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 

Products You May Find Helpful

Macaroon Tray
£7.76 inc V.A.T.
Square Baking Sheet
£5.54 inc V.A.T.

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.

On 1st March it is St David’s Day in Wales, and these delicious Welsh cakes are the perfect way to celebrate! What better way is there to say Happy St David’s Day (or Hapus Dydd Gwyl Dewi as we say in Wales!) than baking these delicious treats!

This Welsh cake recipe is courtesy of the brilliant Jamie Oliver and he provides a twist on the traditional Welsh cake recipe. Normally they would be served with currants and sultanas and a sprinkling of sugar, but Jamie Oliver has taken the genius step to serve them with a delicious vanilla infused cream and some fresh strawberries!



For the Welsh Cakes

  • 500g of self-raising flour
  • 75g of caster sugar
  • 1 tsp (heaped) of mixed spice
  • 250g unsalted butter (cold)
  • Sea Salt
  • 150g mixture of raisins and sultanas
  • 1 large free range egg
  • A few splashes of milk

For the Filling

  • 300ml of double cream
  • 1 tbsp of caster sugar
  • 1 tsp of vanilla bean paste
  • 400g of strawberries
  • 1 lemon


Step 1-To start, sieve the flour, caster sugar and mixed spice in to a large mixing bowl to start the mixture for the Welsh cakes. Cut up the 250g of unsalted butter and add it to the bowl with a bit of sea salt. Then get stuck in with your hands to mix it all together until it resembles breadcrumbs. Add in the dried fruit and make a well in the centre of the mixture for the egg. Add some milk and then use a fork to beat the mixture together. Once you are happy you have done this, use your hands to bind the mixture to make the dough.

Step 2-Place a large frying pan on a medium heat. While this is heating up, use a rolling pin and flour to roll the dough out to about a 1cm thickness. Use a pastry cutter to get as many rounds of dough as you can for the Welsh cakes. Test the temperature of your pan before cooking all of the Welsh cakes, try one first and if it comes out too dark, turn the heat down, and if it is still very pale, turn the heat up. The aim is to have a perfectly golden Welsh cake and this usually means about 3-4 minutes of cooking on each side.

Step 3-Cook the remaining pastry rounds in batches and repeat the same process of cooking between 3 and 4 minutes on each side.

Step 4-As the Welsh cakes are done, place them on a wire rack to allow them to cool and sprinkle with any remaining caster sugar. Cut each Welsh cake in half so you have an even top and bottom.

Step 5-In another mixing bowl, whip the cream, caster sugar and vanilla paste together until you have soft peaks.

Step 6-Place the strawberries in to a separate bowl with the juice of one lemon and a bit of caster sugar! Add a serving of the cream and strawberries to each Welsh cake, and they are ready to serve!

Step 7- So whether you are Welsh and celebrating St David’s Day or just want to bake some of these delicious treats, these Welsh cakes are perfect and are guaranteed to put a smile on your face!

Source: Jamie Oliver 

Products You May Find Helpful

Large Cooling Rack
£3.60 inc V.A.T.
Enamel Baking Tray
£14.15 inc V.A.T.

To celebrate World Nutella Day, we had to release a recipe! We’ve picked this delicious Nigella Nutella cake courtesy of, you guessed it, the fantastic Nigella Lawson! We found it on the Nigella Lawson website and simply had to share it with you!

This Nutella cake recipe is a fantastic way to celebrate World Nutella Day, and there is no excuse considering how straight forward this recipe is. The Nutella cake has toasted hazelnuts on top which complement the delicious taste of Nutella from the cake itself. Dark chocolate is used in this recipe which adds to the rich flavour of this fantastic cake.



For the Cake

  • 400 grams of Nutella
  • 6 large eggs (separate the whites and yolks)
  • 125 grams of unsalted butter, soft
  • 1 pinch of salt
  • 100 grams if ground hazelnuts
  • 100 grams of melted dark chocolate
  • 1 tbsp of frangelico

For the Icing

  • 125 grams of dark chocolate
  • 100 grams of peeled hazelnuts
  • 125ml of double cream
  • 1 tbsp of frangelico


Step 1-Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/Gas Mark 4. In a large mixing bowl, mix the egg whites and salt until they start to stiffen. Be careful not to let it get too dry. In another bowl, mix the Nutella and butter together and then add the Frangelico, hazelnuts and egg yolks for the main base for this Nigella Nutella Cake. You don’t have to use Frangelico, rum or water is fine as well.

Step 2-Fold the 100 grams of melted dark chocolate in to the Nutella mixture and start to add in the whisked egg whites bit by bit. Beat this together, adding the rest of the egg whites as you go along.

Step 3-Grease a springform cake tin and line it with greaseproof paper. Pour the mixture in to the cake tin and bake for 40 minutes. If the cake starts to come away from the sides of the tin, it is a good sign that it is ready. Leave the cake to cool.

Step 4-Add the hazelnuts to a frying pan and toast them until they start to turn a golden brown colour, then put them on a separate plate to cool. The hazelnuts must cool or the cake may become oily.

Step 5-To a saucepan, add the 125 grams of dark chocolate, 125ml of double cream and the Frangelico(or whatever you are using) and start to warm on a low heat. Once the chocolate has sufficiently melted, take the pan off the heat and start to whisk it until you believe it is the correct thickness to ice your cake. Remove the cake from the springform tin if it is cool enough.

Step 6-Add the chocolate icing to the cake, smoothing it as you do so. Once the icing is on the cake, place the hazelnuts on the cake. That’s it, you are ready to enjoy this delicious Nutella cake courtesy of the brilliant Nigella Lawson, happy world Nutella day everyone!

Recipe found on the Nigella Lawson website 

Products You May Find Helpful