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Potage Parmentier

(Leek and Potato Soup)

This is a very simple, cheap and quick soup to make using ingredients which are readily available during the winter months - perfect for National Soup Month (January). Although this recipe makes a gluten free vegetarian soup, extra flavour can be added by using chicken stock.

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Prep & Cook time: 30 mins
Serves 2 

2 Medium sized Leeks, white parts only, washed and thinly sliced
1 large Potato, peeled and sliced
240ml/8fl.oz. Milk
240ml/8fl.oz Fresh Vegetable Stock
Salt and White Pepper
120ml/4fl.oz Double Cream
Fresh Chives or parsley to garnish




1. Place the leeks, potatoes, milk, stock, salt and white pepper in a medium saucepan. Bring to simmering point over a medium-high heat. Once at a rolling simmer, reduce the heat, cover and continue to cook gently for 15-20 minutes or until the potato is very tender.

2. Remove from the heat and allow it to cool, stirring for a couple of minutes then either transfer to a blender or purée in the saucepan using a hand held immersion blender.

3.Once it’s smooth, return to the saucepan, stir in the cream, taste and add more salt and pepper if necessary, then reheat gently without boiling.  If desired, thin the soup down a little more by adding a little more cream or milk.

To serve -  transfer to serving bowls and garnish with the snipped chives.


NB  This recipe is also the basis for the famous Vichyssoise soup where the mixture is passed through a sieve after it has been puréed to make it even smoother, then chilled and served cold.




Blueberry Pear Roly Poly

This classic British baked roly poly dessert is made with traditional suet pastry but uses fresh pears and blueberries flavoured with allspice and brown sugar instead of jam. A gorgeous warming dessert, perfect for celebrating British Pudding Day on 9th November or just as a treat on a cold winter’s day.

The use of fresh fruit adds a fresher touch and makes for a slightly less heavy pudding. Frozen blueberries can be used

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Prep & Cooking time:  55 minutes
Serves 4-6


1 Pear, cored and chopped (no need to peel)
100g/4oz Brown Sugar
½ teasp Ground Allspice
1 teasp Lemon Juice
100g/4oz Fresh or frozen Blueberries
225g/8oz Self Raising Flour
25g/1oz Castor Sugar
100g/4oz Shredded Suet
About 150ml/5fl.oz. Cold Water

Butter or margarine for greasing



1. Preheat the oven to 200C, (180C fan), 400F, Gas Mark 6 . Place the chopped pears, sugar, allspice and lemon juice in a small saucepan, bring to the boil stirring then continue to boil stirring from time to time, for about 5 minutes or until the mixture is very soft and almost jam like.

2. Remove from the heat, add the blueberries (fresh, frozen or defrosted) and stir to mix well, slightly mashing. Taste and add more sugar if necessary to make the mixture very sweet then set aside to cool whilst you make the pastry.

3. Well grease a 20cm (8-inch) square piece of parchment paper with butter and set aside. Place the flour, sugar and suet in a mixing bowl and mix very well.


4. Add the water then using a table knife, stir the mixture until it starts coming together. The mixture should be slightly on the soft side, so add more water if necessary until it forms a mass which comes away from the sides of the bowl

5. Well flour your hand and bring the dough together,  then knead very lightly for a couple of minutes in the bowl. You will still be able to see and feel the bits of suet.

6. Turn onto a very well floured surface, flour a rolling pin then roll the pastry out to an oblong 1cm/ ½ -inch thick and no larger than 20cm/8-inches wide.

7. Spread the cooled pear mixture evenly over the dough leaving a generous 2.5cm/1- inch border, then using a pastry brush, moisten the borders with some cold water then  starting from the short end,  carefully roll up like a Swiss Roll, pinching the side edges together as you go to prevent the filling spilling out. Once you get to the end, press the end seam down gently to seal.

