Roast Potatoes

This best roast potatoes recipe will certainly not disappoint, purely because it is a very simple recipe, but it has everything roast potatoes should have, a crispy outside combined with a light and fluffy centre!

Here at British Bakeware, we have seen many recipes claiming to be the ultimate roast potatoes, but we believe that the brilliant people at BBC Good Food have got it spot on, simple is definitely better in this case! This recipe allows you to use goose fat, duck fat or olive oil, basically whatever you want. All you need is an enamel roasting pan or any other large roasting tin, salt, and you are ready to go!



  • 1kg Maris Piper potatoes
  • 100g of goose fat, or 100ml of olive oil
  • 2 tsp of flour
  • Maldon salt


Step 1- Pre-heat your oven to 200 degrees celcius/180 degrees for a fan oven/gas mark 6. Place an enamel roasting pan in the oven cavity to pre-heat as well. Peel all of the potatoes and cut each potato in to 4 pieces. Place the potatoes in to a large saucepan and pour in water to barely cover them. Add some salt and wait for the water to boil. Once the water has reached a rolling boiling point, turn the heat right down and simmer the potatoes for 2 minutes. While this is taking place, put your goose fat, duck fat or olive oil in to the enamel roasting pan and place it in the oven for a few minutes until it is piping hot.

Step 2- Drain your potatoes using a colander. Shake the colander around a bit to break up the potatoes and fluff them up. Take the 2 tsp of flour and sprinkle in over the outside of the potatoes. This will help make them crispy on the outside!

Step 3- Once you have done this, carefully put each potato in to the hot fat or oil. Ensure each potato is covered by the fat as this will also help them become lovely and crispy. Spread them out evenly in the tin.

Step 4-Roast in the oven for about 15 minutes before taking them out and turning them over to ensure they are cooking evenly. Roast them for 15 minutes again before turning once more. Place them back in the oven once more until they are deliciously golden and crispy on the outside.

Step 5- Once you are happy with the colour of the potatoes, take them out and sprinkle with some of the Maldon salt before serving straight away.

Step 6- You will definitely have the best roast potatoes to go with your Christmas dinner. Crispy on the outside and light and fluffy in the centre! Merry Christmas!

Source: BBC Good Food 

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Picture this, it’s Christmas Eve and you looking for something to do with the children to distract them from the fact that Santa is on his way! These Vanilla Christmas Cookies are the perfect Christmas treat for you and your children this Christmas!

We are all guilty of having an extra sweet tooth at Christmas time! These Vanilla Christmas Cookies are the perfect pre-Christmas treat and a great way to entertain your children in the days leading up to Christmas. Very simple to make, these Vanilla Christmas Cookies take just 12 minutes to bake and you can decorate them as you wish to fill your home with Christmas spirit! We love these cookies and thanks to the people at BBC Good Food, you can bake them at home! Merry Christmas!



For the Cookies

  • 140g of icing sugar
  • 2 tbsp caster sugar
  • 375g of plain flour
  • 1 tsp of vanilla extract
  • 1 egg yolk

For Decoration

  • 200g of icing sugar
  • Edible silver and gold balls
  • 2 metres of thin ribbon cut in to 10cm lengths
  • Edible food colouring


Step 1-Take a large mixing bowl and pour the egg yolk, 250g of butter, 1 tsp of vanilla extract and the 140g of icing sugar in. Mix together using a wooden spoon until you are happy that it is well combined. Then add in the 375g of plain flour to make the dough. You should mix this until it is rather firm in consistency. Once you are happy with the mixture, shape it in to two flat discs and wrap it in clingfilm. Place it in your refrigerator for no more than half an hour. Preheat your oven to 190 degrees celcius/170 degrees celcius for a fan oven/gas mark 5.

Step 2-Take the dough out of your refrigerator and remove the clingfilm. Pour some flour on to your kitchen surface and roll the dough to the thickness of two £1 coins, then cut the dough using a Christmas shaped cookie cutter. Line two baking sheets or baking trays with baking paper, before placing each piece of dough on the sheet. Cut a small hole in the top of each cookie with a skewer or the end of a teaspoon. Place in the centre of your preheated oven and cook for between 10 and 12 minutes.

