All Blog Posts — Recipes

Inspired by a recipe from Yotam Ottolenghi, Phillippa's daughter Sophie created these devine Peanut and Salted Chocolate Macarons. Ingredients 165g soft icing sugar 90g finely ground almonds 3 egg whites 60g caster sugar 30g finely chopped lightly roasted peanuts (other nuts can be used) 60g cooking chocolate (70% cocoa), roughly chopped 30g salted cultured butter, roughly chopped pinch of salt (optional) Method Preheat the oven to 170oC/ 150oC fan. Sift the icing sugar and ground almonds together into a bowl. In another bowl, using a whisk or electric hand-held beater, beat the egg whites with the caster sugar until stiff...

These delightful little Cheese & Chive Gems are great with soup and in lunchboxes, and they are particularly delicious split and filled with iceberg lettuce, tomato and a smear of good whole-egg mayonnaise (preferably homemade). You can cook these in an old-fashioned gem iron (check online or in second hand shops) or a small muffin tray.  Ingredients 1 egg About 200ml milk 150g self raising flour 125g strong cheddar, grated 2 Tbsp finely chopped chives 2 tsp finely chopped flat-leaf parsley 70g chopped ham (optional) butter, for brushing Method Preheat the oven to 220°C/190°C fan. If you are using a gem iron,...

This is based on a recipe from In the Kitchen by Allan Campion & Michele Curtis. I love it because it requires very minimal prep, has no onion or garlic and is a long slow cook - so it is suddenly ready and you don’t feel like you’ve been cooking. Making it all the more enjoyable! I like to serve it with crusty bread and a spinach salad. It is also delicious with barley or couscous. Ingredients 6 lamb shanks 1½ tsp harissa 2 tsp ground cumin 1 tsp smoked paprika ½ tsp allspice ⅓ bunch coriander inc roots, chopped...

Hot Cross Bun French Toast is the perfect Easter breakfast for those who love French Toast and Hot Cross Buns! Here's an easy recipe from Phillippa that you're sure to enjoy. Ingredients 3 eggs 2 Tbsp caster sugar 280ml milk 4 Hot Cross Buns, each cut into 5 slices Pinch saffron (about ½ tsp), soaked for a few minutes in 1 Tbsp boiling water  Finely zested ½ lemon 60g butter for cooking Extra caster sugar to serve Ice cream to serve (1 teaspoon vanilla essence and 1 tsp orange zest, can replace saffron and lemon) Method In a large bowl make the...