Quiche Lorraine

This classic quiche Lorraine recipe courtesy of the brilliant people at BBC Good Food is simple to cook and a delicious hearty meal to make for your family and friends.

We have all had a quiche Lorraine before, but how many times have you actually made one at home yourself? Well this quiche Lorraine recipe couldn’t be easier to make. You can prepare and make this fantastic quiche in under 45 minutes, so why not have a go at this recipe yourself at home!



For the Filling

  • 6 rashers of bacon
  • 5 large eggs
  • 284ml of single cream
  • 150ml of milk
  • 140g gruyere cheese, grated
  • Grated Nutmeg
  • 1 tbsp of olive oil


Step 1-Preheat your oven to 180 degrees/160 degrees for a fan oven/gas mark 4. Add the olive oil to a frying pan as well as the bacon and cook for a minute until it is lightly cooked.

Step 2-In a mixing bowl, beat the eggs, milk and single cream together and then add the cheese, nutmeg and salt and pepper. Add half of the bacon before pouring in to a flan tin. Add the remaining bacon after this.

Step 3-Bake the mixture for 35 to 40 minutes until the filling is set. You will know when this is the case as it will turn a golden brown colour and the filling will rise slightly above the edge of the tin. Allow the quiche to cool before removing it from the tin. Serve this quiche Lorraine with a delicious side salad or green vegetables.

Source: Quiche Lorraine 

Products You May Find Helpful

Loose Bottom Flan Tin
£7.42 inc V.A.T.
Fluted Flan Tin
£4.90 inc V.A.T.
Loose Base Flan Tin
£7.27 inc V.A.T.

This St Patricks Day, with the weather still a little bit on the chilly side, why not make a good old casserole to warm you up!

BBC Good Food have a fantastic range of recipes in their magazine and on their website, and after spending some considerable time looking for our favourite St Patricks day food, this Irish lamb stew was the only winner in our eyes! This slow cooked Irish stew is full of hearty ingredients including potatoes, carrots, leek and lamb. As far as Irish recipes go, we think this is a pretty good one, so thank you to the brilliant people at BBC Good Food!



  • 200g smoked bacon cut in to chunks
  • 900g of stewing lamb cut in to large chunks
  • 1 tbsp of sunflower oil
  • 3 onions, sliced
  • 5 carrots cut in to large chunks
  • 6 medium sized potatoes cut in to chunks
  • 700ml of lamb stock
  • 1 leek cut in to chunks
  • 85g of pearl barley
  • 3 bay leaves
  • One small knob of butter


Step 1- If you need to preheat your slow cooker, do that before you start preparing the food. Start by adding the sunflower oil to a frying pan, and cook the bacon until it is crispy. Once it is crispy, add to the slow cooker, before adding the chunks of lamb to the frying pan. Brown the lamb before adding that to the slow cooker as well, along with the onions, carrots, potatoes, thyme, lamb stock, bay leaves and water. The water should cover the lamb. Allow this to cook for 7 hours.

Step 2-After 7 hours, add in the leek and the pearl barley and turn to slow cooker up to high. Cooker the stew for a further one hour until the pearl barley starts to tenderise.

Step 3-Stir in the butter and season to taste. That’s it, serve this delicious slow cooker Irish stew straight in to a dish. If you want to serve something on the side, why not try some colcannon!

Source: BBC Good Food 

Treat your mum to something special this Mother’s Day in the form of this delicious Strawberry Cheesecake Tart recipe!

We need to give credit to the fantastic people over at Tesco Real Food for this mouth-watering recipe! This Strawberry Cheesecake Tart is very easy to make and can be prepared on Sunday morning ready for your mum to enjoy with a cup of tea on Sunday afternoon! The ginger biscuit base combined with the zest of a lemon and the sweetness of the strawberries will provide a tantalising combination of flavours when you have your first bite!



  • 200g of ginger biscuits
  • 50g of butter (melted)

For the Filling

  • 300g of light soft cheese
  • 50g caster sugar
  • 150g Greek yoghurt
  • 227g strawberries
  • 3 tbsp of strawberry jam
  • Zest of 1 lemon
  • 3 tbsp of lemon juice


Step 1-Take the ginger biscuits and place them in a food bag. Crush them until they are in fine pieces. Once you are happy that the biscuits have been crushed in to fine pieces, add them to a mixing bowl along with the 50g of butter which should have been melted. Stir well until the biscuits and butter have combined.

Step 2-Add the biscuit mixture to a fluted flan tin and ensure the biscuit mixture is firmly pressed down against the base of the tin. You can do this by using a palette knife or a spoon. Once this is done, place it in the fridge to chill while you prepare the rest of the ingredients.

Step 3-In another mixing bowl, add the light soft cheese, the greek yoghurt, caster sugar, lemon zest and lemon juice and whisk until they are well combined and the mixture looks creamy. Add this on to the biscuit base which has been chilling in the fridge and smooth the top. Ensure it rests in the fridge for at least 1 hour.

Step 4-Add the strawberry jam to a saucepan and heat until it turns to a liquid consistency. Allow the mixture to cool for a bit.

Step 5-If you are using a loose base fluted flan tin, remove the base of the tin and the strawberry cheesecake tart will easily slide out. If not, carefully remove the tart from the edge of the tin using a palette knife and gradually ease it out of the cake tin. Cut the tops off the strawberrys and slice in to quarters. Place the strawberrys on top of this delicious Strawberry cheesecake tart before coating the top of the tart with the strawberry jam from earlier!

Step 6-That’s all the work done, now you can serve your mum this delicious treat this Mother’s Day, and we’re sure she will love this fantastic Strawberry cheesecake tart recipe!

