RecipesDish typeDessertFruit dessertsCrumbleRhubarb crumbleA simple and easy rhubarb crumble recipe, perfect to serve with custard, cream or ice cream. I used to use a rhubarb crumble recipe from Delia, but this is even better!51 people made thisIngredientsServes: 8 1.25kg rhubarb, trimmed and chopped4 to 5 tablespoons demerara sugar1 teaspoon lemon zest2 teaspoons lemon juice90g cold unsalted butter, diced8 tablespoons porridge oats8 tablespoons chopped hazelnuts125g dark brown soft sugar8 tablespoons plain flour1 pinch ground cinnamonMethodPrep:30min ›Cook:40min ›Extra time:1hr10min › Ready in:2hr20minPreheat the oven to 190 C / Gas 5.
RecipesDish typeBreakfastBrunchThis is a fantastic breakfast or brunch recipe. Portabello mushrooms are stuffed with breadcrumbs, seasoned with cheese and bacon bits, then topped with egg and baked.11 people made thisIngredientsServes: 2 2 large portabello mushrooms2 teaspoons finely chopped garlic4 tablespoons grated mature Cheddar cheese4 tablespoons fresh breadcrumbs1 teaspoon dried thyme1 teaspoon steak seasoning1 tablespoon bacon flavour bits30g butter2 eggs, at room temperaturesalt and pepperMethodPrep:15min ›Cook:25min ›Ready in:40minPreheat oven to 200 C / Gas 6.
RecipesDish typeCakeSponge cakeSwiss rollThis Swiss roll with blueberries can also be varied with other berries - but blueberries are my favourite, especially when they are in season! The trick with dissolving the gelatine is adding the cold mixture to the warm gelatine.1 person made thisIngredientsServes: 12 300g blueberries, fresh or frozenFor the sponge4 eggs, separated125g sugar1 teaspoon vanilla extract40g sugar40g flour40g cornflourFor the filling400g whipping cream400g full-fat yoghurt75g sugar10g leaf gelatine2 teaspoons vanilla sugarmilk chocolate, gratedMethodPrep:25min ›Cook:12min ›Ready in:37minIf using frozen, defrost all but 2 tablespoons of the blueberries.
RecipesIngredientsMeat and poultryPoultryChickenChicken soupChicken vegetable soupChicken leek soupCock-a-leekie soupThis is my version of cock-a-leekie that uses chicken thighs. I like to add fresh thyme and parsley.183 people made thisIngredientsServes: 12 1.75kg (4 lb) chicken thighs2.5L (4 pints) water1 onion, chopped50g (2 oz) pearl barley275ml (10 fl oz) chicken stock7 leeks, sliced2 sticks celery, sliced1 sprig fresh thyme, leaves choppedsmall handful chopped fresh parsley1 teaspoon salt1/2 teaspoon freshly ground black pepperMethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50minIn a large pot over high heat, combine the chicken, water, onion and pearl barley.
RecipesIngredientsMeat and poultryBeefCuts of beefBeef filletI put together this stuffed veal fillet recipe last night. Wrapping the veal in pancetta ensures it stays moist.1 person made thisIngredientsServes: 4 1 large veal fillet150g frozen spinach, defrosted and squeezed dry1 tablespoon chopped garlic1 tablespoon Dijon mustard1 tablespoon chopped parsley1 tablespoon chopped chives125g finely chopped pancetta8 rashers pancetta (or streaky bacon)MethodPrep:20min ›Cook:1min ›Ready in:21minCut the veal fillet lengthways through the centre, up to 1cm from the edge.