Wild Garlic Butter

Delicious seasonal alternative to garlic butter. We made a lot and froze it.

Servings

250g

Ready In:

10min

Good For:

Starters

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About this Recipe

By Barney Desmazery, BBC Good Food

I am pretty sure that we are not the only home in which garlic bread is wildly popular. We decided to make our own garlic butter to go with the music paper bread and as it was in season we chose to make this quick and delicious wild garlic butter. Thank you Barney Desmazery for the super quick recipe.

Ingredients

  • 250g unsalted butter, softened
  • 50g wild garlic leaves, finely chopped
  • to taste flaky sea salt

Step by Step Instructions

Step 1

Mash the butter in a bowl with some sea salt – start with 1/2 tsp, then taste before adding more. Stir in the wild garlic. 

Step 2

Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.

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Lancashire Hot Pot

Lancashire Hot Pot

A lighter version of this English Classic

Servings

4

Ready In:

1-2 hours

Good For:

Mains

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About this Recipe

Recipe by Angela Nilsen, BBC GoodFood Website

This famous British stew gets its name not from the cooking vessel but from the ‘hodge-podge’ of ingredients that were traditionally used in the recipe. Originally both kidneys and oysters were added to the dish, but getting those past my children was not worth the effort.

I found this family friendly lighter recipe from the BBC Good Food website for this recipe. My son having declared it smelt horrible whilst I was cooking it has changed his mind and rated it a 7 – said in the voice of Len Goodman.

Ingredients

  • 3tsp olive oil
  • 600g lamb leg steaks, all visible fat removed, cut into bitesized pieces
  • onion, roughly chopped
  • 2 cloves garlic, thinly sliced
  • 250g celery
  • 400g carrots, peeled and thickly sliced
  • small handful fresh rosemary, finely chopped

 

  • few sprigs fresh thyme
  • 1 tbsp plain flour
  • 1 beef stock pot, diluted to make 500ml of stock
  • 2 tbsp worcestershire sauce
  • 2 tbsp tomato puree
  • 650g floury potatoes, ideally Maris Piper, cut into thick slices
  • for seasoning salt and freshly ground black pepper

Step by Step Instructions

Step 1

Preheat the oven to 160C/140C fan/Gas 3.

Step 2

Heat 1 tsp of the olive oil in a large heavy bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon.

Step 3

Add another teaspoon of olive oil to the pan and add the onions, garlic, celery, carrots and fry, stirring for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour.

Step 4

Return the lamb to the pan, pour in the stock and stir in the Worcestershire Sauce and tomato puree, then bring to the boil.

Step 5

Add the prawns and cook for 30 – 60 seconds, before adding the beansprouts and mushrooms and cook for another minute.

Step 6

Remove the lid and increase the oven temperature to 200C/180C fan/Gas 6. Brush the potatoes with the final teaspoon of olive oil and bake for a further 15 minutes, or until the top is nicely browned.

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Barbecue Lamb Chops with Chimichurri Sauce, Broccoli and New Potatoes

BBQ Lamb Chops With Chimichurri Sauce, Brocolli And New Potatoes

Light and summery lamb chop meal, perfect as the evenings are get longer

Servings

4

Ready In:

30min

Good For:

Mains

Inroduction

About this Recipe

By James Martin, found in The Times Eat Magazine and available from Food and Travel Magazine

I am so delighted we found this recipe. Spring lamb is in season and the weather has warmed up so it was perfect to try out this quick BBQ dish. Simply boil the potatoes, BBQ the lamb, then a few minutes all together on the BBQ to finish off the vegetables.

Serve with the punchy Chimichurri sauce.

Thank you James Martin for another masterpiece.

Ingredients

  • 400g new potatoes
  • 25ml olive oil
  • lamb chops
  • 200g brocolli spears
  • for seasoning sea salt and ground pepper
Chimichurri sauce

  • 15g flat leaf parsley, roughly chopped
  • 15g coriander, roughly chopped
  • 15g mint, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli chopped
  • 1 shallot chopped
  • 25ml red wine vinegar
  • 50ml olive oil

Step by Step Instructions

Step 1

Light your barbecue. When the coals are silvery in colour, it’s ready to cook on.

