Easter Time!

Time to celebrate the end of Lent with true chocolatey indulgence! Here is a delicious, rich recipe from Paris Pastry Club that will satisfy any cravings you’ve been having the past 40 days.

My Favourite Chocolate Mousse

From Paris Pastry Club by Fanny Zanotti

From the author: “This chocolate mousse is incredibly light. It sort of melts on your tongue the way candyfloss does. And clouds too. It might sound a bit tricky with three different components, but really can be assembled in a matter of minutes. Once the mousse is made, it will still look a little runny, but don’t worry, it will set as it cools down into a pillow of chocolate.”


S e r v e s 4

75 g (2. oz) 70% dark chocolate

25 g (1 oz) 40% milk chocolate

150 g (5 oz) whipping cream

25 g (1 oz) caster (superfine) sugar

25 g (1 oz) water

2 egg yolks

Melt both chocolates in a large heatproof bowl set over a pan of simmering water. In the meantime, whip the cream to soft peaks and set aside in the fridge (see Top Tip below).

Once the chocolate is melted, keep it warm over the pan of hot water off the heat while you make a sabayon. Bring the sugar and water to the boil in a small pan. Quickly whisk the egg yolks together in a bowl using either an electric beater or a stand-mixer fitted with the whisk attachment. Pour the piping-hot syrup over them a little at a time, whisking constantly. Once all the syrup is incorporated, whisk for 3–4 minutes, or until thick and holding soft peaks.

Now that all the elements are ready, use a balloon whisk to mix half the whipped cream into the melted chocolate until smooth and shiny. Still using the whisk, fold in the remaining cream. When the white streaks just start to disappear, add the sabayon and incorporate gently, starting from the centre of the bowl and going up the side, turning the bowl clockwise as you do so.

At this point, the mousse should look almost even in colour. Switch to a spatula and give it a few more stirs. Divide between 4 small bowls or martini glasses and chill in the fridge for at least 4 hours.

Top Tip: Perfect whipped cream

1. Ten minutes before you start, place a bowl and the whisk in the freezer to chill. Cream definitely whips faster and in a more stable way if everything around it is super-cold.

2. If you’re whipping cream for a mousse, whip it until it just starts to get to the soft peak stage. It might look under-whipped to you but, trust me, the just-whipped texture makes for the softest fluffiest mousse. In fact, cream has the most air in when it forms soft peaks. Under-whipping it ever so slightly ensures that when you incorporate it, the cream won’t become overworked and lose too much air.

3. You can most definitely whip cream ahead of time – up to an hour before you plan to use it. Simply give it another one-minute whisking before you do so.

4. Chantilly is cream whipped with sugar and a little vanilla to stiff peaks. I usually use 10 g (½ oz) icing sugar per 100 g (3½ oz) cream.

“Spring is the time of plans and projects.” ― Leo Tolstoy

It’s spring – time for a new wardrobe! But instead of forking out loads of your money on a whole set of new clothes, why not adapt, adorn and customise your existing wardrobe? You’ll save bags of money and make sure that you’re making a stand out fashion statement this spring.

And whilst there’s still a slight chill in the air, these beautifully embellished slouchy socks are the perfect glamorous – but cosy – fashion project for you to try.

Embellished slouchy socks

Snowflakes on my toes

From Adorn by Shini Park and Kit Lee

From the authors: “Spice up your woolly socks with extra sparkles using unworn or broken bits of jewellery. Wear them slouched just above the ankles, and style them with a pair of killer heels for a droolworthy investment that will look awesome, while keeping your toes lovely and cosy.”

Difficulty level: 1/5


What you’ll need:

Diamanté jewellery


Thick pair of ribbed woollen socks

Matching colour thread

Sewing needle


  1. Carefully remove the diamanté studs from the jewellery, using pliers.
  2. Divide the diamanté studs into equal amounts for each sock.
  3. Place the studs anywhere you like, but do not overload.
  4. Mark the positioning of the studs with pins. Sew them on with the needle and thread. Wear with a pair of chunky wedge heels to really show these gems off. 
Mother’s Day Treat!

Each year, we want to do something to celebrate the mums in our lives – whether this be spending a day together, buying her a bunch of flowers or surprising her with a special present. And what could be a more heartfelt gift than a homemade treat?

