Now we are well and truly in to summer, it is about time we started to bring out all of the delicious summer desserts that we are so good at making here in Britain, starting with this fantastic peach melba roulade from BBC Good Food!

If love the taste of summer fruits in your dessert, this peach melba roulade is definitely for you! Starting with the springy sponge on this summer pud, every bite you take will deliver a fantastic burst of summer! The peach cream in the centre of this dessert is backed up with a delicious raspberry flavour from fresh raspberries and a raspberry coulis. Combine this with a hint of vanilla and you have the perfect summer dessert to enjoy in the sun!



  • 6 large eggs
  • 50g of butter, melted
  • 120g self-raising flour
  • 175g of golden caster sugar, and roughly 3 tbsp extra for dusting later on

For the Filling

  • 420g can of peaches in syrup
  • 75g of ready-made raspberry coulis
  • 150g of raspberries
  • 200ml of double cream
  • 1 tsp of vanilla extract


Step 1-Preheat your oven to 200 degrees celcius/180 degrees in a fan oven/Gas mark 6. Butter and line a baking tin (roughly 33cm x 24cm) with baking paper.

Step 2-Take a large mixing bowl and add the 6 eggs and 175g of golden caster sugar. Whisk for no more than 5 minutes using an electric hand whisker until it is light and fluffy. Then sift the flour in to the mixture and using a large spoon, fold it in to the egg and sugar mixture. Pour in the 50g of melted butter and quickly fold the mixture again to ensure it combines. Ensure you don’t mix too much as you don’t want to lose the air from the whisked eggs.

Step 3-Pour this mixture in to the baking tin ensuring it is smooth. Place in your pre heated oven and bake for 12 to 15 minutes.

Step 4-Take another piece of baking paper that is larger than the sponge you are baking and lay it on one of the work surfaces in your kitchen. Dust the remaining 3 tbsp of golden caster sugar on the baking paper. Take the baked sponge and remove it from the tin, placing it on the baking paper. Remove the piece of baking paper from the tin and then begin to roll the roulade up in the new piece of baking paper that has been dusted with the sugar before leaving it to cool down.

Step 5-Now start on the filling for your peach melba roulade. Add the vanilla extract and 3 tbsp of the syrup from the peaches to the double cream and combine with an electric whisk until the mixture starts to form soft peaks. Then add half of the peaches as well as half of the raspberry coulis.

Step 6-Unroll the roulade sponge and remove the baking paper. Take the peach cream that you have just made and evenly spread it over the sponge. Sprinkle the raspberries and remaining peaches on to the cream. Drizzle any of the remaining raspberry coulis on top as well and re-roll the sponge ensuring it is nice and tight so nothing can fall out.

Step 7-Place this delicious peach melba roulade on to a serving plate before cutting in to generous pieces and serving.

Source: BBC Good Food 

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Sausage Rolls

Make your dad something delicious this Father’s Day by having a go at these fantastic chorizo and apple sausage rolls at home!

We all love a sausage roll from time to time, but this Father’s Day, we thought it would be good to provide you with a recipe that puts a delicious twist on the traditional recipe! These chorizo and apple sausage rolls are bursting with flavour thanks to the succulent chorizo sausage meat and the sweetness of the apple sauce. These little beauties only take 25 to 30 minutes to cook, so you can really surprise your dad this Father’s Day in no time at all!

Photo by fenwench (view original here)



  • 6 chorizo sausages
  • 1 small apple
  • A knob of butter
  • Parsley
  • 375g pack of puff pastry
  • 3 tbsp of apple sauce
  • 1 egg, beaten
  • 2 tbsp of poppy seeds


Step 1-Add the apple and the knob of butter to a pan and cook for no more than 5 minutes until the apple has become visibly softer.

Step 2-Take the skins off of the chorizo sausages and place the chorizo sausage meat in a mixing bowl. Once the apple has cooled, add this in along with the parsley and bind it all together.

Step 3-Preheat your oven to 200 degrees celcius/180 degrees for a fan oven/ Gas mark 6 and roll out the pack of pastry in to a rectangle shape. Cut it in half to leave yourself with two long thing rectangular shapes.

