This savory Red Tomato and Black Olive Bread is bursting with Mediterranean flavors. With the sweetness of ripe tomatoes and the richness of black olives, it’s perfect for summer gatherings or as an accompaniment to a meal.
Preheat the oven to 200°C (400°F) and grease a 9×5-inch loaf tin with a little olive oil or line it with baking parchment.
In a large bowl, combine the strong white bread flour, whole wheat flour, salt, sugar, and instant yeast.
Gradually pour in the warm water and olive oil, stirring to form a dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Fold in the chopped sun-dried tomatoes, black olives, and fresh oregano, ensuring they are evenly distributed throughout the dough.
Shape the dough into a loaf and place it in the prepared loaf tin.
Cover the tin with a clean tea towel and leave the dough to rise for 1 hour, or until it has doubled in size.
Once the dough has risen, place the tin in the preheated oven and bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
Remove the bread from the tin and let it cool on a wire rack before slicing.
Notes / Tips / Wine Advice:
Serving Tip:Serve this bread with a drizzle of olive oil, or as an accompaniment to pasta dishes or salads.Wine Advice:Pair with a light Italian white wine such as Pinot Grigio or a dry rosé for a refreshing and complementary taste.
This delicious apple cake, topped with a fragrant cinnamon mixture and finished with a sweet sugar glaze, is a perfect treat for autumn. Moist and flavorful, it’s ideal for a cozy afternoon or holiday dessert.
Preheat the oven to 180°C (350°F) and grease and line a 9-inch round cake tin.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Set aside.
In another bowl, beat the softened butter and caster sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
Fold in the chopped apples gently.
Pour the cake batter into the prepared tin and smooth the top.
In a small bowl, mix the brown sugar, cinnamon, and melted butter for the topping.
Sprinkle the mixture evenly over the cake batter.
Bake for 1 hour, or until a skewer inserted into the center comes out clean.
Once the cake has cooled for 10 minutes, remove it from the tin and place it on a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the icing sugar and water until smooth.
Drizzle the sugar glaze over the cooled cake.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.Wine Advice:Pair with a glass of sweet cider or a light dessert wine, such as a Moscato, for the perfect combination of flavors.
This moist and flavorful Apple, Date & Walnut Cake combines the sweetness of dates, crunch of walnuts, and the juiciness of apples. Perfect for a cozy autumn treat, it’s a cake that’s full of warming flavors and texture.
Preheat the oven to 180°C (350°F) and grease and line a 9-inch round cake tin.
In a small bowl, combine the chopped dates, grated apples, and chopped walnuts.
Set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Mix until just combined.
Fold in the date, apple, and walnut mixture, ensuring it’s evenly distributed throughout the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.Wine Advice:Pair with a lightly spiced dessert wine, such as an off-dry Riesling, or a glass of warm mulled wine for a perfect autumn dessert.
This delightful gingerbread soufflé with pastry cream is a festive dessert that combines the warm spices of gingerbread with a rich, velvety filling. Light and airy, it’s the perfect end to a Christmas meal.
Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
Dust them with sugar to help the soufflé rise.
In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, then add the ground ginger, cinnamon, and dark brown sugar.
Stir until the mixture thickens and begins to boil.
Remove from the heat and whisk in the egg yolks and vanilla extract.
Set aside to cool slightly.
In a separate bowl, whisk the egg whites with the caster sugar until stiff peaks form.
Fold the egg whites gently into the cooled ginger mixture.
Be careful not to deflate the egg whites.
Spoon the soufflé mixture into the prepared ramekins, filling them to just below the top.
Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the soufflés are golden and risen.
While the soufflés bake, prepare the pastry cream.
In a saucepan, heat the milk and vanilla extract until just simmering.
In a separate bowl, whisk the egg yolks, caster sugar, and flour together until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
Once the soufflés are baked, remove them from the oven and let them sit for a few minutes before serving.
Serve the gingerbread soufflés with a spoonful of warm pastry cream.
Notes / Tips / Wine Advice:
Serving Tip:Dust the soufflé with icing sugar before serving for a festive touch.Wine Advice:Pair with a sweet dessert wine like a late harvest Riesling or a spiced cider for a complementary flavor profile.
Traditional Christmas Pudding with Seville Marmalade Gin
This rich and flavorful traditional Christmas pudding is enhanced with Seville marmalade gin, adding a unique citrus twist to the classic festive dessert. Perfectly steamed to create a moist, delicious treat that is ideal for Christmas dinner.
2L pudding basin and line the base with parchment paper.
In a large mixing bowl, combine the suet, breadcrumbs, flour, mixed spice powder, cinnamon, and salt.
Stir in the dark brown sugar, dried fruits, chopped apricots, glacé cherries, and grated apple.
In a separate bowl, whisk together the eggs, Seville marmalade gin, milk, and lemon zest and juice.
Add the wet ingredients to the dry mixture and stir well to combine.
Pour the mixture into the prepared pudding basin and level the top.
Cover the basin with a layer of parchment paper, followed by a layer of aluminum foil, and secure it with string.
Place the pudding basin in a steamer or large saucepan with boiling water, making sure the water comes halfway up the side of the basin.