Step 3-Remove the cookies from the oven when they start to turn a delicious golden brown colour. Place on a plate or wire cooling rack to allow them to cool down properly. Now you can start making the icing by adding a few drops of cold water to the icing sugar and mixing. You want the icing to be quite thick but still a bit runny. Add the food colouring if you wish, but you don’t need to. Spread this on the cookies before decorating further with the edible golden and silver balls.

Source: BBC Good Food 

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Baking Sheet
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Pumpkin Pie

This is without a doubt the best pumpkin pie recipe we have ever seen and it comes straight from the brilliant people over at BBC Good Food! So if you are looking for Halloween baking recipes, look no further than this pumpkin pie!

When you see a pumpkin pie recipe online, do you wish there was something different added it to make it that little bit more exciting? Well the people at BBC Good Food have granted you your wish with the best pumpkin pie recipe we have seen in a very long time! On top of the pumpkin itself, you will find a delicious layer of stem ginger cream adding a winter warming spice to the pie along with pumpkin seed brittle, which is a combination of caramelised sugar and pumpkin seeds. Top this off with an equally delicious crust with more ginger and you have the PERFECT pumpkin pie. The only scary thing about this pumpkin pie is how good it is! So enjoy some Halloween baking this year with this fantastic recipe from BBC Good Food!



For the Filling

  • 1 small pumpkin, peeled and cut in to chunks
  • 170g of evaporated milk
  • 140g of golden caster sugar
  • 2 tbsp of ginger syrup
  • 2 large eggs and 1 extra egg yolk
  • Half a tsp of ground ginger
  • 2 tsp of ground cinnamon
  • Quarter of whole nutmeg
  • Ground cloves
  • 2 tsp of vanilla extract

For the Crust

  • 50g of pumpkin seeds
  • 85g of melted butter
  • 300g of ginger biscuits
  • Two balls of stem ginger, chopped up

For the Pumpkin Seed Brittle

  • 100g of golden caster sugar
  • 25g of pumpkin seeds

For the Stem Ginger Cream

  • 2 tbsp of ginger syrup
  • 200ml of double cream


Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Place your peeled and chopped up pumpkin in to an extra-large roasting tin, add a splash of water and cover it with foil. It is important here to make a small hole in the foil to allow steam to be released. Cooker fo no more than 45 minutes until the pumpkin is a lot softer. While this is cooking, prepare the pumpkin seeds for the crust of the pie by placing them on a baking sheet and roasting in the lower part of your oven for about 10 minutes. You will know they are done when they start to make a popping noise. Once you are happy the pumpkin is cooked, drain it thoroughly and allow to cool.

Step 2-Now start to make the crust for this delicious pumpkin pie. Add the roasted pumpkin seeds and the 300g of ginger biscuits to a food processor and blend until very fine. Then add the butter and the chopped stem ginger and blend once again until it looks damp. Add this to a fluted tart tin or pie tin. Anything from around 23cm to 26cm is fine. Spread around the tin evenly before putting in the fridge for about 30 minutes.

Step 3-Adjust the temperature of your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 3. Once the pumpkin is cool, clean the food processor before adding the pumpkin to it. Then add all the other ingredients for the filling of the pumpkin pie and blend to a smooth consistency. Take the pie crust out of the fridge and place back on a baking tray in the centre of your preheated oven. Be careful not to spill any of the mixture when pouring it in to the crust. Bake the pie for about 40 minutes until it starts to set, but it should still have a little give to it. Once you are happy it is baked, remove from the oven and allow to cool in the tin before putting it in the refrigerator for about an hour to cool somemore.

Step 4-Now you can start making the delicious pumpkin seed brittle! Take a frying pan and place the pumpkin seeds in it. Cook these for no more than a few minutes, again listening for when they start to pop as this is a sign they are done. While this is happening, line a baking sheet with baking paper.

Step 5-Tip the pumpkin seeds in to a bowl and put them to one side. In to the same frying pan, add the 100g of golden caster sugar and cook on a medium temperature. Now you want to caramelise the sugar, so heat it until it completely dissolves ensuring you don’t stir it at any point. What you can do is tilt the pan every few seconds just to keep then mixture active. Turn up the temperature and cooke further. Once the sugar looks a lot like a caramel mixture, add the pumpkin seeds and tilt the pan again to mix together. Then tip the caramel and pumpkin seed mixture on to the baking sheet and leave to cool and set properly for 30 to 40 minutes.