8. Place the greased parchment paper on a large piece of foil, greased side up,  then place the roly poly seam side down onto the middle of the parchment paper, bring the sides of the foil up which will automatically pull up the sides of the parchment as well, then fold the foil loosely over the top and seal the top and sides of the foil so the roly poly is loosely wrapped. This allows the pudding to expand during cooking without it spreading too much. Place on a baking tray and bake for 35-40  minutes.


At the end of the cooking time, unwrap and leave to stand for 5 minutes before cutting into thick slices - a serrated bread knife cuts well. Excellent served hot with custard.

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Peanut Butter Jammie Dodgers

A British twist on the all-American peanut butter and jelly sandwich. Delightful crisp peanut butter biscuits sandwiched with jam to create a sweet chewy centre. The ingredients can easily be doubled or trebled to make a larger batch. Alternatively, the biscuits can be made smaller.

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Prep & Cooking time:  30 minutes
Makes 8 x 7.5cm/3-inch sandwiched biscuits


100g/4oz Butter, softened
50g/2oz Crunchy Peanut Butter
100g/4oz Soft Brown Sugar
150g/+5oz Plain Flour
About 3 tbsp Jam  


1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 3 or 4 baking trays.

2. In a bowl, cream together the peanut butter, butter and sugar until well blended then and the flour and mix thoroughly.

3. Divide the mixture into 2, roll each piece on a lightly floured surface into a cylinder shape about 10cm/4 inches long. Use a large sharp knife to cut each roll into 8 slices.  Don't attempt to roll out the dough.

4. Cut a small hole in the centre of 8 of the biscuits using a mini cutter or a small sharp knife.

5. Space the biscuits well apart on the prepared baking trays, pressing them down lightly to make them slightly larger and bake for 10 to 13 minutes. They won't spread a lot during baking.

6. Remove from the oven, they will still be soft, then place some jam on the top of the biscuits without holes but do not try to spread it, and allow to cool on the baking trays for 5 minutes.

7. After 5 minutes they should have started to firm up. Carefully place the holed biscuits on top of the ones with the jam then transfer to a wire rack to completely cool and harden.


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Grilled Prawns with Chilli Watermelon Glaze

Don’t wait for Watermelon Day (3rd August) to  try this superb recipe which marries prawns with lemongrass, chilli, ginger and watermelon to create a light succulent main course which is perfect for summer eating.  Works just as well cooked on the barbecue.

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Prep & Cooking time:  35 minutes

225g/8oz/1½ Cups Watermelon Flesh, deseeded and cubed (about 450g/1lb with rind)
1 tablespoons vegetable oil
1-2 Red Chillies, deseeded and finely chopped
1 Garlic clove, crushed
2 teasp Freshly Grated Ginger
1 tbsp finely chopped Lemongrass or 1 teasp Lemongrass paste
50g/2oz/¼ Cup Sugar
225g/8oz Raw Prawns, deveined if necessary


1. Place the watermelon in a food processor and process to a purée. Set aside.

2. Heat the oil in a small saucepan until hot, add the chilli, garlic, ginger and lemongrass and sauté gently for about 2 minutes, stirring frequently.

3. Add the sugar, and cook for a minute until dissolved then remove from the heat, add the watermelon purée and stir until well blended.

4. Transfer half the mixture to a large bowl, leaving the remaining half in the saucepan, add the prawns to the bowl, mix well, cover with clingfilm and leave to marinate for up to 2 hours. Alternatively, you can cook them immediately.

5. Preheat the grill to hot, thread the prawns onto skewers. then grill for 3-4 minutes on each side, basting with the marinade from the bowl, until they have turned pink and are cooked through. IMPORTANT: do not mix any remaining marinade with the reserved watermelon sauce to ensure it’s not contaminated.

6. Serve the prawns immediately over plain boiled rice with the remaining watermelon sauce on the side which can be served warm or cold.


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Strawberry Panna Cotta

Make the most of luscious ripe summer strawberries with this easy to make Panna Cotta recipe. Other soft berries such as raspberries or blackberries work equally as well  as so frozen berries.