Step 4-Divide the 3 tbsp of apple to between the two pieces of pastry by spooning it on the centre of each piece. As well as this, divide the chorizo sausage meat in to two long sausages and place one on top of the apple sauce on each piece of pastry. Brush the edges of the pastry with the beaten egg and bring the pastry together on one side to keep the filling inside. Seal by pressing the pastry down on the other side.

Step 5-Cut in to smaller pieces, each sausage roll should be about 7cm long. Spread the sausage rolls on two baking and brush with more of the beaten egg. Garnish with the poppy seeds and cut groves in to the top of each sausage roll.

Step 6-Put them in the oven for 25 to 30 minutes. Swap the trays over half way through cooking to ensure the cooking process is even.

Step 7-That’s it, these delicious chorizo and apple sausage rolls are ready to serve for your dad on Father’s Day, and we bet he will love them!

Source: BBC Good Food 

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The BBC Good Food Summer Show arrives at the NEC in Birmingham on 11th June and is there until 14th June. Featuring a host of big stars across the 4 days such as Mary Berry, Michel Roux Jr, James Martin and Tom Kerridge, you will see some spectacular food prepared right before your eyes, inspiring you to go home and do some summer cooking of your own.

To see all of these big names, you will need to get yourself to the super theatre at particular times with Mary Berry there on Friday 12th June only and Michel Roux Jr only there on Saturday 13th June, so get tickets in plenty of time to avoid disappointment!

If you get a bit peckish while you are there (we would be surprised if you didn’t get hungry with a host of celebrity chefs cooking some fantastic food!), you can always head over to the BBC Good Food kitchen for a spot of lunch. Serving up delights such as buttermilk roasted Poussin for main course and strawberry, cherry and amaretto meringue cake for dessert, you will not be disappointed with the food on offer, and it available for a fantastic price!


For more information on this brilliant event and what you can expect to see there, simply click here!


The winter months are now upon us and baking homemade baguettes are the perfect way to keep warm. Couple that with a delicious homemade casserole or a bowl of winter warming soup and it will be perfect!

Is there anything better than homemade bread? We struggled to find anything when we asked ourselves that question in the British Bakeware office! As winter has well and truly arrived, we thought we would choose our favourite recipe for making bread to help keep you nice and warm, and what better recipe to choose than one from the brilliant Paul Hollywood. These homemade baguettes may seem like a lot of work, but if you follow each step carefully and don’t over handle the dough, you will be left with a fantastic freshly baked baguettes! Also, by using the fantastic baguette tin you will find in our bread baking section, the task of making baguettes becomes a lot easier!



  • 500g strong white bread flour
  • 10g salt
  • 10g instant yeast
  • Olive oil
  • 370ml cool water


Step 1- Lightly oil a 2-3 litre square plastic container. It has to square to help shape the dough!

Step 2- Take the bowl of your electric mixer and add the white bread flour, salt and yeast. It is important that you do not pour the salt immediately on top of the yeast. Also add three-quarters of the water and the olive oil, and slowly start to mix. When the dough starts to bind, add the remaining water and mix for a further 5 to 8 minutes until the dough forms an elastic consistency.

Step 3- Then add the dough to the lightly oiled square plastic container, and cover it with a tea towel. Leave the dough until it has doubled in size. This should take no more than 1 hour.

Step 4-At this point, line two baking trays with baking paper. Our baguette tins will also work really well here!

Step 5-Pick a work surface in your home and coat it with olive oil. Then carefully place the dough on to the surface and handle it gently so to keep as much of the air in the dough as possible. The dough should feel quite wet when you touch it, but should also contain plenty of air inside.

Step 6-Split the large piece of dough in to 4 or 5 smaller pieces. Make each piece of dough in to an oblong shape by making it flat and folding the sides in to the centre. Then roll each of the 5 pieces of dough in to longer sausage shapes. The top of the dough should be smooth with a join along the length of the base. Starting in the middle of each piece of dough, carefully roll each piece of dough with your hands until they fit the baking trays or the baguette tins you are using.

Step 7-If you are using baking trays, place two or three baguettes on each tray and place inside a plastic bag to prove for 1 hour until it doubles in size. Or you could use our baguette tin which is large enough to hold two baguettes. You will be able to tell it is done as the dough will be springy to touch.

Step 8-Preheat your oven to 220 degrees celcius and place a large roasting pan in the bottom to give it time to heat up.

