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Lemon cake with Saint James Rhum
Lemon cake is traditionally served with tea as an afternoon treat. But, we love the twist by adding rhum, its fresh, zesty and as light as a feather. Ingredients Finely grated zest of 1 lemon 150g eggs 3g salt 175g caster sugar 75g double cream 140g... more
Saint James Rhum babas
The rhum baba is a classic french dessert consisting of an individual yeast cake that is soaked in a syrup of rhum, sugar and water. Serve with chantilly cream or ice cream and candied or fresh fruit. This dessert is soft, indulgent and full of... more
Pork with caramel & Saint James Rhum
Inspired by the flavours of caribbean cuisine, this pork dish is easy to prepare and full of delicious flavours. Prepared with a sweet and spicy sauce made with fresh pineapple and rhum. Serve with white rice or roasted carrots and sugar snap peas for a... more
Vanilla, chocolate and Camus Cognac Charlotte
Charlotte cake is one of the classic cakes in the french patisserie. It is a relatively simple cake made of layers of sponge fingers, cream and mousse. Here we have added cognac into the recipe and decorated with chocolate shavings, redcurrants and... more
Strawberry basil tart
This eye-catching dessert uses the pink and white rosette from our new Dobla range. Strawberry basil compote Ingredients 300g Leonce Blanc strawberry puree 100g caster sugar 13g gelatine 52g water 130g frozen strawberry IQF 8g basil leaf ... more
Halloween pumpkin cupcake
Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience! Pumpkin biscuit Ingredients 106g caster sugar 4g salt 70g whole egg 68g mayonnaise 5g cinnamon 2g five spice herbs 4g... more
Soya polar
10 This cute polar bear makes us think of winter and snow which in turn represents Christmas. Soya bean panna cotta Ingredients 500g soya bean milk 100g whipping cream 60g gelatin mass 60g sugar Equipment 7cm diameter ring mould Method Boil... more
Marinated prawn skewer with a crispy crab cake and a earl grey aioli dip
45 40 6 20 From our new range of tea from Dilmah, we have used the Earl grey in this recipe. There are so many flavour pairings in this dish from the Indian style and satay seasonings to the herbs and spices. A dish to tickle your taste buds.... more
Moroccan mint tea crusted lamb rump with cauliflower cous cous, asparagus, pea puree and lamb sauce
60 90 4 We have used our new Moroccan mint tea from Dilmah in this lamb recipe, for a twist on our favourite meal of roast lamb and mint sauce. The cous cous and pea puree make this dish extra special. Moroccan crusted lamb rump Ingredients 4 (8... more
Loin of rabbit with rabbit spring roll, lemon and tomato quinoa salad, sweetcorn puree and sour cherry
90 210 4 Paired with a spring roll, this elegant rabbit loin recipe balances the subtle flavour of the rabbit with the slightly nutty flavour of the quinoa and the sweetness of the sweetcorn puree and cherry jam. Ingredients 4 loins of rabbit salt and... more
Salmon burger coated in air bag farina with a crusty bun, crab coleslaw and a confit lemon salad
120 30 4 20 Whilst nothing beats a classic burger enjoyed with a side of crispy fries, this salmon burger makes a welcome twist on this favourite meal. The airbag farina adds a golden, extra crispy texture that sits so well with the salmon. The... more
Blackberry crumble
120 20 300 The traditional French method of pate de fruit, is that the flavour of the fruit is concentrated, very similar to making a jam, with sugar and pectin, before setting and dusting with sugar. In this recipe we have used this method, but to make... more