Step 6-Not long to go now before you are ready to serve. Start to prepare the stem ginger cream by mixing the 200ml of double cream and ginger syrup in to a mixing bowl and simply whisk until light and fluffy. Take the pie out of the refrigerator and remove it from the fluted tart tin.

Step 7- Add the stem ginger cream to the top of the pie, leaving a few centimetres of pumpkin exposed around the edge of the pie. Once the pumpkin brittle is set, break it in to small pieces and scatter over the top of the cream. Now all there is left to do is to cut yourself a piece of this best pumpkin pie recipe from BBC Good Food as part of your Halloween celebrations!

Source: BBC Good Food 

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Chicken Pie

This chicken and chorizo pie from the brilliant people over at good to know recipes will definitely put a smile on your face and will almost certainly satisfy your stomach as well!

The colder autumnal nights are now upon us and it will only get colder from here on! To help keep you lovely and warm, we have chosen an extremely simple yet utterly delicious pie recipe from good to know recipes. Their chicken and chorizo pie recipe will make you wonder why you did not bake this fantastic pie sooner. The spicy flavour of the chorizo combined with a creamy sauce and tender chicken combine to make the perfect winter pie filling! So a big thank you to Good To Know Recipes for sharing this fantastic recipe!

Photograph by avlxyz (view original)



For the Filling

  • Roast chicken
  • 2 chorizo sausages, skinned and diced
  • Grated zest and juice of one orange
  • 3 tbsp of double cream
  • 3 garlic cloves, chopped
  • 2 leeks, finely diced
  • A knob of butter

For the Pastry

  • 1 sheet of pre-made puff pastry
  • Milk for glazing


Step 1- Take a frying pan and add the butter to it, before adding the leeks and frying for no more than 5 minutes.

Step 2-Peel the skin off the chorizo and add that to the pan as well allowing it to release its delicious flavours.

Step 3-Take the roast chicken and add the meat to the pan and cook through again for a further 5 minutes.

Step 4-Add the double cream and bring the mixture to the boil. Cook for a little longer until the mixture is thicker in consistency.

Step 5- Take the frying pan off the boil and pour the pie filling in to a large pie tin such as this.

Step 6- Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/gas mark 4.

Step 7- Dust a work surface with some flour and roll out the pre-made puff pastry, cutting it to fit over the top of the pie tin that you are using.

Step 8-Brush the top of the pastry with the milk and bake for around 25-30 minutes until the top starts to crisp and is a delicious golden brown colour.

Source: Good To Know Recipes 

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For our second recipe to celebrate National Curry Week 2015, we have chosen a brilliant vegetarian recipe from BBC Good Food

This great vegetable jalfrezi recipe includes delicious ingredients such as butternut squash, cauliflower, fresh peppers and red onion giving this curry an incredible flavour and taste to help you celebrate National Curry Week properly! This vegetable curry recipe is the perfect way to get your 5 a day and celebrate curry week, so take a look at this BBC Good Food recipe here and give it a try at home!



  • Half a 350g jar of jalfrezi curry paste
  • 500ml of passata
  • 1 red pepper
  • 1 yellow pepper
  • 400g of chickpeas, rinsed and drained
  • 100g of natural yoghurt
  • 1 green chilli
  • 1 vegetable stock cube
  • 1 small head cauliflower
  • Half a butternut squash
  • 2 red onions
  • 1 tbsp of sunflower oil
  • Coriander leaves with stalks chopped
  • Boiled Rice
  • Naan Bread


Step 1-Start by heating the sunflower oil. Then add the finley sliced red onions to the pand and cooker for no more than 10 minutes until they start to soften. Once you are happy the onions are cooked, add the jalfrezi paste and mix together well, before adding the butternut squash chunks, the cauliflower, vegetable stock cube, passata, 500ml of water and the coriander.

Step 2- Simmer for 20 minutes or so. You may need to add some water to the mixture if it appears to be too thick.

Step 3- After around 20 minutes, add in the chickpeas and peppers and leave to cooker for around 15 minutes more. You will know it is ready when the vegetables are softer and tender to touch. Add the yoghurt and the coriander leaves to the curry mixture.

Step 4-Stir in well before serving alongside the rice and naan bread. You can finish by garnishing this delicious vegetable jalfrezi with a few more coriander leaves.

Source: BBC Good Food 

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