In Donna Hay’s Fresh and Light, we are spoilt for choice when deciding what to make for our mum, and after much deliberation and drooling over potential recipes we triumphantly chose to go down the traditional route of the essential Mother’s Day treat, breakfast in bed. This warm French toast served with fresh yoghurt and fruit is the perfectly decadent way for your mum to start the day.

Fresh and Light by Donna Hay 



4 thick slices wholegrain bread

2 eggs

1 cup (250ml) reduced-fat milk

1 teaspoon vanilla extract

2 tablespoons honey, plus extra, for drizzling

½ teaspoon ground cinnamon

fresh or poached fruit and thick plain yoghurt, to serve


Preheat oven to 200°C (400°F). Place the bread in a large baking dish lined with non-stick baking paper. Place the egg, milk, vanilla, honey and cinnamon in a bowl and whisk to combine. Pour the egg mixture over the bread. Allow to stand for 20 minutes or until most of the egg mixture has been absorbed. Bake for 25 minutes or until the bread is golden. Serve with fruit and yoghurt and drizzle with extra honey. 

Fresh and Light by Donna Hay (Hardie Grant, £18.99) 
Photography: William Meppem

Huxtabook Peanut Butter Cookies

Huxtabook is an incredibly beautiful book, filled with extravagant and exquisite recipes.

One day I’m sure we would all love to be able to create such masterpieces, but for now, here is one of Daniel Wilson’s simpler recipes, that is easy for a cook of any standard to undertake.

What’s more, its gluten free! So accessible for even more keen bakers.

Peanut Butter Cookies from Huxtabook

By Daniel Wilson

From the author:

“This recipe was given to me when I worked at Blake’s Cafeteria in Melbourne. It is super quick and easy, and gluten free.”

Makes about 20


— 440 g (15. oz) caster (superfine) sugar

— 500 g (1 lb 2 oz/2 cups) crunchy peanut butter

— 2 eggs

— 2 teaspoons bicarbonate of soda (baking soda)

Preheat the oven to 165°C (330°F). Line a large baking tray with baking paper.

Place all the ingredients in the bowl of an electric mixer with a paddle attached. Beat on high for 3–4 minutes, or until well combined. Transfer the mixture to a clean bowl and cover with plastic wrap. Chill in the fridge for 30 minutes, or until the mixture has firmed up.

When the mixture has firmed, roll it into balls about 3 cm (1 inches) in diameter. Place on the baking tray, leaving at least 5 cm (2 inches) between the balls. Lightly squash the balls down using the tines of a fork. Bake for 8–10 minutes, or until golden. The cookies will still be a little soft, but will firm up when cooled. The cookies can be stored in an airtight container in a cool dark place for several days.

Go to our Instagram page (http://instagram.com/hardiegrantuk) to see the final producte

Maximum Flavour, Minimum Effort!

Some of you may have recently embarked on 40 days of Lent: you’ve given up your favourite treat, your worst habit, or maybe you’ve decided to ‘take up’ rather than ‘give up’. Either way, I’m sure that for most of us, Lent involves food or drink in some way.

So, if you’re giving up on snacking, that is no excuse to give up on flavour! And if you’re ‘taking up’, steal some tips from H. Alexander Talbot and Aki Kamozawa’s Maximum Flavour . This is the ultimate guide to cooking high impact, big-flavour food. And the focus is on what you can do as a home cook.

With a maxim that runs along the lines of: “we’re only interested in the tricks and techniques that help deliver maximum flavour!” when preparing their food, here is a maximum impact recipe we think will be essential in the coming 40 days!

And from the author’s themselves: “The sirloin cap steak is a triangular piece of meat that lies right above the top sirloin. It is an increasingly popular cut because it is relatively tender, flavourful and economical. We employ a Japanese technique of crosshatching the steak to help keep the muscle fibres from contracting and toughening up the meat during the cooking process while still leaving it as one large piece for searing. Flipping the meat regularly as you sear it promotes rapid, even cooking of the meat. A salad of grapefruit, papaya and watercress creates a sweet, peppery side for the beef.”

