Happy St Georges Day everyone! To celebrate, have a go at this traditional Eton mess recipe at home!.

If you are looking for a traditional English desert, it doesn’t get any more classic than an Eton mess! This fantastic recipe from great British chefs will leave your mouth watering! The brilliant combination of crispy meringue with the sweetness of the strawberry is hard to say no to! This is a very simple desert, but it’s incredibly hard to beat for flavour!



For the Meringue

  • 175g of caster sugar
  • 3 egg whites
  • 1 vanilla pod, remove the seeds
  • A pinch of salt

For the Eton Mess

  • 500g of fresh strawberries, sliced
  • 500ml of double cream
  • 1 tbsp of icing sugar


Step 1-Pre heat your oven to 110 degrees celcius and line to meringue trays or baking trays with baking paper. Add the egg whites and a pinch of salt to a mixing bowl and whip with a wire whisk. Ensure to use a light whisk rather than a heavy one as it will keep the air in the meringue mixture.

Step 2-As you are whisking the mixture, add the caster sugar in to the mixture slowly. This should make your egg whites become stiff and looking ready to bake.

Step 3- Use a spatula to add the mixture to the baking trays bit by bit. Add to the oven and allow the meringues to completely dry up and crisp. This may take a few hours, so after the first hour, check the meringues regularly to see how they look. You will know the meringues are ready when you tap them and they sound hollow.

Step 4-Place the double cream in to a food mixer and whisk it gently. You could add the leftover vanilla seeds here as well as icing sugar, but this is not compulsory. Add half the strawberries to the cream mixture as well as most of the cooked meringue (but not all of it). Ensure you break the meringue in to one inch sized pieces when adding it.

Step 5- To assemble the meringue start layering the cream mixture in to whatever you plan to serve them in (glasses) followed by a layer or meringue and strawberries. Keep alternating until full.

Step 6- Finish off by sprinkling some more strawberries and a dusting of meringue! That’s it, this traditional eton mess is ready to enjoy!

Source: Great British Chefs 

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From April 13th to April 15th, it is Thai New Year, and what better way to celebrate than having a go at this Thai Fishcakes recipe at home.

These Thai Fishcakes are the perfect way to celebrate Thai New Year! The thing we love about Thai food is that it is full of fantastic flavours and often a bit of spice! These fishcakes have red chillies, lemongrass, garlic, coriander and coconut milk in them, couple this with delicious fresh fish and these Thai fishcakes are sure to be a hit with whoever you are making them for!



For the Fishcakes

  • 500g of white fish fillets
  • 1/2 a chopped red pepper
  • 2 red chillies
  • 2 tbsp of coriander
  • 1 tbsp of fish sauce
  • 3 spring onions, chopped
  • 2 chopped garlic cloves
  • 125ml of coconut milk
  • Vegetable Oil
  • 125g of green beans
  • 1 whole egg

For the Thai Cucumber Salad

  • 2 peeled cucumbers, halved lengthways and deseeded
  • 35g of caster sugar
  • 50ml of rice vinegar
  • 2 chillies (as spicy as you like)
  • 2 shallots, chopped
  • 2 tbsp of coriander leaves, chopped
  • 40g roasted peanuts
  • 1/2 tbsp of fish sauce


Step 1-Take the white fish fillets you have chosen and cut them in to small pieces. Add the pepper, coriander, spring onions, chillies, garlic, fish sauce and lemon grass to a blender and blend until it is a paste. Then add the fish pieces to the paste and blend again. Mix until smooth before adding the coconut and milk.

Step 2-Place this mixture in to a mixing bowl before finely slicing the green beans and adding them to the mixture. Allow the mixture to chill for at least 2 hours, but preferably overnight to allow the mixture to marinate.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-Take a deep based frying pan and half fill it with vegetable oil. Take care doing this as hot oil is extremely dangerous. Take a spoon and shape the paste in to small pieces. Once you have done this, lower each piece in to the hot vegetable oil. You should fry them until they are golden brown and crispy. Ensure you turn at least once during cooking to make sure they are evenly cooked. Remove from the oil and set aside on some kitchen roll to move any excess oil.

Step 5- To make the salad, start by slicing the cucumber in to 5mm slices. Dissolve the sugar in the wine vinegar and throw in the cucumber to soak up the flavour. After this add the chopped shallots, chopped coriander leaves and the chilli. Garnish with the roasted peanuts and fish sauce just before serving.

Step 6- That’s it, everything is done! Enjoy these flavoursome Thai Fishcakes! Happy Thai New Year!

Source: BBC Food 

Roast Leg of Lamb

Roast Lamb has been the meat of choice for Easter Sunday for as long as we can all remember, and this roast leg of lamb from the main man Jamie Oliver is sure to be a hit with your family this Easter weekend!

A roast leg of lamb is known for being full of flavour, but when the recipe is made by Jamie Oliver, you know that it is going to taste pretty special! This lamb recipe includes a homemade mint sauce and the cooking method instructs you to place the roast potatoes on the bottom of the oven, with the meat resting on the oven shelf above it. This allows for the mouth-watering meat juices to drip on to the potatoes which will make them taste unbelievably good!

