Venison Steak With Blackberry Sauce And Horseradish Potato Rosti..

Serves 4

Preparation time: 20 minutes

Cooking time: 25 minutes

  • 4 venison steaks (use beef if you can’t source venison)
  • 1tsp black peppercorns
  •  1tsp dried mugwort (optional)
  • 225g blackberries
  • 425 ml chicken stock
  • 75 ml Gallo Family Vineyards Autumn Red
  • 4 tbsp sloe gin
  • 1 tsp blackberry jam
  •  Lemon juice, to taste
  • 4 medium sized potatoes (maris piper are good for this)
  • Horseradish root (to taste)
  • Vegetable oil for frying
  • Salt and pepper


Horseradish root & potato rosti:

1. Cut the potatoes in half and boil for 5 minutes.

2. Remove from the pan and leave to drain and cool, before grating

3. Grate some horseradish root into the mixture to taste and season with salt and pepper.

5. Heat the vegetable oil in a frying pan, form the grated mix into patties and fry until golden.

To cook the venison:

1. Season the meat with salt. Crush black peppercorns and dried mugwort together and roll the venison in it to create a light coating.

2. Heat a large frying pan until just smoking and add the steaks.

3. Turn each piece as it colours, until the meat is well-coloured

4. Rest the meat for at least as long as it cooked for in a warm place and then slice across the grain.

Blackberry sauce

1. Press and sieve the blackberries

2. Add the Gallo Family Vineyards Autumn Red to the pan used to cook the venison, stir and reduce for a few minutes
       3. Add the sloe gin, blackberries, blackberry jam and boil until the sauce coats the back of a spoon, add seasoning and sharpen with a squeeze of lemon juice

About this post -

This is a guest post.

No payment was received. I was gifted a wine sample to try out.

Recipe and photo credit by Gallo Family Vineyards

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Sweet Potato And Cinnamon Muffins ...

Sugar, Spice And All Things Nice...

Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.

Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin
  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A


For the muffins
  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing
  • 50g sweet potato jam or any other jam
  • 80g butter (soft but not melted)
  • 300/400g icing sugar


1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.

About this post~

This is a guest post from  Love Sweet Potatoes 

No payment was received.

The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.

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Paddington Bear Inspired Recipe...

To celebrate the launch of Paddington Bear coming to the big screen in November, 50 statues of the fictional bear are on the streets of London. Today I have a guest post from Borough Market’s with an ultimate marmalade sandwich recipe..

Celebrating Paddington’s first glimpse of Borough Market..

Paddington couldn’t fail to love this marmalade sandwich: 

Plain and simple, no fancy twists, but made with the finest ingredients a bear could wish for.

Marmalade Recipe

  • 1kg Seville oranges
  • 1 Unwaxed lemon
  • 1.75kg granulated sugar (no need for preserving sugar)


