Freshly made scones with cream and home-made curd or jam is one of life’s best food pleasures. But savoury scones are also very exciting both to make and to eat. This post gives a selection of my recipes for both sweet and savoury scones. Continue reading “All about scones: sweet and savoury!”
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.
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”
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!
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”
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”
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”
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!)”
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”
This two-coloured flavoured focaccia is the result of an idea that came to me after making the bicoloured croissants a while ago. The result is a plain focaccia dough mixed with a tomato and red onion focaccia dough. After all, why not have focaccia with different and clearly defined flavours within? Continue reading “Focaccia bicolore”
This is a seriously great snack and is particularly ideal to eat on its own, with drinks or to add to salads in place of croutons. These chickpeas are ridiculously moreish: I can eat a whole batch of these quite happily! Continue reading “Spiced crunchy chickpeas”
This my savoury twist on classic English breakfast muffins: these are wonderful toasted and liberally buttered: the butter has to be liberal, and low-fat spreads and the like do not do justice to these muffins! Continue reading “Tomato and basil English muffins”
This is an incredibly quick but insanely good smoked mackerel pâté, and one I have been making for many many years. It helps to buy the smoked mackerel already boned, but you literally just mix it all together to give the most delicious pâté. Continue reading “1-minute smoked mackerel pâté!”
This is a such a simple bake, and is ideal using left-over ham at Christmas and bits and bobs lurking around: frozen peas, a dollop of chutney and mustard…… Continue reading “Pea and ham filo bites”
I adore glazed hams, not just around Christmas and the New Year, but at any time of the year. Continue reading “Whole ham with chilli, marmalade and rum glaze”
These are very easy breadsticks to make. They taste wonderful and a large batch can be made at a fraction of the cost of shop-bought breadsticks! Perfect with any dip, although I have photographed these breadsticks with baba ghanoush, that wonderfully smokey aubergine dip (recipe here). Continue reading “Simple fennel breadsticks – focaccia-style”
I am such a fan of sausage rolls; with a well-flavoured filling and light, melt-in-the-mouth pastry, they never fail to give me a feeling of total satisfaction when eating them! Continue reading “Spiced lamb & pistachio rolls with spiced pastry”
Two incredibly simple things to make that go so well together: a really perfect dip to share as a snack, a starter, part of a picnic…….. Continue reading “Easy seeded flatbreads with sun-dried tomato hummus”
Bruschetta is one of those things that cannot fail to put a smile on my face when I eat it. Perfect as a starter, served with barbeque food or just as a light bite at any time of the day, one slice is never enough. Continue reading “Bruschetta: when simplicity reigns!”
This is my version of spring rolls, using some left-over filo pastry I had made for another dish and ingredients that I adore to eat. The rolls are very easy to make and a large batch can be made up and frozen until you want to cook them. Continue reading “Spiced prawn and crab spring rolls”
Although an unembellished home-made croissant is a truly wonderful thing to eat, savoury variations excite me hugely! Continue reading “Easy ham, cheese & mustard croissant whirls”
This is my take on cauliflower bhajis: they are great served with cold drinks or just placed on the table with a cool minty dip for people to just tuck into. Continue reading “Simple spiced cauliflower fritters”
This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled with a simple fresh white crab meat sauce. Continue reading “Warm crab choux bites”
This is an insanely simple and almost instant smoked mackerel pâté that is seriously big on flavour – perfect spread liberally on hot toast or eaten with a baguette as part of a light snack. Continue reading “The easiest & quickest smoked mackerel pâté in the world!”
These are very simple and tasty savoury biscuits that are an ideal vehicle for a gutsy dip, eaten with a cheese and chutney, or munched on just as they are. Continue reading “The simplest cheese, caraway & walnut biscuits”
A slight variation on one of my favourite savoury bakes, sausage rolls. See my earlier post for the main recipe: The very best sausage rolls…. Continue reading “Mustard & caramelised onion sausage rolls”
These particular crumpets arose from an idea that came to me late one night – as is often the way! Continue reading “Cheese & onion sourdough crumpets”
Rather than go for full-on chorizo sausages encased in pastry I added some finely chopped chorizo to the sausagemeat filling that I always use for my sausage rolls. Now I love chorizo, but not in hefty quantities you would have if you just encased chorizo in pastry! Continue reading “Chorizo & fennel sausage rolls in a spiced rough-puff pastry”
This is another savoury twist on the wonderful sweet scones that are traditionally served with clotted cream and strawberry jam.
When you feed a sourdough starter, you discard some of the starter so that you can top the remaining starter with more water and flour: that way you get a fairly constant volume of starter rather than having litres of it in many containers all over the place! Continue reading “The simplest, quickest sourdough flatbreads in about 20 minutes!”
