Smoked Trout Rillettes

Category : Food


200g Smoked Trout Flaked
100g Smoked Salmon torn
50g Mayonnaise
75g Crème Fraiche
1 Dessert spoon of each Chopped Dill, Chives & Chervil
15g Creamed Horseradish
Lemon Juice & Zest
Ground White Pepper


In one bowl combine your horseradish, Mayonnaise, Crème Fraiche & Herbs.

Once all combined add your salmon, trout and herbs, fold in gently, be careful not to break the fish up to much. Once incorporated check the seasoning and add to your taste at this point add the lemon juice and zest.

Set up in either rings or small dishes whichever you prefer and refrigerate until serving.

Happy Cooking!

Mincemeat Parfait

Category : Food


375g Chopped Mincemeat
100ml water
130g Sugar
6 Egg Yolks
20g Sugar
300g Double Cream
2 Egg whites
80g Sugar
A squeeze of Lemon Juice


To make the syrup add the 100ml water and 130g sugar and take to 115˚c.

Whisk the 6 egg yolks and 20g sugar to a white ribbon in a with an electric whisk. Add the syrup slowly and whisk until cold, stiff and white. (this is called a pate de bombe)

Whisk 300g double cream to a soft peak.

Make a firm meringue with the egg whites and the last 80g of sugar.

Fold the double cream into the pate de bombe

And fold the mincemeat into the meringue.

Then fold the 2 mixes together and put into a Swiss roll tray.

Put into the freezer and set overnight.

To serve remove from the freezer and cut into portion size blocks.

Serve with a glass of brandy or mulled wine and some roasted chestnuts or walnuts. Also you could grated some dark chocolate over to give a snow effect.

Happy Cooking!

Slow Roast Pork Belly

Category : Food

Feeds 8


1 Large Pork Belly Skin on and scored
12 Large Carrots
4 Spanish Onions
1 Head of Garlic Peeled
2 Kg New Potatoes
6 Braeburn Apples
3 Bay Leaves
4 Sprigs Rosemary
6 Sprigs of Thyme
500ml Fresh Apple Juice
Olive Oil


Peel all your vegetables. Cut the onion into quarters the carrot in halves and leave the potatoes and garlic whole, unpeeled. Cut the apple into quarters and remove the core. Put all of your prepared ingredients into a large roasting tray and mix in the apple juice, a drizzle of olive oil, herbs and season lightly. Place your scored pork belly into a clean empty sink and pour a kettle of boiling water on top. Rub your pork belly with a little vegetable oil and rub in salt. This will ensure a really good crackling finish.

Place your pork belly on top of the vegetable filled tray and bake in the oven at 150ºc for 3 1/2 hours. Turn the oven up to 220ºc and give the pork a further 30 minutes. Take out and leave to rest for 10 minutes before serving. Serve the entire contents of the roasting tray.

The vegetables will be roasted, beautifully caramelised and full of the pork’s flavour, as well as having a lovely fruitiness from the apples.

Happy Cooking!

Poached Rhubarb and Yorkshire Rhubarb Soup

Category : Food

With the rhubarb season now well underway this month’s recipe celebrates the delicate flavour of this wonderful, under-rated English vegetable.

400g Yorkshire Rhubarb
40g Lemon Grass
1 Vanilla Pod
20g Ginger
2 Orange Juice
1 Lemon Juice
150g Sugar
600g Water


Bring all ingredients to the boil (except rhubarb) and leave to infuse.

Once the liquor is cold pass it through a fine sieve and return to the boil.

Pour half of the liquor over 300g of washed Yorkshire Rhubarb Batons, cut approx. 3cm long. Set aside and allow to cool down.

To make the soup add 100g of your rhubarb to the other half of your liquor and cook until softened. Once soft blend to a smooth consistency

Serve either chilled or warm, with your poached rhubarb and a scoop of Vanilla Ice Cream. It’s also beautiful set as a jelly or just the poached rhubarb served with custard.

Happy Cooking!

Valentines Passion Fruit Tart

Category : Food

This dessert sums up Valentines for me. I’m posting this up early so you get a chance to practice before the day. It’s succulent, indulgent, fresh and the clue is in the name. It really will get your juices following!!!


300 ml Passed Passion Fruit
Lemon Juice
2 Orange Zests
270g Sugar
9 Eggs
225g Double Cream


Whisk the eggs together with the sugar until well combined.
Add the passion fruit, lemon juice, zest, cream and incorporate fully.
Pour into a blind baked pastry tart ring.
Bake at 100ºC for 35 minutes.
Leave to rest and cool at room temperature.
Once cool and set it is ready to serve.
Serve with some shaved Dark Chocolate and some fresh passion fruit seeds

Happy Cooking

Baked Apple Stuffed with Mincemeat

Category : Food

1 Kg Grated Apple
250g Currants
250g Muscavado Sugar
125g Sultanas
125g Raisins
100g Blanched Chopped Hazelnuts
75g Glace Cherries
4 table spoons Brandy
1 tablespoons Ground Mixed Spice
½ tablespoon Ground Cinnamon
1 Orange Zest and Juice

Heat all the ingredients together (with the exception of the brandy) in a large heavy bottom pan until the sugar has dissolved to a syrup.  Once dissolved simmer for 30 minutes, skimming if necessary. Finally add the Brandy and allow to cool.
Leave in kilner jars in your fridge and use when required, the longer you leave them the better they are!

To stuff Apples

6 Braeburn Apples
250g Soft unsalted Butter
200g Demerara Sugar

Pre Heat your oven to 200ºc.
Peel and core your apples, stuff them with plenty of your mincemeat (really pack it in).
Roll them in your soft butter followed by the Sugar and simply bake them in a baking tray for approx 20 minutes.
They should come out with a crispy sweet exterior and a soft succulent seasonal centre.
Your left over mincemeat use for a few mince pies.

Happy Baking.