The Beehive Bakery

Slow cooked herby lamb shoulder from This Morning

2011-11-17T19:29:00.000Z

A lazy Sunday dish if ever there was one. After a little prep you pop this perfectly paired duo in the oven and forget about them until suppertime. Serve this with the cabbage gratin from my accompaniments section.

I reckon this one is my most popular dish from This Morning and rightly so its unbelievably easy and tasty!

Ingredients

1kg (approx.) boned shoulder of lamb or mutton (it it's rolled, unroll it)

1 400g tin of chopped tomatoes

Fresh rosemary

Fresh thyme

Fresh bay

1 whole head of garlic, unpeeled and bashed with a knife (to crush it but not chop it)

200ml lamb stock

200ml white wine

Salt and pepper

Olive or vegetable oil

Method

Preheat the oven to 150°C/gas 2.

Start with the lamb. Season it liberally with salt and pepper and a good lick of olive or vegetable oil.

Get an ovenproof, lidded pan (or casserole dish) smoking hot and seal the lamb on all sides.

Now add the bashed head of garlic (don’t worry about the skins), the herbs, wine, stock and bubble away for a minute on a high heat, it will smell fantastic!

Add the tomatoes, season liberally, put a lid on the pan and place in the preheated oven for three hours minimum. The lamb can stay in for up to seven hours so don’t worry about timings as long as it's in for at least three.

Sticky BBQ pork ribs with bean salad from This Morning

2011-11-17T19:10:00.002Z

A good BBQ sauce recipe is golddust! Ive been using this one for years and it never fails! It works just as well with any meat and is a perfect dipping sauce for nachos, corn on the cob and lots more BBQ favourites!

Ingredients

Serves 6

For the ribs:

3 racks (approx. 550g each) of pork spareribs (You want to serve around 3 ribs per person)

1 onion, finely diced

80g soft brown sugar

80ml dry sherry

1 inch piece of grated fresh ginger

2 garlic cloves crushed

200ml tomato ketchup

1 tbsp Dijon mustard

100ml soy sauce

1 pinch of chilli flakes

1tsp ground cumin

For the salad:

1 can of your favorite beans, i like butterbeans, drain and rinse them.

A handful of vine tomatoes, roughly chopped

1 large courgette, diced

1 small red onion , chopped very finely

Coriander and parsley , chopped or torn

The juice of 1 lemon

1 red chilli, seeds in if you can stand it, finely chopped

Olive oil

Sea salt and pepper

1 tsp ground cumin

Method:

For the sauce heat a little oil in a large saucepan and cook the onion gently until its soft. Add the garlic, cumin, chilli flakes and ginger and cook for 1 minute, still on low.

Turn the heat upto medium, add the rest of the ingredients and simmer uncovered on low heat for 15 minutes, until thick. The marinade can be made in advance and keeps perfectly well in the fridge, covered or in Tupperware.

While this is doing put your ribs in a pan of boiling water and simmer for the same time it takes you to make the marinade (around 20 minutes)

Pat your ribs dry and brush generously with the marinade.

To cook the ribs, BBQ for 20 minutes over hot coals; or roast on an oven set to 220 (gas mark 7) for 40 minutes.

Whichever way you cook them brush them with more marinade and turn them as they cook, at least twice!

Making the salad couldn’t be simpler, gently fry the courgette until golden in a little oil and then add all the ingredients to a large bowl.

Toss everything to combine then taste the salad, does it need perking up with more lemon, salt or pepper? If so go for it. You can make the salad in advance, its best served room temperature for the flavors to mingle so take it out of the fridge 30 minutes before serving.

Serve the charred sticky ribs with the bean salad and an extra bowl of the marinade on the side for dipping.

Messy fingers ahoy – don’t forget the napkins!

Banana bread

2011-11-17T19:02:00.000Z

A naughty November treat. This classic takes minutes to prepare and is perfect for using up your old brown bananas. Serve with honey and cream on paper plates and eat around the bonfire!

Ingredients

285g/10oz plain flour

1 tsp bicarbonate of soda

½ tsp salt

110g/4oz butter, plus extra for greasing

225g/8oz caster sugar

2 free-range eggs

4 ripe bananas, mashed

85ml/3fl oz buttermilk (use milk if you cant find buttermilk)

1 tsp vanilla extract

2tsp demerera sugar

Method

Preheat the oven to 180C Gas 4.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

In a separate bowl, cream the butter and sugar together until incorporated

Add the eggs one at a time and mix well, scraping the sides of the bowl to make sure everything is mixed.

Then add the sieved dry ingredients, alternating with the buttermilk.

Add the mashed bananas, and mix well but do not overmix or the cake will be heavy.

Grease a medium sized loaf tin and pour the cake mixture into the tin.

Sprinkle the top with demerera sugar

Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Serve with honey and cream on paper plates and eat around the bonfire!

Spiced red wine poached pears with shortbread

2011-11-17T18:18:00.000Z

A fabulous end to any festive dinner party. This is so quick and simple to make especially if you have pre made the mulled wine.

Ingredients

Serves 4

1 quantity of mulled wine, see separate recipe here

4 firmish but ripe dessert pears (very ripe is no good)

For the shortbread:

100 g plain flour

50 g caster sugar

100 g butter

50 g semolina

Clotted cream ice cream to serve

Method

Peel the pears and pop them in a bowl of water with a squeeze of lemon juice, this will stop them going brown. When you are ready to use them cut the bottoms off so they stand up easily.

Put the pears in a deep saucepan and cover with the mulled wine.

You can roll the pears on their sides which will make them easier to cover.

Turn the heat onto medium and when it’s simmering poach the pears for around 30 minutes or until a knife easily pierces the flesh.

You don’t want them too soft they should still have a little bite to them.

For the shortbread mix together the butter sugar and flour in a food processor until a smooth dough is formed. Don’t over work the mix or the shortbread won’t be short. Just mix it until it comes together.

Roll or pat out and pop on a lightly greased baking sheet.

Bake on 160 / gas mark 2 for 25 minutes

When the shortbread comes out of the oven it will be soft don’t worry it hardens on cooling. When its soft is the time to cut it into your desired shapes or do the traditional fork prick marks all over.

Sprinkle with caster sugar and serve with the pears.

A little of the syrup drizzled over the pears always goes down a treat.

Image courtest of DirtyGourmet.com and i just LOVE it.

Traditional mulled wine

2011-11-17T17:46:00.000Z

Everyones winter favourite and so simple to make, choose this on a winters evening, Christmas eve wrapping presents is my preferred time, or when your putting the tree up.

Ingredients

Serves 4-5

1 bottle of full bodied red wine

1 vanilla pod

75g of caster sugar

2tbsp golden syrup

4 cloves

2 star anise

1 cinnamon stick

1 orange, peel only (use a potato peeler to remove thick strands of the peel)

Method

Add a good glass full of the wine to a saucepan with the rest of the ingredients.

Boil viciously until the wine has reduced by half. This is really important to infuse the wine with all the flavours.

Add the rest of the wine, turn the heat off and leave for an hour or so to fully infuse.

This method ensures only a small amount of the alcohol in the wine is burnt off (in the initial infusion)

To serve warm gently, never boil.

Trifle with a winterberry sorbet

2011-11-15T20:53:00.000Z

Who doesn’t love a good trifle, its my favourite dessert of all time. The textures in my version are to die for. I make a the trifle every Christmas, it acts as a huge centre piece in my nanas old crystal bowl but it looks equally as good as individual portions at a dinner party in wine glasses.

If you think the sorbet is too much of a pain in the arse to make, and lets face it sometimes it is, just buy some or top the trifle with the berries.

Ingredients

makes 1 large or around 6 small

For the sponge:

1 shop bought Madeira cake

Seeded blackberry jam

50mls minature of sherry

For the custard:

3 egg yolks

40g caster sugar

1 vanilla pod

150mls of double cream

150mls whole milk

30g cornflour

For the cream:

300mls whipping cream

50g caster sugar

1 vanilla pod

For the nuts:

100g Granulated sugar

Mixed nuts inclusing hazelnuts and whole almonds

For the sorbet:

Ingredients

100 g caster sugar

200 ml water

2 tsp glucose syrup

500g berries, (fresh or frozen)

squeeze of lemon juice

Method

For the sorbet:

Put the sugar, 100ml of the water and the glucose in a saucepan. Dissolve the sugar over medium heat without stirring. Bring to the boil and simmer briskly for 5-7 minutes until the bubbles thicken and become syrupy. Remove from the heat, pour into a bowl and leave to cool.
Put the blackberries in another pan. Squeeze some lemon juice over them and simmer over low heat for a minute or two until soft.
Put the blackberries in a blender and purée until smooth.
Push the purée through a fine sieve to remove all the seeds.
Add the cooled syrup and remaining water to the purée and whisk together.
Pour the mixture into an ice cream maker. Process for about 20 minutes according to the manufacturer's instructions, then freeze.

For the custard:

Whisk the egg yolks, corn flour and sugar until light and mousse like.

In a saucepan warm the cream and milk with the split scraped vanilla pod.

Pour the warm mix over the egg mixture whisking constantly. If you don’t whisk all the time the eggs will scramble.

Add everything back to the pan and warm very gently, stirring constantly over a medium heat.

The custard will thicken quite rapidly because the eggs are cooking.

Once its reached your desired thickness (and it really is upto you how you like it) turn the heat off, pass the custard through a sieve into a bowl and cover with clingfilm (this stops a skin forming)

Chill until you need it. You can make the custard upto a day in advance.

For the nuts:

In a saucepan heat the sugar over a medium to high heat until its melted, do not stir the sugar, this is a vital stage of making caramel.

Once all the sugar is melted you can begin to swirl the pan and turning the heat down to low continue to swirl the pan until the caramel reaches a deep amber colour, you don’t want it to burn so be ready to take the pan off the heat at a seconds notice.

Once the colour is achieved pour the caramel out onto a stainless steel surface, or the back of a baking sheet thats been lightly greased.

Immediately add the nuts so they stick in the caramel.

Leave the mix to cool completely.

When its cool it should easily peel and break off the surface.

Snap shards and keep to one side until your ready to use them, that is if you can stop eating all of them! Very addictive..

Now you have all the components ready its a 5 minute job to assemble..

In the bottom of your trifle dish add a nice thick slice of the Madeira cake which has been spread with the jam.

Drizzle the sherry over the cake.

Add the custard and smooth out.

Lightly whip the cream until billowey and unctuous. Add a little sugar as it thickens fort sweetness.

Add the cream on top of the custard upto the top of the dish and smooth out completely flat, i think it looks better like this for presentation.

Add a quinellle of the sorbet and top with the shards of brittle.

Eat enjoy and never serve a small portion!

5 spice duck with crunchy noodle salad and homemade sweet chilli sauce

2011-11-15T20:45:00.000Z

This is my taste of the orient. So fresh and tasty. Duck is such a seasonal treat, readily available from September to January. The richness of the meat compliments the sharpness of the sauce and the freshness of the salad.

