Recipes

Classic Gooseberry Fool

Classic Gooseberry Fool

A refreshing and creamy dessert, the Classic Gooseberry Fool is a perfect balance of tangy gooseberries and sweetened whipped cream. Light and indulgent, it’s a classic British treat for summer occasions.
Couverts4
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Saucepan
  • Mixing bowls
  • Electric whisk or hand whisk
  • spoon
  • Serving glasses or bowls

Ingredients

  • 400 g gooseberries washed and topped
  • 100 g caster sugar
  • 300 ml double cream
  • 1 tsp vanilla extract

Instructions

  • Place the gooseberries and caster sugar in a saucepan and cook over medium heat for 5-10 minutes, until the fruit is soft and has released its juices.
  • Mash the gooseberries with a fork or potato masher to create a thick purée.
  • Let it cool to room temperature.
  • In a separate bowl, whisk the double cream and vanilla extract until soft peaks form.
  • Fold the cooled gooseberry purée gently into the whipped cream until well combined.
  • Spoon the mixture into serving glasses or bowls and refrigerate for at least 1 hour before serving.

Notes & Wine Advice

Serving Tip:
Serve with a few extra gooseberries or a sprig of mint for a fresh touch.
Wine Advice:
Pair with a light, refreshing white wine such as a Sauvignon Blanc or a sparkling wine to complement the tartness of the gooseberries.

Nutrition values

Calories: 200 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 12 g | Sugar: 22 g
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Course; Comfort Food / Dessert / Fruit
Cuisine; England
Diets; Vegetarian

Pheasant and Pearl Barley Risotto

Pheasant and Pearl Barley Risotto

This rich and hearty Pheasant and Pearl Barley Risotto combines tender pheasant with the nutty texture of pearl barley, creating a comforting dish perfect for autumn meals. A flavorful twist on a classic risotto that is both filling and delicious.
Couverts4
Preparation 15 minutes
Preparation time:1 hour
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Equipment

  • large saucepan, or Dutch oven
  • Wooden spoon
  • chopping board,
  • Knife
  • ladle,
  • Measuring spoons

Ingredients

  • 2 pheasant breasts boneless and skinless, chopped
  • 200 g pearl barley
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 750 ml chicken stock
  • 100 ml dry white wine
  • 50 g butter
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 50 g Parmesan cheese grated
  • Salt and pepper to taste

Instructions

  • Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat.
  • Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
  • Stir in the chopped pheasant breast and cook for 5 minutes until lightly browned.
  • Add the pearl barley and cook for another 2-3 minutes, stirring frequently.
  • Pour in the dry white wine and allow it to cook off for 2 minutes.
  • Gradually add the chicken stock, one ladleful at a time, stirring constantly and allowing the barley to absorb the liquid before adding more.
  • Continue until the barley is tender, about 35-40 minutes.
  • Stir in the thyme leaves, Parmesan cheese, and season with salt and pepper to taste.
  • Serve warm, garnished with additional Parmesan if desired.

Notes & Wine Advice

Serving Tip:
Serve with a side of seasonal greens or a light salad to complete the meal.
Wine Advice:
Pair with a medium-bodied red wine, such as a Pinot Noir or a Merlot, to complement the flavors of the pheasant.

Nutrition values

Calories: 380 kcal | Carbohydrates: 35 g | Protein: 28 g | Fat: 14 g | Sugar: 6 g
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Course; Comfort Food / Main Course / Poultry
Cuisine; England
Diets; Gluten-Free

Apple Cake with Cinnamon Topping and Sugar Glaze

Apple Cake with Cinnamon Topping and Sugar Glaze

This delicious apple cake, topped with a fragrant cinnamon mixture and finished with a sweet sugar glaze, is a perfect treat for autumn. Moist and flavorful, it’s ideal for a cozy afternoon or holiday dessert.
Couverts10
Preparation 20 minutes
Preparation time:1 hour
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Equipment

  • 9-inch round cake tin
  • Mixing bowls
  • Electric whisk or hand whisk
  • spatula
  • Knife
  • chopping board,

Ingredients

For the Cake:

  • 2 large apples peeled, cored, and chopped
  • 200 g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 150 g unsalted butter softened
  • 200 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100 ml milk

For the Cinnamon Topping:

  • 50 g brown sugar
  • 1 tsp ground cinnamon
  • 25 g unsalted butter melted

For the Sugar Glaze:

  • 100 g icing sugar
  • 2 tbsp water

Instructions

  • Preheat the oven to 180°C (350°F) and grease and line a 9-inch round cake tin.
  • In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  • Set aside.
  • In another bowl, beat the softened butter and caster sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  • Fold in the chopped apples gently.
  • Pour the cake batter into the prepared tin and smooth the top.
  • In a small bowl, mix the brown sugar, cinnamon, and melted butter for the topping.
  • Sprinkle the mixture evenly over the cake batter.
  • Bake for 1 hour, or until a skewer inserted into the center comes out clean.
  • Once the cake has cooled for 10 minutes, remove it from the tin and place it on a wire rack to cool completely.
  • While the cake is cooling, prepare the glaze by whisking together the icing sugar and water until smooth.
  • Drizzle the sugar glaze over the cooled cake.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Wine Advice:
Pair with a glass of sweet cider or a light dessert wine, such as a Moscato, for the perfect combination of flavors.

