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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Photograph showing some freshly cooked pancakes stacked on a plate with a knife and some butter in the background

Fluffy American Pancakes

These pancakes are light and fluffy and great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Preparation time: less than 30 mins. Cooking time: less than 10 mins. Serves: Serves 4-6

  • Plain flour 135g
  • Baking powder 1 tsp
  • Salt ½ tsp
  • Caster sugar 2 tbsp
  • Milk 130ml
  • Large egg, lightly beaten 1 egg
  • Melted butter2 tbsp
  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.
Recipe Tips

For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.