Ingredients

serves 2

For the duck:

2 duck breasts

Salt and pepper

4tsp 5 spice powder

For the salad:

1 carrot

½ small white cabbage

A small handful of sugar snap peas

A small handful of beansprouts

1 sheet of medium egg noodles

2tsp Sesame oil

2tsp Sesame seeds

1tsp honey

2tsp soy sauce

For the sauce:

225g caster sugar

150ml water

1 red chilli and 1 green, finely chopped

1 clove of garlic crushed

1inch piece of ginger grated

1 stalk lemon grass

2tbsp fish sauce

1 lime, juice only

1 small spring onion finely chopped

1 very small bunch of corriander, finely chopped

Method

Begin with the sauce as it can be made well in advance.

To make the sauce:

Place the sugar and water into a large saucepan and bring to the boil. Add the chillies, garlic, ginger and lemongrass and simmer for 5-10 minutes until the mixture becomes a syrup.

Remove from the heat, strain to remove all the bits and add the fish sauce, vinegar and lime juice.
Leave to cool, then stir in the spring onions and very finely diced coriander and refrigerate until required. You can add more chilli for colour if you want but i like it clear.

For the duck:

Pre heat the oven to 200 / gas mark 6.

Score the skin of the duck to help render the fat.

Season the duck with the salt and pepper and the five spice powder on the skin and flesh.

In a COLD frying pan place the duck skin side down and then the heat on.

Set a timer for 3 minutes and cook the duck without touching it.

All the fat will render out of the skin slowly giving you a delicious crisp edible skin.

after 3 minutes flip the duck and fry for 1 minute on the other side.

After 1 minute transfer the duck to the hot oven and cook for 3 minutes in which time you can prepare the salad.

When the duck is cooked its ESSENTIAL you leave it to rest for at least 5 minutes to help the meat relax to make it really juicy and tender.

For the salad:

Cook the egg noodles as per the packet instructions, its usually simmer for 10 minutes until tender.

Cut the carrots into quarters lengthways then using a sharp knife, a food processor attachment or a mandolin slice the carrot as thinly as possible, so you have long thin slivers of carrot. Do the same with the cabbage.

Toss all the ingredients together in a large bowl.

For more flavour gently toast your sesame seeds in a dry pan over a medium heat until they are golden. This releases lots more flavour than adding them un toasted.

Serve the salad drizzled with some of the prepared sauce with the duck sliced on the side and an extra little dish of dipping sauce on the side. Totally food heaven! Leave the duck out for a packed lunch staple!

Risotto with pan fried scallop, black pudding and poached duck egg

2011-11-15T20:31:00.000Z

This is a delicious dinner party dish or a simple evening supper, its one of the dishes i do most at cooking shows because it shows a lot of technique and gives loads of tips. Scallops arenyt as expensive as people seem to think either. i reckon around 80p for a good king scallop is a bargain.

Leave out the scallops for a simple supper or maybe substitute with some nice haddock or mackerel?

Ingredients:

serves 2

1tsp butter and 1tsp olive oil

1 shallot finely diced

1 clove of garlic crushed

700mls fish stock

100g black pudding

50g Butter

50g of grated parmesan

Salt and pepper

200g risotto rice

100mls white wine

1 fresh duck egg. (no more than 2 weeks old)

1tbsp of white wine vinegar

2/3 king scallops per person, cleaned without roe

Method

Working quickly cook the egg and scallops as below.

Get a saucepan of water boiling with the vinegar added and also get a frying pan with a little bit of olive oil in it smoking hot (good idea to get these on a few minutes before so your ready to go as soon as the rice is done)

Crack the egg into a small cup and gently tip it into the pan of water and vinegar. Se the timer for 2 minutes to give you a nice soft poached egg.

While your egg is poaching, lighly season the scallops and add them to the hot pan along with the sliced black pudding, count to 1 and a half minutes then flip the scallops.

Immediately turn the heat off, add a knob of butter, and baste the scallops for one final minute.

This will give you perfectly cooked scallops every time. Adjust the timings if the scallops are quite thin.

Serve the creamy ozzy risotto in a bowl with the scallops and black pudding on top and crown each plate with a soft poached egg and maybe a drizzle of the butter from the scallops pan.

Do i look like Tina Turner?

2011-07-10T22:00:00.002+01:00

The wig debate rages on, i'll do a video to prove its my real hair when i have time.

Until then heres a little image montage of it coming out with some step by step tips to how i got it in.

Before i begin heres a few tunes i can not stop spinning at the minute.

And my new sunglasses - ive been after a pair for years, im so fussy when it comes to shades, its probably because i think ive got a funny shaped heed.

So the hair, its 34 inches, all my own, straight no layers, never get it cut, dont even wash it if im honest. When i do though i like to use Kerestase Bain de Force, it keeps my locks in tip top condition. I use three of the range, the shampoo, conditioner and this heat activted serum for before i blow dry.

Right boring bit over.

So to begin, the hair goes up into a top ponytail.

A donut is slipped over the ponytail - available from Boots etc for about two quid, they are fab and allow me to stick grips into my head at random and i know they will be fixed to something.

The second stage is to take sections of my ponytail and backcomb pulling them around in a bun. I try to backcomb each section as 'fat' as possible. pulling the strands of hair to create a 'wall' of hair.

After all of my ponytail is backcombed, which usually takes around 5 minutes, its time to smooth everything out and tuck the ends in, pretty self explanitory.

its finished with a million haircrips and a good whack of hairspray. I use a tailcomb to tidy any little bits and im good to go. A pair of clean knickers over my head if i want to sleep with it in and thats about it. No wig, no conspiracy, no Marge Simpson competition.

EAT Festival Newcastle

2011-06-15T22:38:00.000+01:00

This weekend is the return of the EAT Festival Newcastle.

IM doing various bits across the weekend including manning a chilli stall, where i'll be selling my homemade chuck steak chilli with nachos, salad and sour cream.

Next i'll have a stall just on the bottom of Northumberland St selling goods from the Beehive Bakery, expect cupcakes and brownies in all flavours. Last year i sold out in 2 hours so im going well prepared.

Finally i'll be doing a demonstration in the chefs theatre, 2pm, im cooking an easy supper dish made from leftovers you might find in your fridge. Come along and ask questions, put me on the spot and watch me burn myself as usual in soectacular fashion.

Either way you'll catch me sometime over the weekend im sure!

Im also planning on making little tajines of rosewater jellies for my customers to eat while perusing! YUM.

Theres more info about the EAT Festival here.

http://www.eatnewcastlegateshead.com/

Cod and chorizo risotto

2011-06-15T22:26:00.001+01:00

Cod and chorizo are culinary best friends, this is a really quick delicious supper, ready in under 30 minutes, give it a go with salmon or another fish, or leave the fish out completely, whatever you like!

If you want to splash out on your chorizo, check the Bath Pig, they are proper safe, best ive ever tasted, and they mail order.

Ingredients

1 tbsp olive oil

25g/1oz butter

1 onion or shallot, peeled, very finely chopped

350g/12oz risotto rice such as Arborio or Carnaroli

150ml/5fl oz white wine

1 litre/1¾ pints chicken stock, hot (keep it hot in a pan on the hob)

75g/3oz parmesan

salt and freshly ground black pepper

200g/7oz chorizo, diced

2x 125g/4½oz fillets of cod

chopped fresh parsley

Method

Heat the olive oil and butter in a large saucepan over a medium heat. When the butter has melted, add the chorizo and fry until golden and its released its paprika juices.

Turn the heat right down and add the onion, stir to coat it in the fat, then sweat very gently for 8-10 minutes, stirring halfway through cooking, until the onions are softened but not coloured.

Add the rice and stir for 1-2 minutes, turn the heat up then pour in the wine.

The wine whould bubble and boil, thats exactly what your after.

Reduce the heat until the mixture is simmering and simmer for 2-3 minutes, or until the wine has been absorbed by the rice.

Add a ladleful of the hot stock to the rice and bring to a simmer. Stir regularly until all of the stock has been absorbed. Repeat this process until all of the stock has been used up and the rice is tender and the risotto is creamy. This should take 20-25 minutes.

Re add the chorizo and all the reserved juices.

Stir in the cheese, reserving a little for serving. Season, to taste, with salt and freshly ground black pepper and a knob of butter for flavour.

While the risotto is cooking, heat a frying pan over a medium to high heat. Season the cod fillets with salt and pepper and add the cod skin side down and fry on a high heat for 3 minutes, don’t touch the fillet, just leave it skin side down.

Flip the fillets, turn the heat off and again set the timer for 3 minutes. The fillets will cook in the residual heat of the pan.

The skin should be really crisp, sprinkle with a little salt and serve along side the risotto sprinkled with the chopped parsley.

Immense.

Because every now and again i like a good fashion show

2011-04-19T15:24:00.001+01:00

I work so hard i dont get the opportunity to get dressed up and go out much, sad i know boo hoo. I vent my frustration with the occasional fashion show in my bedroom with Percy and a bottle of wine. Last night was such an occasion.

Im always getting asked where my clothes are from, i literally collect from everywhere and i have stuff made too.

Heres a little slideshow of what ive been wearing this last week:

Vintage FP tennis dress

Vintage 60s sky blue with white lace

Velvet / victorian lace, ive had this for about 8 years, i totally love it, the style is very common at the minute though.

Vintage Welsh tweed cape

Britac shirt - i'll be wearing it with turnups and Bass loafers

One off tonic dress with Brutus detail

60's original red dress with roll neck and Churches 60s shoes

One off pleat detail white dress with patent canary 60s shoes

My pride and joy, original cotoure Valentino silk gown with pearl detail.

Percy digging a hole to China

Because its nice to be nice

2011-04-19T15:09:00.000+01:00

Ive been lucky enough to have been sent a few items lately so its only fair they get a mention and a review.

First up i was sent a pot of Thai Taste Red Curry Paste. I usually make my own paste however used this one as a quick tea fix, the paste was punchy and easy tyo use with plenty of flavour. I sweated some onions in a pan then added a few tablespoons along with some chicken and a little coconut milk and simmered for around an hour, serving the finished dish with sticky rice. When ive used pre bought pastes in the past ive had to top up the ginger/garlic/chilli to give a round flavour however this was spot on and made a perfect quick tea.

Next up we have Bottle Green cordial, you can find the brand in all good supermarkets, ive been a fan for ages, their winter spiced cordial which i served with hot water is out of this world, kind of like a none alcoholic mulled wine. I drank buckets of the stuff over Winter.

I was sent a bottle of their new pomegranate cordial to try and it was beautiful, the kind of thing you would imagine drinking at Wimbledon. Its light and super refreshing Whatsmore the brand is doing its bit for charity. The new range, featuring super stylish bottles are actually in support of Breast Cancer, check the web for more details or go buy a bottle and do your bit!

