This salad is my take on a classic caprese. It really is sunshine on a plate; and it is the wonderful, very simple dressing that really makes it shine.
I slow-roast the tomatoes in olive oil and balsamic vinegar to create a rich vinaigrette that simply oozes the delight of Mediterranean meals, sun-kissed, skin tingling. Finished with salt from the warm sea and gives us hope for the promise that we’ll be there again one day soon.
Kitchen tools that could be useful:
The Haverhill Oil and Vinegar Pourers are perfect to make this dressing.
Prep: 10 mins
Cooking time: 30 minutes
Difficulty: easy
Serves: 4
Ingredients:
Method:
Tip:
You can make the dressing ahead of time. It will keep for a week in an airtight container in the fridge.
]]>These three herby dips and sauces are a fantastic way to elevate many of your weeknight meals. They come together in minutes and often use ingredients you already have in your cupboard. Simply place all the ingredients in a food processor and blitz until your desired texture is reached. If you like a more rustic sauce, you can use one of the Cole and Mason pestle and mortars or the hachoir and wooden chopping board, just simply chop or smash all the ingredients together then finish with olive oil.
The herbs in the sauces are balanced with salt, fat and acid. Saltiness can come from salt itself but also can be achieved with things like capers or anchovies. Acid is important to add freshness and helps balance any bitter notes you may find in the herbs or olive oil. Acids can include vinegar or citrus fruits, mustard can also lend some acid to sauces like these. The fat that is mainly used is extra virgin olive oil, but cheese is also a good way to add some creaminess to your sauces. Try to use the best olive oil you can afford here. Aromatics are what will make your sauces stand out, garlic, chillies, spices and the herbs themselves are what makes these sauces so moreish so feel free to experiment with these and create your own recipes.
Zoug
Serving suggestions
Fish Sage and Walnut Pesto
Serving suggestions
Salsa Verde
Serving suggestions
Easter dinner can indeed become quite hectic, especially with a multitude of dishes to prepare for friends and family. But don’t you worry! I've got you covered with one of the easiest and most delicious vegetarian mains – Broccoli Rice Casserole. What makes this recipe a lifesaver is its simplicity and flexibility. You can even prepare the sauce and rice a day or two in advance, making the day of the feast a breeze.
And here's the magic – you can assemble the entire dish the night before, then simply bake it quickly just before serving. It's practically effortless! I've used a 28cm oval casserole dish.
This recipe is incredibly versatile. Feel free to customise it with some sautéed mushrooms or a handful of spinach. Want it spicier? Add a little more cayenne pepper or some diced jalapeños. Enjoy this Broccoli Rice Casserole and make your holidays even more special.
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4
Ingredients:
Cheese Sauce:
Topping:
Method:
At Easter, the shops are full of every flavour of hot cross bun you can imagine, but why not have a go at making this traditional seasonal bake yourself?
Packed with dried mixed fruit, flavoured with warming mixed spice and with a sweet and sticky orange glaze they are the perfect Easter treat and easier to make than you may think. For convenience I’ve used a packet of bread mix as the base, readily available from most large supermarkets.
Serve the buns warm from the oven, cold or lightly toasted - whichever way make sure to add a generous spread of my tangy orange and nutmeg spiced butter.
Kitchen tools needed:
Cole & Mason Nutmeg Grinding Mill
Prep: 40 mins, plus proving time
Cook: 15-20 mins
Difficulty easy
Makes 12
Ingredients
For the buns
For the crosses
For the orange glaze
For the orange and nutmeg butter
Method
TIPS
* Don’t worry if some of the dried mixed fruit falls out of the dough when kneading, simply push back into the centre of the buns as you shape them.
* Place the shaped buns evenly spaced on the baking tray with 1-2cm between then – as they prove and rise they should just touch each other.
* Although best eaten on the day of baking the buns will keep in an airtight container for 2-3 days. They will become a little drier so it’s best to split and toast them or reheat in a moderate oven for a few minutes before serving.