These savoury macarons are my bite-sized version of that treat the list of one of my top food pleasures: smoked salmon on sliced brioche with a thin spreading of caper butter. Continue reading “Savoury macarons: smoked salmon & horseradish”
Try to imagine me screaming from the rooftops that you absolutely must try this recipe: I am so proud of it and I really do think they need making and devouring. Continue reading “Spiced smoked haddock scones”
I have posted several focaccia recipes on this blog, and while I make my roasted garlic focaccia many times more than any other flavour, I do like to play around a little. This time, I used ingredients lurking around in the fridge and the larder! Continue reading “Roasted onion, chorizo & Parmesan focaccia”
While vol-au-vents are wonderfully retro, using Coronation Chicken as a filling makes them even more so! But Coronation Chicken is such a great thing to eat. Continue reading “Coronation chicken vol-au-vents”
Vol-au-vents never fail to excite me when I eat them! For me they have always been absolute must as part of a buffet. Continue reading “Spiced smoked haddock vol-au-vents”
When it comes to sweet doughnuts, my penchant is for those near-spherical doughnuts that are dusted with caster sugar and filled with fresh jam: ideally strawberry jam for me but I would hardly turn down any jam if it is in a doughnut! Continue reading “Mini savoury doughnuts with a red pepper chutney filling”
Focaccia is up there in my top 3 breads, both to make and to eat. Characteristically bouncy, with many irregular holes in the bread itself, it tastes great and needs very little to accompany it. And it is VERY easy to make. Continue reading “An insanely simple no-knead Chorizo & Parmesan focaccia”
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. Continue reading “Roasted onion & smoked cheese scones (gluten-free)”
What with cronuts, maclairs and other arguably gimmicky – but oh-so-delicious – food hybrids, I fancied seeing what would happen if I deep-fried choux pastry. I had never deep-fried choux pastry before but deep-frying here gives amazing results: these chouxnuts, as they are now known in my house, really do give a terrific doughnut effect. Continue reading “Chouxnuts 1: cheese & chives flavour”
These crisp grissini are easy to make and have bags of flavour. I often make them using some sourdough starter that I had discarded prior to feeding the main starter, just adding more flour and water to give a dough that handles well. Continue reading “Easy fennel seed & smoked garlic sourdough grissini”
As moreish as sweet biscotti unquestionably are, savoury biscotti are in a slightly higher league for me, but then more-ish savoury food is one of my weaknesses! Continue reading “Two flavours of savoury biscotti”
This is a recipe I am very proud of: I had some food left over smoked mackerel to use up and had that “I wonder if this will work…” moment. Luckily, it does work and I cannot recommend highly enough trying out this bake! Continue reading “Smoked mackerel pastry rolls”
A savoury variation on my lemongrass and ginger canelés, these are essentially pesto canelés, and are fantastic as light canapés when served warm. They have a thin exterior crust with a soft interior, bursting with flavour.
A mixture of rehydrated dried mushrooms and fresh wild mushrooms, cooked down slowly for intensity of flavour, makes a wonderful tart/quiche. Second only to a cheese and onion quiche for me, this is great served warm for so many occasions when good comfort food is the prder of the day. Continue reading “Wild mushroom tart (gluten-free)”
Amazingly easy and ridiculously more-ish, this is a great way to use left over roast beef, not to mention Yorkshire pudding batter if you have any left, although to be honest the batter can be made up in moments! I have also given ideas for some of my favourite savoury and sweet variations. Continue reading “Roast beef & horseradish canapés”
The classic Pissaladière is true celebration of the simplest of ingredients that give the most impressive of flavours. A thin bread base with a topping of slightly sweet confit shallots, salty anchovies and juicy olives (green, black, stuffed or a mixture!). It makes for the most wonderful light meal. Continue reading “Croissaladière (anchovies, olives, confit shallots on croissant dough)”
I adore nibbly food and am always trying out ideas and flavours to ring the changes. These two different canapés use a very light and crumbly shortcrust pastry, made with just a little Parmesan cheese. I filled half of the cooked pastry shells with a rich, smokey aubergine filling (baba ghanoush) and the rest with an intensely flavoured mushroom filling (recipe below). Continue reading “Canapé selection: mushroom; smoked aubergine”
These simple flatbreads are wonderful with a full-on dip to dunk into with gusto. My dip of choice here is baba ghanoush, a wonderfully smoky aubergine dip. Continue reading “Simple caraway & cumin flatbreads with baba ghanoush”
A very simple canapé: small discs of puff pastry, topped with crab meat that has been mixed with a little fresh mayonnaise, a spritz of lemon juice, some chopped chives and just a little grated Gruyère cheese. Continue reading “Crab Canapés”
At the risk of sounding as though I have fallen straight out of a Carry On film I will state categorically that I absolutely love a good sausage roll. One bite and everything is well with the world! Continue reading “The very best sausage rolls……..”