My final and favourite is Fancies cupcakes in Sheffield. I was given a box after a recent visit and they were awesome, big enough to share, their buttercream is unreal, really light and creamy, almost like an Italian meringue. If your in Sheffield check them out, they've got shops all over the city.

The softest confit of belly pork with skin roasted potatoes

2011-04-04T18:30:00.001+01:00

This is one of those dishes where the quality of the ingredient speaks louder than anything! Which i LOVE as it yields absolute maximum flavour and minimum effort. I usually serve this with one of the following or sometimes a few of the following: mushroom fricasse, apple and onion veloute, cabbage and bacon, kentish apple tart, maderia roasting jus etc etc. Most of the recipes can be found under the acompaniments section however feel free to ask if theres something you cant find. Below ive taken a pic of the potatoes i simply roasted to serve with the pork. They were tossed in salt and pepper and olive oil with a little garlic and rosemary. Beautiful.

Ingredients
Serves 4

1kg belly pork

1 star anise

1teaspoon of corriander seeds

1 teaspoon if sea salt

Sprig of rosemary

½ teaspoon of whole black pepper corns

2 pints of duck or goosefat, if you dont have 2 pints use what you have and top the rest of the liquid up with vegetable oil.

Method

Pre heat oven to gas mark 2

In a pestle and mortar grind the star anise, corriander seeds, salt and pepper into a fine dust.

Lay the pork skin side down and rub half of the mixture into the flesh.

Turn the pork over and rub the other half on the skin.

Place the pork in a roasting tin.

Warm the duck fat/oil mixture in a pan until its just simmering.

Pour over the pork (dont score the skin)

Submerge the rosemary sprig in the oil.

Cover the baking tin with foil and add to the oven for 3 hours undisturbed.

When the 3 hours are up remove the pork from the liquid and pat dry on both sides.

Score the skin in diamond patterns with a sharp knife.

Heat a frying pan and add a little of the oil leftover from the roasting tin.

When its smoking hot add the pork skin side down for 3-5 minutes to let the skin crackle. Dont move the pork just leave it.

If the skin isnt crackled enougth for your liking simple add the pork to a roasting tin, skin side up and roast for 15 minutes on gas mark 8.

Allow the meat to rest before carving. The skin will crispen a little more as its cooling down.

And thats it! SO simple but my god so delicious!

You can prepare this dish upto a day in advance. Simply re heat in a hot oven for 20 minutes, skin side up.

MasterChef chocolate mousse

2011-04-04T18:24:00.002+01:00

Rich and decadent, this is the mousse I made on MasterChef and is an utterly luxurious; it's the perfect naughty treat for a Christmas dinner party and a fab alternative to a Christmas pudding as dessert on the big day!

Ingredients
Serves 4

75g sugar

1 vanilla pod split lengthways with the seeds scraped out OR 1 tsp of good vanilla extract

100ml double cream

2 eggs separated

1 tbsp cocoa powder

40g unsalted butter

150g dark chocolate, broken into small pieces (this will make it easier to melt)

1 tbsp of your favourite liquor (optional)

Method

Set a large bowl over a pan of simmering water; make sure the water doesn't touch the bottom of the bowl. Add half the sugar and the egg yolks, the cocoa powder and the cream and whisk continuously until the mixture thickens. Make sure you whisk all the time or the eggs will scramble. This won't take any more than 3 minutes.

When the mixture has thickened a little and is the consistency of thick custard, take the pan off the heat and add the cubes of butter, the vanilla seeds and all the chocolate. Stir until fully incorporated.

Stir in your liquor if you're using.

In a separate, spotlessly clean bowl (this is important) whisk the egg whites until frothy. Add the remaining 37g of sugar a little at a time, and continue to whisk until the mixture is thick and glossy and meringue-like.

Fold the meringue mixture into the chocolate mixture, slowly; you don't want to knock any of the air out!

Spoon the mix into your preferred serving bowl(s) and chill until set for a few hours or so. This can be made the day before no problem.

Top with whipped cream, more chocolate, red fruits, anything you like :)

Hot chocolate and churros

2011-04-04T18:18:00.002+01:00

Its freezing outside, indulge with this evening treat.
Perfect for weekend lazy days too!

Ingredients

Serves 4

HOT CHOCOLATE:

110g plain chocolate, with at least 60% cocoa solids, broken up

400ml whole milk

FOR THE CHURROS:

Sunflower oil, for deep-frying

100g plain flour

150ml whole milk

2 medium eggs, beaten

50g Caster Sugar

1 heaped tsp ground cinnamon

Method

In a large, deep pan, heat the oil for deep frying the churros to 190°C or until a piece of bread takes 30 seconds to colour. Pop the oven on to warm.

Sift the flour. Bring the milk and 150ml water to the boil in a pan, add the flour and beat vigorously with a wooden spoon until smooth. Cool slightly, then gradually beat in enough egg to make a smooth but stiff, glossy mixture that drops, reluctantly, off the spoon. Spoon into a piping bag with a large star nozzle. If you don't have a star nozzle just snip the end off a piping bag to make a hole around the size of a 10p piece.

Holding the nozzle over the hot oil, gently squeeze the piping bag and snip off 6-8 x 10cm lengths of the mixture with kitchen scissors. Fry for 4-5 minutes, turning occasionally, until crisp and golden brown. Lift out with a slotted spoon onto a baking tray lined with kitchen paper. Pop in the oven to keep warm while you cook the rest.

Put the chocolate in a heatproof bowl and rest over a pan of just simmering water until completely melted. Meanwhile, bring the milk to the boil in a small pan. Remove the chocolate from the heat and whisk in a little of the hot milk. Add the rest and whisk until frothy. Pour into hot mugs.

Mix the sugar and cinnamon and toss with the churros gently until lightly coated. Serve for dipping into the hot chocolate while curled up on the sofa

This Morning rhubarb crumble trifle

2011-04-04T18:10:00.000+01:00

The first dish i did on This Morning, i remember being told i had 4 minutes to do it and thinking, if it all goes wrong make a joke out of it. You can see the pressure on my face as Phillip is stirring the custard and ive got about 30 seconds left.

Tense. Anyway here it is. Its super quick and puta a summer twist on a British winter classic.

Ingredients
Serves 2 greedy gets.

FOR THE RHUBARB:

2 sticks of young pink rhubarb (needs to be pink not green)

40g of caster sugar

100mls of water

1 piece of finely chopped stem ginger from a jar

FOR THE CUSTARD:

2 egg yolks

40g of caster sugar

150ml of whole milk

150ml double cream

1 vanilla pod

FOR THE CRUMBLE:

40g of demerera sugar

40g of whole rolled oats (I use a packet of oat-so simple)

80g plain flour

40g of cold cubed butter

Method

Start with the crumble.

Rub the butter into the flour until it resembled breadcrumbs, add the sugar and oats and mix lightly with hands.

Scatter on a baking tray and bake for 15 minutes at gas mark 6

Next start the rhubarb, chop into 3 inch pieces and place in a pan with the rest of the ingredients, boil then simmer gently with a lid on until tender.

Remove from the pan and reduce the juices on high until thick and syrupy. - leave to cool while you make the custard.

For the custard:

Whisk the egg yolks with the sugar, bring the milk and cream to the boil with the vanilla pod.

Once hot, pour over the egg mixture, stir briskly so the eggs don't scramble and then add everything back to the pan and stir over a medium heat until thick to your liking (the longer you leave it on the heat the thicker it will get - constantly stir or eggs will scramble)

Assemble the dish -

Put the rhubarb in the bottom of a glass, add the cooled juices

Pour over the custard

Sprinkle on the crumble topping

Leave in the fridge for a chilled summer pudding or eat straight away for a naughty warming delight - Done :)

What I bought today

2011-04-01T20:33:00.003+01:00

Good evening.

What a week its been, what a month its been actually, Ive never stopped, literally been workin 18 hour days at the bakery but im not complaining. Ive worked so hard this last year and its starting to pay off. Ive got a long road ahead of me but im looking forward to it.

Who would have thought entering a cooking competition would completely overhaul my life so quickly.

So as we all know you work hard and you play harder. And on the latter subject ive been making a few cheeky purchases.

The first is this original knitted Fred Perry, winter white and a brown laurel. Its very similar to my John Smedleys i LIVE in, the style is so classic and smart. Yes its a ladies even though the manequin looks like its is smuggling a banana in the bottom picture.

I plan on wearing it two ways. Casually with turn ups and my bass weejun congac loafers.

Heres me in it, its just arrived:

The secons is a bit more dressy, chocolate two tone pencil skirt, fishnets and black fringe 60s penny loafers. I love blending black and brown shades.

Im also debating whether to get a chocolate suede a line skirt with pres stud fasten down the front made. Somewthing like the below but shorter, i love the shape.

This below one is also amazing and is in a deep plum, its from Topshop of all places. I dont mind the high street but the thought of going out and seeing anyone dressed in something the same as me scares the crap out of me.

Ive also just bought these amazing Churches shoes. Church are one of the most amazing shoe brands, they are famous for their brogues but these pretty 60s weaves are exactly what ive been after for years. A bargain at £25 aswel.

Ive been after a new Breton stripe for ages. The one ive got is a little worn, I love them with simple navy chino trousers. Ive found these and they are a snip at £15 each so ive bought 2 ha!!

My final purchase was a Britac shirt. Britac are a Spanish firm who make the most amazing shirts, they are a true mod/skin/suede brand and although they dont do womens their xs mens fit me a treat, i got this shirt today and plan on wearing it with either trousers in chocolate brown or a navy tonic short skirt. A snip at £45 and the detailing is outstanding.

In the bakery today I made a cake for Olympic medalist Tony Jefferies. Hes amazing me and my husband are such boxing fans so its nice to know a Sunderland lad is doing so well. I made it red velvet and vanilla sponge in alternating layers so when you cut into it its red and white stripes like the football club.

You can see the cake here top row on the right.

Yorkshire Puddings

2011-03-27T22:33:00.000+01:00

Ive just posted a pic on twitter of my Yorkshire puds and thought, hold on Stace why dont you just blog them, so here goes.

Yorkshire puddings are the simplest thing to make its only 3 ingredients but its the method that really makes the puds special.

You need a scalding hot pan, im talking setting your smoke alarm off hot!

If your oven isnt great what i used to do when i lived at my mams (hers was rubbish) was put a piece of tinfoil over the door before i closed it to keep the heat in. Worked every time.

Ingredients
makes 12
3 eggs
250g plain flour
300mls milk
1tsp salt.

