Tag Archive: Sharing

  1. Tips for Flippin’ great Pancakes

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    It was such a treat to visit Michelin-starred chef Paul Foster at his restaurant Salt which lies in the beautiful and historic town of Stratford-Upon-Avon, a stones throw from the hustle and bustle of the town centre. Salt opened its doors in March of 2017 and within a year and a half had received a Michelin star, the first ever for the town.

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    At the beginning of 2020, they opened Salt Cookery School located in the stunning and wonderfully bright space above the restaurant. This is where we met Paul and cookery school leader Brett Connor and it provided the perfect background for photographing the three pancake recipes they have so generously shared with us.

    American Style Pancakes with Smoked Steaky Bacon, Maple Syrup and Banana

    Crêpes and Caramelised Orange Sauce

    Smoked Salmon Blini’s, Dill Creme Fraiche and Caviar

    Our aim of the day, to see our pans in action, capture some photos of Paul using our stainless steel tri-ply range and get some top pancake making tips to share with you. This stunning range of cookware is already being used by up-and-coming chefs in the cookery school kitchen at Salt.


    American Style Pancakes

    About the ingredients:

    Most American style pancake recipes include buttermilk, but why buttermilk specifically? 

    The acid in the buttermilk brings more flavour and greater rise so that when it reacts with the baking soda it yields that extra fluff we expect when making American pancakes. What about substituting the buttermilk for something else? The two commonly used substitutes are plain yogurt with a touch of vinegar or lemon juice but Paul and Brett both think this will change the final flavour of the pancakes and make them more acidic.

    Clarified butter is used for frying the pancakes, but what is it?

    Often used in Indian cooking it’s the clear oil that is generated when butter is slowly melted allowing the milk solids to separate from the transparent golden liquid. Cooking with clarified butter has a few benefits for example you can cook at higher temperatures without it burning. Milk solids, which are separated off when making clarified butter, are what cause butter to smoke and burn whilst cooking. They also cause the butter to spoil or become rancid so clarifying it will make it last longer. In the restaurant they tend to make their own because it’s more cost effective, but they also use salted butter in all their recipes.

    Paul loves his Salt, they use salted butter for everything in their restaurant, hence the name of the restaurant.

    Batter:

    How much milk you use can vary based on the flour you have, or even on the day, given that the moisture content in the flour can fluctuate on a day-to-day basis. You don’t want to overwork the batter, so minimize the amount of mixing you do. It should drop out of the ladle when poured and fall nicely like a cake batter would.

    When & how to flip:

    They used a spatula to turn these pancakes.

    It’s time to turn the pancake over when it’s nearly set on the top and a nice golden brown on the bottom so have a peak by lifting the pancake slightly with a spatula/turner. You don’t want the batter too runny before turning them.

    Top tips:

    Paul used a smaller ProWare Stainless Steel Tri-ply 20cm non-stick frying pan, because this way you can fill it, so one pancake per pan. Make sure not to heat the pan too high. A good, gentle, medium heat will do. If your pan is too hot the pancake will brown too quickly. They preheated the pans gently with a touch of clarified butter before adding the batter.

    Serving the pancakes:

    American pancakes wouldn’t seem the same without copious amounts of bacon and maple syrup.

    They source their bacon from Aubrey Allen Wholesalers, based in Leamington Spa. Paul explained the best bacon comes from Suffolk due to the vast amount of flat land they have. They used a delicious smoky streaky variety.


    Crêpes

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    About the ingredients: 

    Dark rumAny dark rum will due that you have to hand such as Captain Morgan’s.

    Batter:

    When putting it into the pan always start with less than you think you’ll need as with crêpes a little batter goes a long way. You can always fill in any holes as you go with a touch more batter if needed.

    When & how to flip:

    Usually you can toss crêpes, however there was one pancake that it was clear it just wasn’t going to work for. The crêpe needs to move around the pan before you can flip it, so pick up the frying pan by the handle and see if it loosens in one piece and moves freely around the pan. If you can do this then just go for it and give it a toss! If not, resort to turning these ones with a spatula or turner.

