Instructions 1. Preheat the oven to 200°C / Fan 180°C / gas mark 6. Place a baking sheet in the oven. Melt the butter in a medium saucepan and carefully brush a 15cm soufflé dish or 6 ramekin dishes with it. Dust lightly with breadcrumbs. 2. Stir the flour, mustard and cayenne pepper into the […]
Instructions For the starter, beat the egg in a bowl and mix with enough warm milk to make up approximately 270-300 ml of liquid. Whisk in the yeast, sugar and flour until the mixture is well combined and set aside in a warm place for 30 minutes to sponge. Once this has happened make the […]
When you’re out of milk or there is a bit of a shortage like today, this lemonade scones recipe comes in very handy! Don’t be scared by the unlikely ingredient here, it makes for very airy, fresh and fluffy scones. It doesn’t matter if you’ll have them the Cornish way (with clotted cream first and […]
This Spiced Turkey Salad will be a wonderful addition to your dinner menu. It is a delicious and refreshing way to use up cooked brown turkey meat. Ras-el-hanout is a Morrocan spice mix. It means “top of the shop” or high class and a good mixture will contain about 20 spices but it can contain […]
We all think of strawberries at this time of year, with them freshly in season and at their finest. My Grandmother always served strawberries with a twist of black pepper, which really brings out their flavour and reminds me of her summer kitchen. I hope with this recipe you are able to get the same […]
This makes a lovely smart vegetarian dinner party main course dish. If you prefer you could serve it with polenta or on a piece of toasted sourdough bread as a starter. If putting in the pastry make sure there is not too much liquid around the mushrooms – just enough to coat them. If serving […]
Prosecco and peach jellies based on the classic Venetian cocktail, the Bellini, served with grilled pears and almond and citrus biscotti. Instructions: Make the raspberry coulis: put the raspberries, icing sugar and lemon juice in a pan and heat until the raspberries start to break down. Pass through a fine sieve to remove the pips. […]
This is Henry’s Broken Crème Brûlée recipe. Instructions: Frozen Shortbread Preheat the oven to 170C /150C fan. Melt the butter and stir into the flour and sugar until it forms a dough. Transfer mixture to a baking sheet lined with parchment paper and press flat to about 3mm thick. Bake in the preheated oven for […]
A trio of mini desserts which are designed to showcase Scottish raspberries. The trio consists of: Raspberry meringues filled with raspberry cream and served on a canapé spoon, with freeze dried raspberries soaked in Chambord liqueur. A fresh raspberry and pink Prosecco jelly served in a shot glass. A mini Raspberry cranachan, with a twist. […]
The last Sunday before Advent is traditionally “Stir Up Sunday” when Christmas puddings are mixed and stirred whilst making a wish. This recipe is one that was my Grandmothers – with a few tweaks from me. The original recipe contained suet but that means that it can’t be served to vegetarians so I have used […]