It may seem strange that we make focaccia in a restaurant that highlights English food, but this bread is on the menu for sentimental reasons. Just before opening The Sportsman I visited The Walnut Tree restaurant in Wales. I was impressed by many things, but the bread board knocked me out: it has a cheese bread, black bread and this focaccia.
A simple tea-time cake which also freezes well. Serves 8 You’ll need an 8-inch loaf tin. Ingredients 175g unsalted butter,…
A hand pie is literally that, one you form by hand and one you eat in your hand! They can be as higgeldy-piggeldy as you like in shape as long as you make sure all sides are sealed so the filling stays put (though as you’ll see from our photo this is a virtual impossibility and some of the fruity juices will inevitably leak out). This makes them look even more hand-made so they will be even more of a success. Use any fruit.
This is similar to Claudia Roden’s much-copied and much revered Orange and Almond Cake. A whole orange is used to give flavour and moisture to the cake but you don’t have to boil the fruit for 2 hours as you do in the original recipe once you have a food processor – the orange is blitzed quickly as part of the batter-making process.
We created this recipe with leftover cooked potatoes and a few slices of corned beef that we found in the fridge. It fits with our philosophy at gréatfood: that you can make a fine dinner from a few basic ingredients and they can go a long way. If you shy away from corned beef this pie will convert you.
Rich spicy carrot cake that is sweet and moist is hard to find. Make your own with our recipe and we guarantee, you’ll never buy one again!
How to make madeleines, those delicate moist french cakes that set Proust on the road to writing À La Recherche du Temps Per