Step 2

While you are waiting for the coals to heat up, bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes until just tender.

Step 3

When the barbeuce is ready, rub a little oil over the lamb chops and season well. Put the potatoes and broccoli spears into a bowl and add the remaining oil. Season and toss together.

Step 4

Put the chops onto the barbecue and cook for 3-4 minutes on each side. Add the potatoes and broccoli spears when you turn the chops over and turn these over after 1-2 minutes.

Step 5

To make the sauce, mix all of the ingredients together in a bowl and season well.

Step 6

To serve, pile the lamb, potatoes and broccoli spears onto a platter and spoon over the sauce.

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Wild Garlic Butter on Music Paper Bread

Wild Garlic Butter on Music Paper Bread

This tastes as fantastic as it sounds. 

Servings

8 portions

Ready In:

55min

Good For:

Starters

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About this Recipe

By BBC Good Food

How could I not make this recipe? Wild garlic butter….nom nom…and there is a plethora of it about at the moment, with the Sardinian classic, Music Paper Bread! How beautiful does that sound? It did not disappoint. Thank you to Barney Desmazery at BBC Good Food for both the wild garlic butter and the music paper bread recipe. 

Ingredients

  • 200g ’00’ flour, plus extra for dusting
  • 100g semoline flour or fine semolina
  • for brushing olive oil
  • 8 slices wild garlic butter
  • to serve flaky sea salt

Step by Step Instructions

Step 1

In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.

Step 2

Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.

Step 3

Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

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Eton Mess

Eton Mess

Quick and stylish dessert

Servings

6

Ready In:

5min

Good For:

Dessert

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About this Recipe

By Good To Know 

Eton Mess is another British Classic and with the continued sportsfest of Wimbledon and the World Cup – it seems appropriate.

Eton Mess is the easiest recipe you can put together for a dinner party – fact. Some thick double cream, chopped strawberries and mashed up meringues all mixed together. Hey presto – it is made! One you can let the children totally prepare themselves and they will love it.

There are a couple of alternatives, if you prefer a lower fat version use Greek yoghurt instead of the double cream or you can have a more adult version by soaking the fruit in a 75ml of cointreau/kirsch/port for 2-3 hours in the fridge first

Enjoy……we will be glued to the TV tonight….we believe!

Thanks Good To Know for the recipe.

Ingredients

  • 6 meringue nests
  • 570ml double cream or greek yoghur

 

  • 450g strawberries, washed and hulled
  • 75ml Cointreau, optional

Step by Step Instructions

Step 1

Cut the strawberries in half or into thick slices if they’re big. Place in a bowl with the port, kirsch or Cointreau if using, cover and chill for 2-3 hrs.

Step 2

Whip the cream until it forms soft peaks, then fold in the berries and juices.

Step 3

Crush the meringues and fold into the strawberry and cream mixture.

Step 4

Spoon the Eton mess into individual dishes. If you like, you can decorate with extra strawberries.

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Cherry and Almond Tarts

Cherry and Almond Tarts

Mini Bakewell Tarts – perfect for now or freezing

Servings

12

Ready In:

55min

Good For:

Dessert

Inroduction

About this Recipe

By Sarah Cook, BBC Good Food

Cherry and Almond Tarts – a.k.a Mini Bakewells. Bakewells are one of my absolute favourite cakes and I think a true British classic.

Again I found a quick (slightly cheating recipe) that the kids could make with me. The thing that they found weird was that you need some cake to make the cake! I advise you to make a super large batch and freeze them, then you can just bake them as and when you need them.

Thank you to BBC Good Food for the recipe. Hold me back or I’ll eat them all.

Ingredients

  • 375g all butter puff pastry
  • 75g self-raising flour
  • 12 rounded tsp morello cherry jam
  • 75g plain sponge cake, or madeira cake
  • 100g butter, softened
  • 75g ground almonds
  • 75g golden caster sugar
  • large eggs
  • 1/2  tsp almond extract
  • 25g flaked almonds
  • 100g icing sugar, for decorating

Step by Step Instructions

Step 1

Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.