Step 1
  1. Wash the oranges and lemon well and then put them in your pan and cover with water. 
  2. I weighed down the fruit with a small dish to stop it bobbing above the surface. 
  3. Cover with a lid and then boil for 1-2 hours until the peel feels soft and can be easily pierced with a fork. 
  4. Meanwhile enjoy the ambrosial citrus scent wafting around your kitchen.
Step 2
  1. Remove the fruit from the water and allow to cool. 
  2. Measure the liquid left in your pan, you will need about 1.25 litres. 
  3. If you have too much you can reduce it by boiling, too little - just add a splash of water.
Step 3
  1. Now for the fun, and many hands do make light work; it’s time to prepare the fruit. 
  2. Quarter the oranges and lemon. 
  3. Take a spoon and scrape the pith, flesh and seeds into a large sieve set over a bowl.
Step 4
  1. Slice the peel into coarse or fine shreds, the choice is yours (it wasn’t mine as an impatient seven year old will always mean thick slices).
  2.  Put the peel into the pan with the measured cooking water.
Step 5
  1. Take a rubber spatula and squash as much juice as you can from the pulp in the sieve and tip this into the marmalade pan. 
  2. Put the remaining pips and pulp into a muslin square and tie up (or take the pop sock approach) and then dangle this down into your pan too. 
  3. The pith and pips contain masses of pectin which will set the marmalade later.
Step 6
  1. Bring the pan up to the boil and then remove your bag, or sock, and give it a squeeze to release as much of the valuable pectin as possible back into the marmalade.
Step 7
  1. Tip in the sugar and place the pot on a low flame.
  2. Once the sugar has dissolved you can up the heat and bring the marmalade to a rolling boil. 
  3. Watch it carefully, you don’t want it bubble over. 
  4. Give it a stir and skim the froth from the surface from time to time (or you will have cloudy marmalade).
Step 8
  1. Now you’re on the home straight. Your marmalade will take about 25 - 45 minutes at a fast boil to reach setting consistency (there are so many variables - the heat, the width of your pan, the amount of pectin, so I can’t be precise). 
  2. Test the setting consistency after 25 minutes by spooning some hot marmalade straight onto one of your plates from the freezer, allow it to cool for a couple of minutes.
  3.  Now push the marmalade with your fingertip, if it’s ready it will form a wrinkly skin as you do so. 
  4. If not, continue to boil and check at 5 minute intervals.
To Serve
  1. Once ready leave the marmalade to cool for 15 minutes, skim off any last foam and ladle into the hot jars.
  2.  Cover with waxed disks if using, and seal with lids or cellophane at once.

Borough Market’s ultimate marmalade sandwich recipe...

  • London bloomer, or other fabulous bread from Bread Ahead
  • Hand-churned, lightly salted Sussex butter from Hook & Son
  • Award winning chunky Seville orange marmalade from Jill’s Natural Preserves
  1. Cut a couple of thick slices of bread and spread one very generously with butter. 
  2. Open up the marmalade jar and spoon (no paws thank you!) 3 or 4 dollops of the very finest homemade marmalade upon the butter. 
  3. Spread carefully.
  4. Top with your second hunk of bread and, using every ounce of self-discipline that a small bear can muster, stop to cut your sandwich in half before devouring.
  5. Now wash sticky whiskers and paws.

About this post

This is a guest post.

No payment was received.

Recipe and photo credit by Borough Market
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Raspberry And White Chocolate Muffins...

Few combinations are loved as much as raspberries and white chocolate.

Makes 10

Preparation time: 20 minutes

Cooking time: 20 minutes

For the muffins
  • 300 g (11 oz) plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 g (4 oz) caster sugar
  • 75 g (3 oz.) butter, melted
  • 3 eggs
  • 150 g (5 oz.) natural fat free yogurt
  • 1 teaspoon vanilla essence
  • 175 g (6 oz.) raspberries
  • 100 g (4 oz.) white chocolate diced

To decorate
  • 50g (2 oz.) white chocolate, melted


  1. Line a 12 hole muffin tin with 10 muffin cases. 
  2. Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.
  3. Fork the melted butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to the dry ingredients and fork together until just mixed. 
  4. Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.
  5. Bake in a preheated oven set to 190°C (375°F) Gas Mark 5 for 15-20 minutes until well risen and golden. 
  6. Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.
  7. Decorate the muffins with melted chocolate drizzled from a spoon or piped from a paper piping bag with the tip snipped off – no need for a piping tube. 
  8. Leave to harden for 5-10 minutes before serving.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

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Gallo Family Vineyards Summer Rosé Canapé Cakes...

Gallo Family Vineyards Summer Rosé Canapé Cakes
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes
  • Serves: 12

Cake Canapés: You’ll need…
  • 115g unsalted butter, room temperature
  • 280g caster sugar
  • 2 eggs
  • 1/2 tbsp red liquid food colouring
  • 325g plain flour, sifted
  • 30g cocoa powder, sifted
  • 250ml buttermilk
  • 1 tbsp bicarbonate of soda
  • 1 tbsp cider vinegar
  • 7 raspberries
  • 150g double cream, whipped
  • pink rose petals (to decorate)
  • Strawberries (to decorate)
  • Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
  • 10 inch round cake tin, greased and lined

Cake Canapés: How to…
  • Preheat the oven to 180˚C fan assisted/gas mark 6.
  • Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes. 
  • Add the eggs gradually, then the food colouring, and beat until just incorporated.
  • Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. 
  • Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
  • In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
  • Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. 
  • Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.