Nutrition values

Calories: 280 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 13 g | Sugar: 28 g
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Course; Cake / Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; American
Diets; Vegetarian

Apple, Date & Walnut Cake

Apple, Date & Walnut Cake

This moist and flavorful Apple, Date & Walnut Cake combines the sweetness of dates, crunch of walnuts, and the juiciness of apples. Perfect for a cozy autumn treat, it’s a cake that’s full of warming flavors and texture.
Couverts8
Preparation 20 minutes
Preparation time:1 hour 15 minutes
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Equipment

  • 9-inch round cake tin
  • Mixing bowls
  • Electric whisk or hand whisk
  • spatula
  • Knife
  • chopping board,

Ingredients

  • 200 g dates pitted and chopped
  • 2 large apples peeled, cored, and grated
  • 100 g walnuts chopped
  • 150 g plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 pinch of salt
  • 100 g unsalted butter softened
  • 150 g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100 ml milk

Instructions

  • Preheat the oven to 180°C (350°F) and grease and line a 9-inch round cake tin.
  • In a small bowl, combine the chopped dates, grated apples, and chopped walnuts.
  • Set aside.
  • In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  • Mix until just combined.
  • Fold in the date, apple, and walnut mixture, ensuring it’s evenly distributed throughout the batter.
  • Pour the batter into the prepared cake tin and smooth the top with a spatula.
  • Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.
  • Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Wine Advice:
Pair with a lightly spiced dessert wine, such as an off-dry Riesling, or a glass of warm mulled wine for a perfect autumn dessert.

Nutrition values

Calories: 320 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 15 g | Sugar: 25 g
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Course; Cake / Comfort Food / Dessert / Oven
Cuisine; England
Diets; Vegetarian

Gingerbread Soufflé with Pastry Cream

Gingerbread Soufflé with Pastry Cream

This delightful gingerbread soufflé with pastry cream is a festive dessert that combines the warm spices of gingerbread with a rich, velvety filling. Light and airy, it’s the perfect end to a Christmas meal.
Couverts4
Preparation 20 minutes
Preparation time:30 minutes
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Equipment

  • Ramekins (4)
  • baking tray
  • Mixing bowls
  • Electric whisk or hand whisk
  • Saucepan
  • spatula
  • Pastry brush

Ingredients

For the Soufflé:

  • 4 large egg whites
  • 3 tbsp caster sugar
  • 1 tbsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tbsp plain flour
  • 1 tbsp unsalted butter
  • 250 ml milk
  • 1 tbsp dark brown sugar
  • 2 egg yolks
  • 1 tsp vanilla extract

For the Pastry Cream:

  • 200 ml milk
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • 50 g caster sugar
  • 20 g plain flour

Instructions

  • Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
  • Dust them with sugar to help the soufflé rise.
  • In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes to form a roux.
  • Gradually whisk in the milk, then add the ground ginger, cinnamon, and dark brown sugar.
  • Stir until the mixture thickens and begins to boil.
  • Remove from the heat and whisk in the egg yolks and vanilla extract.
  • Set aside to cool slightly.
  • In a separate bowl, whisk the egg whites with the caster sugar until stiff peaks form.
  • Fold the egg whites gently into the cooled ginger mixture.
  • Be careful not to deflate the egg whites.
  • Spoon the soufflé mixture into the prepared ramekins, filling them to just below the top.
  • Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the soufflés are golden and risen.
  • While the soufflés bake, prepare the pastry cream.
  • In a saucepan, heat the milk and vanilla extract until just simmering.
  • In a separate bowl, whisk the egg yolks, caster sugar, and flour together until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
  • Once the soufflés are baked, remove them from the oven and let them sit for a few minutes before serving.
  • Serve the gingerbread soufflés with a spoonful of warm pastry cream.

Notes & Wine Advice

Serving Tip:
Dust the soufflé with icing sugar before serving for a festive touch.
Wine Advice:
Pair with a sweet dessert wine like a late harvest Riesling or a spiced cider for a complementary flavor profile.