    Top tips:

    Paul used a large ProWare Stainless Steel Tri-ply 28cm non-stick frying pan gently heated over a medium heat with a touch of clarified butter moving around the pan, then using some kitchen roll make sure there isn’t too much excess butter before adding the batter.

    For the orange sauce, Paul used a large ProWare 28cm stainless steel interior pan for this as non-stick is not needed. We took some great bubbling photos of them reducing this on the hob.

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    Serving the crêpes:

    Paul and Brett suggest putting the crêpes in the pan to soak up the juice before plating them then pour a little extra juice over top.

    In the restaurant they make all their own ice cream, however for this recipe they used Jude’s vanilla ice cream. Brett also mentioned how good the Jude’s vegan ice cream is too. You can’t even tell it’s vegan.


    Blini’s

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    About the ingredients: 

    Are you slightly daunted as to what type of caviar to use? Don’t worry, any will do! Lumpfish or Harrods if you can splurge to it. Also a good budget variety is smoked herring row, which isn’t actually eggs, but made from fish milt and often referred to as soft roe rather than hard roe.

    Batter:

    Use straight away after mixing so that the batter stays aerated. The amount of batter for each blini is about the size of a 50 pence piece. It will spread out slightly from this as it cooks.

    When & how to flip: 

    It’s a good idea to pipe the blini’s in the shape of a clock face so that you can tell which one you did first and therefore you know which one to flip first. They used a spatula to flip the blini’s.

    Top tips:

    These are best made in a ProWare medium sized Stainless Steel Tri-ply 24cm non-stick frying pan using the same medium heat as previous pancake recipes to ensure they don’t brown too quickly although this time you add a touch more oil or butter to the pan for frying.

    If you pipe the mixture into the pan it yields neater blini’s, however you can spoon them in as well, they just aren’t as consistent. 

    Serving the blini’s:

    You can prep the blini’s ahead of time and warm them slightly in the oven before serving.

     

  2. Salt & Vinegar Pork Belly Roast by Brad Carter

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    Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this amazing recipe for Salt & Vinegar Pork Belly Roast. This is Brad’s love letter to Chinatown and we’re sure you will agree it makes for an impressive dinner dish.

    Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter

    The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.


    Serves: 4

    Prep time: Pork belly 4 days in advance

    Resting time: min 30 minutes

    Cooking Time: approx 1 hour


    Equipment


    Ingredients

    • 2kg pork belly, boneless from the thick end, rind on
    • 250ml clear malt vinegar
    • 2 tbsp coarse salt
    • 1 tbsp dried chilli flakes

    To serve:

    • 300g long grain rice, rinsed twice
    • 1 head of napa cabbage
    • salt
    • lashings of crispy chilli oil

     Cooking Method

    1. Start the pork belly 4 days in advance.
    2. Place the pork in a ProWare Stainles Steel Tri-Ply Roasting Pan and pour over the vinegar, then the salt & chillies.
    3. Rub the salt & chillies into the pork spooning the vinegar back over as you go, then put a large meat hook through one end in the centre of the belly then hang in the kitchen above a cooker for 4 days, this will naturally dry the meat & tenderise.
    4. Preheat the oven to 200ºC.
    5. Place the pork straight onto the Pro-Ware Roasting Pan & cook for 45 minutes until crispy & golden brown, rest on a wire cooling rack for a minimum of 30 minutes.
    6. Cook the rice in a ProWare Saucepan with 425ml of water & the salt, bring to the boil, them turn the heat down to low & cover with the lid to steam cook until tender & the water has evaporated, alternatively use a rice cooker.
    7. Add the cabbage leaves, turn off the heat & recover the pan with a lid & let the leaves steam for around 3 minutes., fluff the rice with a fork.

    To finish:

    1. Carve the pork into thick slices, pour the resting juices from the pork into a bowl & skim off the fat, spoon the rice & the cabbage onto the plate, then top with the pork slices, dress the rice with the resting juices & then add crispy chilli oil for fun.

    ‘This is my love letter to Chinatown.’