Thai Beef Salad:


1 sirloin cap steak or coulotte steak (500 grams)

1 garlic clove, thinly sliced

½ fresh jalapeño, thinly sliced

10 grams pickled ginger

2 tablespoons / 30 grams sweet vermouth

2 tablespoons / 33 grams tamari

1 tablespoon / 14 grams fish sauce

¼ teaspoon / 1.5 grams fine sea salt

Rice bran oil or peanut oil, for frying

Leaves from 1 bunch coriander


2 grapefruits

5 teaspoons / 15 grams palm sugar, grated on a box grater, or packed dark brown sugar

1 tablespoon / 14 grams rice vinegar

2 teaspoons / 10 grams fish sauce

½  teaspoon / 3 grams fine sea salt

1 unripe papaya

1 bunch watercress, chopped into bite-size pieces



PREPARE THE BEEF: Put the beef on a cutting board and remove any silver skin or large pieces of external fat. Cut a crosshatch grid into the top of the meat, cutting about 13 mm deep and leaving about 13 mm between the lines. Flip the meat over and repeat on the bottom, being careful not to cut all the way through the meat.

In a small bowl, combine the garlic, jalapeño, pickled ginger, sweet vermouth, tamari and fish sauce. Put the meat into a large zip-top bag and add the marinade. Squeeze out the excess air and seal the bag. Turn the bag over a few times so that the meat is evenly coated. Refrigerate the meat in its bag on a baking dish or large plate for at least 24 hours and preferably 48, flipping the meat over twice a day, to allow the flavours to be absorbed.

MAKE THE SALAD: The day you are planning to cook the meat, grate the zest from the grapefruits. Transfer the zest to a small container, cover and reserve in the refrigerator. Use a knife to cut the top and bottom off each grapefruit, exposing the inner segments. Stand the grapefruit up on a cutting board and pare off the skin, slicing it away from the top to the bottom, following the curve of the fruit. Once all of the pith has been removed, hold the grapefruit over a small bowl and use a paring knife to cut between the membranes and free the segments, letting them drop into the bowl. Squeeze the remaining membranes over the segments, catching the juice in the bowl. Remove the grapefruit segments from the bowl, cut them into thirds, transfer to another bowl and set aside separately.

Add the palm sugar, rice vinegar, fish sauce, grapefruit zest and salt to the bowl of grapefruit juice. Stir to dissolve the salt and sugar. Return the grapefruit segments to the bowl. Peel the papaya and cut it in half lengthwise, then remove the seeds. Use a mandoline to thinly slice the fruit. Add the papaya to the grapefruit vinaigrette and stir to blend with the grapefruit segments. Cover the salad and reserve at room temperature.

Heat a large cast-iron skillet over medium–high heat. Remove the beef from the marinade and remove any garlic or jalapeño slices that may be stuck to it. Season the meat with the salt. Add 6 mm of oil to the bottom of the hot pan and when the oil shimmers, slide the meat into the pan. Turn the heat down to medium. Cook the meat for 30 seconds and gently flip it. Cook for 30 seconds on the second side and flip the meat again. Repeat this process until the meat has cooked for a total of 6 minutes.

While the meat is cooking, put half of the coriander leaves on a platter large enough to hold the meat.  When the meat has finished cooking, transfer it from the pan onto the bed of coriander leaves. Cover the top of the meat with the remaining coriander leaves and then invert a large platter over the meat to hold in heat while it rests. Let the meat rest for at least 5 minutes; the heat will release the oils in the herbs and they will permeate the meat while it rests.

Remove the top plate and transfer the meat, still covered in coriander leaves, to a cutting board. Carve the meat into slices, cutting against the grain. Put the meat on a serving platter and add any juices and leftover coriander from the cutting board or the resting plate. Add the watercress to the marinated fruit salad and mix gently to combine. Taste and add a pinch of salt if needed. Arrange the salad over the meat and serve immediately.

"There is no love sincerer than the love of food" - George Bernard Shaw

How many references do we see relating to love and food? “If music be the food of love…”; “a way to a man’s heart is through is stomach”; “you should find someone to eat with before you find something to eat.” How many pivotal moments are there in films where the flicker of a romantic flame ignites over the dining table? Lady and the Tramp tenderly nibbling on a spaghetti strand, Sally ‘educating’ Harry over a pastrami and rye in Katz’s Deli, Thurman making eyes at Travolta over a $5 Shake. It’s obvious, love revolves around food!

