All Blog Posts
This is incredibly easy Mince Pie Ice Cream is ideal for our warm Christmas weather. The recipe was shared with me by my great friend Lynne, who loves entertaining! Ingredients...
Everyone can serve themselves at the table with this simple Strawberry Panettone Breakfast Trifle. It can all be prepared in advance and kept refrigerated. Ingredients ½ whole panettone, cut into...
This is one of the simplest and most delicious desserts. It will last a week in the fridge due to the high acidity. Ingredients 500 ml pure cream 2 medium...
This Dukka Crusted Snapper is very easy and the crust keeps the fish moist. A crunchy crust is always a winner! Try it with this lovely, fresh Tomato Herb Salad....
Crumpets are entry-level yeast cookery. The batter is very easy to put together. I usually mix the batter and leave it in a warm place for an hour or so...
This is the simplest and most delicious way of making a good, old-fashioned Apple Pie - the way that our mothers and grandmothers used to make it! You can use granny smith...
As a baker and a lover of bread, I sometimes find myself with a little too much bread on my hands. I can't stand waste, and the thought of throwing...
This simple and tasty Pumpkin & Spinach Tart is popular in our Armadale and Brighton stores. We have a selection of delicious savoury tarts in stores so you can order...
Inspired by Elizabeth David's recipe for flourless chocolate cake in French Provincial Cooking, these gorgeous little Baci Cakes are a wonderful combination of chocolate and hazelnut. Ingredients 12 hazelnuts 285g cooking...
Inspired by a recipe from Yotam Ottolenghi, Phillippa's daughter Sophie created these devine Peanut and Salted Chocolate Macarons. Ingredients 165g soft icing sugar 90g finely ground almonds 3 egg whites...
These delightful little Cheese & Chive Gems are great with soup and in lunchboxes, and they are particularly delicious split and filled with iceberg lettuce, tomato and a smear of...
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...