  3. Chinatown Chicken Pie by Brad Carter

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    Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this British staple inspired recipe for Chinatown Chicken Pie.  It’s a mash up of takeaway curry and one of Britain’s favourite, the humble pie. It’s simple, comforting but full of flavour, the perfect dish for the weekend.

    Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter

    The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.


    Serves: 4

    Cooking Time: 20 – 25 minutes


    Equipment


    Ingredients

    • 4 Cotswold white chicken legs, boneless
    • 2 leeks, chopped
    • 1 onion, diced
    • 50ml grapeseed oil
    • 500ml chicken stock
    • 100g golden curry
    • salt

    Puff Pastry:

    • 250g strong plain flour
    • 250g butter, diced at room temperature, not soft
    • 1 tsp salt
    • around 150ml cold water
    • egg yolk
    • black onion seeds

    To serve:

    • 1kg purple sprouting broccoli, trimmed
    • 100g duck fat, melted
    • salt

     Cooking Method

    1. Sieve 250g strong plain flour and 1 tsp fine sea salt into a large bowl.
    2. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
    3. Make a well in the bowl and pour in about two-thirds of 150ml cold water,  mixing until you have a firm rough dough adding extra water if needed.
    4. Cover with cling film and leave to rest for 20 mins in the fridge.
    5. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
    6. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
    7. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
    8. Fold as before, cover with cling film and chill for at least 20 mins before rolling out to use.
    9. When ready to roll out the pastry, roll it out to a £ coin thickness to fit your chosen vessel for your pie, alternatively, roll out to a £ coin thickness then cut out with a cutter & bake separately.
    10. Light coals on a BBQ to a medium heat. Add the chicken & grill each side until cooked, 65ºC for around 6-8 minutes each side.
    11. Slice the chicken into thick chunks, set aside.
    12. Heat the chicken stock in a ProWare Saucepan until boiling then whisk in the golden curry paste whisking all the time & cook until thickened, around 10 minutes.
    13. In a ProWare Sauté pan, heat the oil then fry the onion & leek until translucent but soft, around 8 minutes, then add the chicken & pour over the curry sauce, stir & season with salt, keep warm.
    14. Preheat the oven to 200ºC.
    15. Spoon the pie mixture into a vessel then top with the puff pastry, sealing the edges & glaze all over with the egg yolk.
    16. Bake the pie for around 20-25 minutes, halfway through the cooking sprinkle the pastry with the black onion seeds.

    To serve

    1. Brush the broccoli with the melted duck fat then grill the broccoli over coals on a bbq, season with salt then serve alongside the pie.

    ‘This was a mad love child of a very British Chinese curry & a very British staple, we love it.’

  4. Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey

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    Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Paneer Tikka Biryani dish click here

    Recipe by Hayley Dhanecha


    Serves: 6-8

    Preparation Time: 2 hours

    Cooking Time: 1 hour


    Equipment


    Ingredients

    Paneer Tikka

    • 500g paneer cut into cubes
    • 2 green capsicum pepper cut into small chunks
    • 3 TBSP. thick yogurt
    • 2 TBSP. tandoori masala
    • 1 TBSP. ginger-garlic puree
    • 2 TBSP. oil
    • 1 TSP. red chili powder
    • 1/2 TSP. garam masala powder
    • 1 TBSP. lemon juice
    • 1 TBSP. corn flour (optional)

    Masala Gravy

    • 1 big onion finely chopped
    • 1 TBSP. ginger-garlic puree
    • 3 TBSP. cashew and almond paste
    • 2 TBSP. oil
    • 1/2 TSP. cumin seeds
    • 4-5 TBSP. pureed tomato
    • 1 TBSP. kitchen king masala 
    • 1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
    • 1TSP. Kasoori methi
    • 1 TBSP. fried onion
    • 4-5 TBSP. single cream
    • salt to taste
    • 1 TBSP. red chilli powder

    Rice

    • 1 kg Sella basmati rice
    • 2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
    • 2 TBSP. ghee
    • 1/2 TSP. lemon juice

    Other ingredients

    • saffron
    • fried onions
    • mint
    • coriander
    • cream 

    Cooking Method

    Paneer Tikka

    1. First place all the ingredients in a big bowl except paneer cubes.
    2. Combine everything and add paneer, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours.