Method
whisk the eggs salt and flour together and gradually beat in the milk until you have a smooth batter.
You can make the batter in advance if you like, loads of people reckon its better if its been made in advance but i think its an old wives tale.
Pre heat your oven to its hottest setting about 30 minutes before you want to bake the puddings.
put around 1 tablespoon of oil in each hole of your tin and put it in the hot oven.
after 20-30 minutes of heating the tin and oil you want to transfer your batter to a jug so its easier to pour and working really quickly (close the oven door when your doing it to keep the heat in) pour the batter into the holes, it will sizzle up and splutter so be careful.
Put the tin back in the oven and close the door carefully, dont slam it, that might be another old wives tale but i always do it incase i knock the air out of the puddings.
Right so 20 minutes on the timer! carve your beef, warm your plates and bang! Right before serving get your burnishing yorkies out of the oven and serve immediately!

Safe.

The origin of Stacie

2011-03-27T20:39:00.002+01:00

Ive wanted to write this blog for ages but with the bakery expanding and everything else ive got on at the minute i havent had time to do it justice. Todays the day, ive had a chill picked James up from the airport where he has been delivering his latest guitar, (subsequently his last before the big operation on 16th April)

Im now sat drinking rum looking through old pictures.

So heres how it all happened. To quote the Stanley Unwin narrative

Are you all seated too comfortable, too square on your botty? Then I'll begin....

Once upon a time in the land of dreams,
Where the sky was silky soft
and full of coloured dreams.
Deep inside a rainbow lived Happiness Stan,
in a small pictory of a chalifan

Ok ok they are the lyrics from Happiness Stan. My story begins slightly differently, however i would love to live in a rainbow..

So one day when i was 13 i turned on the radio and was mesmerised by a song that was being played, that song was Supersonic by Oasis, i didnt know it at the time but it was about to change my life. I began to follow Oasis whole heartedly; I didn't have much money being only 13 so I read as much as i could about them in the papers and on the internet. I found out Noel was inspired by Paul Weller, having never heard of him I again sought to find out everything i could about Paul and why Noel was so inspired by him. From Paul Weller I picked up on the Jam, and from the Jam I discovered Northern Soul music!

TA-DA its like the human form of play your cards right! Higher or lower than an ace! IT'S A MOD!!
From then on, and by this time i was around 16 i became heavily engrossed in the lifestyle, music, scooters, and of course hair styles of the 60's and most importantly the mod movement!

Just got to say this before i continue. There is a very very specific difference to someone whos into the 60's and a mod. Beehives are NOT mod, girls wore their hair short and neat (think Viddal 5 point cut) not ragged to death. I like to blend elements of both however i do consider myself a mod, afterall im more than a beehive.

So to continue, I began to backcomb my hair, and try to copy pictures i found on the internet of girls of the 60's. I felt that i was already living as a mod and considered myself one so i might aswel start to dress like one. To me, not dressing like a mod was strange. Its hard to explain but my mam always said i was getting "dressed up" when i wore my 60s or mod clothing, but it wasnt dressing up it was just dressing normal.

My wadrobe consisted of old Levi 501s from charity shops and Fred Perry. I gradually began to have my own money, more disposable income and naturally the tailored clothes soon followed. Mod isnt about brands or being flash, its not about spending £200 on a shirt or a skirt, to me its about making the best out of what you have. Presenting yourself the cleanest, sharpest and proudest you can. Thats just my perspective anyway.

Dont get my wrong i havent always got it right, ive had some horrific fashion disasters, im talking cord flares with lambretta shirt complete with mod target, god im cringing now but fashion is trial and error and ive got there in the end.

When i moved to London i was desperate to meet fellow mods, i used to go out by mysef on weekends to meet people (ive never been shy or retiring so i didnt mind going out alone) Ive got a good few mates in London now, aswel as up in Sunderland.

Clothes wise i live in Fred Perry, John Smedley, turn up jeans (turn up has to be sewn down) tonic pencil skirts, 60s dresses and tailored trousers. Ive got a banging pair of prince of wales with a faint red line. The detail on them is really special. I also love The Carnaby Streak for dresses. Angela is a legend and makes me whatever i want. She totally gets my vision and is a mod herself.

Ive popped a few pictures below, this one in particular is when i started to wear my hair in what i call the bun beehive, which is the beehive i wear now. This pic must have been taken a good 6 years ago and its of me and my best mate Leila. Look at how small the beehive is!

The below is my wedding hair, i got this dress off ebay for about £3 such a bargain, it was the dress for the evening reception.

This below pic was taken around 10 years ago, i look SOOOOO young. Im rocking a parka and a little beehive with a thick white hairband. The patch on my chest is an original Wigan Casino patch.

The below pic was taken when i was around 18. Just to show Ive not always got massive hair.

The below is me now, how im most comfortable, a John Smedley, turn up jeans, loafers and a little hive, this is my every day look, i LIVE in Smedley and Fred Perry, i also love window pane check shirts with v necks and two tone pencil skirts. They are so smart. Britac do the best shirts. When i wear clothes like this i love loafers, ive got a few pairs of Bass obviously, im after a pair of Grensons at the minute, they are amazing but they only do mens in the style i want! So frustrating.

The below pic was me when i first moved to London around 2005. Again with the white hairband which i constantly wore! The dress is another ebay bargain, ive still got it in my wadrobe, i totally love it. Its paisley with gold brockade detail on the neck bottom and cuffs.

Again this is me now, wearing another vintage dress. Hair is massive in this one.

If i ever get my hair cut the below two styles are short cuts which i totally LOVE! Diana and Mary, Dianas is more 60's and stylish, whereas Mary Quants is the Vidal 5 point cut, the classic and iconic mod cut. I bloody LOVE it.

This Morning herby stuffed pork belly

2011-03-27T20:09:00.001+01:00

I love pork belly, its flavoursome and economical. Try it here stuffed with fresh herbs, if you cant get fresh use dried herbs de province, you can get these in boxes from any supermarket.

If you want to watch a video of me making this dish click here.

Ingredients

SERVES 4

For the pork belly:

1.5k of pork belly boned with the skin scored

A small bunch each of sage and parsley chopped or torn

Rosemary and thyme finely chopped

1 clove of garlic minced

1 large onion, diced finely and fried gently to soften

1 handful of breadcrumbs

1 egg yolk to bind the stuffing

Sea salt and pepper

A few splashes of malt vinegar for the crackling

Boiling water for the crackling

For the potato salad:

500g aprox of new or salad potatoes
a small bunch of chives
a few tablespoons of crème fraiche
1tbsp mustard (wholegrain, English or Dijon whatever you prefer)
salt and pepper

Method
For the pork, lay the pork skin side down and season the meat with salt and pepper

In a bowl mix together the garlic, chopped herbs, breadcrumbs, onion and a little salt and pepper. If the mix is a little dry use the egg yolk to bind the mix together.

Press the stuffing mixture into the pork flesh and top with more whole herb leaves if you want to rev up the flavour!

Roll up the pork and secure with string, put the rolled pork in a roasting tin.

Now lets work on the crackling, the aim of the game is to open the pores of the skin to allow the salt to penetrate and crackle in the oven.

To do this we follow a few steps,

First pour boiling water over the skin and pat it dry.

Drain off the water. You only pour the water over to open the pores of the skin.

Pour over the vinegar and sprinkle with sea salt, and that’s it, guaranteed crackling every time.

Place in a hot oven (hottest it will go) immediately!

Roast the pork on full heat for 30 minutes to develop the crackling then turn the oven down to gas mark 2 and continue cooking for 2 hours. After 2 hours turn the heat back upto full and roast the joint for the final 30 minutes to make sure the crackling is extra crunchy.

So in total the pork will take 3 hours to cook. Its pork belly remember so long slow cooking will make the meat very tender.

The potato salad couldn’t be simpler.
Boil the potatoes for 10-15 minutes until tender.
Drain well and put the back in the pan, crush lightly with a fork.
Add the creme fraiche, which will melt in the heat of the potatoes, stir in the mustard and snipped chives, season and serve immediately or eat cold.

Allow the pork to rest for 30 minutes before carving with the juices from the pan poured over. Enjoy this delicious alternative to a Sunday lunch with fabulous cold cuts leftover for Monday’s sandwiches.

Chocolate and banana muffins

2011-03-20T21:42:00.001Z

These moist muffins are the prefect place to start if your a budding baker, muffins are the simplest thing to make, the trick is to leave the batter lumpy - you dont want to beat vigarously or the texture will be all wrong...

Ingredients

Makes 12
2 large very ripe bananas
200g plain flour
2tsp baking powder
125g caster sugar

100g chocolate chips
175ml milk or buttermilk
2 eggs
150ml vegetable oil or 125g of melted butter.
Method

Heat the oven to 180C/Gas mark 4. Lightly oil the muffin tin moulds. Mash the bananas.

Sift the flour and baking powder into the sugar then add the chcolate chips so they get coated in the flour – this stops them sinking in the batter.

In a separate bowl, whisk the milk, egg and oil (or butter) together until smooth.

Make a well in the centre of the flour mixture, and quickly, lightly, beat in the liquid mixture, the mix should be lumpy thats fine. Fold in the bananas and spoon the batter into the muffin moulds. Fill to the top.

Bake for 25 minutes or until risen and golden, and cool on a wire rack. Serve while still warm, or eat the same day.

This Morning Steak and ale pie with thyme suet crust

2011-03-13T14:52:00.005Z

This is the pie i last made on This Morning. I love it best as a pie filling, however this steak and ale mixture can also be eaten on its own with some buttery mash or you can add a few dumplings to the pan for the last 20 minutes of cooking for a hearty winter stew.

It's so versatile and what's more it's economical too as all the ingredients can be bought for £5.

If you want to watch a video of me making the pie live on This Morning, click here

Ingredients

Serves 4

for the pie filling

800g braising steak, which is a really economical cut of beef

1 punnet of mushrooms (I like chestnut)

1 large white onion, peeled and sliced

1 clove of garlic, peeled and chopped

1 sprig each of fresh thyme and rosemary (or just one if that's all you have)

1 330ml can of your favourite ale (I like Newcastle Brown or Guinness)

½ pint of beef stock (or just a beef stock cube depending on how thin you like your gravy)

1 large carrot, chopped

Ingredients for the pastry

150g self-raising flour

75g beef suet

A few sprigs of thyme, chopped (dried is fine)

A couple of tablespoons of cold water (no more than 100ml)

1 egg, lightly beaten

Method

Preheat the oven to 150C/gas 2.

Start with your veg. Put a little oil into a large ovenproof pan or pot and, over a medium heat, sweat the onions and garlic (sweating means cooking without colouring, which softens the onions and makes them sweet).

Once the onions are cooked and have turned a little see-through, turn the heat up and add the carrot, mushrooms and herbs.

Fry the veg over a medium-high heat for a few minutes to get a little colour on the mushrooms. Don’t worry about the onions; as long as you keep stirring they won’t burn.

Tip everything into a bowl then turn the heat up high and add the diced meat to the pan.

Season the meat and colour on all sides. Keep the heat high to do this. You want to get a good colour on the meat which adds flavour to the finished pie.

