Category: News

[av_heading heading=’HRH King Charles – Coronation Quiche’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

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[av_heading heading=’Coronation Quiche’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lh0uxq8w’ admin_preview_bg=”]
The regal dish was chosen by the monarch as it is easy to make, easy to share, and can be served either hot or cold. A deep quiche with a crisp pastry case, and delicate flavours of spinach, broad beans and fresh tarragon. The pastry includes lard, but you can swap this for butter to make it vegetarian. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!
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Image: Buckingham Palace
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Ingredients

• 250g plain flour, plus a little for dusting
• 50g cold butter, diced
• 50g lard (or use butter if you prefer)
• 4 tbsp milk, plus a splash
• Or 250g block of ready-made shortcrust pastry

For the filling

• 125ml milk
• 175ml double cream
• 2 medium eggs
• 1 tbsp chopped fresh tarragon
• 100g cheddar, grated
• 180g cooked spinach, liquid squeezed out and lightly chopped
• 60g cooked broad beans or soya beans (double pod the broad beans, if you like)

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Method

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[av_heading heading=’Easter nest cake recipe’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lg53hnjz’ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Easter nest cake’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lg53ic7p’ admin_preview_bg=”]
Bake a showstopping cake for Easter. This one is so easy and the kids can decorate it by filling the pretzel nest with their favourite chocolate eggs.
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For the chocolate sponges

• 200ml vegetable oil, plus extra for the tin
• 250g plain flour
• 6 tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 280g soft light brown sugar
• 250ml buttermilk
• 2 tsp vanilla extract
• 3 large eggs

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For the nest and icing

• 200g marshmallows
• 100g butter, chopped into chunks
• 2 tbsp cocoa powder
• 75g salted pretzels, crushed
• 4 wheat cereal biscuits, crushed
• chocolate eggs, to decorate
• 150g slightly salted butter, softened
• 2 tbsp cocoa powder
• 300g icing sugar
• 4 tbsp milk

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Method

1. Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm round cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix.
2. Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the centre – if there is any wet mixture on the skewer, return the cakes to the oven for 5 mins more, then check again. Leave the cakes to cool in the tins for 15 mins, then transfer to wire racks to cool fully.
3. Next, make the nest. Clean one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on high for 1 min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture. Stir in the cocoa, pretzels and shredded wheat until well combined. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hrs, or chill in the fridge if you need it to set faster.
4. To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

https://www.bbcgoodfood.com/recipes/easter-nest-cake
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[av_heading heading=’Valentine’s Day recipes to fall in love with’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoa4fze’ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Rib-eye steak with béarnaise sauce’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoa4usn’ admin_preview_bg=”]
Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that’s also perfect for Valentine’s Day. The potatoes are much easier to cook at home than chips, but every bit as delicious!
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Base ingredients

• 2 tbsp olive oil
• 2 rib-eye steaks
• salt and freshly ground black pepper

For the béarnaise sauce

• 250g/9oz butter
• 3 tbsp white wine vinegar
• 2 shallots, sliced
• 1 large bunch tarragon, stalks and leaves separated and chopped
• few peppercorns
• 2 free-range egg yolks
• 1 lemon, juice only

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For the rosemary potatoes

• 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes
• 6 tbsp olive oil
• 3 bulbs garlic, cloves separated, unpeeled
• 4 sprigs fresh rosemary, leaves separated

For the watercress salad

• 1 bunch watercress
• 1 banana shallot, sliced
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 tbsp olive oil

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Method

• To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
• Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm.
• To make the béarnaise sauce, melt the butter in a small saucepan over a low heat.
• Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.
• Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.
• To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.
• To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving.
• To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side.

https://www.bbc.co.uk/food/recipes/rib-eye_steak_with_61963
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[av_heading heading=’Paris-Brest’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldoadk09′ admin_preview_bg=”]
This choux pastry creation is a classic French dish filled with chocolate and vanilla cream and served with lashings of chocolate sauce. A great sharing dessert for romantic dinners.
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For the choux

• 40g/1½oz plain flour
• 25g/1oz unsalted butter
• 1 large free-range egg, beaten
• 1 free-range egg yolk
• small handful flaked almonds
• For the chocolate hazelnut filling
• 100g/3½oz chocolate hazelnut spread
• 50ml/2fl oz double cream

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For the Chantilly cream filling

• 150ml/¼ pint double cream
• 1 tbsp icing sugar, sifted, plus extra to serve
• 1 vanilla pod, split and seeds scraped

