Recently Added Recipes

Opera Cake
Opera Cake was apparently invented at a cake shop in Paris in the mid-50s. It's made of layers of sponge cake, buttercream and chocolate ganaches, finished with a mirror-finish chocolate glaze. It's best to take your time when attempting this recipe - I took three days over it, but I was also filming it for a video. Anyway, have a go - if you don't mess it up, it's a seriously impressive thing!

Slow-Cooked Lamb Shanks With Red Wine Sauce
Lamb shanks are a frequently overlooked cut from the sheep - there's lots of cartilage and tendons and collagen in them. So they need a good long cook, either in the oven, or in a slow cooker/crockpot, or sous vide. In this recipe, I also show you how to make a simple but delicious red wine reduction sauce.

Posh Bacon and Eggs - Confit Egg Yolk - Candied Bacon - Homemade Brown Sauce
I wanted to try making a Confit Egg Yolk, which then developed into a kind of deconstructed Bacon and Eggs. The bacon is candied and cooked sous vide, and I also made a version of Brown Sauce.

Raspberry Pavlova
This amazing meringue-based dessert was created to honour the Russian ballerina Anna Pavlova in the early 20th century. There is some argument as to whether pavlova was invented in Australia or New Zealand, but whichever it was, it's absolutely delicious.

Tiger Bread
Tiger bread - or giraffe bread or Dutch crunch bread - is so-called because the cracked coating on its crust resembles patterned fur (but actually if your crust really does look like tiger stripes then you've probably made it wrong). Apart from the crust, this is just a standard white bloomer loaf - and a very fine one too!

Spicy Black Bean Burger
I'm always suspicious of vegetarian things that try to mimic meat-based things. But with something as good as a burger, it's definitely worth a try! This recipe uses puréed black beans as the protein, pearl barley for bits of squidgy texture, and chia seeds and rice flour as binders.

Treacle Tart
Treacle tart is a quintessential British dessert - packed with stodge and sweetness, it's delicious and very easy to make.

Welsh Rabbit/Rarebit
Welsh rarebit is the older cousin of cheese on toast. Allegedly, it got the name because the Welsh were too poor to afford rabbit, so they ate this instead. If this is poor eating, give me more! Welsh rabbit is also known as Welsh rarebit, but nobody really knows why.

Beef and Guinness Pie with Kale Colcannon
This rich and tasty pie is the real deal. It's a real pie, not a bowl of stew with shop-bought puff pastry on top! And to go with it, an Irish classic, colcannon with kale.

Oat Biscuits - HobNobs
These delicious oat biscuits are sold commercially under the name of Hob Nobs. They are seriously easy to make, and it's impossible to just eat one!

Clootie Dumpling
Clootie dumpling is a traditional Scottish fruity suet pudding - an ancestor of the British Chistmas pud. It gets its name from the 'cloot' or cloth that it's cooked in.

Vegetarian Haggis
It might seem heretical to call this a haggis, but it looks and tastes similar to the real thing. This vegetarian haggis contains the same grains, along with a vegetable base of onion, carrot, split peas and mushrooms. It's really tasty, and well worth trying, even if you're not a veggie.

Chicken Chasni
Ever since Indian restaurants began opening in Britain, curries have been modified to suit local tastes. Some, such as Chicken Tikka Masala and Baltis, were invented here. Now there's another one, from Glasgow this time. Chasni has been described as 'Indian food for people who don't like Indian food'. It really is the blandest thing on the menu, but you'll love it.

Bagels
Bagels are a form of bread roll particularly associated with Jewish cuisine. They have a delicious chewy texture that comes from the addition of honey to the dough, and poaching them before baking. They can be a bit tricky to get right, but the learning curve is worth it.

Salmon Teriyaki
The name Teriyaki refers to a process of cooking meat or fish by first marinading it in a thickish savoury/sweet glaze, and then cooking it under a grill or broiler. It's very quick, easy, and delicious.

Roscón De Reyes
Traditionally, the Spanish celebrate Christmas on the 6th of January, when the three Kings arrive and give gifts to the children. Roscón De Reyes is a bread / cake that is eaten at this time. It's similar to brioche, but made in a ring, like a crown, and decorated with candied fruit, like jewels. Roscón De Reyes is also popular in Latin America, where it is known as Rosca De Reyes.

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