Recipes
780 results
RECIPE
Chocolate Chip Skillet Pan Cookies
A wheat and dairy free recipe.
WE USED
Cast Iron Round Skillet
RECIPE
Rosemary “Yorkies”
Don’t just keep the “yorkies” for roast beef; adding flavours such as fresh herbs and spices to a simple, classic mix opens up a whole world of variety in Yorkshire pudding eating. Serve these Rosemary “Yorkies” with roast lamb with a garlic and mint-infused gravy. If you are serving with a large roast simply double the recipe and cook in batches. Yorkshire puddings can be made in advance as they heat through in minutes.
RECIPE
Honeycomb Crunch Muffins
Caramel flavoured mini muffins with luscious vanilla frosting and topped with crunchy honeycomb sprinkles.
RECIPE
Rhubarb and Elderflower Conserve
A fruity conserve with distinctive flavours and lightly perfumed notes. Rhubarb is an early forced variety; it is very tender and gives a pretty, dark pink finish however, other varieties can be used instead. This conserve is best made when rhubarb is seasonally abundant; from late winter to early spring for forced varieties and spring to early summer for field-grown.
RECIPE
Mini Sticky Toffee Puddings
The non-stick poaching insert makes a perfect receptacle for steaming these little puddings and the sauté pan is ideal to make the accompanying sauce. Quick and simple to prepare; steamed in just 15 minutes and the sauce made in less than 3 minutes. The perfect size for an after-dinner treat.
RECIPE
Bara Brith - Welsh Tea Bread
Bara Brith also known as speckled or mottled bread, Bara – Welsh for bread and Brith meaning speckled. Its ingredients and method vary from Welsh region to region and is the subject of much debate. This recipe is more likened to the cake version which uses baking powder as a raising agent, others are made with yeast and are more like fruit bread. The fruit is soaked overnight in tea, a favoured tradition in Wales which gives this cake version a moist finish that keeps well too.
RECIPE
Beetroot and Hibiscus Soup
In this recipe we’ve chosen to use beetroot with hibiscus. The humble beetroot is the perfect autumnal ingredient and it gives this soup such a rich, vibrant colour. The hibiscus will add a lovely sharp, acidic kick complementing the flavour of the beetroot nicely.
WE USED
Cast Iron Round Casserole