[ENDS]
]]>This is a decadent brunch recipe and might be the perfect treat for all the lovely Mums out there on Mothering Sunday. The lovely oozing poached eggs with the sharp lemon in the Hollandaise create the perfect balance to go with the smoky fish. This Hollandaise recipe is hopefully straightforward to follow and once you know how it can be used again and again. Seasoning is key - ground black pepper and sea salt a must – the Cole & Mason London Stained Wood Salt & Pepper Mills – Cole & Mason UK (coleandmason.com) are perfect for the recipe and for your brunch table to allow everyone to cater to their own tastes (and look beautiful!). If salmon is not your preference, you can substitute for ham or bacon. Also, top tip is to cook your poached eggs ahead of time and place in iced water until you are just about ready to serve when you can return them to the simmering water for a minute to heat through. I hope you give this one a go and enjoy this unctuous treat with someone special!
Difficulty: Medium
Cooking/prep time: 20 mins prep; 15 mins cooking time
Serves: 2 people
Ingredients:
For the Hollandaise
For the eggs
For the spinach
Method:
For the poached eggs
For the Spinach
Chop the shallot as finely as possible and gently heat a frying pan with the butter. Sauté the shallot until soft. Add the spinach and cover until it has wilted. Season generously with ground black pepper and sea salt.
Keep warm until ready to serve.
For the Muffins
Cut the muffins in half and place on a baking sheet until ready to toast. As your Hollandaise is thickening, toast under a hot grill on both sides.
For the Hollandaise
To plate
Take the toasted muffin and use the bottom half on the plate. Add the wilted spinach, then a generous portion of the smoked salmon. Place the poached egg on top and then spoon the Hollandaise sauce over it. Garnish with black pepper, chives and a little lemon zest.
]]>Easter is a special time for family and friends to gather and enjoy the long bank holiday weekend. If you are staying at home for the gathering, this recipe is a wonderful take on the traditional Roast Lamb dishes that we see around this time, but with a middle Eastern flavour that is well worthy of such a celebration. I serve mine with warm pitta breads, spicy potato wedges and a fresh salad of chopped tomatoes, cucumber and onions lifted with parsley and mint and dressed in lemon juice and olive oil.
Kitchen tools needed: Med-Large Roasting tin
Serves 4-6
Prep: 10 mins
Difficulty: Easy
Ingredients
Method:
By Tom Mitchell-Dawson
Bring on spring with one of my favourite ways to enjoy lentils. It takes no time to put together and is packed full of protein for a super healthy lunch.
Ingredients
Method
I use pre cooked beluga lentils in this recipe but you could easily swap these for puy lentils. Like many lentils, beluga lentils have quite a nutty, earthy flavour and need proper dressing to bring to life. Make sure you season the dressing liberally as the salt will help bring the other flavours out and bring the dish together.
This recipe has lots of herbs and is a great way of using up any you have in the fridge. Try chives and tarragon for a more delicate aniseed flavour or coriander and lime for a more Mexican feel.
]]>Although a shakshuka is perfect for any time of the day and any day of the week, I think it makes the perfect Mother’s Day brunch. It’s effortless, nutritious and makes a delicious meal for two, using ingredients you’re likely to have in your fridge and cupboards.
Prep: 10 mins
Cook: 30 minutes
Difficulty Easy
Serves 2
Ingredients
Method
Top Tip
by Dominic Franks from DomInTheKitchen.com @DomInTheKitchen
If you're looking for the perfect Victoria Sponge recipe then this is what you need. The weather was a little bit gloomy today and so I thought I ought to bring some sunshine into the house by way of cake. Sometimes a little mix of eggs, sugar, butter, and flour, essentially the simplest, most basic of ingredients, can come together to form perfection.
The Victoria sponge, also known as the Victoria sandwich cake, was named after Queen Victoria, who was known to enjoy the small cakes with her afternoon tea.
Fresh strawberries are everywhere at the moment, so I thought I’d add them to the freshly whipped cream with a little strawberry jam for sweetness, and it’s this luscious filling that brings my cake together.