Coulis: You’ll need…
  • 80g rhubarb, chopped into small pieces
  • 125ml Gallo Summer Rose
  • 30g light brown sugar

Coulis: How to…
  • Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
  • Once soft use a hand blender to pulse until you have a thick, smooth coulis.

Whipped Cream: You’ll need…
  • A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
  • An electric hand whisk
  • Very cold double cream
  • 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)

Whipped Cream: How to
  • Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
  • Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. 
  • When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
  • Now reduce the speed to medium-low and watch carefully, it’s almost done.
  • Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

To assemble...
  • Once cooled, use a small round cookie cutter to cut out your canapés. 
  • Transfer onto a plate or little cake cases.
  • Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post -

This is a guest post from Gallo Family Vineyards

No payment was received.

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POM Strawberries and Cream...


  •  25ml POM Wonderful 100% Pomegranate Juice
  • 37.5ml Vanilla Vodka
  •  12.5ml White Chocolate Liqueur
  • 3 large Strawberries
  •  25ml Milk


  • Rocks glass


  • Pomegranate arils and blueberries


  • Muddle your strawberries in a glass until reaching a puree like consistency.
  • Add the POM Wonderful 100% Pomegranate Juice, vanilla vodka, white chocolate liqueur and milk.
  • Shake all ingredients with ice and strain over a rocks glass filled with ice.
  • Garnish with a strawberry and pomegranate arils.

This cocktail is perfect…as a light dessert, at Wimbledon, for a get together with the girls!

About this post -

This is a guest post from- Pom Cocktails

No payment was received.

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Chicken Breasts with Tomatoes and Olives

Ingredients: (serves 4)
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • handful of olives
  • 1/2 cup (2 ounces) grated cheese

  1. Turn on Plancha.
  2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done. 
  4. Keep warm.
  5. Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  6. Brush chicken with remaining 1 1/2 tablespoons dressing.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

About this post -

This is a guest post from Verycook

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Buffalo Chicken Burgers...

  • 4 tablespoons reduced fat soured cream
  • 4 tablespoons crumbled blue cheese
  • 1/4 teaspoon Worcestershire sauce
  • 675g chicken meat, pulsed in a food processor until finely chopped
  • 4 tablespoons hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon chicken seasoning
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon hot pepper sauce
  • 4 sandwich rolls, split
  • 4 leaves iceberg lettuce
  • 60g celery, diced

  1. Preheat the plancha gas grill on medium-high. Stir the soured cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
  2. Mix the chicken, hot sauce, salt, chicken seasoning, paprika and pepper together in a mixing bowl until evenly blended. 
  3. Make 4 burgers from the mixture.
  4. Cook the chicken burgers for 6 to 7 minutes and flip the burgers over. 
  5. Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking for about 5 minutes more or until they are fully cooked.
  6. Serve burgers with lettuce, the burger sauce from step 1 or other dressings of your choice.

About this post -

This is a guest post from Verycook

No payment was received.

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Strawberry Sandwich...

Strawberry Sandwich anyone!?!

These fab sandwiches in true Alice in Wonderland style are not all that they seem. 

While they may look like white bread spread with butter and filled with salad they are actually made with thinly sliced white chocolate cake topped with delicious olive oil white chocolate ganache flavoured with just a hint of chamomile tea, a thin layer of chocolate ‘grass’, fresh British strawberries, mint leaves and strawberry jam pepped up with black pepper and orange blossom water.