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Prep & Cooking time: 15 minutes plus chilling
Serves 4-6

325g/12oz Strawberries, hulled
180ml/6fl.oz Milk
3 teasp Powdered Gelatine or 4 sheets of Gelatine
180ml/6fl.oz. Double Cream
100g/4oz Sugar
1/2 teasp Vanilla Extract


1. Place 225g/8oz of the strawberries in a bowl and mash well. Set the remaining strawberries aside to use for decoration) Alternatively, place in a food processor and process until smooth. Pass the purée through a sieve, discard the seeds and set the juice aside.

2. If using powdered gelatine, heat about 60ml/2fl.oz of the milk until hot but not boiling then transfer to a small bowl and sprinkle the gelatine over the top. Immediately whisk for 1-2 minutes until the gelatine has dissolved. If using sheet gelatine, place 60ml/2fl.oz of the cold milk in a small bowl, break the gelatine up, add to the milk in the bowl and leave to soak for 10 minutes. 


NB   It is wise to check the instructions on the packet of gelatine you are using as various brands may have slightly different methods.

3. Place the remaining milk, cream, sugar and vanilla in a saucepan, heat gently to simmering point, stirring from time to time, then remove from the heat, stir in the gelatine mixture and continue to stir constantly for a couple of minutes until well blended.

4. Add the strawberry mixture to the milk mixture, mix until well incorporated,  then pour into ramekins, allow to cool at room temperature then chill in the refrigerator for at least 3 hours, until well set.

5. To serve - place each ramekin in a small bowl with enough boiling water to come 3/4 of the way up the side of the ramekin. Leave for a few seconds only then loosen the top edges with a sharp knife, turn onto a small serving plate and garnish with the reserved strawberries.


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Queen's Jubilee Meringue Trifle

This special celebratory trifle doesn't stray too much from a traditional recipe, however it does include jelly which makes for a slightly lighter dessert, especially as it has fresh strawberries suspended throughout. It also has mini meringues as part of the topping. Truly scrumptious.


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Prep time: 30 minutes plus setting

Serves 6

1 Strawberry Swiss Roll
4 tbsp Rosewater
325g/12oz Fresh Strawberries
1 Packet Strawberry Jelly
120ml/4 fl.oz Boiling Water
360ml/12 fl.oz. Cold Water
600ml/20fl.oz. Cold Thick Custard
420ml/14 fl.oz. Double Cream, whipped
6 Mini Meringues (about 2.5cm/1-inch diameter)
2 - 3 tbsp Flaked Almonds, toasted



1. Cut the Swiss roll into 8 slices and use to line the base of a 2L/30fl.oz. deep glass dish, taking them up the sides a little so they show through the sides of the bowl and sprinkle them with the rosewater.

2. Reserve 6 even sized strawberries for decoration, cut the remaining strawberries up into quarters and place in the bowl on top of the sponge.

3. Cut the jelly tablet into cubes, place in a heatproof measuring jug and pour over the boiling water and stir until completely melted.

4. Add the cold water and mix well. There should only be about 480ml/16fl.oz. of jelly even if the instructions say 20 fl.oz., as it needs to set to a very firm consistency. Gently pour over the cut strawberries in the bowl, pouring some over the sponge, then place in the refrigeration until set. This can take up to 6 hours.

5. Once the jelly has set, carefully spoon the custard over the top, level with a spatula, then gently spoon over the whipped cream and spread to evenly cover the custard.

6. Decorate the top with the meringues, reserved whole strawberries and toasted almonds then refrigerate for at least 2 hours before serving.


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Thai Green Chicken Curry

An authentic Thai Green Curry from scratch made in around 40 minutes including the green curry paste. All the ingredients (or substitutes) can be bought at  major supermarkets and you can make it as mild or as hot as you like. The milder you make it, the more you can appreciate the delectable and subtle flavours. An excellent choice for Thai New Year 13th - 15th April 2012.


