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Almond Butter Ingredients 350g whole almonds salt honey Instructions Preheat oven to 180C/ Gas 4, lay almonds
Posted 4 years ago
Pear Butter Ingredients 2kg ripe pears 400g (approx.) sugar 1 tsp grated orange zest 1/4 tsp ground nutmeg 4 t
Posted 4 years ago
Cherry and Almond Cake Author: Anna Hedworth Ingredients 2 handfuls cherries 150g butter 225g self-raising flo
Posted 4 years ago
Pickled Cherries Author: Anna Hedworth Serves: 1 Ingredients 500g cherries 350ml white wine vinegar 400g caste
Posted 4 years ago
Spanish tortilla Author: El Paso, Jesmond Serves: 16 Ingredients 2 white onions 6 garlic cloves 10 eggs salt f
Posted 4 years ago
Chorizo and black pudding croquettes Author: El Paso, Jesmond Serves: 8 Ingredients 100g chorizo 200g potatoes
Posted 4 years ago
Steak ribeye with chimichurri Author: El Paso, Jesmond Serves: 4-6 Ingredients 110ml red wine vinegar pinch sa
Posted 4 years ago
Lamb meatballs Author: El Paso, Jesmond Serves: 6-8 Ingredients 500g lamb mince 10g fresh mint, chopped 10g fr
Posted 4 years ago
Halloumi skewers Serves: 4 Ingredients 8 garlic cloves 1 tbsp fresh thyme leaves 2 tbsp olive oil 2 tbsp lemon
Posted 4 years ago
Chicken kebabs Serves: 4 Ingredients 125g natural yoghurt 1 lemon, juice 2 tbsp olive oil 1 tbsp grated fresh
Posted 4 years ago
Chef patron Simon Walsh, of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields
Posted 4 years ago
Newcastle butcher George Payne, whose award-winning shop at Brunton Park, Gosforth, is one of the best known i
Posted 4 years ago
Lemon Posset with shortbread Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients [b]For the shortb
Posted 4 years ago
Mushroom & leek pie Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients 1 tbsp olive oil 2 med
Posted 4 years ago
Creamy pea soup Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients 1 tbsp olive oil 1 medium whit
Posted 4 years ago
Summer fruit and mint fro yo Ingredients 450g Sweet Eve strawberries 1 tbsp lemon juice 130g caster sugar 250g
Posted 4 years ago
Green tea ice cream Ingredients 300ml whipping cream 4 tbsp condensed milk 1 tsp vanilla extract 4 tsp green t
Posted 4 years ago
Last time we built a fire for some long and serious lamb cooking I experimented with various vegetables thrown
Posted 4 years ago
The Broad Chare’s Scotch egg Author: Terry Laybourne Ingredients 7 medium free-range eggs ½ medium onion, f
Posted 4 years ago
Crème Caramel Author: Terry Laybourne Ingredients 100g granulated sugar 1 tbsp water 2 drops lemon juice 500m
Posted 4 years ago
Cheddar & spinach soufflé Author: Terry Laybourne Ingredients 50g unsalted butter 4 tbsp fine dry white b
Posted 4 years ago
Rib-eye steak Ingredients 100g butter, softened 1 tbsp fresh parsley, finely chopped 1 tbsp fresh chives, chop
Posted 4 years ago
  Cauliflower steak Ingredients 1 head cauliflower 3 tbsp olive oil 1 tbsp lemon juice 1 tsp ground turme
Posted 4 years ago
Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Qu
Posted 4 years ago
All set for a sizzling summer? Let’s hope so, and to get you in the mood here’s an innovative burger recip
Posted 4 years ago
Fondant au Chocolat Author: Bouchon Bistrot Serves: Makes 18 small moulds Ingredients 150g egg yolks 550g eggs
Posted 4 years ago
Creme caramel Author: Bouchon Bistrot Serves: 6 Ingredients Caramel 150g sugar 2 tbsp water For the custard 4
Posted 4 years ago
Pork Mignon en croute Author: Bouchon Bistrot Serves: 4 Ingredients 2 pork fillets (400g each approx.) salt an
Posted 4 years ago
Souffle au Comte Author: Bouchon Bistrot Serves: 6 Ingredients softened butter, to line moulds Gruyère cheese
Posted 4 years ago
Crab mayonnaise Author: Bouchon Bistrot Serves: 6 Ingredients Brown crab chantilly 100g brown crabmeat 300ml d
Posted 4 years ago
  Goat’s cheese beignets, tomato fondue and peas Author: Bouchon Bistrot Serves: 6 Ingredients 90g butt
Posted 4 years ago
A triumphal seasonal fusion, St George’s, morels and wild boar work together like the Three Musketeers,
Posted 4 years ago
Mushrooms are a classic ingredient in Chinese cuisine. With this curry, we highlight many types of cultivated
Posted 4 years ago
Rabbit is particularly plentiful just as the morels come out, so this is the perfect time to make the most of
Posted 4 years ago
It’s delicious; salty, smoky, sweet and nutty, a really good balance.
Posted 4 years ago
This is a great appetizer if you have been caught unawares by an impromptu dinner gathering. It can be made bo
Posted 4 years ago