    Rice

    1. First, wash the rice under the running water and soak it in cold water for half an hour.
    2. In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
    3. Add soaked rice and cook till it is cooked 70%.
    4. Drain all the water and leave in a colander aside.

    Paneer Tikka Masala

    1. Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown. 
    2. In a stockpot, heat oil, add cumin seeds and whole spices.
    3. Once seeds and whole spices splutter add chopped onion and fry till translucent. 
    4. Add ginger-garlic paste and fry till light brown.
    5. Now add kitchen king masala, red chilli powder and fry for few seconds.
    6. Add tomato puree, cook till oil separates from the pan. 
    7. Add kasoori methi and cashew and almond paste.
    8. Keep stirring the mixture then add marinated and baked paneer.
    9. Mix everything, add salt, single cream and fried onions. 
    10. Turn off the heat.

    Layer the Biryani

    1. Preheat the oven to gas mark 6 or 200C.
    2. On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews. 
    3. Then add a layer of cooked rice evenly. 
    4. Again top the rice layer with saffron, cream and ghee, 
    5. Cover the stockpot with aluminium foil and stockpot lid. 
    6. Bake the biryani 12-15 minutes.
    7. Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
    8. Gently mix the biryani without breaking the rice and paneer.
    9. Serve hot with raita, fried papad, salad and choice of your curry. 

    NOTES:

    Normal basmati rice can be used instead of sella basmati rice.
    Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala.
    You can ‘DUM’ biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.

    Paneer Tikka Biryani in Copper Tri Ply Stockpot

  5. Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey

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    Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something delicious!

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Restaurant Style Saag Aloo click here

    Recipe by Hayley Dhanecha


    Serves: 4-6

    Preparation Time: 5 minutes

    Cooking Time: 25 minutes


    Equipment


    Ingredients

    • 1kg fresh spinach
    • 500g baby potatoes
    • 5 TBSP oil
    • 1 TBSP panch phoran
    • 1 TBSP whole spices (green cardamom, bay leaf, cinnamon)
    • 1 big  finely chopped onion
    • 2 TSP. ginger-garlic puree 
    • 1 TBSP kasoori methi (dried fenugreek leaves)
    • 1 TSP turmeric powder
    • 1 TSP garam masala
    • 1 TBSP kashmiri red chilli powder
    • 5-6 TBSP blended tinned tomatoes*
    • 2 big fresh tomato roughly chopped into big chunks
    • 1 TSP lemon or lime juice
    • 1 TSP sugar
    • Salt to taste

    Cooking Method

    1. In a large pot add water, salt, and little turmeric powder. 
    2. Add potatoes and cook it till 70% done.
    3. Remove it and let it cool a little, peel the skin and leave it aside. 
    4. Discard the water, rinse the pan and add more water to it.
    5. Add a pinch of sugar and bring it to boil, add spinach.
    6. Blanch the spinach for a couple of minutes. 
    7. Remove the spinach and add it to the ice-cold water. 
    8. Squeeze out all the water and keep the spinach aside. 
    9. In a saute pan, heat oil.
    10. Add whole spices and panch phoran.
    11. Once they crackle add chopped onion.
    12. Saute the onion till it’s translucent.
    13. Add the ginger-garlic paste and keep cooking and stirring the mixture. 
    14. Now add kasoori methi, and ground masala (turmeric, red chilli powder and garam masala) along with salt. 
    15. If masala sticks to the pan, add a couple of spoons of water.
    16. Add blended tomatoes and keep cooking the mixture.
    17. Turn the heat to high and keep stirring the mixture, until you see oil separating the pan.  
    18. Add squeezed spinach and parboiled potatoes, mix everything but make sure not to break the potatoes. 
    19. Sprinkle some water and let the curry cook. 
    20. Turn the heat to medium and add fresh tomatoes.
    21. Let the curry cook for another 3-4 minutes, add lemon juice and mix well.
    22. Sprinkle some water to prevent sticking the curry to the pan.
    23. Cook another 4-5 minutes on high heat.
    24. Add sugar, mix and turn off the heat.
    25. Serve hot.