So whether you believe food and love are synonymous in a blossoming relationship, if you are refusing to sell-in to the extortion trap of a Valentine’s menu, or are choosing to throw an anti V-Day feast with friends, then we should take note of Harriet Van Horne who so eloquently said “Cooking is like love, it should be entered into with abandon or not at all”, and spend this Friday throwing ourselves into the creation of delicious, edible delights that will make life seem well and truly rosey. Especially so with these enchanting and indulgent Raspberry Rose and Chocolate Cupcakes…

Raspberry, Rose & Chocolate Cupcakes

From trEATs by April Carter

Pretty pastel colours are a popular way to decorate cupcakes, but I also love tinting buttercream this beautifully bold deep pink to complement the raspberry and rose flavours. You can buy special cupcake boxes that fit six, twelve or even single cupcakes to package these in – seek out brown or black boxes and cupcake cases for a modern look.


Makes 12

For the chocolate cakes

50 g (2 oz) cocoa powder

1 ½ teaspoons vanilla extract

125ml (4 fl oz) boiling water

110 g (3 ¾ oz) unsalted butter

100 g (3 ½ oz/ 2/5 cup) caster (superfine) sugar

100 g (3 ½ oz/ ½ cup) dark brown soft sugar

2 large (US – extra large) eggs

175 g (6 oz/1 2⁄5 cup) plain (all-purpose) flour

2 teaspoons baking powder

½ teaspoon salt

60 ml (2 fl oz) milk

For the raspberry filling

4 tablespoons raspberry jam

For the rose buttercream

125 g (4 oz) unsalted butter

250 g (9 oz/2 cups) icing (confectioner’s) sugar

2 teaspoons milk

3 drops of rose extract

claret or pink gel food colouring

To make the cakes, preheat the oven to 170°C (340°F/gas mark 3). Line a 12-hole cupcake tin with cupcake cases. Mix the cocoa powder, vanilla extract and boiling water in a small bowl until combined, then set aside to cool.

Using a food processor with the beater attachment, beat the butter and sugars in a bowl for 3–4 minutes, or until the mixture is pale and creamy. Add the eggs to the butter mixture, one at a time, and beat well after each addition.

Into a clean bowl sift the the flour, baking powder and salt and stir to combine. Add to the butter mixture, along with the milk and the cocoa mixture, and use the food processor to beat it all together. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated, then divide the mixture between the cupcake cases until each one is two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into one of the cakes comes out clean. 

Remove the cakes from the cupcake tin and set aside to cool.

To make the buttercream, place all of the ingredients into a bowl and use a food processor to beat them together for 4–5 minutes, or until pale and creamy.

Once the cakes have cooled, cut a small, cone-shaped, 2 cm (¾ in) deep piece from the top of each cake. Fill each hole with a teaspoon of jam and top with the cut-out piece. Then, pipe the rose buttercream onto the top of each cake using a large star tip. To pipe a rose design, start piping from the centre of each cake and spiral outwards. 

Cover and store in the fridge for up to 3 days. Any leftover buttercream can be stored in an airtight container in the fridge for up to 2 weeks.

Grains - Lunch recipe

Quinoa, Black Lentil, Pumpkin & Spinach Salad

Taken from Grains by Molly Brown

Serves 6 as a side dish

Preparation: 15 minutes

Cooking: 30 minutes

This is one of the prettiest dishes in the book – the colours are stunning.



50 g (1 ¾ oz) sultanas (golden raisins)

salt and freshly ground black pepper

2 tablespoons olive oil

200 g (7 oz) black lentils, rinsed and drained

200 g (7 oz/1 cup) quinoa

1 tablespoon white wine vinegar

2 teaspoons honey

80 ml (2½ fl oz/ 1/3 cup) rapeseed oil

¼ teaspoon garam masala

½ teaspoon korma curry powder

60 ml (2 fl oz/¼ cup) pouring (single/light) cream


500 g (1 lb 2 oz) peeled and seeded pumpkin (winter squash)

35 g (1 ¼ oz/3/4 cup) baby English spinach leaves

Preheat the oven to 180°C (350°F). Cover the sultanas with boiling water and leave to plump up for 20 minutes or so, then drain well. Meanwhile, cut the pumpkin into chunks and put into a roasting tin. Season with salt and pepper and drizzle with the olive oil. Roast for 20–30 minutes, or until completely tender.

Put the lentils in a saucepan and cover with water. Bring to the boil and cook for 15–30 minutes, or until tender but not falling apart. Drain and rinse. Cook the quinoa in boiling water for 15 minutes then drain.