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Prep and cooking time: 40 minutes
Serves 2 as a main course


For the curry paste
2 x 15cm/6-inch
Lemon grass stalks OR 2 teasp Lemongrass Paste
3-6 Medium-hot Green chillies, deseeded and roughly chopped
Garlic Cloves,  peeled and roughly chopped
2.5cm/1-inch piece of fresh galangal
OR 3 slices of Dried Galangal
1cm/½-inch piece of Root Ginger, roughly chopped
Large Shallot, peeled and roughly chopped
15g/½oz Fresh Coriander (leaves and stalks) roughly chopped
1 t
easp ground Cumin
4 fresh or dried
Kaffir Lime Leaves
1 teasp
Grated Lime Zest

1 tbsp Lime Juice
2 teasp Thai
Fish Sauce (nam pla)

2 teasp Shrimp Paste
For the curry
350g/12oz Boneless chicken breasts or thighs
2 tbsp
Vegetable Oil
50g/4oz Fine Green Beans
200ml/7fl oz  Coconut Milk
200ml/7 fl oz
Chicken Stock
4 fresh or dried
Lime Leaves

1 tbsp Palm Sugar
1 tbsp Thai fish Sauce (nam pla)
15g/½oz fresh coriander (leaves and stalks
10 fresh Basil Leaves, shredded



1. For the curry paste, Remove any tough outer leaves from the lemongrass, slice the stalks then place in a small food processor together with the remaining paste ingredients and process to form a thick paste. This can be done well ahead and refrigerated until ready to use.

2. Cut the chicken into 2.5cm/1-inch cubes and set aside.


3. Heat the oil in a wok or large saucepan, add the chicken and stir-fry for 1-2 minutes then add half the curry paste plus 1-2 tablespoons of the coconut milk and cook for 1 minute, stirring constantly. The remaining curry paste can be frozen for future use or will last for 1 few days in the fridge.

4. Add the remaining ingredients, except basil leaves, bring to to the boil  then reduce heat a little and simmer rapidly for 15 - 20 minutes stirring from time to time., until the chicken is cooked through and the liquid is slightly reduced and thickened.

5. Just before serving, stir in basil leaves. Serve hot with rice.

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Oriental Crab Cakes with

Citrus Mayonnaise

Don't wait for National Crabmeat day (9th March) or Orange & Lemons day (31st March) to try this simple but delicious recipe which can be made with fresh, frozen or tinned crab meat.


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Prep and cooking time: 30 minutes plus optional refrigeration
Serves 2 for a main course or Serves 4 as a starter


For the Citrus Mayonnaise:
150ml/5fl.oz. Mayonnaise
1 teasp finely grated Lemon Zest
1 teasp finely grated Orange Zest
1 teasp Lemon Juice
1 teasp Orange Juice
For the Crab cakes
2 tbsp of the Citrus Mayonnaise
200g/7oz Crabmeat (pref brown & white) Fresh, frozen or tinned
1 Egg
175g/6oz Fresh Breadcrumbs
2 tbsp Freshly chopped coriander
1 small Red Chilli, deseeded and finely chopped
2 spring onions, thinly sliced
Plain flour for coating
Vegetable Oil for shallow frying


1. First make the citrus mayonnaise. Place the mayonnaise in small bowl together with the, lemon and orange rinds and juice and whisk together until well blended. Transfer 2 tbsp to a large mixing bowl then cover and refrigerate the rest until you are ready to serve.
2. Add the crab, egg, breadcrumbs, coriander, chilli, spring onions and salt to the mayonnaise in the large mixing bowl and mix gently but thoroughly using a spatula or metal spoon.

3. Divide the mixture into eight portions and shape each into crab cakes.

4. Heat the oil in a large frying pan. Add the crab cakes and cook for 3-5 minutes on each side over a medium heat until golden brown and cooked through.

Drain on kitchen paper and serve hot.