    NOTES:

    If you are using a concentrated tomato puree instead of tinned tomatoes, use ONLY 2 TBSP and add 5 TBSP water to it.

  6. West Indies Curried Mutton by Brad Carter

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    Michelin-starred chef Brad Carter is a one off. And so is his debut book. 

    Rather than showcase the dishes from his eponymous, award-winning restaurant, Brad decided to follow a different path. And so in his vibrant and engaging debut he showcases the recipes, such as this West Indies Curried Mutton, that have made him an online star. 

    Brad’s daily Staff dinners attract thousands of likes on Instagram – and they’re lovingly showcased in Staff. 

    The book, however, does much more than provide inspiration for chefs and home cooks. It also shines a spotlight on Brad’s producers, influencers and suppliers – showcasing why he won Olive Magazine’s 2018 award for sustainability.

    Staff showcases a different creative side & concept to the restaurant; the same sustainable values with added flavours from around the world.

    West Indies Curried Mutton Recipe courtesy of Brad Carter


    Serves: 4

    Cooking Time: 2 – 2 hour 30 minutes


    Equipment


    Ingredients

    Mutton

    • 2kg trimmed leg of mutton, cut into roughly 5cm pieces
    • 6 fat cloves of garlic, finely sliced
    • 6 bay leaves fresh
    • 2 cinnamon sticks, small
    • 10 black peppercorns
    • 2 tsp mild curry powder
    • 1 tsp ground allspice
    • 1 level tsp ground cloves
    • 5 tbsp malt vinegar
    • 1 scotch bonnet chilli (if you like it hot)
    • 1-2 long red chillies, finely chopped
    • 6 tbsp sunflower oil, roughly
    • 2 large onions, sliced
    • 2x 400g tin’s chopped tomatoes
    • 1 heaped tbsp flaked sea salt
    • 2 heaped tbsp dark muscovado sugar

    Rice

    • 300g long grain rice
    • Salt

    Okra

    • 24 pieces of okra
    • 2 red chillies, chopped
    • 300g staff tomato sauce

    Staff tomato sauce (batch cook in advance)

    • 1 x 2.5kg tin chopped tomatoes
    • 2 onions, chopped finely
    • 15 sprigs thyme, picked
    • 6g dried oregano
    • 400g grapseed oil
    • 2 tbsp tomato puree
    • 1 tbsp light brown sugar
    • 2 tbsp balsamic vinegar
    • salt 

     Cooking Method

    1. Put the mutton in a large bowl and add the garlic, bay leaves, cinnamon sticks, peppercorns, curry powder, allspice, cloves and grated nutmeg.
    2. Rub the spices into the pieces of meat. Sprinkle over 3 tbsp vinegar and toss through the meat. To avoid potential agony, add and stir in the chilli using a spoon. Cover and leave to marinate for at least 3 hours, 12 hours being optimum. Heat the oven to 170c/fan 150c/gas 3. Heat 2 tbsp oil in a large flameproof casserole and fry the mutton with the garlic and spices in batches until browned on all sides, adding more oil when necessary.
    3. Transfer the meat to a plate and put aside. Add a little more oil to the casserole and cook the onions until softened and golden. Deglaze the pan with the remaining vinegar, stirring to lift the sediment from the bottom of the pan. Return the meat and stir into the onions. add the tomatoes, sea salt, sugar and 150ml water. Bring to a simmer. Cover with a lid and transfer to the oven. Cook for 2-2½ hours until the meat is very tender.
    4. To cook the rice, bring a pan of 425ml water to a boil & add the rice & salt, cook on a low simmer, covered, until all the water has evaporated & the rice is tender, fluff with a fork & keep warm.
    5. For the tomato sauce, blend together the onions, garlic, thyme and oregano in a blender until pulpy. Pour the oil into a saucepan and add the onion mixture and cook for around 15 mins on a medium heat with no colour. add the tomato puree and cook for a further 5 mins. Add the chopped tomatoes, sugar and vinager then cook on a slow simmer for around 1-1 1/2 hours until thickened and reduced by 1/3. Season with salt.
    6. For the okra, warm the tomato sauce & add the chillies, cook for 5 minutes on a low heat, add the okra, cover & cook on low for around 8 minutes.