Once you have coloured the meat (it shouldn’t take long; remember you are just getting a colour on all sides, not cooking it) add the vegetables to the pan, stir to combine and, keeping the heat high, add the ale.

Stir everything together. It’ll bubble away but that’s good!

Now if you like a thick gravy just crumble the beef stock cube into the pan and, if you like a thinner gravy add the beef stock. It’s entirely up to you.

Put a lid on the pan and put it in the preheated oven, for anything between 90 minutes and three hours. The meat will be tender after 90 minutes but the longer you leave it the better it will be.

Take the pan out of the oven and check the juices. If you like the pie filling a little dryer, put the pan on the hob and, on a high heat, boil the mixture to reduce it. Keep an eye on the pan and turn the heat off when it reaches the consistency you want. It’s usually fine straight from the oven but some people do prefer a thick gravy.

You can make the pie filling the day before or even pop it in a slow cooker while you’re at work. It will keep for three days in the fridge.

Now you’re ready to make the pastry. First preheat (or turn up the oven, if you are making it at the same time as the filling) to 190C or gas 5.

Combine the ingredients in a bowl and add the water until you have a sticky dough.

Dust the dough with flour and wrap in cling film to rest for around 10 minutes. This relaxes the gluten in the flour and stops the pastry from shrinking.

Select your pie dish, something big enough for four servings, and lightly butter the dish including the edges.

Roll the pastry out on a floured surface (using a floured rolling pin and lightly floured hands) until you have a circle that will fit over the top of the pie dish. Roll backwards and forwards, never side to side, or you will get an uneven rise on your pastry.

Add the filling to the pie dish and fit the pastry lid, pressing down round the edges to seal it.

Roll up the edges of the pastry so that you have a thick crust. Don't trim it! Well you can if you want but I like the thick crust on the pie.

Scooters

2011-03-04T16:00:00.002Z

Ive been a scooter enthusiast for about 10 years, but have only got into the models and engines properly since I've been married. Pre James my knowledge was limited to the big hitters, the GS, SX TVR, SS90's and 180s etc etc.

However since I met James i have been learning about engines and how to carry out basic maintenance, I've watched the lads from the club and James tinker around with the carburettor and the barrel and piston eagerly taking notes on what the fuck i actually do if i break down!

Scooter rallys are a big part of our social life. There is nothing like the feeling of a ride out with a few hundred scooters, wind in your face.

This is the helmet i have, my husband wont let me use it to ride around but i like it for photographs etc. He says i need to wear a closed face, i hate to admit it but hes right, if i ever fall off I'll take my face off and then the party will be OVER for me!

Below is my mate Marks series 1. My favourite Lambretta model.

This is my old GP 200, it was an Indian import and was lovely to ride very fast, but i didnt have a full licence so we had to sell it.

This is the scooter im currently riding, a Lambretta Li 125 series 3 special.

Below is Harry from the clubs award winning automatic.

My dream Vespa below, a sportique, the paint job on this one is stunning, not sure who it belongs to but its a show scooter, i see it all over.

My mate Puds Lambretta heinkel.

Some of the scooters from the Wearside Wanderers scooter rally. Thats the club me and James are in.

This is the scooter MasterChef hired for me from Oxfordshire when i filmed the Womens Institute episode, they asked me to bring mine down but a little 125 going 300 miles would have taken me a year!!

One of my favourite pictures taken at the scooter club rally in the Summer, which was held at the old aircraft museum. The bomber in the background flew in the Cold War.

Squash and aubergine curry

2011-03-03T14:40:00.002Z

I had originally intended to go a green curry but I was a few ingredients short, after a cupboard raid I decided on a veggie curry! Not something I usually try but the flavour blend of Asian and Indian is beautiful. It keeps really well in the fridge too.

Ingredients

Serves 4

vegetable oil
1 large aubergine, quartered lengthways then halved
1 large butternut squash, skin removed, chopped into chunks
400ml can of coconut milk
300ml vegetable stock
2 large onions, finely chopped
2 garlic cloves, roughly chopped
a thumb-sized piece ginger , peeled and roughly chopped
1 stalk lemongrass woody outer leaves removed and chopped
2 red chillies seeds removed and chopped
coriander stalks from a large bunch, roughly chopped use the leaves to garnish
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric

Method
Sweat the onions down in a little oil until soft but not coloured.
Add the garlic, ginger, lemongrass stalk and chilli and stir to combine.
Fry the aubergine in another pan in oil, make sure the pan is very hot to ensure the aubergine fries and doesn't soak up the oil.
Back to the pan with the onions in, add the spices, turn the heat up and fry for a minute or so, stirring constantly so the spices dont burn.
Add the chopped butternut squash, the fried aubergine.
Add some salt and pepper, keep the heat high and add the coconut milk and the vegetable stock.
Simmer with a lid on for around 45 minutes.
Simmer without a lid on until desired consistency is reached. The longer you leave it the thicker it will be.
Add the coriander stalks to the curry just before serving and stir them in.
Serve with the leaves of the coriander thrown over and some fragrant steamed rice.

A glorious platter of beef, that costs less than you might think...

2011-03-03T14:40:00.000Z

Every now and again you deserve something special, it doesn’t have to cost the earth but it has to be a one off delight for the senses! ALL of the senses!

This platter of beef from Donald Russell is just that, at its bones its simply 4 fat juicy steaks for 4 people but the presentation makes it look a lot more.

I serve this with garlic rubbed ciabatta bread, an olive tapenade, a huge rocket salad flecked with shavings of pecorino AND the piece de resistance, my slow roasted tomatoes, the quintessential side for the fabulous beef.

This recipe is merely my method to cook the perfect steak, but it’s a skill I can without arrogance say I have mastered and would like to share. At the end of the day with beef this good you can’t go wrong…

Here goes…

Ingredients

A Donald Russell steak per person, we had the pleasure of a rump, a fillet, a sirloin and a rib eye.

Salt and pepper

Olive oil

Butter

For the black olive tapenade:

Around 100g of black olives

4tbsp of red wine vinegar

1tbsp of Dijon mustard

6tbsp of extra virgin olive oil

Salt and pepper

1 clove of garlic

For the tomatoes:

1 large tomato per person

1 clove of garlic per tomato

Sprigs of thyme

Olive oil

Extra virgin ilive oil for drizzling

Salt and pepper

Balsamic vinegar

Method

Start with the tomatoes, cut them in half, scoop out the seeds (the wet bit from inside) fill the hole with salt and pepper, a ½ clove of garlic, sprinkle with thyme and olive oil and roast in the oven on really low for around 1-2 hours. Timing isn’t a big deal here you just want to cook them slowly to intensify their flavour. Once they are cooked drizzle with the extra virgin oil and set on a platter ready to serve.

For the tapenade, blend the olives with the vinegar, salt and pepper, garlic and mustard. Once that’s like a thick paste add the oil and mix together. That’s it! Pop the tapenade in a ramekin ready to serve.

Ok so onto the steaks, the centrepiece for the platter.

Rub the steaks in a little oil, season with pepper – no salt at this stage.

Get a pan smoking hot, season 1 side (the side your going to place down on the pan) with salt and place the steaks in the pan, LEAVE THEM, step away from the pan and set a timer for 2.5 minutes.

After 2.5 minutes, season with salt on the side that’s facing up and flip the steaks and again leave them alone. Set a timer for 2 minutes.

After 2 minutes, turn the heat off, add the butter to the pan and baste the steaks in the buttery juices for around 30 seconds.

Remove the steaks from the pan and leave them to rest for at least 10 minutes. This makes all the difference and the flavour will intensify and the steaks will be SOOO juicy!

The timings are for a standard 1 inch thick steak; if your steaks are thinner adjust the timings to cook the steak less.

The reason you don’t season the steaks with salt until the last minute is salt draws out moisture, if you season the steaks too early they won’t be as juicy J

Carve the steaks into thick slices and present on a wood board, or some slate, with the sides positioned around the beef!

When I made this the steaks were delicious, juicy, full of flavour, charred on the outside from the heat of the pan and knee quivering medium rare in the middle, the perfect black and blue steak! YUM!

A well deserved rest

2011-03-02T23:13:00.000Z

So we have a noticeboard at work, theres a caption competition on there, where we put diversity challenging photographs each week and add captions which are usually cutting.

The noticeboard is also used for advertising and coupons. I was having a cheeky look last month and noticed a flyer for a holiday home in Spain one of my colleagues relatives owned.

I checked it out online and realised it was in Vélez de Benaudalla Granada, Spain which is in Andalucia, where James is always going on about wanting to visit.

James is a luthier and handmakes classical and flamenco guitars, Andalucia is the home of Flamenco so James has been collecting articles and informatiuon on the Spanish region for months. In particularly Cordoba and the famous Mosque, which has inspired Luthiers for generations, i know James has been working on headstock designs in line with the arches and architecture of the Mosque.

So the apartment:

Its an hour from Malaga, has its own pool and terrace, is 3 bedroomed, has a fab kitchen, and is just plain and simply beautiful. Whatsmore its a snip at £450 a week. We are booked for 10th September and believe me it cant come any sooner. James my husband as you might know fractured his spine in 2009 so we havent had a holiday or a day out or a trip away or a weekend break - literally nothing for 2 years. His operation is April 26th, so that gives him a few months to recover before we fly out, hire a car and whore ourselves around Spain visiting Luthiers workshops, the beaches and of course Cordoba Mosque.

The only problem is we arent going to be able to smuggle anything, ok so im taking the piss but on a serious note my husband as of next month is going to have half a spine of titanium rattling around inside him, six million dollar style.

Heres the website if anyone wants a peek at the apartment www.amargura11.com

I can not wait!

We also have a long weekend booked at Cameron House Hotel in Scotland, which was part of my 30th birthday present to James.

We'll go as soon as he is fit enough to travel. I've booked him a days fishing on Loch Lomond . Ive made him a bet that i'll catch a fish in a carrier bag, he spent £900 on a couple of sage fishing rods and i bet i can get a bite with a 2p M&S disposable bag! We'll see.

New shoes and a night out

2011-03-02T22:08:00.001Z

Just won these little beauties below off EBay. £8 with postage. Extreme happiness. I have a few similar pairs (see the 2nd pair with silver buckle) but they have a silver detail so im always fussy about wearing them with a shade that doesnt match silver (its a mod thing) For example i have this olive dress which i had made in the style of a Brutus trimfit shirt. I wear a hankie in the pocket with a gold hankerchief pin, i can now wear these shoes with that dress as it will match the pin. Simple things like a gold belt buckle can now be accesoriesed properly.

As for my next night out I will be headed to The Ham Yard held at The Brittania in EC3 where i'll be dancing to tunes like this i can not wait, im desperate for a dance!

Thinking of wearing my aforementioned Brutus style dress, fishnet tights, black loafers (not the above shoes they are no good for dancing) and a sheepskin jacket.

