour and always goes down a storm when I make it. Continue reading “The easiest chicken liver pâté”

Roasted onion & smoked cheese scones (gluten-free)

Amended recipe: additional photos.

Phil's Kitchen (formerly Baking Fanatic)

Returning to my savoury roots, and it seems a while since I have posted a savoury recipe, I decided to make some cheese and onion scones, using roasted onion and smoked Cheddar cheese.

View original post 787 more words

Chicken, chorizo & sweetcorn plaited tart

Chicken, chorizo and sweetcorn, in a rich sauce and wrapped up in crisp, buttery puff pastry, giving a savoury tart that is wonderful served hot for any meal or cold for a buffet or picnic. Continue reading “Chicken, chorizo & sweetcorn plaited tart”

Multi-seed bread rolls with smoked flour

A very simple bread with bags of flavour, courtesy of slow rises, a selection of seeds and different flours, with a hint of smoky flavour coming through the smoked flour I used. Mind you, if you can’t get hold of smoked flour you can replace it with standard white flour or wholemeal flour, for example. Continue reading “Multi-seed bread rolls with smoked flour”

Spiced orange & rum cake with mirror glaze

This cake is a cross between a blonde Sachertorte(!) and a Victoria Sandwich: you get the richness of the Sachertorte with the almonds and ganache, and the lightness of the Victoria Sandwich with the key flavours of ginger, orange and rum. Continue reading “Spiced orange & rum cake with mirror glaze”

Chocolate and cherry focaccia

A sweet focaccia is a joy to eat, and my chocolate and cherry focaccia gives a lovely twist on a classic bread – it is also very easy to make. This focaccia is particularly great served in slices with a cup of tea, especially when spread with salted butter or with a dollop of tangy crème fraîche. Continue reading “Chocolate and cherry focaccia”

Crumpets and pikelets: cheese & onion flavour

Savoury crumpets and pikelets are particularly wonderful things to eat when toasted and buttered – whether or not you then want to dress them up further with cream cheese or a poached egg or any manner of adornments. Continue reading “Crumpets and pikelets: cheese & onion flavour”

Blackberry and apple crumble

This is very much a return to basics with the modest crumble, arguably one of the best and easiest comfort foods there is. Whether eaten with ice cream or hot custard, a crumble takes moments to prepare, will bake quite happily without attention and is a joyous way to end any meal.
Continue reading “Blackberry and apple crumble”

Blackberry and apple friands

Mini almond sponge cakes, with the rich flavour of browned butter and the wonderful bedfellows brought by the blackberry and the apple, these friands are a seriously delicious treat. There is something even more special using blackberries picked from the hedgerows and apples straight from the tree! Continue reading “Blackberry and apple friands”

Quick and easy spiced rhubarb & white chocolate ripple ice cream

This is a very simple and speedy (in terms of preparation) white chocolate ice cream, with a spiced rhubarb ripple running through it.

I use stem ginger for that wonderful heat it brings, as well as a little star anise for a spicy aniseed punch. Continue reading “Quick and easy spiced rhubarb & white chocolate ripple ice cream”