My Lake District Style Gingerbread This recipe is an absolute treat for ginger lovers! This recipe was inspired by one of my favourite products from the Lake District, Grasmere Gingerbread. This is my version of the famous tasty treat, It’s got layers of flavour from fresh, ground, and candied ginger, with a lovely crumbly oat texture to bring it all together. Perfect with a cuppa or as a cozy little snack! What You’ll Need : 175g plain white flour 75g wholemeal flour 100g l

Walnut Pesto Pasta Serves 4 Prep time 10-15 mins Cook time 15 mins Ingredients 400g dried spaghetti 1 tbsp salt (for the pasta water)1 garlic clove1 tsp sea salt 200g walnuts60g grated parmesan cheese, hold back 15g to finish the dish1/2 lemon, juiced 80ml extra virgin olive oil Here’s how: Cook the pasta in salted boiling water for 9 minutes. Place the remaining ingredients into a food processor and blend until smooth.Taste your pesto, and season with a little salt

Serves 4 Ingredients 1kg diced shin of beef 2 tbsp flour Salt and pepper 2 tbsp olive oil 6 shallots peeled 4 carrots, peeled and cut into chunks 2 tbsp fresh thyme 1 bulb of garlic cut in half 300ml Beefsteak Club Malbec 1 pint of beef stock Here’s how Dust the beef in the flour and season with salt and pepper Pour the oil into a shallow oven proof dish, then add the beef and cook until golden and brown. Be brave and cook the beef to a dark brown colour as the da