Kitchen tools that could be useful:
Chopping up those strawberries means you’ll need a sturdy chopping board and so the Barkway Acacia Wooden Chopping Board with Handle is ideal.
Prep: 10 mins
Cooking time: 40 - 45 minutes
Difficulty: easy
Serves: 4 - 6
Ingredients for the cake:
Ingredients for the filling:
Method:
You will need 2 x 18cm cake tins, which you should grease well and line with parchment paper. Pre-heat your oven to 160C (fan)
I used a stand-mixer but this can be done with an electric whisk or by hand with a wooden spoon.
Tip:
This cake should be kept in the fridge. You can make the sponges ahead of time and freeze them for up to a month.
]]>The use of soft brown sugar, enhances the taste of the sesame and the addition of the tahini mascarpone frosting, will ensure a decadence and a lovely treat for a special occasion. Fancy making them for Mother’s Day? Why don’t you add a touch of bee pollen and edible flowers for a pretty finish and extra aromas.
Prep: 10 min + baking time
Difficulty Easy
Makes 6 mini loaf cakes
Ingredients
For the cakes
For the mascarpone, tahini buttercream
Method
TIPS:
To soften your butter you can use two different methods: using a rolling pin and beat the butter in between two pieces of parchment paper or, place some freshly boiled water into a bowl. Once the water has been removed, place the bowl over the butter creating a cupola, for about 5-10 min.
For a smooth buttercream, ensure your ingredients are at the same temperature. If it seems in need of a little more moisture, use a tsp of double cream or milk.
Troubleshooting: If the buttercream is overbeaten and looks curdled, don’t be discouraged. Place the bowl over some heat and allow the butter to melt a little. Once this has happened, fold with a spatula until smooth.
]]>"Cacio e Pepe" is a classic Italian pasta dish that translates to "cheese and pepper". This simple yet flavourful recipe makes a timeless dish that hails from Rome and brings together the bold flavours of Pecorino Romano cheese and the aromatic kick of freshly ground black pepper.
With just a handful of ingredients, Cacio e Pepe is not just a dish; it's an ode to the beauty of simplicity, a celebration of tradition, and a reminder that sometimes, the most extraordinary flavours arise from the humblest of ingredients.
Prep: 5 min + cooking of the pasta
Difficulty Easy
Makes Ingredients for 4 people
Ingredients
Method
TIPS:
The water for the pasta should taste of the Mediterranean and should be enough for pasta to enjoy a waltz.
Try and use a young age pecorino, the traditional one has a black grind. It’s highly available in supermarkets, but don’t be tempted to buy the ‘ready grated one’, it won’t give you the same creaminess. Sichuan peppercorns are some of the best, but you can also try a different variant using 3 grains peppers for instance. Lastly, it is important to reserve that all important starchy water that will help you create the mantecatura you are looking for.
Did you know? Traditionally, the cheese and the peppercorns would be added to the pasta and served straight away, it is only recently that chefs have started creating the emulsion that we are all so accustom with. Buon appetito!
]]>Make your Pancake Day extra special with these easy and tasty chocolate pancakes! They're fluffy and made in the American style, perfect for a delightful breakfast or brunch treat.
With just 5 minutes of prep and 15 minutes of cooking time, you'll have a stack of delicious pancakes ready in no time. Plus, you can involve the kids in the kitchen – it's a fun activity for everyone!
These pancakes are anything but boring. Top them with balsamic strawberries and a drizzle of maple syrup for an extra burst of flavour. Once you try these chocolate pancakes, you'll never want to go back to plain ones again!
Makes 24 pancakes
Ingredients:
For the Pancake Batter:
For Balsamic strawberries:
To serve:
Method:
Prepare the Balsamic Vinegar Strawberries Topping:
To make the Pancake Batter:
To cook the pancakes:
Serve:
]]>
This is a perfect sharing dish for a Valentine celebration or any special occasion with friends and family. The Tomahawk steak adds real drama and the bone adds to the flavour of the cooking of the steak. No problem if you can’t get hold of a Tomahawk, the recipe would work with any thick Sirloin, Ribeye or Rump steak to share. This homemade peppercorn sauce with whisky is a beautiful accompaniment and easy to make again and again once you have the knack. The freshly ground pepper from my red London Gloss Mill adds that extra spice and is a lovely addition to romantic table setting!
