Grasmere style Fiery Gingerbread

This is my take on the best gingerbread I have ever eaten from a little village called Grasmere in the Lake District. If you haven’t been to the Lakes, let alone the Grasmere gingerbread shop then put it on your bucket list. They claim to have invented gingerbread back in 1854, created by a Victorian […]

Read More Grasmere style Fiery Gingerbread

Gateaux Basque

My take on the traditional basque cake, I’ve loaded this one with cherry jam and meadowsweet custard. It’s super indulgent and incredibly moorish. With cherries bang in season and literally hanging off the trees I thought it would be a no brainer to use cherries. I have chosen to flavour the custard as I think […]

Read More Gateaux Basque

How to make Shortcrust Pastry

Here’s simple method to making traditional shortcrust pastry by hand. I have added some seaweed powder and cayenne pepper to this as it was being used for a duck egg, garden pea, mint and Brie quiche. But of course you can just leave it out and go more traditional. Shortcrust pastry Ingredients 200g plain flour […]

Read More How to make Shortcrust Pastry

Duck Noodle soup

This is a fairly simple recipe but of course takes time, if you’re not confident on butchering a while duck then ask your butcher to do it for you. Have a go, chop and change the ingredients to your liking and remember, there are no rules in cooking! : ) Duck broth 1 tablespoon of […]

Read More Duck Noodle soup

How to make Creme Patissiere

A nice, simple way to make a Creme Patissiere or thick custard with minimal fuss and ingredients. This recipe in particular is enriched with butter at the end making in incredibly rich and indulgent. I flavoured and infused mine with meadowsweet but you can of course leave it plain or add vanilla. It can be […]

Read More How to make Creme Patissiere