Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering! Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!
It’s British Sandwich Week from 19th-26th May and what better way to celebrate our iconic culinary invention than with a finger licking toastie. The addition of flavourful Kimchi and thinly sliced Bramley apple transforms your typical cheese toastie into a unique and tasty sandwich. You can use Granny Smiths or Golden Delicious apples if you prefer.
Go ahead and make it, I guarantee you’ll love it and be making it again, and again.
Prep time: 5 minutes
Cooking time: 5 minutes
4 slices of white bread
Approximately 200g Kimchi, stop bought or homemade
300g mature cheddar cheese, grated
1 Bramley apple or similar, cored and thinly sliced
For each sandwich, spread butter on the outside of the bread making sure to spread evenly and to the edges.
Layer the apple, Kimchi and cheese onto one piece of the bread and top with the other slice of bread.
Heat a 26cm Sauté Pan over medium heat, add a knob of butter or a touch of some veg oil to the pan and make sure it is hot. Carefully place your sandwich into the pan, it should sizzle. Let it sizzle for a minute or until lightly browned, then cover with the lid, lower the heat to enable the cheese to melt.
After a few minutes carefully flip the sandwich and allow the other side to brown.
Serve with a garnish of Kimchi in our beautiful mini pan and apple slices.
This recipe for quick pickled vegetables is effortless, but the end result is a refreshing addition to any plate. Jöro serve these vegetables alongside their Cured Wild Sea Trout recipe and they complement the fish wonderfully. This type of pickling doesn’t require canning, as you tend to use them with a week or so. In addition to this, you can adapt this recipe to use pretty much any vegetable you would like.
Prep time: 10 minutes
Resting time: 1 day
300g white wine vinegar
100g caster sugar
10g dried kombu seaweed (available from health food shops mostly)
5 baby onions
1 leek, white/light green part only discarding the dark green tops
(any vegetables you like really!)
Jar or sealable container
Place the vinegar, water, seaweed and sugar in a pan and bring to the boil, season with a pinch of salt to taste.
Meanwhile, clean and peel the vegetables and cut into desired shapes.
Once the pickling liquid has come to the boil, remove from the heat and allow to cool slightly, before pouring over the vegetables, then leave to pickle for at least 1 day before using.
Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the spice from the ginger and the creaminess from the Parfait bring out the best in each other.
Prep time: 10 minutes
Cooking time: 40 minutes
875g golden syrup
125g black treacle
250g unsalted butter
250g muscovado sugar
500g self raising flour
10g ground ginger
Roasting Tin/Tray or Cake tin (35cm x 25cm)
Cream together the butter, syrup, treacle and sugar, then beat in the eggs.
Sieve together the flour and spices, then mix in with the oats, then combine this mixture with the rest of the ingredients well.
Line a tray and spoon in the mixture evenly.
Bake at 180C until golden, and when you pierce the centre with a knife it comes out clean, approximately 40 mins.
Here is recipe number 2 in our Rugby Six Nations Recipe Collection. This weekend England take on Wales so we’ve got a tasty Welsh Rarebit Recipe for you to try. We’ve tweaked the traditional version by adding some finely chopped leeks, Henderson’s Relish and used Wild Raven which is a Black IPA from Thornbridge Brewery.
Henderson’s relish is a bit of an institution here in Sheffield (see above photo from Waitrose Sheffield). Henderson’s has been made in Sheffield for over 100 years with locals lovingly referring to it as Hendo’s. Though it may look like Lea & Perrins Worcestershire Sauce, it is quite different in taste. This has struck many a debate not least in the Houses of Parliament ! Henderson’s is not fermented like Worcestershire sauce and does not contain anchovies making it suitable for vegetarians, and quite frankly…it’s better.
We’ve also used Peak District based Thornbridge Breweries Wild Raven Black IPA. It adds a punch to this Welsh Rarebit recipe with it’s rich flavours shining through. As described on their website ‘The name of this beer is a tautology and the beer is complex and stunning. Five malts and six hops combine to provide bitter chocolate flavours with dark roasted fruits.’ Thornbridge’s beers are renowned for using a wide variety of malts and hops from all over the world which is in part how they’ve managed to win 200 industry and consumer awards for their beer.
If you’ve never had Welsh Rarebit before or even if you have, give this recipe a go; it’s easy to prepare and the rarebit works well as left overs, though I doubt you’ll have any left. Enjoy!
Written by Corin
Prep time:5 minutes
Cooking time:15 minutes
1 x Sourdough Loaf, thickly sliced (we used 2 slices per person)
1 medium leek, finely chopped
4 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon mustard powder
150 ml Thornbridge Black IPA, or other available dark stout/ale
Toast the sourdough slices in an oven or toaster and set to one side.
Melt the butter in the saucepan over a medium heat and reserving 1 tablespoon of leeks for garnish, gently fry the remaining leeks for 5 minutes to soften yet not brown.
Once leeks are cooked through, stir in the flour and the mustard powder then gradually stir in the beer. Once all the beer is added bring to a simmer.
Stir in the cheddar cheese mixing well until it is melted then season with sea salt and freshly ground black pepper.
Remove from heat and let the rare bit cool slightly in the saucepan. If you add the rarebit when it is very hot it will likely make your bread soggy. At this point preheat your grill setting on your oven.
Now generously spoon on the rarebit to the toast and add a dash of Henderson’s relish on the top. Place under the grill for 5 minutes, keeping an eye on it all the while to ensure it doesn’t burn.
Remove from the oven and serve straight away with a garnish of finely chopped leeks and lashings of Henderson’s Relish.