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Valentine Strawberry Cupcakes

Make  your loved one these delicious strawberry cupcakes for valentine's day. They have 2 "hits" of strawberry - in the filling and in the butter icing. Slightly unusual for cupcakes these are halved and spread with jam - like a miniature Victoria sponge - before being decorated with strawberry buttercream.

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Prep and cooking time: 35 minutes plus cooling
Makes 12

For the cakes
100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
2 Medium Eggs, lightly beaten
100g /4oz Self Raising Flour, sieved
1 teasp Vanilla Extract
For the Filling
Approx. 3 tbsp Jam
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
50g/2oz/6 medium Strawberries - fresh or frozen (defrosted)


1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 heart shaped silicone cases onto a baking tray. You can also use ordinary paper cases or a cupcake tin.

2. Place all the cake ingredients in a large mixing bowl and beat together with a wooden spoon, electric hand whisk or in a bowl food processor, until well blended.

3. Divide the cake mixture between the moulds, filling to about 2/3rds, level the tops with a small spoon or spatula and bake for 15 - 20 minutes until well risen and firm to the touch. If using silicone moulds it's easier to remove the cakes from the moulds whilst they are still hot. Allow the cakes to cool completely on a wire rack before filling/decorating.

4. Meanwhile, make the butter icing, place the butter in a large mixing bowl and beat with a wooden spoon until very soft then pass the strawberries through a large sieve onto the butter and mix briefly. Discard the pulp and seeds.

5. Sift in the icing sugar and beat with a wooden spoon until well blended and very smooth. Set aside until you are ready to assemble the cakes but do not refrigerate as the mixture will "set" and be more difficult to pipe.

6. Cut each cupcake in half horizontally as you would a layered sponge sandwich, spread with a little strawberry jam then replace the top.

7. Pipe or spread the butter icing onto the top of each cake.


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Chocolate Pear Pancakes

Celebrate Shrove Tuesday (Pancake day) on 21st February with this delicious chocolate pear pancake recipe. With chocolate in the batter as well as the rich chocolate sauce, it's guaranteed to satisfy the most ardent chocoholic.


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Cook & Prep time: 35mins

Makes 6 x 20cm/8-inch pancakes (Serves 2)

50g/2oz Plain Flour
½ - 1 tablespoon Pure Cocoa Powder
1 Egg
150ml/5fl.oz. Milk
2 Pears, peeled, cored and cut into 1cm/ ½ – inch pieces
About 4 tbsp Sugar
1 x 2.5cm/1-inch Cinnamon Stick
Cold water
50g/2oz good-quality dark Chocolate, broken into small pieces
25g/1oz Butter
3 tbsp Honey
Vegetable oil


1. Place the flour and cocoa powder in a mixing bowl or large jug, mix well then add the egg and milk and mix until well blended and smooth using a balloon whisk or handheld electric. Set it aside whilst you prepare the pears.

2. Place the chopped pears in a small saucepan together with the cinnamon and sugar and enough cold water to come halfway up the fruit. Place over a medium heat and bring to simmering point, mixing well and continue to cook for about 5 minutes or until soft.

3. Meanwhile, put the chocolate, butter and honey in a heatproof bowl and place over a pan of simmering water and leave until the chocolate starts to melt. Mix well until you have a smooth sauce. Remove the pan from the heat, cover the bowl with a lid or clingfilm but leave it in the pan and set aside.

4. Once the pears are tender, turn the heat off, drain any excess liquid, remove the cinnamon stick then crush the pears with a fork. Cover with a lid and set aside whilst you cook the pancakes.

5. Heat 1 teaspoon of oil in a small frying pan until very hot, swirling it around to coat the base of the pan. Pour off most of the oil then add one sixth of the batter to the hot pan, tilting the pan so the batter covers the base evenly. Cook for about 1 minute until just set then loosen the edges using a palette knife or fish slice, turn the pancake over and cook for a further 30 seconds or so until lightly browned. Repeat with the remaining batter, keeping the cooked pancakes warm under the grill or in a low oven.