Nutrition values

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 12 g | Sugar: 20 g
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Course; Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Traditional Christmas Pudding with Seville Marmalade Gin

Traditional Christmas Pudding with Seville Marmalade Gin

This rich and flavorful traditional Christmas pudding is enhanced with Seville marmalade gin, adding a unique citrus twist to the classic festive dessert. Perfectly steamed to create a moist, delicious treat that is ideal for Christmas dinner.
Couverts8
Preparation 30 minutes
Preparation time:3 hours
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Equipment

  • Pudding basin (1.2L)
  • Steamer or large saucepan with lid
  • Mixing bowl
  • Wooden spoon
  • Parchment paper
  • aluminum foil
  • chopping board,
  • Knife

Ingredients

  • 250 g suet
  • 250 g breadcrumbs
  • 250 g plain flour
  • 1 tsp mixed spice powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 200 g dark brown sugar
  • 200 g currants
  • 200 g sultanas
  • 100 g raisins
  • 50 g chopped dried apricots
  • 100 g glacé cherries chopped
  • 1 large apple grated
  • 2 large eggs
  • 150 ml Seville marmalade gin
  • 150 ml milk
  • Zest and juice of 1 lemon

Instructions

  • Grease a 1.
  • 2L pudding basin and line the base with parchment paper.
  • In a large mixing bowl, combine the suet, breadcrumbs, flour, mixed spice powder, cinnamon, and salt.
  • Stir in the dark brown sugar, dried fruits, chopped apricots, glacé cherries, and grated apple.
  • In a separate bowl, whisk together the eggs, Seville marmalade gin, milk, and lemon zest and juice.
  • Add the wet ingredients to the dry mixture and stir well to combine.
  • Pour the mixture into the prepared pudding basin and level the top.
  • Cover the basin with a layer of parchment paper, followed by a layer of aluminum foil, and secure it with string.
  • Place the pudding basin in a steamer or large saucepan with boiling water, making sure the water comes halfway up the side of the basin.
  • Steam for 2.
  • 5-3 hours, checking the water level and topping up with boiling water as needed.
  • Once cooked, remove the pudding from the steamer and allow it to cool.
  • Store in a cool, dry place until ready to serve.
  • Before serving, steam for another hour to reheat.

Notes & Wine Advice

Serving Tip:
Serve with a generous helping of brandy butter or custard for an indulgent treat.
Wine Advice:
Pair with a glass of rich, fortified wine like Madeira or Port to complement the flavors of the pudding.

Nutrition values

Calories: 320 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 9 g | Sugar: 30 g
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Course; Comfort Food / Dessert / Rustic Baking
Cuisine; England
Diets; Vegetarian

Classic Christmas Cake

Classic Christmas Cake

This traditional Christmas cake is rich with dried fruits, spices, and a generous splash of brandy. It’s covered in a smooth layer of marzipan and icing, making it the perfect centerpiece for your festive celebrations.
Couverts12
Preparation 20 minutes
Preparation time:3 hours
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Equipment

  • Cake tin (20-23 cm)
  • Baking parchment
  • Mixing bowl
  • Wooden spoon
  • Rolling Pin
  • Pastry brush

Ingredients

For the Cake:

  • 225 g unsalted butter softened
  • 225 g dark brown sugar
  • 4 large eggs
  • 225 g plain flour
  • 2 tsp mixed spice powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 200 g currants
  • 200 g raisins
  • 150 g sultanas
  • 100 g glacé cherries chopped
  • 100 g chopped dried figs
  • 75 g almonds chopped
  • 100 ml brandy

For the Marzipan and Icing:

  • 200 g marzipan
  • 200 g royal icing sugar
  • 2 tbsp water

Instructions

  • Preheat the oven to 150°C (300°F) and line a 20-23 cm cake tin with baking parchment.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the flour, mixed spice powder, cinnamon, nutmeg, and baking powder together, then fold into the butter mixture.
  • Stir in the dried fruits, nuts, and brandy, mixing until well combined.
  • Pour the batter into the prepared cake tin and level the top with a spatula.
  • Bake for 2.
  • 5-3 hours, or until a skewer inserted in the center comes out clean.
  • Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  • Once the cake is cooled, brush the top with a little brandy.
  • Roll out the marzipan and cover the cake, smoothing it down with your hands.
  • Roll out the royal icing and cover the marzipan layer, smoothing it gently.
  • Let the cake rest for a day before decorating.

Notes & Wine Advice

Serving Tip:
Decorate with holly leaves and berries or other festive decorations for a beautiful finish.
Wine Advice:
Pair with a rich dessert wine like Port or a glass of sherry for a perfect festive treat.

Nutrition values

Calories: 400 kcal | Carbohydrates: 60 g | Protein: 5 g | Fat: 18 g | Sugar: 35 g
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Course; Cake / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Spiced Poached Pears in Sherry Syrup

Spiced Poached Pears in Sherry Syrup

These spiced poached pears, bathed in a rich sherry syrup, make a perfect winter dessert. The warm spices and deep flavor of sherry create a decadent dish that’s perfect for a festive meal or cozy evening.
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • Saucepan
  • Peeler
  • Knife
  • Wooden spoon
  • serving bowls.

