The Great British Bake Off is well underway, and to say we're loving it, would be an understatement. It's week 4 of the show and - for the very first time - it is batter week! So, with that being said, we've decided to share with you a batter based recipe that you can have a go at making at home.

The recipe we're featuring on our site today is a Traditional Yorkshire Pudding, but this Yorkshire pud isn't like your normal puddings - this one is a giant Yorkshire pudding! This recipe is from BBC Good Food, and is by the legendary Delia Smith! If you're looking for a Yorkshire pudding to accompany your Sunday roast, you won't find one better than this one.


  • 175g/6oz of Plain Flour
  • 2 Free-Range Eggs
  • 175ml/6fl oz of Milk (Whole or semi-skimmed)
  • 110ml/4fl oz of Water
  • 2 tbsp of Beef Dripping
  • Salt and freshly milled Black Pepper


Step 1 - Preheat your oven to 220°C/425°F/Gas 7.

Step 2 - Begin by sifting the flour into a large mixing bowl. Hold the sieve up high to give it a good airing as it goes down into the bowl.

Step 3 - With a back of a table spoon, make well in the centre of the flour and break the eggs into it. Add the salt and pepper.

Step 4 - Mix the water and milk into a measuring jug, and then begin to whisk the eggs with an electric whisk. As the you beat them the flour around the edges will slowly be incorporated.

Step 5 - When the mixture begins to become stiff, add the milk and water gradually, keeping the whisk going.

Step 6 - Scrape the sides of the bowl with a spactula, so that any lumps can be pushed down into the batter, then continue to whisk again until it's smooth.

Step 7 - Now that the mixture is ready you can begin cooking. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to the above temperature.

Step 8 - Spoon two tablespoons of beef fat into the roasting tin and allow it to pre-heat in the oven.

Step 9 - When the oven is up o temperature, remove the tin and place it over a direct heat (turned to medium). Once the fat begins to shimmer and smoke a little, pour the batter evenly around the tin. 

Step 10 - Place on the high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp. To serve cut into squares or you could use it as a Yorkshire pudding plate for the rest of your roast dinner.


This terrific recipe and image is from BBC Good Food.

Looking for the perfect roast to go with this superb Yorkshire pudding, take a look at this Roast Leg of Lamb Recipe.

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Pulled Pork

This weekend, Cancer Research UK are encouraging you to BBQ to beat cancer and raise awareness! We think this is a great idea as it is a great excuse to get your family and friends together the same time as raising awareness of a very important issue. Below we have chosen a delicious recipe that is perfect for you to try out this weekend! For more information on how to BBQ to beat cancer, visit Cancer Research UK’s page here!

This recipe comes straight from Food Network and what an absolutely fantastic recipe it is! Pulled pork is now a prominent feature on virtually any pub or restaurant menu simply because us Brits love it! This BBQ pulled pork recipe combines delicious slow roasted pork with a homemade rich BBQ sauce and crisp coleslaw to top it off. The combination of flavours from this recipe with be a guaranteed hit with all of your guests at your BBQ, so why not give it a go, all in aid of a great cause!



For the BBQ Pulled Pork and Dry Rub

  • 1 pork roast, preferably a shoulder cut
  • 3 tbsp of paprika
  • 1 tbsp of garlic powder
  • 1 tbsp of brown sugar
  • 1 tbsp of dry mustard powder
  • 3 tbsp of sea salt
  • 12 bread rolls

For the Cider Vinegar BBQ Sauce

  • 1 and a half cups of cider vinegar
  • 1 cup of yellow mustard
  • Half a cup of ketchup
  • One third of a cup of brown sugar
  • 2 garlic cloves
  • 1 tsp of cayenne pepper
  • 1 tsp of kosher salt
  • Half a tsp of ground black pepper
  • Juices from the Roast Pork

For the Coleslaw

  • 2 grated carrots
  • 1 shredded green cabbage
  • 1 thinly sliced red onion
  • 2 green onions, chopped
  • 1 red chilli
  • 1 1 tbsp of cider vinegar
  • Juice of 1 lemon
  • 1 and a half cups of mayonaise
  • A quarter of a cup of Dijon mustard
  • Half a tsp of celery seed
  • A pinch of sugar


Step 1-In a mixing bowl, mix together the salt, brown sugar, paprika, garlic powder and dry mustard to form the rub for the pork. Once well combined, rub well in to the pork, cover and refrigerate for a minimum of an hour but preferably overnight.