Makes 15

White Chocolate Cake
  • 100g/31/2oz good quality white chocolate, broken into pieces
  • 100g/31/2oz plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • Pinch of fine salt
  • 85g/3 oz butter, at room temperature
  • 100g/31/2 oz caster sugar
  • 1 medium eges
  • 85g/3oz soured cream
  • 1 vanilla pod, slit lengthways and seeds scraped out of the pod
  • White Chocolate, Olive Oil and Chamomile Ganache
  • 3 tablespoons whipping cream
  • 11/2 tablespoon light olive oil
  • 2 teaspoons runny honey
  • Pinch of salt
  • 1 chamomile tea bag
  • 100 g/31/2 oz pack good quality white chocolate, finely chopped

White Chocolate ‘grass’

  • 200g/7 oz good quality white chocolate, broken into pieces
  • 1 teaspoon powdered wheatgrass

Strawberry Jam
  • 100g/31/2oz strawberry jam
  • Large pinch roughly crushed black peppercorns
  • 1 teaspoon light olive oil
  • 1 teaspoon orange blossom water

To finish
  • 200g/7oz small British strawberries, hulled, thinly sliced crossways
  • 15g/1/2 oz pack fresh mint, leaves torn from the stems

To make the cake

  • Preheat the oven to 180oC/160oC fan assisted/Gas Mark 4. 
  • Cut a large piece of non-stick baking paper a little larger than a 30 x 20 x 5cm/12 x 8 x 2inch shallow cake tin or a roasting tin with the same base measurement. 
  • Snip diagonally into the corners then press the paper into the tin so that the base and sides are lined with paper.
  • Add the chocolate to a bowl, set over a saucepan of gently simmering water and leave until melted.
  • Mix the flour, bicarbonate of soda, baking powder and salt in a bowl and set aside.
  • Add the butter and sugar to a large bowl and beat with an electric mixer for 4-5 minutes, scraping down the sides from time to time until light and fluffy. 
  • Beat in the egg then the soured cream and vanilla until smooth. 
  • Gradually mix in the flour then fold in the melted chocolate.
  • Spoon the mixture into the lined tin and spread into an even layer. 
  • Bake for 17-20 minutes until pale golden on the top and the cake springs back when pressed lightly with a fingertip. 
  • Leave to cool in the tin.

To make the Ganache

  • Add the cream, oil, honey and salt to a small saucepan. 
  • Snip the top off the teabag and add the tea to the pan, bring just to the boil take off the heat and leave to infuse for 5 minutes. 
  • Add the chocolate to a bowl, bring the cream mixture back to the boil then pour through a fine sieve over the chocolate. 
  • Stir until the chocolate has melted. 
  • Cover with clingfilm and chill well in the fridge until thick enough to spread.

For the White Chocolate ‘grass

  • Melt the chocolate in a bowl over simmering water as before. 
  • Stir in the wheatgrass powder. 
  • Spread over a large sheet of non-stick baking paper or sheet of acetate set on a baking sheet until a rectangle a little larger than the size of the cake tin. 
  • Stick the edges of the paper or acetate to the baking tin with a little melted chocolate to stop it curling. 
  • Chill in the fridge.

For the Jam
  • Mix all the ingredients together and chill in the fridge.

When ready to assemble the sandwiches

  • Lift the cake from the tin, peel away the paper then cut into 3 thin 30cm/10 inch strips. 
  • Cut a very thin slice from the top, bottom and sides of the cake to remove the brown crust. 
  • Cut each strip into 5 squares then each square into 2 triangles.
  • Spread half the triangles with the chilled ganache. 
  • Trim the edges of the white chocolate ‘grass’ with a hot knife then cut into triangles the same size as the cake, wiping and warming the knife to make cutting easier. 
  • Lift chocolate triangles onto the cake triangles with a palette knife. 
  • Top with the sliced strawberries and mint leaves. 
  • Spread the remaining cake triangles with the jam and add these jam side downwards. 
  • Arrange on non-stick baking paper, wrap and tie with string to resemble a savoury sandwich and chill in the fridge until ready to serve or up to 2 hours.
Cook’s tips

  • The cake, ganache and white chocolate ’grass’ can all be prepped the night before. 
  • Wrap the cake in clingfilm still on the baking paper to stop it drying out.
  • White chocolate can also be coloured with a little finely ground green tea leaves.

