All Blog Posts — Savoury

"I make a batch of this and keep it in a zip lock bag in the freezer where it can keep for several months, although I usually get through a batch in a few weeks!" Phillippa Fresh breadcrumb seasoning is so versatile and can be added to many dishes, such as meatball mixes and as crumb toppings on meals for a light crunchy, golden finish. Ingredients 250g bread, diced into 1cm squares 1 clove garlic, chopped (optional) 50g parmesan cheese, grated (optional) 1 tsp salt 1/2 tsp cracked black pepper small handful of parsley leaves, finely chopped sprig thyme, finely...

A sablé-style biscuit with aromatic lemon and tangy currants, which are traditional British Easter flavouring. Ingredients 140g salted butter 115g caster sugar 1 tsp finely grated lemon zest 2 egg yolks 225g plain flour 35g currants Pinch mixed spice or cinnamon Glaze: 1 egg white, whisked lightly; Caster sugar or raw sugar. Method Have all ingredients at room temperature; cream butter, sugar, zest and yolks together. Mix in remaining ingredients but do not over mix. Form into a ball and refrigerate for 20 minutes. Heat oven to 190c/170c fan. Sprinkle bench with a little flour, roll out dough to 4-5...

This simple cured salmon recipe is easy to make, tastes amazing and adds a vibrant touch to your festive table. Ingredients: 300g raw beetroot, grated or purée 250g coarse salt Zest 1 orange (fine) 1.5 bunches dill including leaves and stems 75g brown sugar 80ml vodka 3 dried juniper berries, crushed 1 kg side fresh salmon with skin, pin boned, rinsed and dried Mix together sugar, salt, dill, beetroot, vodka, juniper berries, orange zest. Put salmon in a large ceramic dish skin side down, cover with beetroot mix and massage into the flesh (use gloves to avoid staining skin). Cover with plastic wrap,...

Phillippa's Honey Spiced Creamed Sweet Potato Puree has a wonderful spice taste and light crunchy texture. Ingredients 1kg peeled diced sweet potato 3 Tbsp olive oil ½ tsp nutmeg Salt & pepper 100ml cream 100g crushed Phillippa’s Honey Bears or Honey Bunnies biscuits Method Toss the sweet potato in oil, salt, pepper and nutmeg, and roast at 180c for 45 minutes. Puree with crushed biscuits and cream. Re-heat and serve with pork, game or chicken.