Recipes

Sticky Pork Sausages with Marmalade Glaze

Sticky Pork Sausages with Marmalade Glaze

A quick and easy dish of succulent pork sausages glazed with a sweet marmalade sauce, perfect for a comforting meal.
Couverts4
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Equipment

Ingredients

Instructions

  • Preheat the oven to 200°C (Gas mark 6).
  • Place the sausages in a baking dish and bake for 20 minutes, turning occasionally to ensure even cooking.
  • Spoon the marmalade over the sausages, ensuring they are evenly coated.
  • Return to the oven and bake for an additional 10 minutes until the sausages are browned and sticky.
  • Serve with mashed potatoes in small mugs for a cozy meal.

Notes & Wine Advice

Serving Tip:
Serve these sticky sausages with a side of steamed vegetables or a fresh salad to balance the sweetness.
Wine Advice:
Pair with a light red wine like Pinot Noir or a refreshing cider to complement the savory and sweet flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 20 g | Eiwitten: 18 g | Vet: 22 g | Suiker: 15 g
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Course; Main Course / Pork
Cuisine; England

Coffee Cake with Espresso Buttercream and Walnut Decoration

Coffee Cake with Espresso Buttercream and Walnut Decoration

This Coffee Cake, complemented by rich espresso buttercream and topped with crunchy walnut decorations, makes for a perfect indulgence. A coffee lover’s dream, this moist cake is ideal for a relaxing afternoon tea or special occasion.
Couverts8
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Equipment

  • Cake tins (8-inch round)
  • Electric mixer or hand whisk
  • Mixing bowls
  • spatula
  • Baking parchment
  • Cooling rack

Ingredients

For the Coffee Cake:

For the Espresso Buttercream:

For the Walnut Decoration:

Instructions

  • Preheat the oven to 180°C (350°F) and line two 8-inch round cake tins with parchment paper.
  • In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract and the dissolved coffee.
  • In a separate bowl, sift together the flour and baking powder, then gradually fold into the wet ingredients.
  • Divide the cake batter evenly between the prepared tins and smooth the tops.
  • Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  • Remove from the oven and cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the espresso buttercream, whisk together the softened butter and icing sugar until smooth and fluffy.
  • Add the cooled espresso and vanilla extract and mix until well combined.
  • Once the cakes have cooled, spread a layer of espresso buttercream between the two cake layers.
  • Cover the entire cake with the remaining buttercream and decorate with chopped walnut halves on top.

Notes & Wine Advice

Serving Tip:
Serve with a hot cup of coffee or tea to enhance the flavors of the cake and buttercream.
Wine Advice:
Pair with a rich dessert wine such as a Tawny Port or a smooth coffee-infused liqueur like Kahlúa to complement the coffee and walnut flavors.

Nutrition values

Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 4 g | Vet: 18 g | Suiker: 32 g
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Course; Cake / Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Venison Steaks with Sloe Berry and Port Sauce

Venison Steaks with Sloe Berry and Port Sauce

Tender venison steaks paired with a rich and tangy sloe berry and port sauce create a perfect balance of flavors. Ideal for an autumn feast or a special occasion, this dish brings elegance to your dinner table.
Couverts4
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Equipment

  • Frying pan
  • Saucepan
  • Measuring spoons
  • Sharp knife
  • chopping board,
  • Tongs

Ingredients

Instructions

  • Heat the olive oil in a large frying pan over medium-high heat.
  • Season the venison steaks with salt and pepper.
  • Cook the venison steaks for 3-4 minutes per side for medium-rare, or longer if preferred.
  • Remove from the pan and set aside to rest.
  • In the same pan, add the chopped shallot and cook for 2-3 minutes until softened.
  • Add the port, sloe berries, brown sugar, and balsamic vinegar to the pan.
  • Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced and thickened.
  • Stir in the fresh thyme leaves and season the sauce with salt and pepper to taste.
  • Serve the venison steaks with the sloe berry and port sauce spooned over the top.

Notes & Wine Advice

Serving Tip:
Serve with mashed potatoes or roasted root vegetables to complete the dish.
Wine Advice:
Pair with a robust red wine such as a Cabernet Sauvignon or a rich Merlot to complement the earthy venison and the depth of the port sauce.

Nutrition values

Calories: 280 kcal | koolhydraten: 16 g | Eiwitten: 33 g | Vet: 12 g | Suiker: 13 g
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Course; Comfort Food / Gourmet / Main Course / Meat
Cuisine; England
Diets; Gluten-Free

Wilted Swiss Chard with Chilli, Garlic, and Pine Nuts

Wilted Swiss Chard with Chilli, Garlic, and Pine Nuts

Couverts4
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Equipment

  • Frying pan
  • Knife and chopping board
  • Serving dish

Ingredients

Instructions

  • Chop the garlic and chilli.
  • Remove the stalks from the Swiss chard if thick and cut the leaves into 10 cm pieces.
  • Heat a heavy-bottomed frying pan with a little olive oil.
  • Add the stalks, garlic, and chilli, and fry over low to medium heat for about 3 minutes until the stalks soften.
  • Add the Swiss chard leaves (torn in half if large) and cook for a further 3 minutes until the leaves have wilted down.
  • Toss in the toasted pine nuts and chopped mint.
  • Serve warm.