About this post -

This is a guest post. 

No payment was received.

Recipe and photo credit by Seasonal Berries

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Almond Chocolate Valentines Tart...

Serves: 6-8
Preparation Time: 20 minutes
Cooking Time: 45 minutes


  • 125g Ginger Biscuits
  • 115g Whitworths Ground Almonds
  • 50g Sugar
  • 60g Butter, melted
  • 300g Dark Chocolate, chopped into small pieces
  • 225ml Whipping Cream
  • 3 Medium Eggs
  • 50g Sugar
  • 1tbsp Flour 100g Whitworths Flaked Almonds
  • Fresh strawberries
  • Chopped almonds


To make the crust:
  • Preheat the oven to 180°C / fan 160°C / gas mark 4.
  • In a food processor grind the ginger biscuits, ground almonds and sugar. 
  • Add the melted butter and combine well.
  • Press the mixture onto the bottom and sides of a 23cm (9") heart shaped cake tin.
  • Bake the crust in the middle of the oven for 15 minutes. 
  • Cool on a wire rack.

To make the filling:
  • Combine the chopped chocolate and whipping cream in a saucepan. 
  • Whisk over a low heat until chocolate is melted and smooth then remove the saucepan from the heat.
  • Whisk the eggs, sugar and flour in a bowl to blend. 
  • Very gradually whisk the chocolate mixture into the egg mixture until smooth and blended.
  • Gently stir in 80g of the flaked almonds.
  • Pour the chocolate filling into the crust, sprinkle remaining flaked almonds on top in a heart shape.
  • Bake the chocolate tart for 30 minutes then transfer onto a cooling rack.
  • Cool for 1 hour before serving.
  • Topped with strawberries and chopped almonds.

Recipe and photo credits by Whitworths

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Warm Date And Chocolate Valentine Pots...

Serves: 6
Preparation Time: 30 minutes
Cooking Time: 20 minutes

  • 100g Whitworths Chopped Dates
  • 50g White Chocolate, broken into pieces
  • 40g Whitworths Toasted Chopped Mixed Nuts
  • 75g Dark Chocolate, broken into pieces
  • 75g Unsalted Butter
  • 75ml Semi-skimmed Milk
  • 60g Caster Sugar
  • 2 Medium Eggs, whisked
  • 1tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • A pinch of Cream of Tartar
  • 50g Whitworths Ground Almonds

  • Pre-heat the oven to 200°C / fan 180°C / gas mark 6.
  • Lightly grease 6 ramekins or oven proof espresso cups with a little butter.
  • Divide the chopped dates equally between the ramekins or cups and sprinkle the white chocolate and the chopped nuts over the top of the dates, again equally dividing between the ramekins or cups.
  • Place the dark chocolate, butter, milk and caster sugar in a heavy based saucepan and gently heat until the chocolate has melted.
  • Transfer to a mixing bowl and stir until smooth.
  • Whisk the eggs, vanilla extract, baking powder and the cream of tartar into the dark chocolate mixture until evenly combined.
  • Gently fold in the ground almonds and divide the mixture evenly between the four ramekins or cups.
  • Bake in the centre of the pre-heated oven for 20 minutes or until the surface is cooked but soft and fudge-like in the centre.
  • Warm with a scoop of ice cream.
  • Or clotted cream.

