Posts in category Recipes

Without doubt, the Bakewell Tart is one of my favourites. The intense flavour of almond teases that joyful ‘yum’ sound from my mouth every time I take a bite of this deliciously satisfying sweet treat.

Some parts of Cheshire are considered among the most affluent parts of the UK. Naturally, I had high expectations as to what Cheshire may have in store for us.

let me point out that more often than not, the success of any burger is more about what accompanies the meat patty. I’m talking about the filling – cheese or no cheese, salad, mayo, bacon – then figuring out what pairs perfectly with what and which ingredients may just get lost in the mash up. One thing is for sure, you needn’t worry about the bun your burger is nestled in, because these little butties are fantastic!

The Manchester Tart made regular appearances in the 1980s for me, featured as it was on my weekly school dinner menu. I’m guessing it showed up often because a jar of jam, some Bird’s instant custard, and a pastry case were cheap to source and made for a quick and simple dessert to satisfy herds of hungry little faces.

Hotpot calls for a slow cook to ensure a tender lamb to go along with the pickled cabbage, sweetened carrots, and of course a pint of bitter. Betty would be proud.

this dish is a real classic and was a mainstay of my childhood food experiences. It’s a bit playful, with crusty croutons, caramelised onions, and a heartwarming hint of port; it’s also a bit serious with a savoury, rich depth of flavour. Truly anyone can appreciate a good French Onion Soup.

Shrimoyee came to England three years ago for her Masters. She now works as a Marketing Executive by day, but transforms into a Food Blogger at night. After experiencing serious disappoints with Indian cuisine in Britain, Shrimoyee decided to begin a food blog, focusing on sharing authentic and delicious Indian recipes that she finds lacking on many menus.

Over the past six months I have made a couple of decisions which will hopefully prove to be worthwhile. One is potentially life changing – my decision to leave full-time employment, rent out my house, and train as a professional chef at Tante Marie in Surrey

As it turns out, I’m not the only Yorkshire Pudding expert in Yorkshire. Ben Cox holds this title in the professional division of the annual Yorkshire Pudding competition. He also owns and runs, with his wife Lindsey, The Star at Sancton, a quaint establishment in a small village on the outskirts of Beverley. It oozes the level of hospitality one would expect in Yorkshire – watch out for our restaurant review coming soon!

It’s always nice to serve up something that sounds fancy but in reality is really quite simple to put together. This recipe, for individual Beef Wellingtons, Rosemary Potato Rosti, and Parsnip Mash is a slight twist on the norm. The mushrooms/pate normally included in Beef Wellingtons is replaced with caramelised red onions; however, the outcome is equally delicious.