Anyone fancy it i'll be drinking up at The Enterprise in Camden before hand.

Women of the 60's

2011-02-28T22:16:00.000Z

Women whos style I admire:

Anna Karina - Danish muse of the director Jean-Luc Goddard.

Love her hair in this picture

Italian stunner Monica Vitti

Peggy Moffitt - Purveyor of the iconic Vidal Sassoon "five point" haircut. Ive done my eyes like the below a few times, its not hard to do but its a really strong look and you need to make sure you're going for the full on hair/clothes to pull it off, otherwise you'll look like an extra from the Lion King.

Janet St Porter

Twiggy

Marianne Faithful

Mary Quant - If I ever get my hair cut this is the style i'll be going for. I also love the collar on her dress, its simple but the contrast is really classic.

Bouchon Bistrot, Hexham

2011-02-28T12:05:00.000Z

I'd honestly never heard of Bouchon before it appeared on the F Word series 5. Its up in Hexham which is around a pleasurable 45 minute drive from my house. Hexham if you have never been is totally stunning, its an old cobbled town the fantastic architecture and quaint little shops. Its a town where the the sole trader still rules and their market square is buzzing with small suppliers selling the best of the regions bounty.

The reason for our visit was part of a Christmas present for my husband. He is a luthier and makes classical/flamenco guitars. Juan Martin was playing at the Queens Hall, a stunning intimate venue in the centre of Hexham and we thought we would make a night of it by visiting Bouchon before hand.

We arrived first orders at 6pm to find the place already buzzing, the exterior was inviting with ample parking.

We were quickly shown to our table where the waitress brought the a la carte menu and a wine menu.

We opted for a caraffe of white and red, as we were still unsure what we were eating.

We perussed the menu over our wine which was very nice. The white was fresh and crisp and the red full bondied and round.

I opted for the scallops to start, and James the French Onion soup. Having grown up in France i was really suprised that James hadnt ever tried French onion soup before.

The scallop was served gratin in its own shell, i have to admit i didnt like it, i wont say anymore incase it was just not to my liking but the flavour just wasnt there, i was expecting a golden baked effort but instead it had kind of been boiled in the white sauce and i just found it a bit watery James had a try and enjoyed it though.

James soup on the other hand was fantastic, the onions were sweet and the cheese plentiful. The bread that was served on the table acted as an ansorbant rag to finish the bowl after the delicious crouton was finished.

Our friends who came along chose the braised beef and the prawns in garlic sauce, both really good.

For main i couldnt decide between the pork chop or the duck.

I opted for the pork and wasnt disappointed, it was moist, the sauce was sticky and sweet, the cabbage accompaniment looked a little bit of an afterthought on the plate, it was literally a tablespoonful and i wished there were more. The potatoes were beautiful, served on a rosemary skewer so the flavour was really punchy.

James chose the coq au van, he said it was the best he had ever tried and it merged leg and breast for texture and flavour.

Our friends had the steak, perfectly cooked medium well which she requested, and her partner also opted for the coq au van.

We skipped dessert to catch the start of the concert, which was fantastic, anyone who likes classical/flamenco music, i recommend Juan Martin, he played 2x 50 minute sets on a £60,000 guitar, my husband being a Luthier regosnised the maker immediately by the headstock design, apparently the headstock is the makers signature.

We waited around after the concert to meet Juan, James took one of the classical guitars he had made and Juan generously played it in the foyer. James was beaming with pride as Juan complimented the instrument. He signed a book for us and we left. Well fed and entertained.

The pic below is Juan playing James' guitar.

Bearnaise sauce

2011-02-27T22:55:00.000Z

I cant believe i didnt already have this on, its my favourite sauce for steak! Its basically a hollandaise with tarragon mixed in except you dont whisk this over hot water (with a hollandaise you make a sabayon i.e whisk the eggs over boiling water to make it lighter) a bearnaise is the same recipe without all the carry on! Truly the ultimate sauce for a steak or a piece of salmon.

Ingredients
Serves 22 egg yolks (save the whites, they will freeze very well for months)
2 tablespoons of white wine or white wine vinegar
2 tablespoons of lemon juice
125g of butter melted
salt and pepper
1 teaspoon of dijon mustard
tarragon to taste, i like quite a bit, a tablespoon i suppose...

Method
In a saucepan heat the wine and lemon juice over a high heat until its reduced to half the volume, i.e 2 tablespoons of liquid.
Pour the hot liquid over the egg yolks, add the mustard and seasoning and whisk to combine for a few minutes to make the sauce light. You will notice the colour of the egg yolks starting to change to a lighter yellow as you whisk.
Now continuing to whisk pour in the melted butter in a slow steady stream until its all combined.
You will notice there will be a solid white matter at the bottom of the container which you had the melted butter in, DONT put this into the sauce, stop before it tips in, this is the fats from the butter which seperate during melting.
Stir in the tarragon, taste for seasoning, add more tarragon if you like, and serve either in a put on the side of the plate or poured over the steaks/fish

The best lemon mousse I've ever tasted

2011-02-27T22:52:00.000Z

I wasn’t going to give this one away as its one of my dinner party dishes but it’s so good I have to share. I love the taste of lemon in a dessert, its so pallet cleansing. This mousse marries the cleansing property of the lemon with a lightness that tastes like you’re eating fresh clouds! It’s made using a sabayon which is eggs whisked over hot water, it makes it unbelievably creamy and light as a feather! Enjoy.

Ingredients
Serves 2 large portions or 4 mini
2medium free-range eggs, separated
125g caster sugar
1 large or 2 medium lemons, zest and juice
150mls double cream
toasted almonds to garnish (optional)

Method
Get a pan on a medium heat half filled with boiling water. Place a bowl over the pan and add the egg yolks, lemon and sugar to the pan,
Whisk this mix until it starts to thicken, it will thicken have faith, the eggs will begin to cook and the mix will be like runny jam.
When it’s all combined and looks like thin jam take the pan off the heat and whisk for a few more minutes until its slightly thicker (you're not looking for gloop just a thickish custard)
In a separate bowl, lightly whip the cream until soft peaks form. Fold this into the lemon/egg mix.
Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk is removed. Add 2 additional tablespoons of caster sugar and whisk to medium-stiff peaks, which means when you take the whisk out you can hold the bowl upside down without the egg whites falling out. The whites should be glossy like meringue.
Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon.
Pour into serving glasses (or maybe use it to fill a pastry shell??) and refrigerate for one hour, or until set.
Sprinkle the toasted chopped almonds over the top of the mousse if you’re using them.

Spiced braised lamb shanks

2011-02-27T22:47:00.000Z

This is one of the most pleasing dishes. Except from a brief 15 minutes of work at the beginning this dish is effortless. The lamb is mouth-wateringly tender and whatsmore the sauce the lamb is cooked in can be frozen (if you don’t eat it all) and served with lamb (maybe roast lamb??) on another occasion. It really is fantastic! You can even put this in a slow cooker on a morning and it will be ready when you get in from work!

It was a Jamie recipe ive tweaked, he originally called for all the spices to be added to the lamb before sealing but I find they burn and fall off. I’ve added them after and I think the flavour is just as good.

I like to serve this with mashed potatoes or tabouleh. It really needs something to soak up the juices of the meat.

Ingredients
Serves 2
2 shanks of lamb
sea salt freshly ground black pepper
1 tsp coriander seeds
1 small dried red chilli
1 tsp dried oregano
1 tbsp olive oil
3 cloves of garlic, finely chopped
1 large carrot, finely diced
3 sticks celery, quartered, finely diced
1 large onion, finely chopped
1 tbsp fresh rosemary
2 tbsp balsamic vinegar
200 ml dry white wine
6 anchovy, fillets
1 x 400g tins of plum tomatoes or chopped
1 handful fresh basil or flat leaf parsley, roughly, chopped (optional)

Method
Season the lamb with sea salt and freshly ground black pepper.
Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan.
Meanwhile, smash up the coriander seeds and dried chilli and mix with the dried oregano. Roll the lamb in this mixture, pressing it in well.

Set the lamb to one side.
Add the garlic, carrot, celery, onions the chopped rosemary with a pinch of salt to the pan and sweat them until softened. This should take around 10 minutes on a medium low heat.
Add the balsamic vinegar and allow it to reduce to syrup.
Pour in the white wine and allow to simmer for 2 minutes.
Add the anchovies and then add the tinned tomatoes.
Return the lamb to the pan and stir. Adding a little water if the lamb shanks are exposed more than half (they need to be almost covered with liquid)
Bring to the boil, put on the lid and simmer in the oven at gas mark 3 (150) for 3 hours.
Skim off any fat and taste for seasoning.
Finally, stir in a handful of roughly chopped flat-leaf parsley.

Pork in cider gravy

2011-02-27T22:41:00.000Z

I did this dish at the Northumberland County Show and ive had a few requests so here it is. I served it with the leek suet pudding and glazed toffee carrots you can find the recipe for those under the accompaniments section.

Ingredients Serves 2
1 tenderloin of pork aprox 250g
150mls of dry cider
100mls chicken stock
Sprig of thyme, or rosemary (optional)
Salt and pepperOil (vegetable or olive)Method

Pre heat the oven to gas mark 6Trim the fillet of any sinew, theres a sheet of white
muscle along the top of the fillet, this needs to come off with a sharp knife or it will shrink and make the meat curl when you cook it, it wont taste any different so don’t worry.
Get a frying pan smoking hot.
Rub the fillet with a little oil and season it with salt and pepper
Add the pork to the pan and brown on all sides for 2 minutes per side.
This gives the meat colour and flavour.
For the last 30 seconds of the cooking time add a knob of butter to the pan and baste the fillet in the butter.
Add the fillet to a pre heated baking tray and cook for 20-25 minutes. It should feel firm with a little give when its touched. This means its cooked. If its too springy and jelly like to the touch whack it back in the oven for 5 minutes.
Now make the gravy.
Put the frying pan back on the full heat (you don’t need to clean it).
Add the cider, it should bubble and splutter, this is good! Add the herbs if using, whole it doesn’t matter they are only in for flavour.Once its reduced by about half the volume (keep the
heat high or it will simmer not reduce).
Add the chicken stock and again reduce by half.
Remove the herbs which will have done their job and add a knob of butter to enrichen the sauce.
Keep warm on a very low heat.
When you take the pork out of the oven let it rest for at least 5 minutes this is really really important to make the meat juicy and tender.

Serve the pork sliced with the cider gravy poured over and accompanied with whatever you like!

Steak burger

2011-02-27T22:38:00.000Z

Sick of burger vans selling you ears, eyes and arseholes and charging you £4 for the (dis)pleasure? Make your own, simple to make, economical and tastier than pre bought! They go perfectly on the BBQ or in a frying pan for a mid week quick tea!

Ridiculously simple to make, the only skill you have to posess is good wrist action! Change the ingredients to suit your taste buds, some people prefer English mustard, white onions, no chilli - you get the picture!

