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”
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”
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”
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!”
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!
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 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.
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”
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”)”
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”
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 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”
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”
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”
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”
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”
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……
A simple cake: tangy, refreshing and with the level of indulgence needed to satisfy any cake craving! Continue reading “Lemon and elderflower cake”
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”
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”
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.
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!)”
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”
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”
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”
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.
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”
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”
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”
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!
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.
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”
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”
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”
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”
Kirsch-soaked Morello cherries and dark chocolate encased in a crisp, buttery croissant pastry – what is not to love? Continue reading “Chocolate and cherry pastries”
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”
While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them. Continue reading “Sourdough croissants”
This is a cake version of my partner’s favourite ice cream from childhood: a Neapolitan (or Harlequin), an ice cream block with layers of chocolate, strawberry and vanilla ice cream.
Sweet, buttery and melt-in-the-mouth, madeleines are a treat for any occasion. I have gone for madeleines that are flavoured with ground pistachios and orange zest.
This very easy pistachio caramel is not only a great sweet to eat as it is, it so versatile for adorning all manner of cakes and sweet desserts: you just snap off pieces, put them in place and away you go.
Using just two ingredients, Mascarpone cheese is so simple to make and tastes better than commercial Mascarpone. And it only costs about one third of the price compared to buying it.
When it comes to macarons, I have a penchant for fruity ones: the sharpness of a punchy filling with the sweetness of the shell hits the spot for me every time.
Great food does not need to be at all complicated or time-consuming. Sometimes the combination of humble ingredients can become something quite majestic.
Moist chocolate sponge, white chocolate & vanilla buttercream and dark chocolate ganache combine to give a somewhat naughty chocolate cake: but then a chocolate cake that is not naughty is rarely worth having!
Bi-coloured croissants and the like have been doing the rounds for a few years and has been on my “to make” list for some time, especially as they can look striking. In essence, you have a croissant dough with a second, coloured dough running through it.
Whilst a sweet cheesecake can be a thing of great joy, a savoury one is often even more special for me. The flavours of Gorgonzola, pears and walnuts make a great match at any time and here the sweet juicyness of the pears with the sharp kick of balsamic vinegar work well with the rich tangyness of the cheesecake. Continue reading “Gorgonzola, pear & walnut cheesecake (savoury)”
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”
Blackcurrant and mint make a truly wonderful combination, and used together here you have a particularly vibrant and refreshing cake. Continue reading “Blackcurrant and mint fondant fancies”