To make the dressing, mix the vinegar with the honey, rapeseed oil, garam masala, curry powder, salt and pepper and cream. Stir in the drained sultanas. Toss the lentils and quinoa together and gently stir through the spinach, pumpkin and dressing. Serve immediately.

Grains - Breakfast Recipe

Oat, Ricotta & Berry Pancakes with Thyme Honey

Taken from Grains by Molly Brown

These are so light it’s hard to believe they contain oats. Change the berries according to what’s in season – blackberries and blackcurrants are good too.

Serves 4

Preparation: 15 minutes

Cooking: 15 minutes


250 g (9 oz/1 cup) fresh ricotta

3 eggs, 1 whole and 2 separated

50 g (1¾ oz/ 1/3 cup) wholemeal (whole-wheat) flour

50 g (1¾ oz) soft light brown sugar

25 g (1 oz/1/4 cup) rolled (porridge) oats

25 g (1 oz) unsalted butter, melted and cooled, plus non-melted butter for frying

icing (confectioners’) sugar, sifted, for dusting

thyme honey or any floral honey


finely grated zest of 1 lemon

125 g (4 ½  oz) blueberries or raspberries

Drain the ricotta and mash with the 1 whole egg and the 2 yolks. Add the flour, sugar, oats, melted butter and lemon zest. Gently stir in the berries, mixing carefully so they don’t break up too much. Beat the 2 egg whites until stiff and then fold them into the mixture.

Melt a knob of butter in a non-stick frying pan over a medium heat and spoon enough of the batter in to make a pancake the size of your palm. If you are using a fairly big pan you should be able to cook about 3 pancakes at the same time.

Cook the pancakes until set underneath and stable enough to turn. Flip the pancakes and cook until golden and set in the middle. The pancakes should take 3–4 minutes on the first side and 2 minutes on the other. As they cook, remove them from the pan and keep warm in a 150°C (300°F) oven in a single layer or between sheets of baking paper. Add more butter to the pan as needed but be careful not to burn it. Serve the pancakes dusted with icing sugar and drizzled with honey.

A week of grains

This week we’re celebrating grains. Whole grains, pulses, seeds, cereals and legumes. A food stuff which has long suffered an image problem but is actually a delicious and exciting food discovery, rather than a bland health food for those who prioritise nutrition over flavour.

As Molly Brown knows, and explains in her book Grains: 150 recipes for every appetitea plateful of plain boiled beans is not going to excite anyone’s taste buds. But treat grains as they were made to be treated, as cultures across the globe have for years in their traditional cuisines, and you have recipes at your fingertips for food which is delicious and incredibly good for you. (The health benefits of many grains are outstanding.)

So for this reason we are having a week of grains, sharing recipes from Grains and delving into the possibilities of the world of pulses, seeds and more. Stay tuned for an exclusive recipe for breakfast, lunch, dinner and a sweet treat, as well as inside information from Molly Brown on specific grains. Be prepared to discover the joy of grains!

The Complete Asian Cookbook Series

Back in 1976, Charmaine Solomon released a pretty chunky collection of 800 recipes from across fifteen Asian nations. Immediately heralded as a classic, the influential and iconic The Complete Asian Cookbook became the go-to book in kitchens across the world for delicious and diverse Asian food. For the first time the book has been divided into geographical regions in a beautifully crafted series, with the first three of the series being published here in the UK this February (today in fact!): India & Pakistan; Indonesia, Malyasia & Singapore and Japan & Korea.

Here we’ve shared one of our favourite recipes from Japan & KoreaGuchulpan. Guchulpan is usually served as a prelude to a meal or to accompany drinks. Small pancakes are piled in the centre of a tray, around which are a selection of finely shredded omelettes, stir-fried shredded beef and various vegetables for filling them. The ingredients are picked up with chopsticks and put in the centre of a pancake, which is rolled around the filling, dipped in a special sauce and eaten.