Difficulty Easy/Medium
Cooking/prep time: 20 minutes prep and 20 minutes cooking time
Serves: 2
Ingredients:
For the steak
For the sauce
Method:
Prep: 10 mins
Cook 30 mins
Difficulty Easy
Serves 3
Ingredients
Method
TIP : It’s better to have a bit more stock than you need so you can add it if the risotto gets too thick
]]>This is the ideal extra-special dinner to make for a romantic meal for two on Valentines’ Day. Easy to prepare and cook, it looks impressive and tastes delicious. The sweet and tangy red wine glaze compliments the rich flavour of the duck fillets perfectly.
Kitchen tools needed:
Cole & Mason Salt and Pepper Mills
Prep: 15 mins
Cook: 25 mins
Difficulty Easy
Serves: 2
Ingredients
Method
TIPS
Craving a tasty change from the usual Salt and Pepper Chips? Give our Salt and Pepper Pasta with Halloumi Fries a shot! It's like bringing your favourite takeaway treat to your cosy home kitchen.
Imagine relishing perfectly seasoned pasta paired with the delightful crunch of air-fried halloumi in a jiffy. This recipe is super easy and quick, ready to fill your plate with deliciousness in less than 30 minutes.
The recipe is versatile and can be modified with easily available ingredients. Don’t have halloumi? Use tofu or paneer in the recipe. If you prefer it less spicy, reduce the amount of chilli flakes and red chilli in the recipe.
Enjoy the satisfying flavours of this fusion pasta dish with a chilled drink. When you try it, don’t forget to let us know.
Serves 2-3
Prep time: 10 minutes
Total Time: 15 minutes
Ingredients:
Spice Mix:
Method:
]]>
These little love bites are the perfectly crispy way to add a little tang to your Valentine’s Day and show your loved one just how sweet you think they are! Great as a starter for two or even as a canape idea if you’re throwing a party for everyone you love. They’re also a brilliantly versatile dish that can be made in the air fryer or the oven.
Kitchen tools that could be useful:
You’ll need plenty of freshly ground salt and pepper in these cauliflower love bites so the gorgeous, deep gloss red London Mills would be perfect.
Prep: 10 mins
Cooking time: 30 minutes
Difficulty: easy
Serves: 2 - 4
Ingredients:
Salt and pepper glaze
Method:
For the cauliflower love bites:
Tip:
Make these ahead of time and then place them back into the air fryer for 5 mins on 180C to crisp up!
]]>This recipe is so simple, bursting with flavour, and only takes 15 minutes in the air fryer, it’s also gluten free.
My air fryer salt and pepper chicken really made me feel like I was eating a takeaway, except this one is healthier and cheaper (what’s not to love?).
Prep: 40 mins
Cook: 15 minutes
Difficulty Easy
Serves 2-3
Ingredients
Method
Top Tip
My Valentines Night In Cosy Kebabs with sesame yoghurt and spicy tomato relish is perfect to make if you want to impress your Valentine. Kebabs aren’t just the food of late boozy nights, they are also great for cosy evenings at home with someone special. These ones are lightly spiced and paired with a smooth sesame yoghurt and sweet spicy relish for the perfect balance of flavours. Valentine's day is the perfect occasion for our elegant and compact red gloss Hoxton mills that will look great on your table.
Ingredients
For the relish
Method
Forget stressing over complicated recipes this Valentine’s day and allow these kebabs to save the day.
]]>In the colder months I am always looking for warming and simple one pot dishes to put in the oven and forget about until I am ready to eat. This pot roasted chicken with rice and lentils is just the ticket. I added lots of spices to the rice to add a background heat and then finished the dish with the crunch and colour of pomegranate seeds and lots of chopped herbs. I am a little bit in love with my new Cole & Mason | Ashden Acacia Mezzaluna with Chopping Board – Cole & Mason UK (coleandmason.com) which is not only a beautiful product but also extremely useful. It matches perfectly with the other Acacia products and my Cole & Mason | Berden Acacia Carving Chopping & Serving Board – Cole & Mason UK (coleandmason.com) is perfect for carving up the chicken.
