September - 2017

Sausage Rolls with Fennel Chutney

Sausage Rolls with Fennel Chutney

This recipe has been taken from my days in Keswick when I owned and ran my first business. I figured if I made the best sausage rolls I could people would come and buy them. Fennel and pork are an incredible combination together,once you've tried these you'll never go back. Ingredients 250g packet puff pastry 500g Cumberland sausages 1 large egg, lightly whisked 1 tsp fennel seeds, optional For the chutney: 1 fennel bulb, chopped finely 1 onion, roughly chopped Olive oil for

Cumbrian Whig Bread

Cumbrian Whig Bread

This recipe is a Cumbrian classic. A lovely soft white loaf spiced with carraway seed. It is said that this loaf comes from the German miners that came over to work the mines. Ingredients 400g strong white flour 100g wholemeal 1 tsp salt 1 tsp sugar 7g yeast 370ml milk 1 tbsp caraway seeds Here’s how Place both the flours, caraway seeds and sugar into a large bow and blend together with your hands. Add in the dried yeast to one side of the bowl and the salt to the other. Make

Rhubarb and Custard Shortbread

Rhubarb and Custard Shortbread

Rhubarb and custard is a wonderful combination of flavours and what could be more British and seasonal this time of year. I have written this recipe for you and I have also filmed it in my Keswick kitchen studio, you can download my app Simply Good Food TV for free in the app store and watch not only me cooking but lots of household names, food bloggers and writer from al round the world. Ingredients 250g butter (softened to room temperature) 125g caster sugar 2 egg yolks 3

Apple and Blackberry Cumberland Sausages

Apple and Blackberry Cumberland Sausages

This recipe is very much bang in season the blackberries are everywhere in Cumbria and who does not love Cumberland Sausage, we all have our favourite. This recipe is a wonderful take on that very familiar combination of blackberry and apple but not with crumble this time ! with Cumberland sausages. The sweetness works well with the sausage and then the acidity of the vinegar bring the balance in which for me is so important in cooking. This recipe is very much a reflection o

Focaccia with Tellegio Cheese, Shallot and Rosemary

Focaccia with Tellegio Cheese, Shallot and Rosemary

Tellegio cheese with rosemary and shallot Makes 1 loaf Ingredients 500g oo pasta flour 7g yeast 1 tsp of salt 30ml olive oil 300 ml water 3 shallots 1 tbsp Rosemary 125g tellegio cheese 50ml extra virgin olive oil Here's how Place the flour, salt and yeast into a bowl and mix together. Create a well in the middle and add the oil and water. Using your hand in a claw shape begging to mix the dough together until you create a soft ball of dough. Transfer the dou

Chorizo and Sour Dough Brunch

Chorizo and Sour Dough Brunch

Chorizo and sour dough hash Serves 2 Ingredients 150g chorizo sausage 1/2 red chili 1 garlic clove 20g butter 2 spring onions 1 handful of coriander 150g stale baguette 2 large free range eggs Here's how Dice the chorizo and place in a cold pan. Place the pan on a medium heat and slowly dry to release the data from the sausage. Add in the chopped garlic and chili . Add the chunks of stale bread they best just form up by hand and added straight to be pan so that

Nordic Seeded Bread Gluten Free

Nordic Seeded Bread Gluten Free

Nordic bread gluten free Makes 1 loaf Ingredients 50g flax seeds 150g mixed nuts 30g ground flax seeds 30g ground chia 5g salt 30ml oil 3 large eggs Here's how To make the seed bread mix all the nuts and seeds together in a bowl, then add the salt. Mix the oil and eggs together before pouring into the bowl with the nuts and seeds and mix together. Line a small loaf tin with baking parchment Spoon the mixture into the tin and spread out Bake at 160c for 20-30 minu

Honey Infussed with Garlic

Honey Infussed with Garlic

Honey and garlic infusion Ingredients 200g honey 10 cloves garlic Here's how Peel the garlic, then crack the cloves open by hit the clove with the side of your knife this will open up the flavour and speed up the Infussion. Place the garlic into a pan with the honey. Put the pan on a low heat and simmer for 20 minutes. Pour the honey and garlic into a clean jam jar, it will keep well for a good couple of weeks.

Duck with a Plum, chilli and Lime Salsa

Duck with a Plum, chilli and Lime Salsa

This dish could well be one of my new live demo favorites. I love this dish as it's got bags of flavour and a great balance, it also includes my new favourite ingredient garlic infused honey( see my blog on how to make this as its epic) Duck with plum honey and pomegranate Ingredients Serves 2 2 duck breast Salt Pepper 3 plums 1/2 red chili 20g chopped fresh ginger 1 red onion 3 spring onions 1 lime 1 handful of coriander 20g of honey Infussion with garlic (

Jersey Lobster with chill, lemon and butter

Jersey Lobster with chill, lemon and butter

As request here is my recipe I cooked in Jersey today using some fantastic local lobster. Ought from the local fish market. Recipe Ingredients Serves 4 1 lobster 400 g pasta 20ml extra. Irgun olive oil 1/2 lemon 100g butter 1 garlic clove 1/2 a chili 1 handful of basil Salt and pepper to season Here's how Cook the pasta in plenty of salted boiling water for 9 minutes, when cooked drain and return to the pan. Drizzle the pasta with olive oil and stir together, th

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