Photo by Lachlan Hardy (view original)



  • 2kg leg of lamb
  • 1.5kg of potatoes
  • Small bunch of rosemary, half roughly chopped and the rest as sprigs
  • 1 bulb of garlic, peel and crush 3 cloves
  • Zest of 1 whole lemon
  • Olive Oil
  • Salt and Black Pepper

For the Mint Sauce

  • 4 tbsp of chopped fresh mint
  • 2 pinches of salt
  • 1 tsp of sugar
  • 3 tbsp of wine vinegar
  • 1 tbsp of hot water


Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/400 degrees Fahrenheit and place a roasting tin in the bottom of the oven for the potatoes.

Step 2-In a mixing bowl, mix together the 3 crushed garlic cloves, chopped rosemary, lemon zest and olive oil. Season the leg of lamb to taste with the salt and black pepper and rub the marinade on to the lamb. Place in to the oven on the shelf above the roasting tin so the juices from the meat can drop in to the tin.

Step 3-Boil the potatoes, the allow them to simmer for 10 minutes or so. Add the remaining whole garlic cloves, the sprigs of rosemary and season with more sea salt, black pepper and olive oil. Add the potatoes to the roasting tin and place them under the lamb so the meat juices drop on to the potatoes.

Step 4-Cook the lamb for anything between 1 hour and 15 minutes to 1 hour and a half depending how you like it cooked. Once it is cooked to your satisfaction, remove from the oven and allow it to rest for 15 minutes.

Step 5-Now you can make the mint sauce, and it couldn’t be easier! Mix the chopped mint leaves, the sugar, salt, wine vinegar and hot water together until it is well combined. Pour in to a jug ready to serve with the roast lamb and potatoes.

Step 6-That’s it, you are ready to enjoy your delicious Easter Sunday roast leg of lamb!

Source: Jamie Oliver 

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Hot Cross Buns

As it is the Easter weekend, we thought we would share with you one of the classic Easter Sunday treats, and we aren’t talking about easter eggs! Hot Cross Buns are a fantastic tradition in Britain, and this scrumptious recipe from Nigella Lawson is the great way to get the family baking this weekend! Happy Easter everyone!

This Nigella hot cross buns recipe is, if you haven’t already guessed, courtesy of the brilliant Nigella Lawson! If you are looking to try something slightly different for Easter 2015, this recipe provides a fantastic twist on perhaps a more traditional hot cross buns recipe. Including cardamom pods and a clove, these ingredients are used to infuse the milk for the dough, adding a really intense but delicious flavour to these hot cross buns!



For the Dough

  • 400g of bread flour
  • 150ml of milk
  • 50g of butter
  • Zest of 1 large orange
  • 125g of dried fruit
  • 1 clove
  • 2 cardamom pods
  • 1 seven gram packet of easy blend yeast
  • 1 tsp of ground cinnamon
  • Half a tsp of ground nutmeg
  • Quarter of tsp of ground ginger
  • 1 large egg

For the cross on the buns

  • 3 tbsp of plain flour
  • 2 tbsp of water
  • Half a tbsp. of caster sugar

For the sugar glaze

  • 1 tbsp of caster sugar
  • 1 tbsp of boiling water

For the egg wash

  • 1 large egg, beaten


Step 1-In a saucepan, heat the 150ml of milk, 50g of butter, orange zest, clove and the two cardamom pods until the butter is fully melted. Once this has happened, allow the mixture to infuse which will add fantastic flavour to the hot cross buns.

Step 2-To a mixing bowl, add the bread flour, yeast and 125g of dried fruit along with the spices (cinnamon, nutmeg and ginger). Once the milk has been completely infused by the cardamom and clove, remove both of these items and beat in the large egg. Once this is done, pour the mixture in to the bowl of dry ingredients.

Step 3-Knead the dough by hand or using a machine. You should continue to knead it until the dough turns quite elastic. If you find the dough is a bit dry, add more warm milk to help resolve this. Once you are happy with the dough, shape it in to a ball and place it in a buttered mixing bowl and cover with clingfilm. Allow it to rest overnight in the fridge.

Step 4-Preheat your oven to 220 degrees celcius/425 degrees Fahrenheit/gas mark 7, and take the dough out of the fridge to allow it to reach room temperature.

Step 5-Knead the dough again until it regains its elastic consistency. Split the dough in to roughly 16 balls, just keep halving the dough until you get the magic 16 pieces.

Step 6-Place the pieces of dough on to a baking tray or baking sheet that is lined with baking paper. Score the tops of each piece of dough with the shape of a cross, cover with kitchen towel and leave to prove again for 45 minutes, they should rise during this time.

Step 7-Brush the dough with the egg wash and mix the flour, sugar and water into a paste. Using a teaspoon, drizzle the paste mixture over the cross shape on each piece of dough. Bake for no more than 20 minutes in the oven.

Step 8-Once the hot cross buns are out of the oven, make the sugar glaze using the sugar and boiling water and brush each hot cross bun with it.

Step 9-That’s it all done, now you can sit back with a cup of tea and enjoy one of your delicious homemade hot cross buns!

Source: Nigella Lawson 

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