Step 2

Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.

Step 3

Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.

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Mini Pork Pies with Piccalilli

Mini Pork Pies with Piccalilli

Fun, picnic pork pies to make with the kids.

Servings

12

Ready In:

1 hour 25min

Good For:

Mains

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About this Recipe

By BBC Good Food 

The mini pork pies are really fun for the kids to make. They can easily cut out the pastry shapes and get stuck in mixing up the lardons, sausagemeat, breadcrumbs and herbs. Then putting them together is quite simple and lastly painting the egg on top,  just make sure that they don’t put all of the sesame seeds on one pork pie!

These mini pork pies are perfect for a picnic, we took ours out to celebrate a very special picnic and scoffed the lot. Thank you to the BBC Good Food website for the recipe.

Enjoy – hopefully there will be plenty of reasons to celebrate British food in the next couple of weeks, the British Grand Prix, Wimbledon and a certain football tournament too.

N.B. We didn’t quite have enough shortcrust pastry so we combined the left over filling with some puff pastry and made some sausage rolls to go with them. I received extra brownie points for those.

Ingredients

  • a few dots butter
  • 600g shortcrust pastry
  • for dusting plain flour
  • 85g breadcrumbs
  • 400g cumberland sausage
  • 200g smoked bacon lardons
  • 1/4 tsp ground mace
  • 1/4 tsp ground pepper
  • 1/4 tsp fresh sage
  • 1 egg, beaten
  • a pinch sesame seeds
  • to serve piccalilli

Step by Step Instructions

Step 1

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

Step 2

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

Step 3

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

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Smoked Salmon, Asparagus, Pea Shoots and Egg Salad

Pea Shoot Asparagus And Smoked Salmon Salad

A light seasonal salad, ideal for starter or a lighter meal

Servings

2

Ready In:

20min

Good For:

Starter or Mains

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About this Recipe

I like to call this my ‘Best of British’ salad. This weekend was a typically beautiful May weekend, where we all get excited because a) it is not raining and b) it is above 20C! Time to crack open the Rose and go into full Al Fresco dining.

This recipe includes some of our favourite seasonal ingredients – pea shoots and asparagus, with smoked salmon from Scotland and some runny boiled or poached eggs.

It is super quick to make and we served it with some toasted ciabatta bread. Feel free to change your ingredients dependent on the season.

Ingredients

  • 2 packets asparagus tips
  • 200g smoked salmon, cut into long strips
  • large eggs
  • 100g pea shoots
  • 1 ciabatta

Step by Step Instructions

Step 1

Put the eggs into a pan of cold water and bring to the boil, after they have been boiling for one and half minutes, plunge into cold water.

Step 2

Meanwhile griddle the asparagus on a fairly high heat, moving it around so that it does not burn

Step 3

Arrange the pea shoots on the plates and then peel the egg shells off.

Step 4

Put the cooked asparagus on top of the pea shoots, arrange the salmon around over the top. Then top each plate with two soft boiled eggs halved.

Step 5

Serve with the toasted ciabatta slices and a glass of Rose.

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Bresola and Rocket Salad

Bresola And Rocket Salad

A light summer salad.

Servings

2

Ready In:

5min

Good For:

Starter or Mains

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About this Recipe

This is little bresola and rocket salad recipe is my own, a great one for a starter or a light lunch in the summer. Simply three ingredients and some dressing.

As you can see I’m not very good at measuring out my ingredients, more of a handful of this and a drizzle of that person, sorry!

Perhaps a glass of something cold on the side? Nom Nom!

Ingredients

  • 140g rocket
  • one packet bresola
  • a handful shavings of parmesan
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon, juice only
  • a drizzle balsamic vinegar

Step by Step Instructions

Step 1

Place half the rocket on each plate. Divide the bresola between the two plates and shave the parmesan over the top.