Ingredients

Serves 1 burger, double for more etc

150g minced steak (chuck steak is cheap and fantastic for burgers, get your butcher to mince you some, if they wont, mince it yourself at home in a food processor and get a new butcher)

¼ red onion, chopped finely

½ garlic clove, crushed

½ a chilli

1 tsp each of cumin and coriander seeds, lightly toasted and crushed (optional)

1tsp mustard of your choice
salt and freshly ground black pepper
olive oil to fry
Burger bun
30g cheese of your choice, grated, plus beef tomatoes and salad leaves, to serve

Method:
Place all the ingredients in a food processor and pulse until minced. If you don’t have a food processor scrunch everything up in a large bowl with your hands until well combined.
(make sure you blitz the onion garlic and chilli before you add the rest of the ingredients to break them down a little bit as they are quite chunky)Shape into a patty/burger about ¾ inch thick
Leave the burgers to rest for 30 minutes in the fridge to firm up the shape and to relax and set the meat. If you don’t do this the burgers will break up when you fry them.You can leave the burgers anything upto 48 hours in the fridge, loosely covered with cling film.

When your ready to cook the burgers get them out of the fridge 20 minutes before to bring the meat back to room temperature.

If cooking on the BBQ drizzle the burgers with oil.

If cooking in a frying pan drizzle the pan with oil.

Fry the burgers for 3 minute a side on a medium high heat for medium meat. If you like your burgers well done fry for 4 minutes a side.

Don’t touch the burgers when they are cooking or this will break the meat up. Simply put them in the pan or on the BBQ and leave them.

Serve in the bread roll topped with cheese, tomatoes and crisp salad leaves! My preference is to add gherkins, French mustard and red sauce! But its your burger have it your way

Serve these with my ultimate chips or my traditional coleslaw recipe, both found under accompaniments and rest assured what you’re eating is quality!

Quick and easy coleslaw

2011-02-27T22:32:00.000Z

So I only discovered a few years ago that a coldsore was called a coldsore and not coleslaw, i remember thinking god a facial herpes named after a food thats not too clever, Anyway, a proper coleslaw is the simplest thing and it’s ten times better than shop bought, ok so I’m going to say that but its like the first time you make your own pork pie and think, “I didn’t think it could get better than a Melton Mowbray but…”

Ingredients
3 onions, grated
3 carrots, grated
1 small white cabbage, shredded
1 tbsp grain mustard
3 tbsp mayonnaise (homemade or from a jar) or as much as you like to loosen the coleslaw
Juice of 1 lemon
Sea salt and freshly ground black pepper

Method
Mix all the ingredients in a large bowl, and season with salt and pepper to taste! PHEW hard work or what!

Cake, a canine celebration and a dress i need

2011-02-26T15:34:00.000Z

My plan of action for last night was to blog the Rolling Stones "Exile on Main St" album but i just didnt have time. Without going into to much info i was stuck in A&E until late. So thats going to have to wait for another day.

This morning ive been through to Whitley Bay teaching a one on one class with a little girl who wanted to make brownies and whoopee pies.

I got back around 1pm and made this for a customer tomorrow. Its a chocolate sponge filled with chocolate buttercream and raspberries. the collar is chocolate pencils and its topped with lindt shavings that i did with a hot knife and a selection of fruit. It looks pretty good if i do say so myself. It will serve around 20 good slices, (its 8 inches but is 4 layers high) and is priced at £65.

Tonight im going to Bouchon the French restaurant from the F Word Series 5. I'll be reviewing the restaurant so check back tomorrow for my pictures and recommendations.

Finally, it was 1 year ago today that me and James picked Percy up and brought him home with us. He is such a handsome little boy and is like my best mate. He is currently lay on the bed upstairs with his three piece in the air for all to see.

Heres a few pictures of him.

Oh the dress, i alomst forgot, im having visions of a tangerine paisley number with contrasting off white detail. Not sure on the sleeves yet, i'll probably so sleeveless either that or really structured well fitted sleeves.

Today ive been wearing:
vintage Levis 501 with 1/2 inch sewn in turn up
black fred perry m12 with gold twin tip and laurel
black bass loafers

Tonight i'll be wearing:
60's navy dress with gold buttons
black vintage loafers with fringe detail

Pigs cheeks braised in cider

2011-02-22T20:07:00.001Z

Pigs cheeks are one of the most underated cuts of pork. They are mouthwateringly tender when slow cooked and whatsmore they are one of the most, if not the most, ecenomical cut of pork you can get. Ask your butcher for the cheeks, if your feeling adventerous, get the whole head and butcher it yourself. The head can then be made into a fantastic gelatenous stock for filling pork pies, making a terrine or simply as the base for a soup.

When you get the cheeks, theres quite a bit to butcher off, look at the pic below and you can see theres only a small pocket of meat you can eat.

Here the pigs cheeks are served with creamy mashed potatoes. The crisp bacon really adds a fantastic smoky tecture to the dish and the earthy carrots compliment everything on the plate. Enjoy.

IngredientsServes 2/4
4 Pigs cheeks (I usually do 1 per person but the are quite small so you might want to do 2 per person)

Flour, for dusting
Olive oil for frying
1 onion peeled and cut into chunks
1/2 leek, chunkily cut
1 large carrot peeled and chunkily cut
1 stick of celrey chunkily cut
1 clove of garlic peeled
bay leaf
fresh thyme and rosemary (a sprig of each if you have any, if not dont worry)
250mls of dry cider
150mls chicken stock (or just enough to cover the cheeks)
salt and pepper
2 slices of streaky bacon per person
a bunch of baby carrots, as many of as few as you fancy
a good knob of butter

1 portion of mashed potatoes per person

Method
Preheat the oven to gas mark 2 .
Season the pigs' cheeks and dust with a little flour. Heat some olive oil in a large ovenproof pan and fry the cheeks until golden-brown on both sides. Remove from the pan and set aside.
Add the onions, leek, celery, carrots herbs and garlic and fry over a low heat until lightly browned.
Add the cider.
Reduce by half its volume on a high heat.
Return the cheeks to the pan and pour over just enough chicken stock to cover.
Add the bay leaf, season with salt and pepper and bring to a simmer.
Cover with a lid and cook in the oven for 2-4 hours. (after 2 horus they will be perfectly done but the longer you leave them in the more tender they will become)
Stir every hour or so, adding a little more chicken stock if it starts looking dry.
Remove the cheeks and pass the sauce through a fine sieve into a clean pan. Bring to the boil and reduce on a high heat to your desired jus consistency. Season with salt and pepper.
In the meantime make up the mash as per the recipe.
For the carrots: Add the carrots to the pan with the butter and water. Steam the carrots until tender then take the lid off the pan turn the heat up high. The carrots will begin to caramelise and become “glazed” in the buttery juices. Make sure the pan doesn’t burn as there will be very little liquid present. When the carrots look glazed turn the heat off and keep warm until needed.
For the pancetta: Heat a frying pan with a little oil. Add the pancetta and fry until crisp on both sides.

To serve, put a spoonful of the mash on the plate. Cut a cheek at an angle and arrange on top. Pile on some carrot batons on the side of the plate and balance a crisp slice of pancetta on top of the pork.
Pour the cider jus around the dish.
Eat in abundance when its cold outside.

Mussels with white wine (can be done with pasta)

2011-02-22T20:07:00.000Z

This is a versatile dish as its kind of 2 meals in 1, the mussels themselves are perfect with a chunk of French bread and butter and a green salad, but to make them more substantial and to eak out the mussels if you are feeding a few people, the simple addition of pasta to the sauce gives the dish a different dimension. They also make a great starter.
A quick note about mussels, getting fresh shellfish is really really important, if you eat a baddie then you’ll know about it, they can make you very poorly. You need to eat mussels alive. You can test if they are alive or not by following the below steps.

BEFORE COOKING:
If the mussel is closed its good and you can use it.
If the mussel is open give it a sharp tap and if it closes then its alive and you can use it, if it doesn’t close then its dead and you must discard it.
AFTER COOKING:
If any mussels have remained closed discard them, they are dead.

Ingredients
Serves 2
A glug of olive oil
1 garlic cloves, crushed or chopped
2 shallots, sliced
400g mussels in shells, beards removed (get your fishmonger to do it for you)
100ml white wine
70ml double cream
A bunch of chopped fresh parsley
300g pasta of your choice, I like spaghetti or linguini
salt and freshly ground black pepper
1/2 lemon juice only.
Method
Cook the pasta as per the pack instructions in lots of salted boiling water, get this on first as the mussels will only take 5 minutes.
For the mussels, heat the olive oil in a lidded saucepan over a medium heat. Add the garlic and shallots and sauté for two minutes, until softened.
Add the mussels and white wine, stir well and place the lid on. Allow the mussels to steam for 3-4 minutes, then remove the lid and check that all the mussels have opened. Discard any that have not opened.
Remove the mussels from the pan into a separate bowl.
Add the double cream, fresh parsley and cooked pasta to the pan and stir adding the lemon juice, salt and pepper..

Add the pasta direct from the water it was boiled in to the mussels pan, a bit of water wont hurt it. Drizzle with extra virgin oil and a little more parsley.

Leek puddin

2011-02-22T20:06:00.003Z

This is a real Northern favourite of mine. I had planned to do it in the final of MasterChef but i was shit out of luck and didnt make it ha!!

I especially like it with pork but simialrly i love it leftover with cold mashed potatoes, kind of like my own little bubble and squeek! Seriously this is fantastic! Its like a soft sweet stuffed dumpling with a crisp top! A must for any pork lover!! If your a veggie use veggie suet.

Ingredients
Serves 2
100g self raising flour
50g suet
2 leeks
a good knob of butter
a glug of double cream, about 50-100mls
30g of strong cheddar cheese
1tsp of your favourite mustard, I like Dijon James likes wholegrain my mam likes English its upto you
Salt and pepper

Method

Pre heat oven to gas mark 5 (190)

Make the suet up by mixing the flour some salt and pepper and the shredded suet and binding the mixture with a little water until its slightly sticky and comes together in a ball.

Clean the leeks, thinly slice them and sweat them in a large pan with a little olive oil and the butter. Put a lid on the pan.

Stir in the cream, cheese and mustard, check for seasoning, if it needs more pepper go for it.

Roll the suet out on a floured surface to no more than 2cm thick,

Line 1 large or 2 individual pudding basins with the suet (don’t forget to lightly grease the pudding basins and don’t forget to leave some suet for the lid)

Fill the suet lined pudding basin with the leeks mixture. Wet the edges of the suet and place the lid.

Bake in the oven for 25 minutes for individual puddings or 40 minutes for a large pudding. The top should be crisp and bubbling on the edges.

Turn out the puddings, they always come out clean as the suet is very thick and the basin will have been greased.

Enjoy with pork and mash YUM!