Some say the Six Nations Championship is without a doubt the world’s greatest rugby tournament. Every year the fans of these six nations – England, France, Ireland, Italy, Scotland and Wales – partake in the thrill and excitement of this pageant of world class rugby.
To get in the spirit of the tournament we’ve created a dish for each match based on England’s opponent so you’ve got a new recipe to devour each weekend. On Saturday the England Rugby Squad take on France at Twickenham Stadium in the first match of their Six Nations fixture. To start our collection of recipes off we’ve selected this indulgent Côte de boeuf. Côte de boeuf is a simple dish which is full of flavour and bound to impress your guests. We’ve used a 30 day dry aged Hereford Côte de boeuf which is available at Waitrose or Ocado though you should be able to find this bone in beef cut at a butcher too.
Our Copper Tri-ply Sauté Pan is the perfect pan for this recipe. The copper exterior heats up so quickly and the aluminium interior holds the heat efficiently without hot spots making this pan ideal for searing the beef. When it’s time to place the beef into the oven there is no need to transfer it to an oven tray just place the lid on the pan and pop it in the oven. Be careful when removing the pan as it will be extremely hot, so always use oven gloves. The stainless steel interior of the pan is a great non-reactive and hygienic surface but oil and beef fat may stick the pan after cooking, however do not fret! Fill the pan with hot soapy water and leave for 15 minutes before cleaning. Also, if you want to restore the shiny exterior of your Copper Tri-ply pan try one of our polishing methods here or enjoy the ever changing shades of the penny brown copper colour.
Heat Sauté Pan with a drizzle of olive oil until it moves around the pan swiftly and starts separating. This means it’s hot enough for you to add the beef.
Add the beef to the pan and let it sear for 2 minutes. Then flip it and sear for a further 2 minutes on the other side.
Place the lid on the Sauté Pan and put the pan into the oven for 10 minutes for a rare finish or 12 minutes for medium rare flipping the beef half way through the cooking time.
Meanwhile, melt the butter in a Mini Pan and once melted add the finely chopped garlic, then a minute later the chopped parsley and mustard. Stir to combine then cook for 3 minutes further before removing from heat.
Remove the beef from the oven when desired finish is reached.
This recipe was given to us by the first runner up in our Autumn recipe competition; Helen Huxley’s Balsamic Pear and Smoked Bacon Salad. This salad is packed with seasonal flavour. The savoury and sweet ingredients make this light meal a real treat for the taste-buds.
This is why Helen loves this recipe:
“This is a quick and tasty recipe for when you want a salad and something warm but not anything stodgy. It is easy to prepare and nice with crusty bread. Split into 4 portions and serve as a starter at a dinner party, have it is a fantastic lunch or a quick supper!”
This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.
Written by Jayne
Kids in the Kitchen
Chopping – The peppers and any additional veg you’d like to add to this chilli need chopping. A fun way to do some chopping, especially with peppers is to use small cookie cutters! Then use a knife to chop the left over pieces. The best way to do this is cut the flesh off the pepper in 4 flat panels, then us a cookie cutter from there fitting in as many shapes as you can. If you don’t have small cookie cutters, don’t worry, use a larger one and cut the finish pieces in half or quarters before cooking.
Measuring – Let the kids measure out the rest of the ingredients, either using the teaspoons/tablespoons or a scale depending on ingredient. For older children you can talk about the different between ml and grams. Why are ml used for liquids and grams used to measure solids? Ask them to ponder this question and try and find the answer themselves!
Prep time: 5 minutes
Cooking time: 30-35 minutes
2 tablespoons vegetable oil
1 large onion, chopped
1 large or 2 smaller red, orange yellow or green peppers
1 x 400g tin of tomatoes
1 x 400g tin of red kidney beans
1 x 400g tin of chick peas, drained and rinsed
2 cloves of garlic, crushed
2 teaspoons chilli powder (or more if you like it hotter)
1/2 teaspoon ground cumin
2 tablespoons tomato puree
Approximately 200ml of vegetable stock (fresh or from a stock cube)
2 tablespoons (vegetarian) gravy granules if a thicker sauce is preferred. (We used Bisto which is surprisingly vegetarian!)
350g Quorn mince
Any left-over mushrooms or fresh tomatoes can be added if desired
Salt and freshly ground pepper to serve
A slice of lime, chopped chillis and fresh coriander to serve
The brown and wild rice used in this dish is not only healthy but makes for a filling yet light meal. We love the flavour that the Chinkiang Black Rice Vinegar adds to the rice. It is easily found at Chinese Grocery stores, but you can substitute regular rice vinegar instead.
Written by Robert
Prep time: 5 minutes
Cooking time: 5 minutes (plus 30-40 minutes for rice to cook)
4 spring onions, thinly sliced
2 cups cooked brown and wild rice (1 cup uncooked rice)
If using uncooked rice, cook the rice either in a rice cooker or sauce pan to the instructions on the package.
Dry toast the peanuts in the frying pan until slightly browned, remove to a separate dish.
Once the rice is cooked or warmed, mix in the vinegar, soya sauce, sliced spring onions and season with salt and pepper to taste.
Heat the peanut oil in the frying pan until decently hot then fry the eggs 2 at a time, for about 1 minute a side seasoning with salt and pepper then flip and fry for a further 30 seconds. This will yield a runny yolk.
Divide the rice into bowls and top with eggs, peanuts, avocado, a sprinkle of sesame seeds, hot sauce and a drizzle of sesame oil.