Step 2-Preheat your oven to 300 degrees Fahrenheit/150 degrees celcius. Place the pork in a roasting tin, and allow it to slow cook for around 6 hours until it starts to fall apart. Try our vitreous enamel roasting tin for this, it’s perfect and comes with a roasting rack!

Step 3-Now you can start making the barbecue sauce to go with the pork. In a saucepan, add the cider vinegar, yellow mustard, ketchup, brown sugar, the crushed garlic cloves, salt, cayenne pepper and black pepper. Cook on a medium heat until the sugar starts to dissolve. Once this has happened, take it off the heat and allow to cool.

Step 4-Once the pork has started to fall apart, remove it from the oven and let it rest for around 10 to 15 minutes. You want to get all of the juices and loose bits of pork from the bottom of the roasting tin to use for your sauce. To do this, take a cup of water and add it to the roasting tin over a medium heat. Scrape all of the pieces off the bottom of the pan with a wooden spoon. Reduce by no more than half and pour it in to the saucepan with the other barbecue sauce ingredients and cook for a further 5 minutes.

Step 5-The next step is to start removing the meat from the joint. Take 2 forks and use them to hold the meat steady while you pull pieces of the pork off. Place in bowl and pour half of the barbecue sauce over it and mix.

Step 6-Now make the coleslaw by mixing the carrots, onions, cabbage and chilli in a mixing bowl. In a separate bowl, add the mayonnaise, mustard, vinegar, lemon juice and a pinch of sugar to form the dressing for the coleslaw. Once you are happy it is all well combined, pour over the vegetable mixture and mix well. Season the coleslaw to taste with salt, pepper etc.

Step 7- We suggest serving this bbq pulled pork in bread rolls with a generous portion of the coleslaw on top! Now all there is left to do is enjoy this delicious bbq pulled pork as part of your bbq weekend!

Source: Food Network 

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This week is otherwise known as British Sandwich Week 2015, and what better way to celebrate than making yourself a delicious Steak sandwich as a treat for lunch!

Sandwiches are a popular choice for lunch in Britain, so when it is British Sandwich week, you have to make yourself some extra special sandwiches to get through the day! This steak and onion sandwich recipe from BBC Good Food is very simple to make, all you need is the bread, the steak, caramelised onion and watercress to make yourself the perfect sandwich. The combination of the tender steak, sweet onions and crispy bread is fantastic, so why not try this at home yourself!



For the Steak and Onion Sandwich

  • 4 minute steaks or 2 thick sirloin steaks
  • 1 tbsp of olive oil
  • 1 small loaf of ciabatta
  • 4 tbsp of caramelised onions
  • Half a bag of watercress


Step 1- Turn on your grill to give it chance to heat up. Heat some olive oil in a griddle pan.

Step 2- Season both sides of your steak to your personal taste with salt and pepper. Fry the steak on each side for no more than 2 minutes.

Step 3- Slice the ciabatta half lengthways and grill the bread on the cut sides until it is a delicious golden brown colour..

Step 4- Take the ciabatta off the grill and drizzle the bottom part of the bread with olive oil. Place half of the caramelised onions on the bread, then the steak on top. Place watercress on top before finishing this steak sandwich by placing the other piece of bread on top.

Step 5- Cut in to four separate sandwiches which should be perfect for two people. That’s it, this simple yet delicious steak and onion sandwich is ready to enjoy as part of British sandwich week 2015!

Source: BBC Good Food 

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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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