Difficulty: Easy/Medium
½ hour prep and 1 ½ hours cooking time
Serves: 6
Ingredients:
For the Chicken:
For the Rice and Lentils:
To Finish
Method:
Transform your ordinary leftovers into an extraordinary dinner experience with this Creamy Brussels Sprouts Pasta; a quick, easy, and utterly delicious option that's sure to become a favourite in your repertoire -ready in just 15 minutes or less! We've repurposed leftover air-fried Brussels sprouts, turning them into a cosy and effortless dinner option.
In this recipe, creamy linguine embraces the roasted sprouts, complemented by the delightful crunch of walnuts and the aromatic twist of fried sage. This versatile recipe effortlessly adapts to your pantry, allowing you to use ingredients you already have. The pasta is so delicious that having leftovers is doubtful, but if you happen to, store them in the fridge in an airtight container for up to three days.
Plus, if you don't have leftover Brussels sprouts, no worries—I’ve got you covered with a recipe for my delicious roasted Brussels sprouts. Make them fresh by tossing them with fajita seasoning and olive oil, air frying at 180C for 8 minutes, perfectly timed to coincide with your linguine preparation.
Ingredients:
Method:
Typically, an English breakfast is served with toast. However, my take on a healthier English breakfast is served in a wholemeal wrap and cooked in the air fryer until hot and crispy - delicious!
I love how quick and easy this breakfast is to make. As there’s only so much you can fit inside a wrap, you can choose to include your favourite ingredients from a typical English breakfast. I have included spinach for extra nutrients.
Prep: 10 mins
Cook: 5 minutes
Difficulty Easy
Serves 1
Ingredients
Method
Top Tips
]]>
A quick and easy way to use your leftovers, and a recipe suitable for air fryer. Perfect warm, or easy for picnics.
Prep: 30 min + resting time
Bake: 30 min
Air fry: 15 min
Difficulty Easy
Makes 10 Empanadas – or more depending on your cutter’s size.
Ingredients
For the pastry:
Place all ingredients into a mixer and combine. Once the dough is formed, place this on a floured surface and knead lightly to bring together into a smooth ball. Wrap in cling film and let rest for at least 30 minutes in the fridge. Can also be prepared a day in advance.
Method
]]>
This colourful and spicy taco recipe is great for a Saturday night TV supper or midweek meal - everyone can just dig in and assemble their own tacos. An air fryer makes cooking the fish super speedy but if you don’t have one it’s just as easy to pan-fry the fillets in a little hot oil.
Kitchen tools needed:
Cole & Mason Salt and Pepper Mills
Cole & Mason Epping Oil & Vinegar Mister Spray Bottle
Prep: 30 mins, plus chilling time
Cook: 15 mins
Difficulty: Easy
Serves: 4
Ingredients:
FOR THE MANGO SALSA
FOR THE TACOS
Method
TIPS
]]>
These unctuous little bites are a take on the good old British classic: bangers and mash. They are a little on the decadent side but great as a party snack, whether having mates around to watch a film, the football or even the upcoming 6 Nations Rugby. They can be made in advance and work well at any time of year. I have made a couple of types of mash and added optional toppings for some variety. If you are catering for veggies just swap out the pork sausage for a good quality veggie option.
Kitchen tools needed:
Prep: 10 mins
Cook: 1hr
Difficulty: Easy
Serves 6-8 (buffet style dining)
Ingredients
Method:
TIP: Get creative with your mash flavours and toppings. Crispy Onions will add a fairground twist or crispy bacon would also be a great addition. A dash of truffle oil through the mash to elevate these to serious status. I suggest serving these warm but not piping hot - they will hold their form more easily.