To Serve fold each pancake into quarters, place three on a plate, place the pear mixture over the pancakes then drizzle with the chocolate sauce.

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Apple & Blueberry Yorkshires

5th February 2012 is British Yorkshire Pudding Day


Celebrate this iconic British dish by whisking up a delicious dessert version made with fresh apples and blueberries and flavoured with maple syrup.



Serves 4     Cook & Prep Time:  35mins

Vegetable Oil

2 small Apples

25g/1oz Butter

50g/2oz Sugar (Granulated, brown or caster)

150ml/5fl.oz. Milk

1 Egg

75g/3oz Plain Flour

2 tbsp Maple Syrup plus extra for serving

75g/3oz Frozen or Fresh Blueberries


1. Preheat the oven to 200C, 400F, Gas Mark 6. Place about 25mm/¼-inch of oil in the bottom of 4 of the holes of a 6-hole deep muffin tin and place in the oven whilst it's pre-heating.


2. Peel and core the apples then cut into small dice (no larger than 1cm/½-inch.


3. Melt the butter in a small frying pan stir in the sugar then add the apple and cook over a medium heat for 4-5 minutes, turning and stirring frequently, until just softened.


4. Using a slotted spoon, transfer the apple mixture to a large plate, spread out and place in the fridge whilst you make the batter.


5. Meanwhile, place the milk, egg, flour and maple syrup in a mixing bowl and beat with a hand or electric whisk until well blended and smooth.

6. Add the cooled apple to the batter and mix well.


7. Make sure the oil in the muffin tin is very very hot. If it's not sizzling, then heat on the hob. Once sizzling, divide the apple/batter mixture between the four holes then sprinkle the fresh or frozen blueberries on top.


8. Place in the oven immediately and bake for 15 minutes until golden brown and slightly risen.


Best served hot  with  ice cream and drizzled with extra maple syrup or serve at room temperature.

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Double Shot Cappuccino Cupcakes

12th-18th September is National Cupcake Week (UK)


This recipe is perfect for those who don't like sickly sweet cupcakes decorated with thick butter cream.  The double shot comes from the coffee in the sponge mixture plus coffee glace icing. A very adult cupcake perfect with morning coffee or afternoon tea, though watch the kids as they will like them too.


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Prep and Cooking time:  25 minutes
Makes 12 Cupcakes


For the cupcakes
4 teasp Instant Coffee Powder/Granules
1 tbsp Boiling Water
100g/4oz Self Raising Flour
100g/4oz Butter, softened
100g/4oz Caster Sugar
2 Eggs
For the topping ( Icing frosting)
75g/3oz Icing Sugar (confectioners)
1 teasp Instant Coffee Powder/Granules
2-3 teasp Hot Water

Unsweetened Cocoa Powder and/or

Chocolate hundreds and thousands


1. Preheat the oven to 190C, 375F, Gas mark 5 and place 12 paper fairy cake cases on a baking tray, evenly spaced apart.

2. Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended. Using an electric hand whisk makes mixing easier and quicker.

3. Divide the mixture between the paper cases, no more than 2/3rds full, smooth the tops, then bake towards the top of the oven for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.

5. Once the cupcakes are cold, mix the instant coffee with the hot water in a small bowl to dissolve then add the icing sugar and beat together until well blended and smooth.

6. Place a teaspoon of glacé icing over the top of each cupcake, smoothing with the back of the spoon, immediately sprinkle with chocolate hundreds and thousands or cocoa powder using a sieve, and allow to set  before serving.



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Fondant Garlic Potatoes


This recipe explains how to make classic fondant potatoes on the hob (stovetop) which are ready to serve in around 40 minutes.  They are an excellent accompaniment with grilled or baked fish, poultry or meats.

