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 drizzling 1 apple, peeled and chopped 100ml white wine vinegar 350g preserving sugar 1 tsp fennel seeds salt and pepper Here's how To make the chutney put the fennel and onion in a heavy pan. Add a drizzle of olive oil a

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 a well in the middle of the flour and pour in half the milk. Using your hand in a claw shape, start to roll your hand around the bowl to replicate a mixer. The dough will start to form a ball, add the remaining water a

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 325g plain flour 50g custard powder 200g rhubarb and strawberry jam 50g oats Here’s how Place the softened butter and sugar into a mixing bowl and beat together until soft, light and fluffy. Mix in the egg yolks. Sieve t

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 on whats going on outside with the weather and whats available, the minute September the 1st arrived Autumn seemed to pop its head up and is here to stay. The autumn as a chef is one of my favourite times of year as it of

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 dough onto a clean work surface and being to knead. Hold the dough with one hand and stretch it away from you with the other hand, then fold it over its self and repeat the stretching until the dough is smooth and stretchy

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's they can say am up the chorizo fats. Add in the butter and continue to fry to make sure everything get a coating. Meanwhile get your eggs into poach. Finish the chorizo with the spring onion and coriander. Spoon th

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 minutes or until the loaf is firm Leave the loaf to cool before slicing.

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.

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 (see my blog post on how to make garlic infused honey) 20ml dark soy sauce 1/2 pomegranate Here's how Pat the duck breast dry on either side with some kitchen roll. Season booths sides with salt and pepper and plac

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, this will stop the pasta sticking together. Remove the lobster from the shell and place in a cold frying pan Add the butter, chopped garlic and chili Heat the butter, when melted stir together and add the lemon juice.

I cooked this dish today in Jersey while over there cooking with my brand partners Symphony kitchens. The guest seemed to love this dish and were really surprised how cheap and very tasty short rib can be. Always remember the cheaper the cut the longer the cook. Short Rib of Beef with Pumpkin serves 2 Ingredients 1 short rib of beef on the bone 1 sprig of rosemary 1 sprig of thyme 1 garlic clove 2 tbsp of olive oil salt pepper 200ml red wine 1 pint of beef stock 300g pumpkin 1 clove of garlic 1 sprig of rosemary 1 spring of thyme 1 tsp of salt 1/2 tsp pepper 2 tbsp of olive Fresh horseradish Here’s how Drizzle the oil over the beef and then season with salt, pepper and the chopped herbs and

I made this dish a couple of weeks ago when my wife and a friend popped up to the studio with the kids. The charred peach has an amazing smokey ness that's works beautifully with the fruits sweetness and the salty hallumi cheese. All finished off with a hint of chili, fresh herbs and a squeeze of lime. Ingredients Serves 4 4 x  7" soft tortilla wraps 2 ripe peaches (flat or round) 1 red onion 1 red chili 2 limes 2 tbsp of rapeseed oil 1 handful of mint 1 handful of flat leaf parsley 1 block of hallumi cheese Here's how Cold the tortilla wraps in half and place in the oven on a baking tray, bake for 10 minutes at 150c. Pre hear a grill pan on a medium heat Cut the peaches in half and remove t

Here's how Blueberry and passion fruit together is oone of my favourite cake combinations of flavours, its up there with chocolate and orange for me. Baking these two flavours into a muffin just makes sence to me. The secret to making a great muffin is something a German baker taught me when I was over in Munich, its all about the lift, then steam and then the bake. I will explain further in my recipe. Makes 6-9  depending on size Ingredients 70 g butter, cold is fine 100 gsugar zest from 1/2 a lemon 3/4 cup plain unsweetened yogurt or sour cream 1 large egg 1 1/2 teaspoons (7 grams) baking powder 1/4 teaspoon baking soda 195g plain flour 250g blueberries, fresh or frozen (no need to defrost

Beef and Salsa Quessadilla with lime and coriander. serves 4 Ingredients 4 tortilla wraps 4 tbsp of good quality salsa (homemade is best) 400g of beef stew leftovers drained of gravy 1 lime juice and zest 1/2 tsp dried chilli flakes or one whole chopped fresh red chilli 100g grated cheese of your choice 150ml sour cream 1 handful of fresh coriander Here's how Pre heat the oven to 180c Mix together chopped roast beef or beef stew with a few table spoons of tomato salsa, a bought in one is fine if thats all you have. Then mix the salsa and beef together, add the juice and zest of a lime if you have any left from your festive gin and tonics, followed by some dried chilli flakes or even better a