Recipe and photo credits by Whitworths

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Welsh Lamb Nachos

Serves: 4 main - 6 for nibbles

Cooking Time: About 30 minutes

  • 450g (1lb) Lean Welsh Lamb mince
  • 1 Onion, roughly chopped
  • 1 Clove garlic, chopped
  • 400g (approx) Can chopped tomatoes
  • 1 Red chilli, deseeded and finely chopped
  • 5ml (1tsp) Chilli powder
  • 5ml (1tsp) Allspice
  • 400g (approx) Can red kidney beans, drained
  • 30ml (2tbsp) Tomato ketchup

  • 175g approx Bag Tortilla chips/crisps
  • 50g (2oz) Stilton cheese, crumbled
Clementine Salsa
  • 2 Clementines, peeled, sliced and roughly chopped
  • 1 Lime, rind and juice removed and used
  • Small handful fresh Coriander, roughly chopped
  • 1 Avocado, peeled and lightly crushed

  • Dry fry the Welsh Lamb mince in a small pan until browned with the onion and garlic (place the mince in cold pan & increase the heat – the meat will cook in its own juices)
  • Add the tinned tomatoes, chilli, allspice, beans, ketchup and seasoning.
  • Simmer on a low heat for about 15-20 minutes.

Make the Clementine salsa 
  • Place all the ingredients together in a bowl, mix well together. 
  • Cover & leave for flavours to infuse.
  • Layer tortillas and mince mixture in dish. 
  • Sprinkle with stilton and place under preheated hot grill for about 2-3 minutes until cheese has melted.
  • Served the nachos with a large dollop of Clementine salsa.

Recipe and photo credits- Welsh Beef Christmas
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Christmas Pudding Sundae...

A recipe for left over Christmas pudding,,, now that is a good idea!

Serves 4

Prep Time 5 mins

What you Need
  • 200g leftover Christmas pudding
  • 500ml Yeo Valley Greek Style Yeogurt & Honey Ice Cream
  • 3 tbsp candied peel
  • 4 tbsp cranberry sauce
  • 3 tbsp orange juice
  • ½ tsp cinnamon
  • 1tbsp flaked almonds

What to do
  • Put the peel, cranberry sauce and cinnamon in a small saucepan with the orange juice and heat gently for 3-4 mins so the peel starts to soften and the sauce loosens.
  • Crumble the Christmas pudding into a microwave proof dish and heat for 30 seconds - 1min till warm.
  • Put the warm pudding in the bottom of a tall sundae glass or short tumbler, top with a layer of Yeo Valley Ice cream then spoon in some cranberry sauce.
  •  Add another layer of ice cream and top with the remaining cranberry sauce and some flaked almonds. 
  • If you’re feeling particularly festive add a drizzle of orange or lemon liqueur.

Recipe and photo credits - Yeo Valley

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One Pot Sugar-Glazed Roast Sunday Lunch...

Preparation - 25 minutes

Cooking time 35-40 minutes

Serves 4

  • 3 rounded tbsp Tate & Lyle Fairtrade Golden Syrup Cane Sugar
  • 3 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 rounded tbsp roughly chopped thyme leaves
  • 4 pork sausages, twisted in half & cut
  • 8 thin rashers bacon
  • 4 chicken thighs
  • 6 medium new potatoes, halved lengthways
  • 8 small carrots, peeled
  • 2 parsnips, peeled & halved lengthways
  • 2 medium red onions, peeled, quartered through the root
  • salt & freshly ground black pepper

  • Preheat the oven to 200°C/Fan180°, 400F, Gas Mark 6.
  • Mix together the olive oil, vinegar, Tate & Lyle Fairtrade Golden Syrup Cane Sugar, thyme and a generous amount of salt and pepper.
  • Next, wrap each sausage half in bacon, then place in a large roasting tin or 2 smaller ones so as not to overcrowd everything. 
  • Add the chicken, potatoes, carrots, parsnips and onions, then drizzle over the olive oil mixture and rub everything well to coat, ensuring the chicken is skin-side uppermost.
  • Roast on the middle shelf of the oven for 35-40 minutes, turning the vegetables and sausages halfway through and basting everything with the juices. 
  • When the chicken skin is crisp and golden and the vegetables are glazed and tender, the dish is ready. 
  • Remove and serve.

  • Recipe and photo credits- Tate & Lyle
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