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Prep and Cooking time:  40 minutes
Serves  2

2 Large Potatoes
25g/1oz Butter
1 teasp Olive Oil

1 Garlic Clove, crushed
Approx. 240ml/8fl.oz. Chicken Stock
Salt and Black Pepper


1. Peel the potatoes, cut a thin slice from the top and the bottom of each - enough so it can stand upright on its own - then cut each potato in half widthways. The ideal size is around 5cm/2-inches deep but a little more or less won't matter so long as all the pieces are the same size.

2. If you want the traditional round sided barrel shape, use a plain dough cutter, around 5cm/2-inches in diameter depending on how large your potatoes are, to cut uniform shapes, then trim the sharp edges from the tops and bottoms to give a more rounded effect.

3. Heat the butter and olive oil over a medium heat in a small pan which has a close fitting lid. Once it starts to foam but not colour, add the potatoes, season with salt and pepper and sauté gently for around 5 minutes, basting from time to time, until golden brown.

4. Turn the potatoes over and continue to sauté for a further 5 minutes, basting once or twice, until golden brown.

5. Very carefully add the garlic and enough stock to come about one third up the sides of the potatoes. Take care as it will splutter fiercely. Bring to simmering point then cover with a lid, reduce the heat and cook very gently for around 20 minutes or until the potatoes are very very tender. Check half way through the cooking and add a little more stock if necessary to prevent it drying out and sticking.

Serve with any remaining liquid poured over the top of the potatoes.

For a vegetarian version, use a strong vegetable stock.



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Individual Brioche Summer Puddings


Delightful individual summer puddings made extra special by using brioche instead of ordinary bread and serving with frosted berries which take just minutes to prepare. A stunning dessert full of summer promise.

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Cooking & Prep time: 20 mins plus chilling

Serves 2

250g/9oz Mixed Fresh Berries, e.g. Blackcurrants, redcurrants, blueberries, raspberries, strawberries, blackberries
4 - 6 tbsp Caster Sugar
120ml/4fl.oz. Freshly Squeezed Orange Juice
A little Water
3 Thin Slices of Brioche (from a large loaf)
For the frosted berries
Fresh Berries
1 Egg White
Caster Sugar


1. Prepare and wash the fruit then place in a medium sized saucepan together with the sugar, orange juice and enough extra cold water to almost cover the fruit. Bring to the boil over a medium high heat, stirring from time to time then turn the heat off and cook for 1 minute only, stirring. Set aside.

2. Cut two discs of brioche which are large enough to fit into the bottom of each ramekin using a small biscuit cutter, then using a slightly larger cutter, cut two more discs of brioche, then cut the remaining bits of brioche into squares large enough to fit up the sides of the ramekins.

3. Transfer the fruit from the saucepan to a bowl using a slotted spoon and set aside then line each ramekin by dipping the smaller disc of brioche into the fruit juice remaining in the saucepan until coated with juice on both sides, and place in the bottom of the ramekin.

4. Do the same with the square/rectangle pieces of brioche, dipping into the fruit juices and use to line the sides if the ramekins, making sure they are butting up closely so there are no spaces between each piece and using any off-cuts to patch any gaps, and press firmly against the sides of the ramekin.

5. Fill the lined ramekin to the top with the cooked fruit, using a slotted spoon so the mixture isn't too wet, then dip the larger disc of brioche into the fruit juices as before and place on top.

6. Place the pudding on a plate and press down lightly, folding over any pieces of brioche which may be poking over the top edge. Place a piece of clingfilm over the top, press firmly (juices will probably flow out over the sides) then wrap the clingfilm as tightly as possible around the ramekin. Repeat with the second pudding then transfer them to a clean plate, weight down each with a small tin of beans or similar and refrigerate until well chilled - preferably +2 hours.

7. Meanwhile, make the frosted berries by whisking an egg white until frothy then using a pastry brush, lightly coat the berries with the egg white. Sprinkle with plenty of caster sugar to coat well then place, uncovered, in a cool place or the fridge to dry off.

8. To serve - Once well chilled, invert the summer puddings onto individual serving plates, shake vigorously to unmould and serve garnished with the frosted berries. Excellent served with whipped cream.

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