Nine varieties

Serves 12 as an appetiser, 6 as a main dish


225 g (8 oz/1 ½ cups) plain (all-purpose) flour

¼ teaspoon salt

2 eggs, lightly beaten

250 ml (8 ½ fl oz/1 cup) milk

vegetable oil for frying

pine nuts and parsley sprigs (optional) to garnish


10 dried shiitake mushrooms

vegetable oil or sesame oil for frying

soy sauce to taste

sugar for sprinkling

3 eggs, separated

250 g (9 oz) beef fillet

3 carrots, cut into thin strips

12 spring onions (scallions), cut into thin strips

1 large daikon (white radish), peeled and cut into thin strips

250 g (9 oz) zucchini (courgettes), cut into thin strips

Dipping Sauce

190 ml (6 ½ fl oz/ ¾ cup) soy sauce

1 tablespoon mild vinegar

1 tablespoon toasted, crushed sesame seeds

2 tablespoons fi nely chopped spring onion (scallion)

To make the pancakes, sift the flour and salt into a bowl and make a well in the centre. In a separate bowl, mix together the egg, milk and 250 ml (8 ½ fl oz/1 cup) water. Add to the flour and stir rapidly with a wooden spoon to combine, beating until smooth. Set aside while preparing the fillings.

To make the fillings, soak the mushrooms in hot water for 20–30 minutes. Drain, reserving 125 ml (4 fl oz/ ½ cup) of the soaking liquid, then cut off and discard the stems and thinly slice the caps.

Heat a little oil in a wok or large heavy-based frying pan over high heat. Add the mushroom, soy sauce, freshly ground black pepper, the reserved soaking liquid and a sprinkling of sugar. Cover the pan and simmer for 15–20 minutes, or until the mushroom is tender and all the liquid has been absorbed. Set aside.

Beat the egg yolks and egg whites in separate bowls. Heat a little oil in the clean wok and separately fry the yolks and whites to make large, flat omelettes – do not allow to brown. Allow to cool, then slice into very fine strips.

Partially freeze the beef then slice it very thinly. Continue to slice into shreds. Heat a little oil in the clean wok over high heat and stir-fry the beef, adding soy sauce and pepper, to taste – the beef should be well done and any liquid absorbed.

In separate batches, add a little oil to the wok and stir-fry the carrot, spring onion, daikon and zucchini, seasoning with salt and pepper to taste. The aim is to keep the natural colour of the vegetables so cook for only a short time and do not allow anything to brown. Arrange all the filling ingredients in separate piles around the edge of a plate or in a compartmented tray, leaving the centre for the pancakes. Set aside.

To cook the pancakes, heat a little vegetable oil in a wok or large heavy-based frying pan over medium–low heat. Pour in a ladleful of the batter, sufficient to make a fairly thin pancake and cook until set. Turn and cook the other side, then remove to a large chopping board. When all the pancakes have been made, use a round pastry cutter with a 7.5 cm (3 in) diameter to make small circles. Pile the pancakes into the centre of the tray or dish and garnish with a few pine nuts and parsley sprigs, if desired.

To make the dipping sauce, combine all the ingredients and divide between individual sauce bowls to serve.

La Torta Della Nonna Garreffa

It’s the middle of January, it’s cold and (mostly) rainy, and the festivities of Christmas and the New Year seem a distant memory. Most of us have given up on the health kick already (apparently January 9th is the day we typically fail on our resolutions - seriously guys, where is the nation’s willpower?!). So with this in mind, and green juices and salads tossed aside, today we want dessert. Chocolate. And pastry.

And where can we find this? In Italian Food Safari, by Maeve O’Meara and Guy Grossi, (new paperback edition released on February 10th). Here the pair share a delicious recipe for Grandma’s Tart (La Torta Della Nonna Garreffa), a wonderful, simple tart with layers of vanilla and chocolate custard. To be devoured.

La Torta Della Nonna Garreffa



250g (9 oz / 1 2/3 cup) self-raising flour

125g (4 1/2 oz) butter, softened

125g (4 1/2 oz) sugar

1 egg

grated zest of 1 lemon


11/2 tablespoons custard powder (instant vanilla pudding mix)

1 1/2 tablespoons sugar

350ml (12 fl oz) milk

1 egg yolk


1 1/2 tablespoons custard powder  (instant vanilla pudding mix)

1 1/2 tablespoons sugar

11/2 tablespoons unsweetened cocoa powder

350ml (12 fl oz) milk

1 egg yolk

To make the pastry, put the flour and butter in a bowl and rub with your fingers until the mixture resembles breadcrumbs. Add the sugar, egg and lemon zest and form into a dough. Refrigerate for 30 minutes.

Butter a deep 20 cm (8 in) flan or tart tin. Roll out the dough and lay it into the tin.