    To serve

    1. Spoon a nice portion of everything evenly into a bowl & nosh the lot.

  7. Creme Egg Easter Cheesecake

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    It’s been a long time coming this year but finally the Easter weekend is within reach.

    Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

    Serves: 8

    Preparation Time: 20 minutes

    Chilling Time: 1 hour


    Ingredients

    • 150g digestive biscuits
    • 50g butter
    • 300g cream cheese
    • 145g icing sugar
    • 2 teaspoons lemon juice
    • 450ml double cream
    • 1 teaspoon vanilla extract
    • 1 vanilla pod, scraped
    • Any topping you fancy!

    Method

    For the base

    1. Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

    For the cheesecake mixture

    1. Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
    2. Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
    3. Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
    4. Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.

    Tip

    If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

    For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!


    How to decorate

    We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

    Easter Prep

    We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

    Easter Bunny Cheesecake

  8. Chocolate Torte by Great British Chef Shaun Hill

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    We are delighted to share this recipe by Great British Chef Shaun Hill for this delicious Chocolate Torte. With layers of light cake and rich ganache topping a chocolaty biscuit base, this has to be one of the finest examples of chocolate cake in existence. Serve with some fresh raspberries to add tartness and extra thick double cream…delicious!

    Serves: 12

    Preparation Time: 1 hour 55 minutes

    Cooking Time: 55 minutes


    Equipment

    • Blender
    • 22cm Spring-Form Cake Tin

    Ingredients

    Chocolate Torte

    • 225g of 70% dark chocolate, broken into pieces
    • 160g of ground almonds
    • 140g of dried white breadcrumbs
    • 225g of unsalted butter
    • 340g of caster sugar
    • 6 eggs
    • 1 drop of vanilla essence

    Biscuit Base

    • 175g of digestive biscuits
    • 1tbsp of cocoa powder
    • 85g of butter, melted

    Chocolate Ganache

    • 110g of 70% dark chocolate, broken into pieces
    • 225ml of double cream
    • 125g of icing sugar

    To Serve

    • 1 punnet of raspberries
    • Extra thick double cream

    Cooking Method

    1. Preheat the oven to 160°C/gas mark 3 and line the cake tin with grease-proof paper. To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb in a blender. Pour in the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread out to create an even layer.
    2. To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated. Pour the mixture into the cake tin and bake in the oven for 55 minutes, until set and cooked through. Allow to cool.
    3. For the chocolate ganache, place the chocolate in a large bowl. Bring the cream and icing sugar to the boil in a saucepan then pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool.
    4. Spread the ganache over the cooled chocolate torte, using a hot palette knife to ensure it is distributed evenly. Once the ganache has set, slice the torte and serve with raspberries and cream.
  9. Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

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    We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

    Quick, simple and only one pan needed – perfect for slicing and sharing.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes


    Equipment


    Ingredients

    • 230g sweet potato, peeled 1 tsp coconut oil or butter
    • 240g red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp sea salt
    • 2 large handfuls of kale, chopped
    • 4 large eggs juice of ½ lime
    • cracked black pepper
    • a small handful of coriander leaves, chopped, to garnish
    • dried chilli flakes, to taste (optional)

    Cooking Method

    1. Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
    2. Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
    3. Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
    4. Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
    5. Crack the eggs on top and leave to cook through for 6–7 minutes.
    6. You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
    7. Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

    To serve

    1. Serve immediately or allow to cool, then slice up and enjoy when ready.

    Nutritional information (per serving)

    • Calories: 181
    • Total Fat: 7g
    • Carbs: 23g
    • Protein 9g