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Other Recipes

  1. Roast Chicken, Asparagus & Potato pie

    Roast Chicken, Asparagus & Potato pie A classic, simple pie that is easy to adapt. Though it’s a roast chicken pie you can replace the chicken with cooked firm fish, or a vegetarian alternative like cooked Jerusalem artichokes and carrots, you can get very inventive here and still get a great pie. You’ll need one of our 20cm (9 inch) Chicago Metallic pie plates, plus our Stainless Steel Flour Dredger (for dusting the ... Read more...
  2. Cream sauce for pies and pastries

    Cream sauce for pies and pastries Very useful for pies, savoury Danish, on any pastry or dough that needs a layer of a creamy filling that won’t add too much fat or oil. I use it when I’m making cheese and leek croissants out of day-old baked plain croissants: split them in half lengthways, spread some of this sauce over the cut surface on both halves, then top with grated cheese and leek.Method Whisk the flour and ... Read more...
  3. Rum Baba

    Rum Baba A baba is a small bread-like dessert "cake" that is soaked in a lightly flavoured sugar syrup, and served cold or at room temperature with big spoonful of slightly sweetened cream and a slosh of rum that gives it its name. As desserts go it’s very simple and unfussy, yet for people like myself who love it we class it as one of the classics of French patisserie. Under the hood this is based ... Read more...
  4. Rye Malt Banana Cake

    Rye Malt Banana Cake Quick to make, dairy-free and utterly rich, dark and delicious, this pound-cake style banana cake uses stoneground wholemeal rye flour and roasted barley malt flour to give a hearty texture and flavour. You can swap the walnuts for pecans if you like, or leave them out. Keeps very well, and freezes perfectly either as a whole cake or sliced. I've baked this in our BakeryBits Traditional 2lb or ... Read more...
  5. West Country Rarebit

    West Country Rarebit Slightly more complex than grilled cheese on toast but in its own way equally delicious. There used to be many different sorts of rarebits, you sometimes see them spelled as "rabbits" – an English rarebit would be made with good red wine – and they somewhat grew out of the traditions of 19th century gentleman’s clubs. Wales was renowned back then for toasted cheese on toast ... Read more...
  6. Blue pea and beetroot puree

    Blue pea and beetroot puree This is essentially a great delicious hummus (though the word hummus strictly means chick pea), reminiscent of the flavoured varieties I’ve eaten in Beirut. Here I’ve used beetroot but I’ve also tasted it with pumpkin, sweet potato, and even one made with sorrel-like leaves known as fresh Lebanese Za’atar (the same name but different to the popular dry seed mixture). The ... Read more...
  7. Root vegetable fritters

    Root vegetable fritters These crisp vegetable cakes are flavoured with dill, lemon and onion are a great substitute if you’re looking for an alternative to crab or fishcakes. The texture is light and delicate, with a crisp outside. Roll them in some breadcrumbs so they shallow-fry without sticking: perhaps even your own home-made breadcrumbs from your baking. Serve these with a dollop of tartar sauce on our soft ... Read more...
  8. Wholegrain grilled sandwich, roasted root veg, onion almond melt Ⓥ

    Wholegrain grilled sandwich, roasted root veg, onion almond melt Ⓥ The golden layer of onion and almond mix adds a squishy delicious creaminess to the centre and melds together the crisp roasted vegetables with the fried bread. Yes, the title is deceiving, it does say it’s a grilled sandwich but in truth it’s a fried one, and all the better for it. The other twist to this recipe is that it uses a wholegrain bread, and it boosts the flavour tenfold. ... Read more...
  9. Wholegrain Tomato Soup Ⓥ

    Wholegrain Tomato Soup Ⓥ A rich, vibrant vegan tomato soup to suit those cold days when you need a hearty bowl of something comforting but not complicated. Here I’ve used one of the ancient grains available from BakeryBits, Einkorn, much as you would use pearl barley in a soup, but with a flavour that’s much more nutty and delicious.Makes 2 large servings, or 4 smaller bowlsMethod Place the Einkorn or other ... Read more...
  10. Recipe: Pasta with peppers, olives and spiced aubergine

    Recipe: Pasta with peppers, olives and spiced aubergine This dish sits somewhere between a caponata, with cooked aubergine and a gentle sweet and sour (what’s known as agrodolce in Italy) flavour, the very comforting dish called peperonata made with roasted peppers and onions. Together with BakeryBits South Devon Pasta Co’s Einkorn Fusilli it makes a delicious lunch or supper dish, or without the pasta served as an antipasti with your favourite ... Read more...

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