All Blog Posts — Easter

Phillippa's Hot Cross Buns are delicious on their own or you can use them to add lots of flavour to puddings. Try Phillippa's Hot Cross Bun Lemon Curd Pudding. It's the perfect addition to your Easter feast. Ingredients 3 Phillippa’s Hot Cross Buns, slice a thin piece off the top of each bun with the cross, and finely dice the rest 4 eggs  1 tsp vanilla extract 250ml milk 200ml cream 40g plus 20g caster sugar ¼ cup dried currants ½ jar, 125g Phillippa's Lemon Curd (or home made) 1/8 tsp freshly ground cardamom  ½ vanilla pod split ½ tsp finely zested lemon 1 Tbsp brandy Method Preheat the...

This is the easiest Chocolate Ice Cream Brownie Sandwich you'll ever make. The recipe was inspired by Fiona Hammond, Torello Farm. Keep these two ingredients handy and add these bite size pieces to your next dessert or party platter! Ingredients 1 Phillippa’s Chocolate Brownie (any) refrigerated. 1 cup quality vanilla ice cream, slightly softened. Method With a hot bread knife and a sawing motion, cut the brownie in half, horizontally. Slide the cake board supplied with your Phillippa's Chocolate Brownie between the slices to remove the top. Use a knife to spread ice cream on the base layer. Replace the...

We were given a ‘kiwi sizzler’ fish smoker, which is very easy and fun to use. It is a portable stainless-steel box with a burner fuelled with metho and uses wood shavings. Similar smokers are available under various brand names. If you have a smoker or plan on getting one, try this great Hot Smoked Salmon recipe: Ingredients 400g boneless fresh sustainable salmon, skin on, i.e. Ora King 2 tbsps dark brown sugar 2 tbsps kosher salt 1 tsp each fresh coriander seeds and fennel seeds, ground Method Blend together the dry ingredients, rub over the flesh of the salmon....

 Indulge in this lovely egg-in-a-nest recipe during Easter festivities or whenever you want to impress friends.  Ingredients 6 eggs 200ml crème fraîche salmon cavier iceberg lettuce 2 tbsp white vinegar 1 tsp salt 1 tsp sweet paprika 1⁄2 tsp flaked salt 3 tsps lemon juice Method Poach eggs in simmering water with vinegar and salt. Drain and refrigerate. Mix crème fraîche, paprika, flaked salt and lemon juice, and chill. Place the eggs on a bed of shredded iceberg lettuce, either in individual dishes or on one large serving platter. Divide spiced crème into six and blanket each egg. Top with...