This is a very traditional English dish. A firm favourite with my family served with mashed potatoes and onion gravy. Ingredients 120g Plain Flour Pinch of Salt Freshly Ground Black Pepper 4 Large Free-Range Eggs 300ml Milk 12 Large Pork or Beef Sausages 30g Beef Dripping Method Sieve the flour into a large bowl. Add the salt and pepper. Make a well in the centre add the eggs and gradually stir into the flour. Add the milk until a batter consistency is formed. Add more flour or milk until the mixture coats the back of spoon Put the batter to one side in a fridge to chill for around 30 minutes ..read more

"Anything that walks, swims, crawls, or flies with its back to heaven is edible." (Cantonese saying. Source: The Chinese Kitchen by Eileen Yin-Fei Lo) "He that takes medicine and neglects diet wastes the skills of the physician." (Chinese proverb) "Enjoy yourself. It's later than you think." (Chinese proverb) "Talk doesn’t cook rice." (Chinese Proverb) "Better to be deprived of food for three days, than tea for one." (Ancient Chinese proverb) "Governing a great nation is like cooking a small fish - too much handling will spoil it." (Lao-tzu, Chinese philosopher) "The way you cut your meat refl ..read more

This is a very traditional English dish. A firm favourite with my family served with mashed potatoes and onion gravy. Ingredients 120g Plain Flour Pinch of Salt Freshly Ground Black Pepper 4 Large Free-Range Eggs 300ml Milk 12 Large Pork or Beef Sausages 30g Beef Dripping Method Sieve the flour into a large bowl. Add the salt and pepper. Make a well in the centre add the eggs and gradually stir into the flour. Add the milk until a batter consistency is formed. Add more flour or milk until the mixture coats the back of spoon Put the batter to one side in a fridge to chill for around 30 minutes ..read more

"Anything that walks, swims, crawls, or flies with its back to heaven is edible." (Cantonese saying. Source: The Chinese Kitchen by Eileen Yin-Fei Lo) "He that takes medicine and neglects diet wastes the skills of the physician." (Chinese proverb) "Enjoy yourself. It's later than you think." (Chinese proverb) "Talk doesn’t cook rice." (Chinese Proverb) "Better to be deprived of food for three days, than tea for one." (Ancient Chinese proverb) "Governing a great nation is like cooking a small fish - too much handling will spoil it." (Lao-tzu, Chinese philosopher) "The way you cut your meat refl ..read more

One of my favourite desserts has to be Crème Brulee. It is rich creamy and with a satisfying crunch from the caramelised sugar it proves hard to beat. Ingredients 450ml Heavy Cream 1 Vanilla Pod 90g Castor Sugar 5 Egg Yolks 90g Brown Sugar Method Preheat the oven to 150°c. Put the cream, vanilla and half of the castor sugar in a large clean pan. Stir well and bring to the boil. Place the egg yolks into a large mixing bowl and whisk in the remaining castor sugar. Continue whisking until the mixture is pale yellow and slightly foamy. Remove cream from the heat slowly whisking into the egg yolk m ..read more

Ingredients · 100g Caster Sugar · 1 Tablespoon of Cold Water · 6 Whole Eggs · 2 Egg Yolks · 397g Condensed Milk · 410g Evaporated Milk Method Preheat the oven to 180C/fan 160C/gas 4. Place the caster sugar and cold water in a pan on a moderate heat. Allow the sugar to dissolve and boil gently swirling the pan occasionally but not stirring. Once the sugar changes to a dark caramel colour pour into the base of a shallow heatproof dish. Allow to cool at room temperature. Next combine the whole eggs, egg yolks, condensed and evaporated milk together in a bowl. Whisk well until smooth and strain t ..read more

Ingredients 12 Sponge Fingers 2 Tbsp Sherry 150g Strawberries cut into half 100g Whole Blueberries 1 Pack Strawberry Jelly 135g approx Custard 400ml Whole Milk 1/2 Vanilla Pod 6 Egg Yolks 20g Castor Sugar 4 Tsp Cornflour to Thicken Topping 300ml of double cream 1 Tbsp Toasted Desiccated Coconut Method Place the sponge fingers in the bottom of your trifle dish. Moisten with the sherry and allow to absorb. Cover with the cut strawberries and whole blueberries and put to one side. Chop the jelly into small pieces and cover with half a pint of boiling water. Stir until dissolved then top up to a p ..read more

This is a firm family favourite that i make every year. I normally make this at the start of November so they are ready in time for Christmas. You can add extra chilli if you prefer your onions spicy or extra honey if you like them sweeter. Ingredients 500ml Pickling vinegar 500g Small pickling onions or shallots 25g Table salt 200g Clear Honey 10 Peppercorns 2 Bay leaves 4 Birds eye chillies Method Put the onions in a large mixing bowl. Cover with boiling water for 30 seconds. Rinse in a colander under cold water. The skins should then peel off very easily. Once peeled place in a clean bowl ..read more

Ingredients 115g Butter 200g Self-raising flour 50g Mature Cheddar Grated 3 Tbsp Water Method Rub the flour and butter together in a dry bowl until the mixture resembles dry breadcrumbs. Add the water and the cheese combining together until a smooth dough is formed. If the dough is too wet add a little more water, if it is too dry add a little more flour. Mould the dough into 10 small dumplings making them as even as possible. Arrange the dumplings on top of your stew or casserole for the last 30 minutes of cooking time. Allow some space between the dumplings as they will expand in size while ..read more

Ingredients 16 Digestive biscuits 1tbs Golden Syrup 60g Melted butter 600g Cream cheese 2 tbsp Plain flour 175g Caster sugar Vanilla extract 2 eggs, plus 1 yolk 142ml Pot soured cream 300g Strawberries Method Heat the oven to 180C/fan 160C/gas 4. Crush the digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin) until like fine breadcrumbs. Mix with the melted butter and the golden syrup. Press into a 20cm springform tin and bake for 5 minutes, then cool. Beat the cream cheese with the flour, caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and t ..read more