Fruit & Ginger Biscuits

A wonderful spicy biscuit just right for the festive season.  Full of festive fruit – I’ve chosen sour cherries and apricots as well as the stem ginger, but you can adjust to taste.  The chocolate is a nice touch, balancing off the treacle, and the sugar roll gives a great crunch.  Adding the oatmeal provides…

Meringue Kisses #WasteNot

If you’ve been following @HughsWarOnWaste you’re probably as angry and annoyed as I am at the unnecessary amount of food that is just being discarded for no good reason. Clearly there are some serious problems with our retailers and suppliers which need to be be addressed, but there’s plenty we can do ourselves to make better use…

Suet Pastry

Suet pastry brings back memories of school dinners and is a classic pastry for traditional British pies and puddings, both sweet and savoury.  I just love Jam Roly Poly with fresh custard… Using similar proportions to shortcrust, suet pastry is softer and more absorbent, with a tendency to rise in a pseudo-sponge type fashion.  This…

Rosemary & Lemon Biscuits

A wonderful buttery shortbread biscuit with delicate herbal and citrus flavours.  The dough can be made quite quickly and kept in the fridge or even frozen until required.  By rolling the dough into a log it’s simple to cut off slices and bake fresh biscuits ‘on demand’! Makes 50-60 biscuits Ingredients 360g Butter, softened 130g…

Pumpkin, Pecan & Wensleydale Tarte Tatin

The last of my 3 recipes tarte tatin recipes is much drier than the previous two, with no caramel or sauce.  This recipe relies on the sweetness of the pumpkins, offset by fresh Wensleydale cheese and a punch of mild, fruity chilli.  Throw in a handful of pecans for some crunch and you’re good to…

Cheese, Leek & Bacon Flan

I’m not a fan of quiches as I really don’t like eggs.  But as a child Mum used to make a great cheese and onion flan which was quite dry without the eggy texture and  I really loved it.  This is something between the two.  Trust me – you don’t need the egg, the filling…

Redcurrant Meringue Pie

So we know how to make our sweet shortcrust pastry and our French meringue, and I’ve got a freezer full of redcurrants.  Sounds like Redcurrant Meringue Pie… OK, I know lemon is more traditional, but see this as a contemporary spin or if you like, I just wanted to cook something pink. Ingredients 1 batch…

Pate Sucree

Sweet Shortcrust Pastry or Pate Sucree is an enriched dough and the pasty of choice for sweet flans and tarts. How enriched, how sweet and how short all seem to be a matter for debate.  At the end of the day, much of this is down to personal choice. I’ve stuck to some basic principles…

Special Lemon Curd

It’s all very well making meringues and macarons – but you do end up with lots of egg yolks.  Of course these can make a great rich custard or ice cream, but if you want to try something different how about making a fruit curd? I’ve made a great lemon curd before, but by using…

Jam Roly Poly

I don’t know why, but yesterday I had this sudden desire for Jam Roly Poly.  I haven’t had it for years, and my only strong memories are back from my school days when vegetables were grey and steamed puddings as tough as old car tyres.  All a bit of a mystery but I guess it…

Easy Plum Jam

It’s that time of year again, the plums are ripe and falling from the tree and I’ve managed to get in just before the wasps get them all.  The primary use for my plums are to make another batch of Plum Liquour, but with the surplus I fancy some plum Jam (in fact I really…

Cheese & Pesto Soda Bread

So the Great British Bake Off is underway again in earnest, but this year we’ve had a little wager at work.  A sweepstake where we randomly select a contestant, and if they are eliminated you have to bake for the team following the theme of that week’s programme.  The last 3 left in the sweepstake…

Fruit and Nut Cookies

Although the title may be a little uninspiring, this is the basis for some of my favourite all-butter-shortbread-like cookies which are simplicity themselves to make requiring minutes worth of effort but are just so bad for you and will have friends coming back for more… Over Christmas I baked a really nice batch of Cheese…

Cranberry & Cherry Hot Cross Buns

OK, so I’m a couple of days late – these should have been ready on Good Friday but there was so much going on!  A great variant of the traditional Hot Cross Bun, this uses alternative fruits for a alternative the the seasonal favourite.  If you wish, replace the ginger and dried fruit* with 160g…

Lemon Drizzle Cake – Birthday Special!

So Alex suggested we bake mummy her favourite Lemon Drizzle Cake for her birthday last week.  A really nice idea, but this is a birthday, and as nice as this recipe is I felt that for a special occasion we had an opportunity for some serious cake pimping, so roll on the ‘Birthday Special’ version!…

Alex’s Lemon Curd

Lemon curd is so easy to make, and much nicer than anything you can buy in the shops.  Alex and I made this batch as surprise filler for mummy’s Lemon Drizzle birthday cake. We’ve used a bain marie here to prevent the mix from curdling and turning into a pan of lemon scrambled eggs –…

Alex’s Black Forest Gelato

After asking Alex what flavour Ice Cream she fancied for Christmas, she replied ‘What about Black Forest Gelato?’ – OK, it’s a play on words and it was that bit that she found amusing, but why not?  Chocolate & Cherry ice cream which also fitted into what was turning into a 1970’s themed Christmas meal….

Raised Vegetable and Barley Pie

I’d been planing to cook a Christmas Pie for our veggie dinner for some time, and came across an old article in something like the Good Food magazine which looked like a promising avenue of inspiration. Although this did for the basis of my recipe, there were one or two elements  didn’t like, or in…

Chestnut Falafel

These were just an amazing vegetarian alternative for the festive season.  One batch serve as a veggie main course when the carnivores tucked into their turkey, these went down so well I cooked them again as a mix and match option to serve with a batch of meatballs and a vegetable daal.  This recipe has…

Yorkshire Leek & Onion Soup

This is a simple alternative to that French classic, using fresh leeks and onions harvested from the garden.  This is a soup you just can’t rush – the flavours come from the slow sweating of the onions and leeks, allowing the sweet flavours to develop without overcooking. This is a vegetarian version which gives a…