All Blog Posts — Recipes

Braised Lamb Shanks with Mint & Harissa

Braised Lamb Shanks with Mint & Harissa

This is based on a recipe from In the Kitchen by Allan Campion & Michele Curtis. I love it because it requires very minimal prep, has no onion or garlic and is a long slow cook - so it is suddenly ready and you don’t feel like you’ve been cooking. Making it all the more enjoyable! I like to serve it with crusty bread and a spinach salad. It is also delicious with barley or couscous. Ingredients 6 lamb shanks 1½ tsp harissa 2 tsp ground cumin 1 tsp smoked paprika ½ tsp allspice ⅓ bunch coriander inc roots, chopped...

Read more →


Hot Cross Bun French Toast

Hot Cross Bun French Toast

Hot Cross Bun French Toast is the perfect Easter breakfast for those who love French Toast and Hot Cross Buns! Here's an easy recipe from Philippa that you're sure to enjoy. Ingredients 3 eggs 2 tablespoons caster sugar 280ml milk 4 hot cross buns, each cut into 4 rounds Pinch saffron, (about ½ tsp) soaked for a few minutes in 1 Tbsp boiling water  Finely zested ½ lemon 60g butter for cooking Extra caster sugar to serve Ice cream to serve (1 teaspoon vanilla essence and 1 tsp orange zest, can replace saffron and lemon) Method In a large bowl make...

Read more →


Honey Roast Pears with Russian Yoghurt Cream & Crumbs

Honey Roast Pears with Russian Yoghurt Cream & Crumbs

This Russian Honey Cream is Reminiscent of a Russian Honey cake - the yoghurt giving it a lovely balanced tang. It can be served with poached apples or stonefruit. Ingredients 3 firm pears halved and cored 1 packet Honey Bunnies or Honey Bears biscuits (200g) About ½ cup ‘Bloody Good’ honey  1 cup Greek yoghurt 1 cup pure cream, whipped  1 tsp pure vanilla 1 tsp finely grated orange zest, optional Method Placed halved pears face down in a large fry pan. Cover with water adding a tablespoon honey or sugar. Add some vanilla bean, star anise or cinnamon stick...

Read more →


Buckwheat Pancakes (GF)

Buckwheat Pancakes (GF)

Buckwheat Pancakes are nutritious, gluten-free and easy to make with just a handful of ingredients. These are a specialty from Brittany in Northern France. Although buckwheat has wheat in its name, it’s not related to wheat. Buckwheat is a gluten-free seed relative of rhubarb and sorrel, which adds a slightly nutty flavour to pancakes.  Ingredients 175g buckwheat flour 450ml water 55ml oil, peanut, olive 4 eggs Pinch salt 1 Tsp sugar Butter for cooking Method  In a medium bowl, blend all the ingredients together until smooth. For best results, leave for an hour or overnight before frying in a crepe...

Read more →

Categories