Preheat the oven to 180°C (350°F). To make the vanilla custard, place the custard powder and sugar in a saucepan and blend with some of the milk until smooth. Stir in the remaining milk and egg yolk and cook over low heat, stirring, until thickened.

Repeat the process to make the chocolate custard, adding the cocoa with the custard powder and sugar.

Pour the vanilla custard into the pastry base. Top with the chocolate custard. Bake in the oven for approximately 30 minutes, until the pastry is golden. Leave to cool before cutting and serving.

Serves 10

Friday Treats: Fruit Scones

Today in the HG office we had scones with clotted cream and strawberry jam for Friday treats.

This fruit scone recipe is from Lucy’s Food by Lucy Cufflin. Enjoy!

Fruit scones

I encourage you to go a little ‘off piste’ with this recipe. Replace the raisins with chopped, dried apricots and serve with apricot jam, or use dried cherries soaked in boiling water for 10 minutes and serve with a good cherry jam. This lifts a scone from traditional to bespoke.


COOKING TIME: 12–15 mins


COOK: oven (375˚F/190˚C)


• food processor or hand blender & bowl 

• baking sheet

• cutter


500g self raising flour

150g butter or margarine

2 tablespoons caster sugar

pinch of salt

1 teaspoon baking powder

325ml milk

125g raisins


Put the flour, butter, sugar and salt into a food processor and blend until it resembles fine breadcrumbs. You can also do this by hand by rubbing the butter and flour between your fingers and thumbs and then adding the sugar. Add the baking powder and mix through.

Add the milk and whizz briefly until a soft dough starts to appear. Turn out onto a floured surface at this point and knead very lightly by hand to make a smooth ball. Add the raisins into the centre of the ball and knead again lightly to distribute the raisins evenly.

Pat the ball out onto the surface to about 2cm thick and then cut out rounds or squares. Re-knead, flatten and cut the leftovers until all the dough is used up. Place the scones onto a baking sheet.

Bake for 12–15 minutes or until the scones have risen and are just browned. Remove from the oven and place the scones on a wire rack to cool. Best eaten straight away with butter, jam and clotted or whipped cream.

Friday Treats: Lamb Pide

The Christmas season is now in full swing. Although we don’t have carols playing in the office (yet), step out of our building and you are in a wonderland, where twinkling lights, an enormous Christmas tree and a giant Rudolph complete with flashing nose bring Yuletide spirit to a cold city. 

Meze is the perfect style of food for Christmas entertaining, where everyone can have a taste of everything. Today’s treat comes from Turkish Meze by Sevtap Yuce. You can make mini Turkish ‘pizzas’ for a hungry crowd or just a big one for yourself!

Lahmacun - Lamb Pide

 Here’s a recipe for a classic Turkish ‘pizza’, loved the world over. If you have any dough left over after baking the pide, heat the baking tray in the oven again until very hot. Roll the dough into 20 cm (8 inch) circles and bake them in the oven for 5 minutes, to make little pocket breads.

If you are lucky enough to have a woodfired oven, you can stretch the dough out thinly and make lavash bread, as well as your pides.

You can also cook the pide in a pizza oven. Heat the pizza oven until hot. Roll each ball of dough into thin sheets, spread a thin layer of topping over each and bake until golden brown.

2 tablespoons olive oil

1 onion, finely diced

250 g (9 oz) minced

(ground) lamb

30 g (1 oz/1 cup) chopped

flat-leaf (Italian) parsley,

plus extra to garnish

2 long green chillies,

finely diced

2 tomatoes, finely diced

2 tablespoons tomato paste

(concentrated purée)

lemon wedges, to serve


½ teaspoon sugar

1 teaspoon dried yeast

450 g (1 lb/3 cups) plain

(all-purpose) fl our

80 ml (2½ fl oz/¹⁄³ cup)

olive oil

To make the dough, mix the sugar and yeast in a large bowl with 300 ml

(10 fl oz) lukewarm water. Allow the yeast to activate for a few minutes.

Add the flour and a pinch of sea salt and mix into a dough, using your

hands. Knead in the bowl until the dough feels like your earlobe. Cover

and leave to rise in a warm place for 1 hour.

Punch the dough down and knead in the bowl for another 5 minutes.

Cover and leave to rise for a further 1 hour.

Roll the ball of dough in the olive oil. Cover and leave to rest for a

further 1 hour, until doubled in size.