Step 9-Once the dough has proven nicely, dust each one with flour and score each one a few time diagonally. Fill the large roasting pan at the bottom of your oven with hot water and return to the oven. This will create steam that is very important for the bread to bake properly. Bake the baguettes for 25 minutes until they turn a delicious golden brown colour.

Step 10- Allow these delicious homemade baguettes to cool for 1o0 to 15 minutes before you serve them as part of your celebration of National Picnic Week!

Source: Paul Hollywood 

Products You May Find Helpful

Baguette Tin
£12.10 inc V.A.T.
Enamel Baking Tray
£14.15 inc V.A.T.
Large Roasting Pan
£13.68 inc V.A.T.

Who doesn’t love chocolate? Well the combination of chocolate and chilli is now more popular than ever in both sweet and savoury cooling and this fantastic chocolate and chilli tart is one of those chocolate desserts that must be tried and the added kick from the chilli is something that we absolutely love. The recipe comes from Great British Chefs and it didn’t take long for us to decide that we had to share it with you all!

This recipe is a brilliant way to bring some much needed heat to kick start our British summer! You may look at this recipe and think to yourself that surely chilli doesn’t go with chocolate? You’ll have to trust us as the combination is too good to turn down! The rich taste of the dark chocolate combined with the buttery pastry is heavenly, and that’s before the chilli adds a fantastic kick! The lime zest and crème fraiche finish off what is a fantastic combination of flavours, contributing to a brilliant dessert! Thank you to the great people at Great British Chefs for posting this recipe!



For the Chocolate and Chilli Filling

  • 350ml of double cream
  • 150ml of milk
  • 400g of 70% dark chocolate, chopped in to pieces
  • 3 to 4 tsp of chilli flakes
  • 2 eggs, beaten

For the Pastry

  • 250g of plain flour
  • 100g of icing sugar
  • 1 egg yolk
  • 1 egg
  • 125g of unsalted butter, keep any extra for greasing your tin
  • 35g of ground almonds

To serve

  • Crème Fraiche
  • The zest of 1 lime


Step 1-Start making this delicious chocolate and chilli tart by preparing the pastry case. Add the flour, unsalted butter, ground almonds and icing sugar in to a mixing bowl. Add the egg and mix together well without using your hands when possible. Once it is well mixed, wrap it up in a piece of cling film and place it in the fridge for around 1 hour.

Step 2-Now the pastry is prepared and put to one side, you can start preparing the delicious filling. Add the 150ml of milk and 350ml of double cream to a saucepan and bring to the boil. Once it has reached this point, add the chilli flakes, take it off the heat, and allow the mixture to soak up the flavour of the chilli for about an hour.

Step 3-Take your loose base tart tin and grease it with some of the leftover unsalted butter. Take the pastry out of the fridge and push it in to the corners of the tin ensuring it is evenly spread out. Line with baking paper and fill with baking beads ready for baking.

Step 4-Set your oven to 190 degrees celcius/Gas mark 5 and once it has heated, bake the pastry for around 10 minutes until it is a delicious golden brown colour. Take the baking beads out carefully and return to the oven for another 10 to 15 minutes to ensure the base cooks. Again, once the base turns a golden brown colour, you will know it is finished. Once you are happy the pastry is cooked, take it out of the oven and glaze it with the egg yolk. This will seal the pastry ready for the chocolate and chilli filling later on.

Step 5-Now you can move on to the chocolate mixture which will form part of the filling. Take the 400g of dark chocolate and add it to a mixing bowl. Take the chilli cream which should have been infusing for the past hour and bring it back to the boil. Once it has reached the right temperature, pour it over the chocolate and stir in until the dark chocolate is completely melted. Add the beaten eggs in at the end and mix in.

Step 6-Turn your oven down to around 150 degrees celcius/Gas mark 2. Take the chocolate filling and pour it in to the pastry case you prepared earlier. Place it in the middle of your oven carefully and allow it to cook for 15 to 20 minutes until the filling is set. Once you are happy the mixture is set, take the tart out of the oven and allow to cool on the side, but do not put it in the fridge.

Step 7- We’re nearly there now! It is time to serve this delicious chocolate tart. Slice the tart with a knife and serve it with a serving of crème fraiche and the zest of a lime. Now you can take a bite of this delicious chocolate and chilli tart and you’ll love it!

Source: Great British Chefs 

Products You May Find Helpful

Loose Base Tart 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.