Recipes
868 results
RECIPE
Green Roquette Cannelé
A deliciously savoury pesto cannelé served with fresh ricotta or goats cheese and peppery arugula.
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Halloween Squash Cannelé
A Halloween take on the traditional cannelé. A deliciously rich pumpkin and three cheese cannelé, topped with buttternut popcorn and brown sugar.
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Cheese Cannelé
For the cheese-lovers. A savoury baked delight with Parmesan and Roquefort cheese, perfect for entertaining.
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Traditional Cannelé from Bordeaux
Cannelés are an iconic delicacy from the port city of Bordeaux flavoured with rum and vanilla.
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Two Salmon and Chives Cannelé
The perfect addition to your brunch spread – a traditional cannelé topped with smoked salmon.
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Roasted Pumpkin Soup
Wholesome and comforting. Deliciously creamy, this roasted pumpkin soup is perfectly served with crusty bread and salted butter.
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Chestnut Hot Chocolate
The perfect after-dinner treat. This rich hot chocolate with warming chestnut demands to be savoured slowly!
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Chai Tea
The perfect Halloween dinner send-off! Fragrant Chai Tea with a warming blend of spices.
RECIPE
Green Risotto
A delicious twist on the classic risotto. Rich, perfectly creamy risotto with broccoli rice and shaved asparagus.
WE USED
Non-Stick Ceramic Stock Pot
RECIPE
Cinnamon and Cherry Tomato Koshari
“This bravely spiced rice and lentil dish is more than a sum of its parts and comes (mostly) from the store cupboard. It’s topped with a crown of crispy frizzled shallots, which brings a key level of crunch and contract to what its otherwise soft and comforting. In its pure Egyptian street-food form there is pasta, macaroni to be precise, and often chickpeas, too. I’ve just used rice and lentils here for simplicity, but you could add a handful of macaroni to the rice, or a drained can of chickpeas, to make it a little more authentic.” – Anna Jones
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Crispy Tofu Pad Thai
“I am a sucker for a pad Thai. I know it’s predictable, but I can’t seem to bypass it on a menu. This version brings together all the things I love about it; crispy tofu, lots of greens, a tamarind heavy-sauce, roasted peanuts, and crispy onion, as in my mind, a pad Thai is pointless without them.” – Anna Jones
RECIPE
Fig, Thyme and Goat's Cheese Galette
“This galette, with a hazelnut pastry and a filling of capers and herby goat’s cheese, has become a regular at home for when I have a bag full of purple and jammy figs. I make this pretty tart with a couple of substantial salads for a summer lunch for six; it would serve four with just a side salad. Roasting the figs will bring out their jammy nature, so you can get away with using them slightly under- or overripe here.” – Anna Jones