Source: Tesco Real Food 

Products You May Find Helpful

Loose Bottom Flan Tin
£7.42 inc V.A.T.
Fluted Flan Tin
£4.90 inc V.A.T.
Loose Base Flan Tin
£10.68 inc V.A.T.

Chocolate Pie

We thought this Salted Caramel Pie was the perfect way to finish off British Pie Week, and what a week it has been! We’ve seen some fantastic recipes and photos of delicious pies from all around the country, with people really getting in to the spirit of the week!

This scrumptious Salted Caramel pie recipe comes to us courtesy of the brilliant people over at UK TV Good Food! The caramel in this pie provides you with a delicious sweetness, but the salty edge neutralises that giving a fantastic combination of flavour. The thing that really caught our eye with this recipe was the pretzel crust around the edge of the pastry, which we love! So if you are looking to celebrate the end of British Pie Week today or this weekend, have a good at this delicious UK TV Good Food recipe!

Photograph by BenGrantham (view original version here)



For the Filling

  • 300g of sugar
  • 120ml of honey
  • 120ml of double cream
  • 115g of brown butter (normal butter is also fine)
  • 2 tbsp of mascarpone
  • 1 tsp of vanilla extract

For the Topping

  • 120ml of double cream
  • 115g of chopped dark chocolate

For the Pretzel Crust

  • 225g of pretzels
  • 85 to 115g of melted unsalted butter


Step 1-Start by making the pretzel crust. Grind the 225g of pretzels in a food processor or wrap them in a tea towel and hit with a rolling pin until they are well ground. Pour the unsalted butter in to a mixing bowl, add the ground pretzels and use your hands tom mix together. Do this until the texture resembles wet sand. Firmly press the crumbs in to a 24cm large pie tin and chill the crust in the fridge.

Step 2-Now you can move on to the filling. Start by adding the 300g of sugar and 120ml of honey to a saucepan along with 120ml of water. Combine until the sugar is dissolved and it turns to a caramel (dark amber colour). Ideally you want the mixture to reach about 170 degrees celcius.

Step 3-Take the caramel off the heat and add in the 120ml of double cream, being very careful not to spill any of the caramel as it will start to bubble when the cream mixes with it. Ensure you whisk it as the cream is being poured in. After this add the 115g of butter, the vanilla extract and a pinch of salt and whisk again.

Step 4-Pour the filling in to your pie tin that you prepared earlier and leave it to set in the fridge for at least 5 hours.

Step 5-Nearly finished, all there is left to do is the topping. Add the double cream to a pan and heat until it starts to gently bubble, then pop in the dark chocolate and allow it to melt. Once melted, whisk until the mixture is glossy. Spread over the filling and allow it to set. That’s it, this delicious salted caramel pie is now ready to enjoy as part of your British Pie Week celebrations!

Source: Good Food UK TV 

Products You May Find Helpful

Large Pie Tin
£4.56 inc V.A.T.
Loose Base Flan Tin
£10.68 inc V.A.T.
Loose Bottom Flan Tin
£7.42 inc V.A.T.

Happy St Patrick's Day everyone, and what better way to celebrate than this delicious Steak and Guinness pie!

We all know that the classic combination of steak and ale goes well together when it comes to making a pie, but the combination of steak and Guinness is mouth wateringly good! This recipe includes a rather small amount of ingredients but it certainly won’t lack in flavour. This steak and Guinness pie is something you can prepare and leave in the oven to cook while you carry on with something else, and a perfect way to celebrate St Patrick's Day 2016!



  • 675g of diced braising steak
  • 4 sticks of celery
  • 2 heaped teaspoons of plain flour
  • 1 bottle of 500ml Guinness
  • 1 small handful of herbs (rosemary, thyme and bay leaf)
  • 1 carrot
  • 2 400g tins of chopped tomatoes
  • 500 of pre packed puff pastry
  • 1 egg
  • Olive Oil


Step 1-Start by taking the your beef and seasoning to taste with the salt and pepper. Sprinkle the beef with flour and ensure it is well covered.

Step 2-Pour 2 to 3 large glugs of olive oil in to heated casserole dish or frying pan and fry the beef until it is browned.

Step 3- Add in the onion and fry for a minute or so, then add the carrots, celery and the herbs in to the pan. Cook all of this for a further 5 minutes before adding in the bottle of Guinness.

Step 4-Add the chopped tomatoes and bring to the boil. Give it a good stir and allow it to slow cook for a further 2 hours until the meat is tender.

Step 5-After 2 hours check how it is doing. The sauce should have thickened and all of the ingredients should have provided a delicious flavour. Add further seasoning if you think it needs it.

Step 6-Now it is time to pre heat your oven. Set it to 190 degrees Celsius or gas mark 5. Place the meat filling and sauce in to a large pie tin.

Step 7-Roll out your puff pastry and place it over the pie tin. Please make sure it is slightly bigger than the tin itself.

Step 8-Beat the egg and then brush the edge of your tin with it. Place the pastry on top of the large pie tin and use the extra pastry around the outside of the dish to secure it. Use a knife to score the pastry on top and brush with more of the egg.

Step 9-Place the pie on a baking tray or in a roasting tin and place in the middle of your pre heated oven for around 45 minutes. You will know it is done when it turns a golden colour and starts to bubble around the edge of the pastry.

Step 10-Allow the pie to cool for a few minutes before serving, and that’s it! This delicious steak and Guinness pie is ready to be served. We recommend serving with some delicious new potatoes and some green beans!

Source: All Recipes 

Products You May Find Helpful

Large Pie Tin
£4.56 inc V.A.T.
Enamel Roasting Pan
£3.02 inc V.A.T.