Notes & Wine Advice

Serving Tip:
Serve as a side dish with grilled meats or as part of a Mediterranean-inspired meal.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio to complement the flavors of the dish.

Nutrition values

Calories: 150 kcal | koolhydraten: 8 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 2 g
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Course; Comfort Food / Side Dish / Vegetables
Cuisine; Mediterranean
Diets; Gluten-Free / Vegan / Vegetarian

Shortbread Blackcurrant Tartlets

Shortbread Blackcurrant Tartlets

These delightful Shortbread Blackcurrant Tartlets combine a crisp, buttery shortbread crust with a tangy blackcurrant filling, creating the perfect balance of sweet and tart. Ideal for summer gatherings or as a delicious dessert treat.
Couverts8
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Equipment

  • Tartlet tins
  • Mixing bowls
  • Electric whisk or hand whisk
  • Rolling Pin
  • Pastry cutter or knife
  • spatula
  • Baking parchment

Ingredients

For the Shortbread Crust:

For the Blackcurrant Filling:

Instructions

  • Preheat the oven to 180°C (350°F) and lightly grease the tartlet tins.
  • In a mixing bowl, combine the flour, butter, and icing sugar.
  • Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the egg yolk and vanilla extract, and mix to form a dough.
  • Wrap in cling film and chill in the fridge for 30 minutes.
  • Once chilled, roll out the dough on a floured surface to about 3mm thick.
  • Cut out circles to fit your tartlet tins and press the dough into the tins.
  • Prick the base of each tart with a fork and bake in the preheated oven for 10-12 minutes, or until lightly golden.
  • While the crusts are cooling, prepare the blackcurrant filling.
  • Place the blackcurrants, sugar, and lemon juice in a saucepan over medium heat.
  • In a small bowl, mix the cornflour with water to make a slurry.
  • Once the blackcurrants are soft and have released their juice, stir in the cornflour mixture.
  • Cook for another 2-3 minutes until the filling thickens, then remove from heat and let it cool slightly.
  • Once the tart shells have cooled, spoon the blackcurrant filling into each tartlet shell.
  • Chill the tartlets in the fridge for at least 1 hour before serving.

Notes & Wine Advice

Serving Tip:
Serve with a dusting of icing sugar or a dollop of whipped cream for extra indulgence.
Wine Advice:
Pair with a sweet dessert wine such as Moscato d’Asti or a light sparkling rosé to complement the tartness of the blackcurrants.

Nutrition values

Calories: 210 kcal | koolhydraten: 28 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 14 g
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Course; Comfort Food / Dessert / Oven / Rustic Baking
Cuisine; England
Diets; Vegetarian

Walnut and Cheese Scones

Walnut and Cheese Scones

These savory Walnut and Cheese Scones are the perfect treat for afternoon tea or a snack. With the rich flavors of cheese and the crunch of walnuts, they are wonderfully moist and easy to make.
Couverts8
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Equipment

  • baking tray
  • Mixing bowls
  • Pastry cutter or knife
  • grater
  • spatula
  • Measuring spoons

Ingredients

Instructions

  • Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
  • In a large mixing bowl, sift the self-raising flour, mustard powder, and salt together.
  • Add the cold diced butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in the grated cheddar cheese and chopped walnuts.
  • Gradually add the milk, stirring with a fork until the dough just comes together.
  • Turn the dough out onto a lightly floured surface and gently knead it a few times.
  • Roll out the dough to about 2cm thickness and cut into rounds using a cookie cutter or a glass.
  • Place the scones on the prepared baking tray and brush the tops with the beaten egg.
  • Bake for 15-20 minutes, or until the scones are golden brown on top.
  • Allow the scones to cool slightly before serving.

Notes & Wine Advice

Serving Tip:
Serve warm with butter or enjoy on their own for a savory treat.
Wine Advice:
Pair with a glass of crisp white wine like Sauvignon Blanc or a dry sparkling wine to balance the richness of the cheese.

Nutrition values

Calories: 250 kcal | koolhydraten: 18 g | Eiwitten: 8 g | Vet: 17 g | Suiker: 1 g
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Course; Bread / Comfort Food / Oven / Rustic Baking / Snack
Cuisine; England
Diets; Vegetarian

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
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Equipment

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

Ingredients

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 | koolhydraten: 25 g | Eiwitten: 2 g | Vet: 12 g | Suiker: 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
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Equipment

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

Ingredients

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 | koolhydraten: 35 g | Eiwitten: 28 g | Vet: 14 g | Suiker: 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
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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:

For the Cinnamon Topping:

For the Sugar Glaze:

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 | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 13 g | Suiker: 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
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Equipment

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

Ingredients

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 | koolhydraten: 45 g | Eiwitten: 4 g | Vet: 15 g | Suiker: 25 g
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Course; Cake / Comfort Food / Dessert / Oven
Cuisine; England
Diets; Vegetarian