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Zingy Steaks with Warm Potato Salad

From Simply Beef and Lamb About this Recipe This recipe is reproduced with permission from Simply Beef & Lamb Visit Simply Beef and Lamb at: www.simplybeefandlamb.co.uk A great lemony salad with strips of thin cut sirloin or minute steaks, new potatoes, rocket, lemon zest and juice, capers, fresh parsley and toasted pine nuts.  The salad is served with a quick horseradish relish. Preparation Time 25 Minutes Average Cooking Time 20 Minutes             Ingredients For...

Slap Up Pork Sausage Breakfast

From Love Pork About this Recipe This recipe is reproduced with permission from Love Pork Visit Love Pork at: www.lovepork.co.uk A truly seasonal glazed boneless lamb shoulder roast with festive ingredients in the stuffing like Stilton and cranberries.  Great for entertaining with no bone, so will be easy to carve. Average Cooking 30 minutes         Ingredients 4 Rashers dry cured premium bacon 4...

Roast Shoulder of Lamb with Stilton and Cranberry Stuffing

From Simply Beef and Lamb About this Recipe This recipe is reproduced with permission from Simply Beef & Lamb Visit Simply Beef and Lamb at: www.simplybeefandlamb.co.uk A truly seasonal glazed boneless lamb shoulder roast with festive ingredients in the stuffing like Stilton and cranberries.  Great for entertaining with no bone, so will be easy to carve. Average Cooking Time for 3lb 1 hour 40 minutes Cooking Times Medium 25 minutes...

Roast Gammon with Hot Apricot and Chili Jam and Potatoe Bake

From LovePork About this Recipe This recipe is reproduced with permission from Love Pork, the online community for lovers of pork. Visit Love Pork at: www.lovepork.co.uk Serves 4 - Cooking Time 120 mins                 Ingredients For the Gammon and Chili Jam For the Potatoe Bake Gammon joint Potatoes Apricot jam Onions Dried...

Bakewell Tart

A buttery mixture, flavoured with ground almonds and baked in a light, flaky pastry case, is also known as Bakewell Pudding. Ingredients Pastry Case 7.5 oz (212 gm) packet of frozen puff pastry (thawed). 4 tbsp (60 ml) strawberry or raspberry jam. For the Filling 4 oz (100 gms) ground almonds. 4 oz (100 gms) caster sugar. 2 oz (50 gms) butter. 3 eggs, beaten. 1/4 tsp (1.25 ml) almond flavouring. Method 1. Roll out the pastry on a floured surface...

Fennel & Mushroom Flan

Serves 4 By Ann Richardson It is best to make the pastry case and filling the day before you need them to allow for cooling. Pastry Ingredients This is a shortcrust pastry, made with 4 oz (225gms) plain flour and 4oz (225gms) wholemeal spelt flour. You can use all plain flour but the spelt flour gives a crisper pastry. 4oz (225gms) unsalted butter, softened at room temperature. The yolk of one egg. 2 tablespoons of cold water. Small pinch of salt. Method...

White Chocolate Cheesecake

Ingredients For the Base 1 ¾ packets double chocolate Maryland cookies (purple packet) 2ozs butter/margarine (melted) to blend. 2ozs butter/margarine (melted) to blend.   For the Filling 3 fluid ozs double cream 300gm good quality white chocolate (broken in to squares) 400gm full...

Joans Boiled Cake

by Bill Walker Ingredients 4ozs Margerine or Butter 2 Teacups Dried Fruit 1 Cup Sugar (Light or dark brown) 1 Cup Full Cream Milk 2 Cups Self Raising Flour 2 Large Eggs Method Put the margerine, milk, dried fruit and sugar into a large saucepan and bring to the boil and simmer for 2 minutes, then leave to cool for 1 hour. Beat the two eggs and add to the mixture together with the flour and mix well. Put mixture into a one pint loaf tin and bake  at...

Every Day Fruit Cake

by Jeanne Champion About this Recipe This cake has a distinctive flavour as a result of the mixed black treacle and white fat.  It was the first fruit cake that I ever made, soon after I was married.  I remember being very proud of my first cake and also that when my mother visited, she refused to beleive that I had made it!  I hope that you all enjoy eating it as much as I have over the years.    Printable PDF Recipe Card               Ingredients 7...

Millionaire Shortbread

by Jeanne Champion About this Recipe I've experimented with various shortbread bases over the years & this one is my favourate.  I don't like the base to be too thick because I prefer the caramel filling to be the thickest layer in this recipe.  I have been know to make the caramel filing and eat it with a spoon and forget the biscuits altogether!! This has become a signature party dish for me.  I am always asked to bring some to family parties.     ...