Baking & Desserts 

Almond Biscuit Trees

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Baking & Desserts 

Golden Pear Frangipane Tart with quick pastry

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Mains 

Classic Quiche Lorraine with a simple homemade pastry

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Mains 

Cacio e Pepe Pasta

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Baking & Desserts 

New York Baked Cheesecake

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Baking & Desserts 

Golden Crostata with winter fruits

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Reheating Hollandaise or Béarnaise sauce?

Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter. 

Mains 

Cheddar and Chilli Shortbread

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Mains 

Coq au Vin

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Baking & Desserts 

Snowflake Biscuits

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Snack, Sides and Starters 

Roast Herb, Chilli and Orange Butter Hasselback Potatoes

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Snack, Sides and Starters 

Zucchini and Cheddar Bread with Chilli Butter

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Baking & Desserts 

Caramel Self Saucing Pudding

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Which butter should I use to make sweet pastries?

We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries. 

Snack, Sides and Starters 

Tarragon and Honey Parsnips and Carrots

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Mains 

Whole Roasted Eye Fillet with Mustard, Parsley and Garlic Butter

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