Step 2

Mix the lemon juice and olive oil and drizzle over the salad. Decorate with a good drizzle of balsamic vinegar.

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Italian Parma Chicken

Italian Chicken With Parma Ham

Quick, delicious, gluten free Italian chicken

Servings

4

Ready In:

25min

Good For:

Mains

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About this Recipe

By Waitrose

Good old Waitrose – a great looking Italian meal which is only 250 calories! Admittedly there are no carbs, but you can remedy that easily.

The Italian Parma Chicken recipe also contains pesto and aubergines, which are some of my favourite ingredients, not to mention rocket – I am in heaven!

This was a fabulous for dinner last night now we are having a heatwave. A glass of rose and Italian Parma Chicken on a summer’s evening – what’s not to like!

PS I forgot to mention it only takes 25 minutes to make. ?

Ingredients

  • 1 1/2 tbsp extra virgin olive oil
  • 2 chicken breast
  • aubergine, cut into 4 slices, lengthways
  • large tomato, sliced into 4 
  • 4 slices parma ham
  • 2 tbsp pesto
  • 1 tbsp white wine vinegar
  • 90g rocket

Step by Step Instructions

Step 1

Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a frying pan, and fry the chicken for 4-5 minutes until browned, turning halfway through.

Step 2

Top the aubergine slices with the tomato slices and then the chicken, season and wrap in a slice of Parma ham. Transfer to a greased baking tray and bake for 15-20 minutes, or until the chicken is thoroughly cooked with no pink meat.

Step 3

Meanwhile, mix the pesto sauce, remaining oil and vinegar together, and toss into the rocket. Serve with the Parma chicken.

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Chocolate twist on Simnel Cake

Chocolate twist on Simnel Cake

This didn’t last long, Happy Easter!

Servings

8

Ready In:

1 hour 40min

Good For:

Dessert

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About this Recipe

We had a competition with the kids and the winner got to choose what sort of cake we made that week – naturally the kids won!

They demanded chocolate cake with grannie Linda’s chocolate icing – it is legendary!

As it was the week before Easter I turned it into a chocolate version of Simnel Cake with mini eggs as the disciples.

The cake recipe is very simple if you have balancing scales.  I cannot believe it but I am going to share the secret chocolate icing recipe (it’s from the 1970s!)

Enjoy and Happy Easter!

Ingredients

  • 2 free range eggs
  • equal weight to the eggs butter
  • equal weight to the eggs golden caster sugar
  • equal weight to the eggs self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 10-15ml milk
  • 50g chocolate chips

For the icing

  • 100g icing sugar
  • 25g cocoa powder
  • 40g butter
  • 2 tbsp water
  • 50g golden caster sugar
  • few drops vanilla extract

Step by Step Instructions

Step 1

If you are using balancing scales place the two eggs on one side and weigh out the sugar to balance. Place it in a bowl, then repeat with the butter and cream the two together.

Step 2

Meanwhile weight out the self-raising flour, and stir in the cocoa powder and baking powder. Crack the eggs and add them one at a time with a tablespoon of the flour mixture to the creamed sugar and butter.

Step 3

Once combined add the remaining flour mixture and enough milk to bring the mixture back to a normal cake consistency about 10-15ml. Then add the chocolate chips.

I normally do all this in the food processor and it is very quick.

Step 4

Place in a greased 16cm circular tin and cook in the oven at 160 C for about 50 minutes. Test with a skewer and if it comes out clean it is done. Set aside to cool.

Step 5

Measure butter, water and castor sugar into a saucepan. Heat gently, stirring to dissolve the sugar and bring to simmer. DO NOT BOIL

Step 6

Once cooled, sift the icing sugar and cocoa powder into a largish mixing bowl and set aside.

Step 7

Pour the hot syrup mixture into the sieved ingredients in the bowl and beat until smooth. Carry on stirring until the mixture begins to thicken and coat the back of a spoon i.e. thickened enough so it stays on the cake without running down the sides. Use a palate knife dipped into a mug of very hot water to smooth around the cake.

Step 8

Decorate with mini eggs.

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