For the chocolate sauce

• 100g/3½oz dark chocolate
• 25g/1oz caster sugar

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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the pencil marks face down.
2. For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm/¾in in diameter (alternatively use a large plain wide nozzle).
3. Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven).
4. Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the centre and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary.
5. For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
6. For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).
7. For the chocolate sauce, melt the chocolate, 140ml/4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.
8. Pipe generous amounts of the chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside.

https://www.bbc.co.uk/food/recipes/paris-brest_09395
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[av_heading heading=’2 Lovely Recipes For This Weekend’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

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[av_heading heading=’Leek, bacon & potato soup’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomjlon’ admin_preview_bg=”]
This soup keeps well in the fridge and is easy to freeze.
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Ingredients

• 25g butter
• 3 rashers streaky bacon, chopped
• 1 onion, chopped
• 400g pack trimmed leek, sliced and well washed
• 3 medium potatoes, peeled and diced
• 1.4l hot vegetable stock,(we used low-sodium)
• 142ml pot single cream
• 4 rashers streaky bacon, to serve

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Method

1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

https://www.bbcgoodfood.com/recipes/leek-bacon-potato-soup
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[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-ihzymg’]
[av_heading heading=’Sausage & mash pie’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomrnnu’ admin_preview_bg=”]
Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen.
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Ingredients

• 1 tbsp sunflower oil
• 8 pork sausages
• 25g butter
• 2 onions, finely sliced
• pinch of golden caster sugar
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 500ml beef stock
• peas, to serve (optional)

For the mash

• 1.25kg King Edward or Maris Piper potatoes, cut into large chunks
• 150ml whole milk
• 25g butter
• 25g mature cheddar, coarsely grated (optional)

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Method

1. Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
2. To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
3. Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.

https://www.bbcgoodfood.com/recipes/sausage-mash-pie
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[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-qys6mg’]

[av_heading heading=’Beef Stew’ tag=’h1′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldeffc0c’ admin_preview_bg=”]
A traditional braised beef casserole with thick, rich gravy and chunky veg – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish.
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Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 2 thyme sprigs, 1 whole and 1 leaves picked
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

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Method

1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
4. Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
6. Garnish with the picked leaves of the remaining thyme sprig.

https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
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[av_heading heading=’World Cup Quarter Final Recipes’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgicv8l’ admin_preview_bg=”][/av_heading]

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[av_heading heading=’Lancashire hotpot’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgiwm1l’ admin_preview_bg=”]
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub.
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Ingredients

• 100g dripping or butter
• 900g stewing lamb, cut into large chunks
• 3 lamb kidneys, sliced, fat removed
• 2 medium onions, chopped
• 4 carrots, peeled and sliced
• 25g plain flour
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 2 bay leaves
• 900g potato, peeled and sliced

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Method

1. Heat oven to 160C/fan 140C/gas 3.
2. Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
3. Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
4. Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
5. Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
6. Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
7. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
8. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

https://www.bbcgoodfood.com/recipes/lancashire-hotpot
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[av_heading heading=’Baked ratatouille & goat’s cheese’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgj1izl’ admin_preview_bg=”]
Transform ratatouille into a bake with a layer of cheese sauce and you won’t look back. It makes a great late summer dish and delivers three of your 5-a-day.
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[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2022/12/ratatouille.jpg’ attachment=’2971′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

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Ingredients

• 4 tbsp olive oil
• 2 red onions, chopped
• 2 garlic cloves, finely chopped
• 2 aubergines, diced
• 2 red peppers, seeded and diced
• 1 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1 tsp soy sauce
• 500ml passata
• 200g young goat’s cheese
• 4 courgettes (a mixture of green and yellow looks nice), thinly sliced

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For the cheese sauce

• 400ml milk
• 50g unsalted butter
• 50g plain flour
• 80g parmesan or vegetarian alternative, finely grated

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Method

1. Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
2. To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
3. Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat’s cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
4. Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

https://www.bbcgoodfood.com/recipes/baked-ratatouille-goats-cheese
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[av_one_full first min_height=” vertical_alignment=” space=” row_boxshadow=” row_boxshadow_color=” row_boxshadow_width=’10’ custom_margin=” margin=’0px’ mobile_breaking=” border=” border_color=” radius=’0px’ padding=’0px’ column_boxshadow=” column_boxshadow_color=” column_boxshadow_width=’10’ background=’bg_color’ background_color=” background_gradient_color1=” background_gradient_color2=” background_gradient_direction=’vertical’ src=” background_position=’top left’ background_repeat=’no-repeat’ highlight=” highlight_size=” animation=” link=” linktarget=” link_hover=” title_attr=” alt_attr=” mobile_display=” id=” custom_class=” aria_label=” av_uid=’av-128q3c’]

[av_heading heading=’Schooldays treacle sponge’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgj652z’ admin_preview_bg=”]
A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm.
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[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2022/12/treacle-sponge.jpg’ attachment=’2972′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]