]]>Bubble and squeak is a British classic and one of the best ways to make use of left over potatoes and vegetables from your Christmas dinner/Sunday lunch. There are a few main principles with bubble and squeak but other than that you can do as you please. The first thing you will need are potatoes, these can be leftover roast potatoes, boiled potatoes, mashed potatoes, baked potatoes and so on. Basically any cooked potato you have left over will be okay, you just want to make sure they are cold and dry.
Next are your root vegetables, these can be carrots, swede, turnips, parsnips, beetroot, celeriac, onions and so on. These will add some lovely sweet earthy flavour to your bubble and squeak especially if they have been roasted first. Next you will add any left over greens, spinach, cabbage, kale etc, this will give your bubble and squeak some lovely colour. Finally herbs, anything will work here so just pick your favourites and don’t be shy. Anything else you think would be nice should also go in, a few bits of cheese, leftover turkey, teaspoon of mustard, the world is your oyster.
Serves 4
Ingredients
Method
Serve the bubble and squeak with a fried egg and any other breakfast bits that take your fancy
]]>This Venison and Haggis Wellington is a real labour of love, but it is definitely worth it and a showstopper that you can get all prepared ahead and just put in the oven on the day. It would make a lovely New Year or Hogmanay dinner celebration and is such a treat. The spinach pancake is an added stage, but it does help to soak up all the moisture and keep the pastry nice and crisp. You need a really sharp knife to carve and one of the Cole & Mason | Berden Acacia Carving Chopping & Serving Board – Cole & Mason UK (coleandmason.com) is perfect for collecting any of the juices.
Difficulty: Difficult
Prep – 60 minutes (over the course of 2 days)
Cooking time – 35 minutes
Serves: 4
Ingredients:
For the Wellington
For the red wine and cassis sauce:
The day before:
For the venison
The day before you plan to eat the Wellington. Take the venison fillet and rub with sunflower oil and seasoning
In a hot, heavy based frying pan, sear the venison so each side is browned and sealed.
Wrap tightly in cling film and roll to make a sausage shape. Place in the fridge to cool.
For the pancake
Take the flour, eggs and milk and place in a large jug – blitz with hand held blender. Add the spinach and a pinch of salt and blitz until you have a smooth batter (texture of single cream)
Heat a frying pan and melt a little butter – make spinach pancakes by adding one ladleful of batter and spreading around the pan. Flip half way and set aside – you will need 2 large pancakes.
For the duxelles
Chop the mushrooms very finely (or blitz in a food processor).
Chop the shallot and garlic very finely.
Melt a little butter and a tsp oil in a frying pan and soften your shallot. Now add the mushrooms and turn up the heat
Add the garlic and season with salt and pepper.
You now need to cook the mushrooms at a low temperature until you have almost a thick paste – try to get as much of the moisture out of the mushrooms as possible. Once you get to this stage, cool and set aside in the fridge.
Day Two:
To assemble:
Wrapping
Take a large piece of clingfilm (or 2) and place on a work surface – this should be big enough to coat the venison.
Place the two pancakes overlapping on the cling film. Lay the 4 slices of Parma ham on the pancakes in a rectangular shape big enough to wrap the beef.
Now take your mushroom mixture and spread over the Parma ham. Brush your seared venison fillet with mustard and place it on top of the mushroom mixture.
Now wrap the venison fillet in the pancake and cling film until you have a nice oblong shape. Wrap it tight and now chill in the fridge for at least an hour, or for up to a day before cooking.
Pastry
Lightly flour a kitchen surface and take a packet of ready rolled puff pastry. Whisk the egg yolk in a bowl and take a pastry brush.
Now roll your venison and duxelle parcel making sure it is nice and tight. Use some egg yolk to seal the bottom and fold in the ends like wrapping a parcel.
Now brush all over with egg yolk. If you have a lattice cutter you can then cut out another piece of pastry and layer on top. If not, cut out some festive shapes to decorate. Brush again with egg and keep in fridge until 30 minutes before cooking.
Making the sauce
Take a pan and add the red wine and cassis (if using). Simmer it until it has reduced by half. Add the stock pot (chicken or beef) or game stock if you have any, redcurrant jelly and 200ml water.