Meanwhile, make the topping. Heat the olive oil in a frying pan and

gently fry the onion until golden. Add the remaining topping ingredients,

except the lemon wedges. Season with sea salt and freshly ground black

pepper and stir together for a few minutes, ensuring all the ingredients

are well mixed. The lamb should remain partially uncooked, as you will

be baking it in the oven.

Place the topping mixture in a strainer and set aside to drain.

Preheat the oven to 200°C (400°F). Heat two large baking trays in

the oven until very hot.

Punch the dough down again and divide into 12 small balls. Let the

dough rest again for 2–3 minutes, then roll each ball out to a 20 cm

(8 inch) circle. Spread each one with about 2 tablespoons of the topping

and place on the hot baking trays (you may need to work in batches).

Bake for 10 minutes, or until the bread is is golden.

Garnish with extra parsley and serve hot, with lemon wedges.

Serves 12


Friday Treats - tarts and bruschetta

So this week we are going savoury for our afternoon treats with some delicious tarts and bruschetta from Grow Harvest Cook, by Meredith Kirton and Mandy Sinclair. These simple but flavoursome recipes are perfect for an afternoon snack, and fresh from the oven they make a comforting and warming treat to share with friends. You won’t be having just one of these bite-sized goodies…

Fig and Blue Cheese Tarts


2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

100 g (3½ oz) soft blue cheese, at room temperature

6 small figs, halved lengthways

thyme sprigs to serve

Makes 12

Preheat oven to 220°C (430°F) or 200°C (400°F) for a fan-forced oven. Line a large baking tray with baking paper.

Cut six 7.5 cm (3 in) rounds from each sheet of pastry. Place on the prepared tray. Score each round 1 cm (ó in) from the edge. Prick the centre with a fork. Brush with the egg and bake for 10 minutes, until puffed and lightly golden.

Remove from the oven and press the centre of each pastry round down with your fingers or the back of a spoon. Spoon a little blue cheese into the centre of each tart shell. Top with a fig half, cut side up, and a little more cheese. Bake for 10 minutes. Serve topped with a sprig of thyme.


Mushroom and Feta Bruschetta


4 field mushrooms

2 tablespoons olive oil

25 g (1 oz) feta

salt and pepper to taste

Basil oil

50 g (1¾ oz/1 cup) firmly packed basil leaves

¼ cup vegetable oil

4 slices Italian white bread, lightly toasted

Serves 4

Preheat the oven to 180°C (350°F) or 160°C (320°F) for a fan-forced oven. Line a baking tray with baking paper. Lay the mushrooms on the tray and drizzle with the olive oil. Bake for 5 minutes. Crumble over the feta and season well. Bake for another 5 minutes, until the mushrooms are tender.

Meanwhile, make the basil oil. Place the basil and vegetable oil in a small food processor. Process until smooth.

Spread the basil oil over each bread slice. Top with a mushroom and serve with extra basil oil for drizzling.


You could use Swiss brown or button mushrooms in this recipe. Leave whole or chop and cook as per above.

Friday Treats (on Monday): Caramel Rice Pudding

Our weekly Friday Treats is fashionably late this week. Which is appropriate because this week’s recipe is from our chic coobook Le Petit Paris by Nathalie Benezet. Now that it’s getting chilly, snuggle up with this comforting pudding, with a French twist! 

 Makes 20

For the rice pudding

200 g (7 oz/1 cup) short-grain pudding rice

1 vanilla pod

900 ml (30 fl oz/33/4 cups) milk

75 g (21/2 oz/3/4cups) caster (superfine) sugar

pinch of salt

3 egg yolks

50 g (2 oz/1/4 cup) butter

For the caramel sauce

150 g (5 oz/3/4 cup) light soft brown sugar

200 ml (7 fl oz/scant 1 cup) double

(heavy) cream

Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.

Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30–40 minutes, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.

Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.

To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn’t burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.

Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.


If you want to taste some of Nathalie’s food head to her pop up food stall at Night Tales at Abbott Street Car Park, Dalston, E8 3DL

Thursday - Saturday, for 6 weeks - 7th November - 14th December

Thursdays : 6pm – 11pm
Fridays : 6pm – 12am
Saturdays : 3pm – 12am

Le Petit Paris by Nathalie Benezet (£12.99, Hardie Grant) Photographer: Jacqui Melville