Summer time treacle tart with lemon and ginger Treacle tart is a bit of a British classic but has a reputation for being a little heavy, this recipe has a wonderful lightness to it as I add in plenty of lemon and ginger to give it a freshness and balance after using all that golden syrup.I love to serve this dessert at room temperature with a little clotted cream or ice cold real vanilla ice-cream. This recipe will keep for a good few days in the fridge as well as freezing, so there’s no excuse to make a big one !!!! Ingredients makes a 40cm x 80cm x 3cm deep For the pastry Pastry Ingredients 150g plain flour 75g butter 3/4 tbsp cold water to bind the pastry together For the filling 1kg gold

Espresso curd and pistachio shortbreads This recipe is a nice simple flavoured shortbread that carries the wonderful expresso curd that any coffee lover will just love. Ingredients 250g softened butter 125g of icing sugar 1 egg yolk 1 tsp of vanilla extract 375g of plain flour 100g pistachio nuts roasted in the oven for 4-5 minutes at 170c for the curd 125g of butter 4 egg yolks 100g sugar 50ml of hot water mixed with 4 tsp of instant coffee 70g of dark chocolate Here how Place the butter, sugar and vanilla extract together into a mixing bowl and beat together with a wooden spoon or an electric mixer until light and fluffy add in the flour and nuts then continue to mix until it starts to fo

Chicken parcel This is a mid week favourite in our house. It’s a combination of fantastic flavours that you know are going to produce a great meal. Cooking the chicken in a paper parcel ensures all the flavours are locked in. It’s also a very forgiving way of cooking as the chicken can sit in the oven and keep warm for 10 - 20 minutes without drying out. Serves 4 Ingredients 8 vine tomatoes 4 garlic cloves chopped or crushed 16 pitted black olives 1 handful of basil 4 skinless and bone removed chicken breasts salt and pepper zest of a lemon 100ml dry white wine Here’s how Pre heat the oven to 200c/400f/gas mark 6 Cut 4 squares of baking parchment approx 50 cm square and lay them on a work su

Spiced lamb with rhubarb and California Prunes soaked in Ginger beer Ingredients 1 shoulder of lamb 2kg 2-3 cloves of garlic chopped 1 handful of fresh rosemary and thyme chopped 1 tbsp of olive oil 3-4 tsp of harissa paste 2 sticks of rhubarb 200ml of ginger beer 15 California Prunes 100ml of California prune juice 1 red chilli 1 handful of coriander 1 handful of mint 1 bunch of watercress 1 pomegranate 1 lime 2 tbsp of olive oil 250g of thick Greek yogurt 1/2 tsp of salt Here’s how Mix together the fresh herbs, chopped garlic and harissa paste, then spread it over the shoulder of lamb. Place the meat into a roasting tray add a pint of water and roast in the oven for 20 minutes at 220c, the

Recipe Ingredients Steak and marrow bone pie 1kg of diced shin of beef 400g chopped white onions 12g salted anchovy 20g garlic 5g ground dried mushrooms 5g Rosemary chopped 2g fresh thyme 20g beef stock 1 tbsp of plain flour 10g salt 150g chopped celery 2g cracked pepper 20g tomato purée 170g roasted mushrooms 1.3 litre water 30g marrow bone from the butchers or use the bone from your shin Pastry 300g plain flour 200g self raising flour 200g lard 50g butter 4g salt 200ml ice old water Here's how Here's How

Recipe This shortbread recipe has served me well for many years. I discovered these biscuits in the French Alps while on a skiing holiday, I would buy one everyday while getting my daily breakfast crossiant and stuff it into my ski jacket for that welcome hit of sugar to keep me going up and down the mountain. In this recipe I have combined my personal favourite floors of chocolate and orange but you can make your own if you like. Makes 10-12 biscuits Ingredients 250g soft butter 125g golden caster sugar 1 egg yolk 1 tsp vanilla extract 2 orange zest 375g plain flour 100g dark chocolate chunks Here's How Mix the butter, sugar and vanilla together until light and fluffy Add in the orange zest