Recipes

A complete meal cooked in one pan. Perfect for making the most of leftover roast chicken.

A mild, light and creamy vegetarian curry inspired by the flavours of Southern Thailand. It combines onions, garlic, fresh ginger, lemongrass, butternut squash and Massaman curry paste in coconut milk with butter beans and wilted spinach. Finish chopped coriander and a squeeze of lime juice. Serve with roti flat breads or Jasmine rice.

Scandinavian rye and caraway bread. The addition of honey and caraway in this recipe adds sweet and nutty notes that make this bread well suited to accompany strong flavours such as marinated fish, pickled vegetables and cheeses.

Brioche is a light, soft, butter-enriched bread and is a French classic. This recipe has a luxurious chocolate praline filling and is finished with a drizzle of chocolate and sprinkling of toasted hazelnuts. A delicious treat to serve with morning coffee.

This is a wonderful dessert, which is both light and comforting. Comprised of a vanilla egg custard and breadcrumb base, a fresh blueberry compote and a topping of light and fluffy meringue, it is baked in the oven until lightly browned and crisp.

Impress your guests with this tasty, colourful show stopper.

A pudding layered with flavour and different textures. An almond pudding base with a mixed berry middle and a crunchy pistachio nut crumble topping. Serve warm with custard, whipped cream or ice cream.

The special double-coating makes these prawns extra crunchy and delicious. Large, raw prawns are butterflied and coated in an aromatic paste of fresh ginger, spring onion and seasoning. The prawns are dusted in cornflour, dipped in tempura batter and then into breadcrumbs and deep-fried until golden and crunchy. Accompany with a readymade sweet chilli dip and some fresh coriander leaves. Perfect served as a starter or for party nibbles.

A succulent rib joint with a mixed peppercorn rub and roasted on a bed of red onions, garlic and herbs. Served with a rich gravy made from the pan juices and red wine, this delicious recipe is perfect for special occasion dining.

A succulent ham joint, slow-cooked in a spiced vegetable and fruit broth then coated in a fruity, Clementine marmalade glaze and roasted until golden brown. Can be enjoyed all year round, hot or cold, and is ideal for special occasion meals or for cold cuts at Christmas.

A boned turkey crown with two types of stuffing - the first a seasonal sausage meat and cranberry and the second a traditional sage and onion. The turkey is roasted with a topping of smoked bacon rashers for extra flavour .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.Advantages of cooking a stuffed boneless turkey:You can prepare it the day before easing the pressure on the day. The bacon topping and moist stuffing allow you to baste it less often. The meat is always tender, flavoursome and moist. The overall cooking is more even and it takes up less room in the oven. It is really easy to carve and cold leftovers take up less room in the fridge.