We first made our first batch of Eton Mess recipes with our gorgeous Eton Mess Flan, and since it went so well, it gave us a real brainwave for another summer recipe: the Eton Mess Cupcake. This one has quickly become an office favourite because it looks so darn cute when you cut through the middle and expose the jam, strawberry and meringue! And they are so easy to make! All you need to do is whip up a basic sponge mix and for the finish it with a blow... Read More
The lemon drizzle is another classic cake that can be absolutely magnificent if it’s done correctly. Just like its underrated cousin, the Victoria sponge, the drizzle is a quintessentially English bake. If it’s done right, the lemon drizzle can outshine it’s most outspoken rivals with a quiet elegance and a tarty/sweet punch to the flavour that’s quite spectacular. Ingredients For the cake: 110g caster sugar 110g butter 110g self raising flour 1 tsp baking powder 3 eggs Zest and juice of half a lemon For... Read More
The Eton Mess Flan recipe is the perfect way to inject some summer spirit into a slightly gloomy Autumn day. Your basic fruit and dairy pudding may be good on it’s own, but when you heap whipped cream, strawberries and crushed meringue on top of a light flan base, you can take the dessert to a whole new level. The recipe is ridiculously easy to make, and if you cheat (naughty) and buy yourself a shop-bought flan base you only need three ingredients. I’ve always found that crushing things... Read More
The excellently named Chocolate and Butterscotch Chaos was actually meant to be more of a chocolate lasagna, but when the creative juices got flowing we just threw anything sweet into the recipe in the hope it would all combine into the sort of deliciously rich pudding you can only get away with eating once a year. It more than met our expectations… It’s a base layer of crushed bourbons, followed by butterscotch angel delight, layered with waffles, salted caramel sauce, then chocolate fudge cake and finally marshmallows... Read More
Putting things in jars and eating them hasn’t been this popular since the Romans perfected the art of making Garum, but thanks to art-house eateries and the rise of eating from Pinterest-worthy preserving jars, it’s back in fashion in a big way. With that in mind, the combination of spiralised courgette, watermelon, quinoa, chickpeas and goats cheese not only looks great from the outside (the contrast in colours), it tastes amazing as well. Pinenuts and seeds are an underrated salad topping, and they work really well with the goats cheese to... Read More
With the summer well and truly underway, this is a great recipe that you can use on the grill as well as in a pan. Stuffed peppers are a delicious dish that you don’t see very often, you can even do it in a Slow Cooker – but that’s a recipe for another day. You can also use vegetarian sausages by cutting them up into chunks, and stuff the pepper with rice, tomato, onion and garlic. The preparation for doesn’t take long, and all it takes is just eight minutes... Read More
We’re huge fans of Thai food, with pad Thai being one of our favourite indulgences; the juicy king prawns paired with the peanut garnish crunch is just incredible. However, when buying from a restaurant there can be a lot of hidden fatty ingredients that we don’t see. All those extra calories are going to worsen your health and add a few extra inches around your waist. Today we’ve adapted the classic recipe, making it much healthier with the aid of our Spiralizer to make some courgette noodles, we wanted to make something a bit different to... Read More
It’s that time of year when everyone is going flipping crazy over crepes, pancakes, and even pancake cakes. So, if you’re still sticking to your New Year good intentions come February, then:a) Well done, and b) Be warned – Pancake Day will be a true test of your willpower!
Crepes are so versatile; they can be simple, they can be savoury, they can even be healthy (don’t believe us? See our Low Carb High Protein pancake!). When it comes to this recipe though, there’s only one word we can use to describe it: indulgent.