Reduce the sauce again until it is a fairly concentrated liquid. If it is not as thick as you would like, take a teaspoon of cornflour and mix with a little warm water to make a paste.
Add a little at a time until you get the right consistency. Finish with a knob of butter to get a nice shine.
Cooking
To cook the Wellington, set the oven to 210C fan and then pre-heat your baking sheet in the oven.
Place your Wellington on a piece of baking paper and when the baking sheet is hot, lift the Wellington onto the baking sheet. Turn oven down to 190C and cook for 25 minutes for medium rare. It is very difficult to be sure that you have got the right internal temperature without a meat thermometer. If you have one, remove the meat from the oven when it reaches an internal temperature of 43C.
Let the Wellington rest for at least 15 minutes and the internal temperature will keep rising to get a perfect pink blushing centre.
Serve with dauphinoise potatoes, braised red cabbage and some greens.
]]>Let's amp-up the holiday vibes with these super easy Christmas puff pastry pinwheels. I'm telling you, making these tasty treats is a breeze; just 5 minutes of hands-on time. Plus, it's so easy that even the little ones can join in the fun. Puff pastry is like a blank canvas, allowing you to experiment with various flavour profiles.
I've got two awesome versions for you: pizza pinwheels and pesto pinwheels. With just 12 -15 minutes in the oven, you'll achieve golden perfection.
These puff pastry pinwheels, besides being a flavour explosion, bring that Christmas spirit to every bite. And here's a plus: serve them with your favourite dip to make it even more awesome!
Ingredients:
Pizza Pinwheels:
Pesto Pinwheels:
Method:
]]>
Looking for the best ever traditional British recipe for a Christmas Cake? Guest blogger Angela Patel shows us the most classic way to bake the all important dessert this Christmas day, rich in fruit and spices. Delicious!
Nothing says Christmas is coming more than the aroma of a spiced rich fruit cake slowly baking in the oven. To allow the flavours to really mature, it’s best made a few weeks before the big day but even if you’re running late with your Christmas prep and make it at the last minute this one will still taste delicious.
The choice of decoration is up to you but for a simple and effective topping try a mix of dried apricots, nuts and glace cherries liberally brushed with a sticky apricot glaze.
Kitchen tools needed: Cole & Mason Nutmeg Grinding Mill
Prep: 40 mins, plus overnight soaking
Cook: 3 hrs 30 mins
Difficulty Easy
Serves 20
Ingredients
Method
Wrapping the outside of the tin with brown paper helps to ensure even cooking of the cake. If the top of the cake starts to over-brown before the end of the baking time, lay a circle of baking paper over the top.
Instead of brandy you can use dark rum or whisky. For an alcohol-free cake just up the orange juice for soaking the dried fruit.
]]>
By Tom Mitchell-Dawson
Here are three simple canapé recipes for your Christmas get togethers all served on our Cole and mason acacia board. The first is a smoked mackerel cracker with chilli and lime. This canapé is a great alternative to a more traditional smoked salmon canapé. Mackerel is a more sustainable fish and much more affordable and with the sharp kick of lime and chilli you can’t go wrong.
The second canapé is a beautiful ham hock and stilton croquette served with sweet cranberry sauce. Croquettes can seem like quite a long winded thing to make but they really are quite simple. These ones have a lovely funkiness given by the stilton that is perfect for Christmas.
Thirdly we have a really simple onion and olive pastry. The sweet onions and salty olives are the perfect topping for the flaky buttery pastry. Finish with a good crack of black pepper from our Cole and mason pepper mills for the perfect bite for your Christmas drinks party.
Smoked Mackerel Crackers With Chilli and Lime
Ingredients
Method
Ham Hock and Stilton Croquettes with Cranberry Sauce
Ingredients
Method
Caramelised Onion and Olive Pastries
Ingredients
Method
Christmas is about getting people together and these canapés are a great accompaniment to the festive cheer. Enjoy them with friends and family and have a merry Christmas.
]]>