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Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup, plus extra for drizzling
• 1 tbsp fresh white breadcrumbs
• a splash of brandy (optional but delicious)
• 175g golden caster sugar
• zest 1 lemon
• 3 large eggs, beaten
• 175g self-raising flour
• 2 tbsp milk
• clotted cream, to serve

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Method

1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

https://www.bbcgoodfood.com/recipes/schooldays-treacle-sponge
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[av_heading heading=’Tarte tatin’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgj652z’ admin_preview_bg=”]
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc’s recipe, you can make it perfectly every time.
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Ingredients

• 300g all-butter puff pastry
• plain flour, for dusting
• 6 dessert apples (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain
• 100g golden caster sugar
• 85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
• crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve

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Method

1. Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
2. Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
3. To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
4. Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
5. Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

https://www.bbcgoodfood.com/recipes/tarte-tatin
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[av_heading heading=’Explosive Recipes for Bonfire Night’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]

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[av_heading heading=’Rarebit toasties with sticky Marmite onions’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9yayfcg’ admin_preview_bg=”]
Serve these rarebit toasties with sticky Marmite onions and eggs for the ultimate comfort food. Add some crispy bacon to the mix for a great bacon sarnie too.
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Ingredients

• 2 tbsp plain flour
• 2 tbsp butter
• 250ml milk
• 50ml ale or stout
• 80g extra mature cheddar
• 1½ tsp English mustard
• 1 tsp Worcestershire sauce , plus extra to serve
• pinch cayenne pepper
• 1 tbsp vegetable or rapeseed oil , plus extra for the eggs if using
• 2 onions , halved and thinly sliced
• 1 tbsp light brown soft sugar
• 1 tbsp Marmite
• 4 chunky slices sourdough bread
• 2 eggs (optional)

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Method

1. Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).
2. Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.
3. Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.

https://www.bbcgoodfood.com/recipes/rarebit-toasties-sticky-marmite-onions
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[av_heading heading=’Parkin’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9yb2hee’ admin_preview_bg=”]
Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.
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Ingredients

• 200g butter, plus extra for greasing
• 1 large egg
• 4 tbsp milk
• 200g golden syrup
• 85g treacle
• 85g light soft brown sugar
• 100g medium oatmeal
• 250g self-raising flour
• 1 tbsp ground ginger

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Method

1. Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
2. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
3. Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

https://www.bbcgoodfood.com/recipes/parkin
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[av_heading heading=’Recipes with a BANG for Bonfire Night’ tag=’h1′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9pifv46′ admin_preview_bg=”]
With Halloween rapidly approaching, we here at Urban Kitchens have decided to scour the internet for some spooky recipes. We hope you enjoy making these as much as you enjoy eating them… They are so frighteningly good!

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[av_heading heading=’Pumpkin soup’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9piga2f’ admin_preview_bg=”]
You need to have this delightfully warming pumpkin soup in your little black book of dinners. Serve with a swirl of cream.
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Ingredients

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves
• 1 bay leaf
• 25g/1oz unsalted butter
• 2 tbsp olive oil
• 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
• 1 medium-sized floury potato, such as Maris Piper, roughly chopped
• 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
• 100ml/3½fl oz double cream
• 3 tbsp pumpkin seeds
• salt and freshly ground black pepper

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Method

1. Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
2. Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
3. Pick out the bay leaf and blend the soup until smooth using a stick blender.
4. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
5. Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
6. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.

https://www.bbc.co.uk/food/recipes/pumpkinsoup_89904
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[av_heading heading=’Halloween Franken-cupcakes’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9pijp9p’ admin_preview_bg=”]
Please your little monsters with these cute Franken-cupcakes for a Halloween party. They can even help decorate!
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Ingredients

For the cupcakes

• 125g/4½oz plain flour
• 25g/1oz cocoa powder
• 1½ tsp baking powder
• 150g/5oz caster sugar
• 150g/5oz unsalted butter, softened at room temperature
• 1 free-range egg
• 8 tbsp milk

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For the buttercream

• 125g/4½oz unsalted butter, softened
• 250g/9oz icing sugar, sifted
• 1 tbsp milk
• 1 tsp vanilla extract
• green food colouring paste
• red food colouring paste

For decoration

• Edible candy eyes
• chocolate sprinkles
• chocolate flake, crumbled
• soft black licorice twists

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Method

1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
3. Whisk in the egg and milk until the mixture is thick and smooth.
4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
5. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
6. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
7. Add the milk and the vanilla, then beat until creamy and smooth.
8. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).
9. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top.
10. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.

https://www.bbc.co.uk/food/recipes/halloween_40352
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