Ingredients

  • 4 ripe pears peeled and cored
  • 1 cup dry sherry
  • 1 cup water
  • ½ cup sugar
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 star anise
  • 1 tbsp lemon zest

Instructions

  • In a saucepan, combine the sherry, water, and sugar over medium heat, stirring until the sugar dissolves.
  • Add the cinnamon sticks, cloves, star anise, and lemon zest to the syrup.
  • Bring the mixture to a gentle simmer.
  • Add the peeled and cored pears to the pan and cook for 20-25 minutes, turning occasionally, until the pears are tender.
  • Once the pears are cooked, remove them from the syrup and set aside.
  • Increase the heat and let the syrup simmer for an additional 5-10 minutes until it thickens slightly.
  • Serve the poached pears in bowls, drizzled with the spiced syrup.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious finish.
Wine Advice:
Pair with a glass of the same dry sherry used in the recipe or a sweet dessert wine like Muscat.

Nutrition values

Calories: 190 kcal | Carbohydrates: 40 g | Protein: 1 g | Fat: 0 g | Sugar: 35 g
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Course; Comfort Food / Crockpot / Slowcooker / Dessert / Fruit
Cuisine; Spain
Diets; Vegetarian

Glazed Baked Ham with Mustard and Demerara Sugar

Glazed Baked Ham with Mustard and Demerara Sugar

This glazed baked ham is tender and flavorful, with a beautiful sweet and tangy glaze made from mustard and Demerara sugar. It’s the perfect centerpiece for your holiday feast or a Sunday roast.
Couverts8
Preparation 15 minutes
Preparation time:1 hour 30 minutes
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Equipment

  • baking tray
  • Roasting rack
  • aluminum foil
  • Pastry brush
  • Sharp knife

Ingredients

  • 1.5 kg boneless ham scored
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp Demerara sugar
  • 1 tbsp olive oil
  • ½ tsp ground cloves
  • ¼ tsp black pepper

Instructions

  • Preheat the oven to 180°C (350°F).
  • Place the ham on a roasting rack set inside a baking tray.
  • In a small bowl, mix the Dijon mustard, honey, Demerara sugar, olive oil, ground cloves, and black pepper to create the glaze.
  • Brush the glaze generously over the entire surface of the ham.
  • Cover the ham loosely with aluminum foil and bake for 1 hour, basting with the glaze every 20 minutes.
  • After 1 hour, remove the foil and continue baking for another 30 minutes, or until the ham is golden and caramelized.
  • Remove the ham from the oven and let it rest for 10 minutes before slicing.
  • Serve with roasted vegetables and mashed potatoes for a full meal.

Notes & Wine Advice

Serving Tip:
Serve with a tangy mustard sauce or a side of apple sauce for an added burst of flavor.
Wine Advice:
Pair with a full-bodied red wine like Cabernet Sauvignon or a fruity white like Riesling.

Nutrition values

Calories: 350 kcal | Carbohydrates: 12 g | Protein: 26 g | Fat: 22 g | Sugar: 10 g
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Course; Comfort Food / Main Course / Meat
Cuisine; England

Creamy Broccoli & Stilton Soup

Creamy Broccoli & Stilton Soup

This creamy, comforting broccoli and Stilton soup is a perfect winter warmer. The rich, sharp flavor of Stilton pairs wonderfully with the earthy broccoli, creating a velvety smooth soup that’s sure to satisfy.
Couverts4
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • Large pot
  • Blender or immersion blender
  • Wooden spoon
  • chopping board,
  • Knife

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 500 g broccoli chopped
  • 750 ml vegetable stock
  • 150 g Stilton cheese crumbled
  • 200 ml double cream
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and garlic, cooking until softened, about 5 minutes.
  • Add the broccoli and cook for an additional 5 minutes.
  • Pour in the vegetable stock and bring to a boil.
  • Reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
  • Using a blender or immersion blender, blend the soup until smooth.
  • Stir in the Stilton cheese and double cream, continuing to cook over low heat until the cheese has melted and the soup is creamy.
  • Season with salt and pepper to taste.
  • Serve hot with crusty bread for a complete meal.

Notes & Wine Advice

Serving Tip:
Top with extra crumbled Stilton and a drizzle of cream for an extra indulgent touch.
Wine Advice:
Pair with a crisp white wine like Chardonnay or a light red such as Pinot Noir.
 

Nutrition values

Calories: 250 kcal | Carbohydrates: 13 g | Protein: 8 g | Fat: 20 g | Sugar: 6 g
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Course; Comfort Food / Main Course / Soup / Vegetables
Cuisine; England
Diets; Vegetarian