Steam for 2.
5-3 hours, checking the water level and topping up with boiling water as needed.
Once cooked, remove the pudding from the steamer and allow it to cool.
Store in a cool, dry place until ready to serve.
Before serving, steam for another hour to reheat.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a generous helping of brandy butter or custard for an indulgent treat.Wine Advice:Pair with a glass of rich, fortified wine like Madeira or Port to complement the flavors of the pudding.
This traditional Christmas cake is rich with dried fruits, spices, and a generous splash of brandy. It’s covered in a smooth layer of marzipan and icing, making it the perfect centerpiece for your festive celebrations.
Preheat the oven to 150°C (300°F) and line a 20-23 cm cake tin with baking parchment.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the flour, mixed spice powder, cinnamon, nutmeg, and baking powder together, then fold into the butter mixture.
Stir in the dried fruits, nuts, and brandy, mixing until well combined.
Pour the batter into the prepared cake tin and level the top with a spatula.
Bake for 2.
5-3 hours, or until a skewer inserted in the center comes out clean.
Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is cooled, brush the top with a little brandy.
Roll out the marzipan and cover the cake, smoothing it down with your hands.
Roll out the royal icing and cover the marzipan layer, smoothing it gently.
Let the cake rest for a day before decorating.
Notes / Tips / Wine Advice:
Serving Tip:Decorate with holly leaves and berries or other festive decorations for a beautiful finish.Wine Advice:Pair with a rich dessert wine like Port or a glass of sherry for a perfect festive treat.
These spiced poached pears, bathed in a rich sherry syrup, make a perfect winter dessert. The warm spices and deep flavor of sherry create a decadent dish that’s perfect for a festive meal or cozy evening.
In a saucepan, combine the sherry, water, and sugar over medium heat, stirring until the sugar dissolves.
Add the cinnamon sticks, cloves, star anise, and lemon zest to the syrup.
Bring the mixture to a gentle simmer.
Add the peeled and cored pears to the pan and cook for 20-25 minutes, turning occasionally, until the pears are tender.
Once the pears are cooked, remove them from the syrup and set aside.
Increase the heat and let the syrup simmer for an additional 5-10 minutes until it thickens slightly.
Serve the poached pears in bowls, drizzled with the spiced syrup.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious finish.Wine Advice:Pair with a glass of the same dry sherry used in the recipe or a sweet dessert wine like Muscat.
This glazed baked ham is tender and flavorful, with a beautiful sweet and tangy glaze made from mustard and Demerara sugar. It’s the perfect centerpiece for your holiday feast or a Sunday roast.
Place the ham on a roasting rack set inside a baking tray.
In a small bowl, mix the Dijon mustard, honey, Demerara sugar, olive oil, ground cloves, and black pepper to create the glaze.
Brush the glaze generously over the entire surface of the ham.
Cover the ham loosely with aluminum foil and bake for 1 hour, basting with the glaze every 20 minutes.
After 1 hour, remove the foil and continue baking for another 30 minutes, or until the ham is golden and caramelized.
Remove the ham from the oven and let it rest for 10 minutes before slicing.
Serve with roasted vegetables and mashed potatoes for a full meal.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a tangy mustard sauce or a side of apple sauce for an added burst of flavor.Wine Advice:Pair with a full-bodied red wine like Cabernet Sauvignon or a fruity white like Riesling.
This creamy, comforting broccoli and Stilton soup is a perfect winter warmer. The rich, sharp flavor of Stilton pairs wonderfully with the earthy broccoli, creating a velvety smooth soup that’s sure to satisfy.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Add the broccoli and cook for an additional 5 minutes.
Pour in the vegetable stock and bring to a boil.
Reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
Using a blender or immersion blender, blend the soup until smooth.
Stir in the Stilton cheese and double cream, continuing to cook over low heat until the cheese has melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot with crusty bread for a complete meal.
Notes / Tips / Wine Advice:
Serving Tip:Top with extra crumbled Stilton and a drizzle of cream for an extra indulgent touch.Wine Advice:Pair with a crisp white wine like Chardonnay or a light red such as Pinot Noir.
These crispy haggis bon bons are a delicious Scottish treat, perfectly paired with a tangy whisky mustard dip. The crispy outer layer gives way to a savory, flavorful haggis filling—ideal for parties or Burns Night celebrations.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat the haggis in a frying pan over medium heat for 5 minutes, breaking it up as it cooks.
Let the haggis cool slightly, then form it into small bite-sized balls.
Dip each bon bon into the beaten egg, then roll it in breadcrumbs until well coated.
Place the bon bons on the prepared baking sheet and bake for 15-20 minutes or until golden and crispy.
While the bon bons are baking, prepare the whisky mustard dip by whisking together the mustard, whisky, honey, mayonnaise, and lemon juice in a small bowl.
Once the bon bons are crispy and golden, remove them from the oven and serve with the whisky mustard dip.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of fresh greens or pickled vegetables to balance the richness of the haggis.Wine Advice:Pair with a bold red wine like Shiraz or a rich Scottish ale for the perfect combination.
