Featured Recipes

Store Cupboard Waffle Berry Pie
- Four Portions

Ingredients

4 Waffles

1 Tin condensed milk

200g Frozen berries

100g White chocolate buttons

1. Break up the waffles and add them to an oven proof dish

2. Top up with the frozen fruits and white chocolate buttons

3. Evenly pour over the condensed milk

4. Bake in the oven at 180°c for 15 minutes

5. Serve with ice cream or eat on its own!

Notes -

• Works well with waffles which need using up as they're going stale
• You can also use GF waffles for a quick GF dessert
• Any berries or frozen fruit can be used

Wild Garlic Chicken Kiev
- Two Portions

Ingredients

2 skinless chicken breasts

100g panko breadcrumbs (any breadcrumbs will work)

25g grated Parmesan (optional)

1 egg

50g flour

Vegetable oil - for frying

Sea salt

Wild garlic flowers to garnish

Wild garlic butter

80g softened butter

100g wild garlic (can be replaced with 2 cloves of garlic)

1 clove garlic

½ tsp cayenne pepper

Salt

Zest of 1 lemon

For the wild garlic butter:

1. Finely chop the wild garlic and add it to the softened butter

2. Add the pureed garlic clove and zest of 1 lemon

3. Season with salt and cayenne pepper

4. Place into a piping bag

For the Kiev:

1. Create a deep cut into the side of the chicken breast, starting from the thickest point. Do not cut all the way through.

2. Pipe the softened garlic butter into the cut and fold the edges of the chicken back over, do not over fill.

3. Wrap tightly in cling film and chill for 20 minutes.

4. Combine the parmesan and panko breadcrumbs and place in a bowl, in an additional bowl add the flour and beaten eggs.

5. Un-wrap the chicken and coat in flour, add this to the egg mix and fully coat, then add to the crumbs and ensure fully coated. Repeat the process of egg and breadcrumbs again.

6. Set in the fridge for a further 15 minutes.

7. To cook, shallow fry in hot oil until golden, then place in an oven at 180°c for 20 minutes. Probe the chicken to 75°c ensuring not to burst the Kiev.

8. Serve immediately.

Spiced chorizo eggs by Sat Baines
- Two Portions

Ingredients

200g diced chorizo

50g diced shallot

½ red chilli de seeded and diced

½ clove garlic - fine chopped

4 large free-range eggs

1 tsp garamasala

Sea salt

Fresh coriander to garnish

1. Fry the diced chorizo in a dry frying pan or skillet if you have one.
(you can do this in two pans or one large one to share)

2. Add the shallot, chilli and garlic and cook with the chorizo.

3. Crack the eggs into the pan - leaving room between each egg.

4. Cook gently on a low heat until the whites are set.

5. Spice the salt - combine the sea salt, garamasala and toasted coriander seeds

6. Season the eggs with the spiced salt and a snippet of fresh coriander

Notes -

• Any type of sausages can be used in the dish
• For a vegetarian option replace the chorizo with halloumi or feta but add this just before the eggs. Also, chickpeas are a nice alternative for dairy free.

White chocolate, whiskey & croissant butter pudding by James Martin
- Two Portions

Ingredients

125ml milk

125ml double cream

¼ vanilla pod, split lengthways

1 free-range egg

1 free-range egg yolk

50g caster sugar

1 large ready-made croissant, sliced

5g sultanas

5g butter, melted

20g white chocolate, grated

1 tbsp. whiskey

Icing sugar, to dust

Download Recipe Card (403.79 KB)

1. Preheat the oven to 120°c

2. Pour the milk and cream into a pan, add the vanilla pod and bring slowly to the boil.

3. Crack the eggs into a large mixing bowl with the egg yolks and sugar and beat together until pale

and fluffy.

4. Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces.

5. When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly.

6. Add the egg mixture and grated chocolate to the cream and stir well. Set aside for a few minutes

to allow the chocolate to melt, stirring occasionally.

