Recipes


This page will host some of our favourite recipes along with some of the traditional ones. Have a browse and see what you fancy. We love to see what your making so send us photos of your creations.
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Tarte Tatin

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert, and with Raymond Blanc's recipe you can make it to perfection every time.

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Wheaten Bread

Who doesn’t love Irish Wheaten Bread! Our simple recipe will surely make this an instant classic in your repertoire.

Perfect accompaniment for soups and salads.

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Butter Chicken

Gordon Ramsay’s butter chicken recipe is so easy to make at home and tastes delicious too. This classic Indian dish will take around 50 mins to prepare and cook but is best made in advance so the chicken has plenty of time to marinade in the homemade butter-based curry sauce.

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Fluffy American Pancakes - Article Photo

Fluffy American Pancakes

This easy pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To Serve

  • Maple syrup
  • Butter
  1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
  2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  5. Serve with lashings of real maple syrup and extra butter, if you like.