Easy to follow recipes and restaurant reviews
This vibrant risotto is a result of blending spinach, parsley and basil with your vegetable stock and using this when cooking the rice. Finished off with a knob of butter and some Parmesan cheese, this is makes a warm and satisfying meal. Ingredients (serves 2-3) One cup of risotto rice 200g bag of spinach Approximately… Continue reading Green Risotto
If you love squid but are freaked out by the prospect of preparing it, fear not! We have a simple (ish) and delicious recipe which will make preparing a squid a doddle and leave you with a flavoursome Mediterranean inspired treat! We combine fresh pan fried squid with paprika potatoes, juicy tomatoes and a vibrant… Continue reading Squid with Paprika Potatoes and Salsa Verde
This pan fried seabass is served with a pine nut, green olive and parsley vinaigrette, and what looks like a standard mash, but is actually Skordalia - a Greek potato dip enriched with garlic, egg yolk and olive oil. We learnt this dish during our cooking course Leiths cooking back in 2016 and we think it… Continue reading Seabass with Skordalia and Pine Nut Vinaigrette
If you're looking for an alternative to roast potatoes or mash this holiday season, why not try our rosemary and sea salt hasselback potatoes! Fluffy on the inside, crisp on the outside, with plenty of butter, sea salt and fresh rosemary, they're an excellent side dish for your Thanksgiving or Christmas roast! Ingredients: Serves 4… Continue reading Rosemary Hasselback Potatoes
Here is our first attempt at a pumpkin pie! We made a ginger and cinnamon flavoured sweet shortcrust pastry, filled with a lightly spiced custard made using fresh pumpkin. Best served chilled! Ingredients: For the pastry: 250 grams plain flour 140 grams cold unsalted butter cut into cubes Two egg yolks mixed with 3 tablespoons… Continue reading Pumpkin Pie
If you're tight for time and want something that's tasty and easy to prepare, look no further than this easy chicken tray bake! We love this recipe because of it's adaptability - you can choose to roast any vegetables you like alongside the juicy chicken thighs. Just make sure you cut the vegetables to size… Continue reading Chicken Tray Bake
After our first time making Madeleine's last week, we we made a few tweaks to our recipe in order to get a better rise and lighter texture. The key changes were replacing self raising flour with plain flour and baking powder, reducing the quantity of eggs to make a the mix thicker, and using an… Continue reading Chocolate and Pistachio Madeleine’s
Our wood oven dried tomatoes give a great burst of flavour to this tomato and rosemary focaccia. Focaccia is very simple to make and one of our favourite breads due to its strong flavour, resulting from using high quality extra virgin olive oil and plenty of coarse sea salt. We tried adapting our Rosemary Focaccia and used… Continue reading Wood Oven Dried Tomato Focaccia
Our take on shakshuka combines pesto made from charring red peppers in our wood oven with onions, peppers, green chillies, and heritage baby tomatoes. We had never made this before but it is sure to become a brunch favourite for us as it takes no more than 20 minutes to make and tastes great served… Continue reading Shakshuka
Our madeleine tray had been sitting in our kitchen for months and had never been used, so we thought we would give it a try after hearing how quick and easy they are to make. We weren't let down! These lemon and poppy seed madeleins are great with a cup of tea in the afternoon… Continue reading Lemon and Poppy Seed Madeleines
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