7. Add the whisky to the cream mixture, then strain the cream through a sieve over the croissants.

8. Remove the vanilla pod.

9. Cover the dish with foil and bake in the oven for 15-20 minutes, or until almost set.

10. Remove from the oven and dust with icing sugar.

11. Heat with a mini-blowtorch to caramelise the top, or place under a hot grill.

12. To serve, allow the pudding to reach room temperature and serve with a scoop of ice cream.

Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk

Sticky Toffee Pudding by James Martin

Ingredients

55g butter, plus extra for greasing

200g self-raising flour, plus extra for flouring

170g Demerara sugar

2 tbsp black treacle

1 tbsp golden syrup

2 free-range eggs

200g pitted dates

290ml oz boiling water

½ tsp vanilla extract

1 tsp bicarbonate of soda

For the sauce:

55g butter, diced

110ml double cream

55g dark muscovado sugar

2 tbsp black treacle

1 tbsp golden syrup

Vanilla ice cream (optional to serve)

Download Recipe Card (323.50 KB)

1. Preheat the oven to 200c/ 400f/ Gas mark 6 and individually flour 6 pudding moulds.

2. Place the butter and cream into a food processor and blend until the mixture becomes pale and fluffy, once creamed add the golden syrup, treacle and eggs little by little and continue blending until smooth. Then add the flour and at a low speed blend until the mixture is well combined. Once complete add the mixture to a bowl.

3. Whilst doing this blend the dates and boiling water together in a food processor and blend into a smooth puree, once completed stir in the bicarbonate of soda and vanilla.

4. Pour the date mixture into the pudding batter and stir until the mixture well combined.

5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is golden-brown and has a spring to it.

6. In order to make the sauce, place all ingredients into a pan and stir occasionally until boiled.

7. Once both are completed place the pudding onto a serving bowl and pour the sauce over the pudding and serve with vanilla ice cream.

Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk

Spoil-yourself Yorkshire Wagyu fillet steak with fries and béarnaise sauce

Ingredients

Flavourless vegetable oil, to deep-fry

125g unsalted butter

3tbsp tarragon vinegar

3tbsp white wine

1/4 tsp white peppercorns

1/2 small banana shallot, finely chopped

3 egg yolks

sea salt and freshly ground black pepper

1 tbsp chopped tarragon leaves

juice of 1/2 lemon (optional)

1 tbsp olive oil

1 x 200g good fillet steak

100g frozen chips

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1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Heat a deep-fat fryer to 190°C/375°F, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

3. Put 100g of the butter into a small saucepan and set over a medium heat to melt fairly gently. Wait until it is liquid and all the impurities have risen to the top in a foam. Skim off all the foam. Leave until just tepid.

4. Place the vinegar, white wine, peppercorns and shallot into a separate small saucepan and bring to the boil. Simmer until the liquid nearly disappears, leaving only about 1 tbsp.

5. Put the egg yolks into a bowl, then set over a pan of simmering water and whisk until thickened and light in colour.

6. Gradually add the melted butter, drop by drop, whisking constantly. Once the mixture has emulsified, add it in a thin stream. You want a sauce that is about the same thickness as mayonnaise. Stop adding the butter just before you get to the white milky solids at the bottom of the pan (discard these).

7. Season the sauce with salt and pepper, add the cooled vinegar reduction and the chopped tarragon leaves and mix well. Taste and see if you want to add lemon juice. Turn off the heat and leave the bowl over the pan until ready to use. Don’t leave it too long, and work quickly.

8. Heat an ovenproof frying pan until searing hot, add the oil and steak then leave to cook on one side for two or three minutes before turning over and placing in the oven for two or three minutes more.

9. While the steak is in the oven, carefully lower the chips into the fat fryer and cook for three or four minutes until golden brown and cooked through.

10. Remove the steak from the oven (make sure you wear an oven glove to protect your hands from the frying pan handle) and add the remaining butter to the pan, then spoon over the steak repeatedly for at least two or three minutes while the steak rests; this will give a lovely shine and add to the flavour.

11. Place the steak on a plate, pile the chips alongside then finish with a dollop of béarnaise.

Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk

Soda Bread - Small Loaf

Ingredients

100g plain flour

100g wholemeal flour

50g oats (plus extra to top before baking)

5g salt

10g caster sugar

½ tsp bi carbonate soda

220ml natural yoghurt or buttermilk (if you can source)

25ml vegetable oil

1. Pre heat the oven to 200°c

2. Sift the flours and then combine all the other ingredients together and mix until all incorporated.

3. With floured hands mould into a round shape otherwise you can bake in a grease proof lined tin.

4. Cover the dough in an even coating of the extra oats and bake for 30 minutes.

5. After 30 minutes remove from the tin (if baking in a tin) and cook for another 5 mins.

6. Once cooked cool on a resting tray.

7. The bread is best eaten within 24 hours.

Notes -

- The flours can be replaced by any flour or gluten-free flour. You can use all white or all wholemeal flour, however the texture will be slightly heavier with wholemeal therefore you will need to add 1tsp of bi carbonate soda.

- You can also add any seeds you want to the recipe - flaxseed and pumpkin seeds are recommended.