All Blog Posts — Recipes

Iced Mince Pie Pudding

Iced Mince Pie Pudding

This Iced Mince Pie recipe from Phillippa Grogan is perfect on a hot Summer day. It only requires a few flavoursome ingredients and plenty of spoons to share it around! Ingredients 6 Phillippa's Mince Pies (tip: our outlet in Richmond sometimes stocks ‘seconds’, ie not perfectly proportioned like the rest!) 1 litre Vanilla Ice Cream Jar Caramel Brandy Sauce 2 punnets Strawberries Method Soften ice cream. Finely chop Mince Pies and blend into soften ice cream. Re-freeze in a small 1.5 litre pudding shaped bowl for 1-3 days depending on your freezer. (Some freezers operate at -4c, others -18c) To...

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Five things to do with Christmas pudding

Five things to do with Christmas pudding

1/Boil for 1-2 hours, (the longer the darker and richer in flavour), turn out, serve at the table with flambé Brandy, which gives a stunning blue hue. Serve with warm Phillippa’s Caramel Brandy Sauce and lashings of whipped pure cream2/ serve left over pudding with chunks of strong Cheddar3/ heat and serve with vanilla been anglaise4/ fry left overs in butter and enjoy for breakfast on Boxing Day5/ crumble left over pudding and add to Brandy laced baked custard before cooking

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Pecorino and Pancetta Dumplings in Chicken Broth

Pecorino and Pancetta Dumplings in Chicken Broth

The Italians know how to turn yesterday's bread into today's feast. These dumplings with breadcrumbs are delicious served in this light broth, but they can also be topped with butter and cheese and baked in the oven like gnocchi alla Romana.  Here is one of Phillippa's favourite family recipes. Use good white bread, but preferably not sourdough as the flavour can be a little strong. Ingredients: 60g chopped pancetta 2 Tbs chopped chives, plus extra to serve 1 small clove of garlic, peeled 2 eggs 120g pecorino, finely grated, plus extra to serve 120g fine fresh white breadcrumbs freshly ground...

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Bread and Tomato Pie

Bread and Tomato Pie

Recipe From Phillippa’s Home Baking  This was invented one day when there was a lot of leftover Italian panzanella salad. It was served in a terracotta dish at lunch which went into the oven with a roast that night. The result was stunning. The ripe tomatoes and olive oil had soaked through the bread so the bottom half was thick and sauce-like and the top crisp and deep golden. It makes a great accompaniment to BBQs and roast meat and works best when using really ripe tomatoes, preferably home grown heritage tomatoes. Ingredients: 8 ripe medium tomatoes, cored and roughly...

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