Chicken pie from This Morning

2011-02-22T20:06:00.002Z

This recipe is nothing new, a simple chicken pie but sometimes there’s nothing better than crumbly homemade buttery pastry encasing moist chicken fragranced with tarragon and mingling with creamy leeks!

The white wine really sets off the filling and the cream adds richness! This pie can even be made out of leftovers, the day after you have a roast chicken try making this with the leftover meat picked from the bones,

Normal chicken stock is fine if you don’t have the time to make fresh chicken stock but please do try it if you can, its FREE to make as you use the carcass from a roast chicken that you would usually throw away!Ok here goes.

Ingredients
makes 1 9inch by 6 inch pie which will serve 4-6
For the pastry use the short crust recipe I have posted under the baking section. Double the quantities for this pie.
For the filling:
vegetable oil
2 small leeks cleaned and sliced
A handful of chestnut mushrooms, sliced
400-600g of raw boneless chicken pieces or you can use the meat picked from a leftover roasted chicken (which is my preference for this pie)
1 garlic clove
100ml white wine
50mls of chicken stock
150ml double cream
A sprig of fresh tarragon, leaves picked and roughly chopped
1 egg for egg washing
Method
Pre heat the oven to gas mark 7 (220)
Make the pastry as per the pastry instructions under the baking section.
When its resting in the fridge make the filling.
Heat the oil in a large frying pan over a medium heat. Add the leeks and garlic and cook gently for 5-10 minutes until softened.
Turn the heat up and add the mushroom. Fry for a few minutes stiring constantly so the leeks don’t butn.
Add the chicken pieces and cook, stirring, for another 4-5 minutes until just browned. If you are using already cooked chicken pieces from a roast chicken just add them and stir in for a few seconds.
Add the wine and bubble away until reduced slightly.
Pour in the stock and reduce slightly.
Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
Season with salt and pepper then set aside to cool.
The mix should be wet but not too sloppy or liquid.

Right back to the pastry.
Once you have rested the pastry cut it into 2 pieces, one slightly bigger than the other.
Roll out the larger piece of pastry to the size of your pie dish, I like to use a roasting tin lined with baking parchment so I can lift the pie out once its cooked. Its also cool to use a quiche tin (loose bottomed) If you are using this no need to line with baking parchment as its loose botttomed so it will lift out easily enough.
Grease the edges of the pie dish with butter.
Line the baking tin with the pastry so it overhands the edges!
Fill the pastry case with the pie filling.
Now roll the second piece of the pastry out and fit this over the top of the pie. (wet the edges of the pastry case before putting the lid on this will help it to stick.)
Knock and crimp the edges of the pie together, this basically means sticking the top of the pastry to the bottom of the pastry, squeeze it together gently until the top and bottom pieces of pastry are joined and sealed.
Beat the egg with a little salt, then brush over the pastry lightly which will make the pastry golden.
Bake for 30-40 minutes until the pastry is golden. Remember everything is cooked inside so you are just cokoing the pastry.
Remove from the oven and serve straight from the dish with mash and greens. Alternatively if you have lined a baking tin with parchment lift the pie out and slice at the table! YUM!

Pumpkin gnocchi with sage butter and toasted hazelnuts

2011-02-22T20:05:00.000Z

This is a simple quick supper with bags of flavour. Its low fat and delicious. I like to serve this with braised meat, like rabbit or pork! Totally indulgent, i take leftovers for dinner. Let me know what you think.

Ingredients Serves 4
300g mashed pumpkin/squash (roast it in a hot oven until tender with salt pepper and oil then mash) I like butternut or munchkin varieties.
100g floury potato mashed.
1 egg beaten (you might not use it all)
100g pasta flour if you cant get pasta flour regular plain will do
Salt and pepper to taste
olive oil for the frying pan and drizzling at the end.
A handful of hazelnuts, toasted in a dry pan and then husked (rub them briskly in a tea towel until all the brown has come off, this works well for me)

For the butter
a few sage leaves
50g Butter

Method Mix the tender roasted pumpkin and mashed potato together until smooth. Mix in the flour some seasoning and bind with the beaten egg.
Roll into a long cylinder on a floured work surface (use more flour if you feel it sticking)
Cut into 3cm pieces.
With a fork make the gnocchi groves on each piece by pressing the fork into the piece of dough.
Mix all the ingredients together gently until combined. Roll into a long cylinder and cut into 3cm long pieces. With a fork gently pull forwards on the gnocchi to make grooves. Fill a pan with water, add around a teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit comfortably without overcrowding the pan.
Turn the pan to a simmer and when the gnocchi rise to the surface which should be around 3 minutes they are cooked.
Lift out with a slotted spoon and put into the warmed serving dish.
When ready to serve, heat the olive oil to a hot temperature add the butter and sage and turn down to stop anything burning.
Add the gnocchi and with the pan on medium swirl to combine. You can get a golden crust on the gnocchi if you like which is nice.
Scatter over the coarsely chopped hazelnuts and serve withy peppery rocket and a bit of parmesan maybe?

cookies at bedtime?

2011-02-22T19:39:00.000Z

I made these before bed....

cranberry and white chocolate shortbread from the Beehive Bakery, dunked in cold whole milk.

night night

Font & Font(ella) Bass

2011-02-22T11:41:00.001Z

Got to love this lass, It was her hit Rescue Me in '65 under Chess Records that finally gave Motown Records a run for their money in the hit making factory. Before the release, Motown had been relatively unrivalled in the top of the charts.

But thats not what this post is about, my lovely mate Alan at Grab a Graphic (the company who did my logo) have created me a lovely font, in the style of the wriging part of my logo

heres it is i think its fab, its going to feature hevily on my new packaging, which im designing at the minute

(having problems getting the font to stay in font on this bloody blog, i'll repost tomorrow)

Confession

2011-02-22T11:41:00.000Z

God i feel like Usher, except my clothes fit me and my nose is only slightly too big for my face.

When he whacked out his hit confessions a few years back i reckon everyone with a dirty secret thought they could sleep at night knowing they were not alone. We Salute you Usher and your shit dancing.

Never the less, this is my confession, my dirty secret, every now and again theres nowt more I enjoy than some country honky blues.

I know exactly whos fault it is, The Stones, their early material was littered with American RnB and blues covers, and my Idol Brian Jones, the man to who my tattoos are dedicated (birth and death on my wrists) and the person whos grave i visit in Prestbury Cemetery, Plot: Plot V11393 (yes im that sad) was heavily influenced, some might say consumed by blues records from an early age. He was in fact the first person to play slide guitar in the UK, chopping the top off a glass beer bottle and using the thin opening as an instrument over his finger in which to achieve the slide guitar sound...

Actually im going to go off on a quick tangent, the above (me travelling to Brian's grave) is actually refereed to as Dark Tourism and its the subject on which i wrote my dissertation at University gaining a 2:1(hons) in 2006.

Right back on track, oh and heres the grave for anyone who might be interested: Rumour has it he is buried 12 foot deep to stop looters digging up his sexy bones...

Here is the Stones first single release, which was a Chuck Berry cover for anyone who might not have heard it. The track reached number #21 in the UK Singles charts in 63. Their first two albums infact only had one original Jagger/Richards song across the whole albums. Which was Tell Me the rest were covers, as Brian Jones originally set up the Stones as a cover band. And this ladies and gents is the reason ive got such a soft spot for country blues. Heres a couple of my favourite tunes, click the link to go to the track.

CSNY - Ohio
The Band - The Weight and heres is Aretha covering it and doing an amazing job!
Bonnie and Delaney - Comin' home
Humble pie - Black Coffee (YES THATS STEVE MARRIOTT)

Im told Heavy Load Club is the place to be for such musical appreciation in London, Ive never managed to make it down but im promised theres a big love in at the end in the form of a acapella Lynark Skynyrd sing along...

So if i love it so much why do i feel so guilty? Well i dont REALLY i suppose but theres not much of a link up between a sharply dressed mod who would rather fight naked than get their clothes dirty, and a long haired face painted free lover.

I hope you have enjoyed the tunes in this post... comments welcome.

A man said i was marching to my own beat (and i liked it)

2011-02-21T23:22:00.000Z

I know Ive mentioned her before in this blog and on twitter but Angela from The Carnaby Streak really is the best in te business for making clothes in the style of the 60's / mod eras. Far from jumping on the 60s bandwagon thats currently being whored through the high st . Angela posesses the greatest of skill and thats the ability to tailor 60's clothing as it would have been (think French Darts and your in the right area)

You look at her competition and they are rehashing polyester crap with lace trim and selling it for double. Far from me to judge, I'll let the wheat seperate from the chaf as it naturally has with Angela and remain a happy loyal customer for years to come.

We are currently working on a dress together, well when i say working, i mean i pick the style dress, choose from a list of fabric samples she sends me and we both work out the detail and finishes together. That way i know 100% my dress is going to be original and finished beautifully.

So the first little number is a heavy crochet/lace number with collar and button detail to the front, its also going to have a waist belt with gold fastening. Ive picked my fabric (heavy white lace) and we are moving onto the more exciting details now. I hope it will be ready for Easter so i can wear it for Le Beat (where you can find me annually on an Easter Sunday dancing and drinking until the small hours)

Heres another couple of dresses ive got in the pipeline, i love the simplicity and contrasting lines of the first one, its going to be really structured and sharp. Cant decide on colour, ive already got a white one with black detail thats similar, maybe an oxblood with a white contrast?

Anyway here it is

The second one is a really structured heavy numbe with button/collar detail. I fancy a peter pan collar though which is round and not square as in the picture. And the centre of the collar will join, its little things like that which make all the difference, the small details which i love and which excite me, i only ever use images to get inspiration and thats the other thing i love about Angela, she makes my visons a reality.

Thats all folks, heres a little beat to say goodnight.

loving the ginger (and) another collaboration

2011-02-21T22:44:00.000Z

Ive been supplying Picolo coffee in Newcastle for a few months now, the lovely James gets an order every Monday, although this week its Tuesday. Out of the norm, James ordered ginger and lemon cream whoopie pies this week and i was over the moon, i love making them, the house is filled with the scent of Christmas. The process of making the gingerbread is a lot firmer and therefore better to handle than usual whoopie pie batter.

Here they are, available from Picolo Coffee as of 8am tomorrow morning. Always had a soft spot for the gingers.

Secondly the fantastic Candy Handfuls Bakery and I have worked together again on a corporate project, which shall remain anonymous for the time being, just until i know whats going on with the contract if you know what im saying...

Here it is, a pie chart cake, comprising of a vanilla white cake sandwiches with raspberry mousse, and secondly a chocolate fudge cake sandwiched with a chocolate butter cream, the cakes are sandwiched inside to represent the sections too so it was a bit of a challenge for poor Helen to make it nice and flat before doing a bloody fantastic job of the fondant!

Dinner tonight for me was my husbands bolognaise, i tell you he makes the best and ultimate bolognaise sauce, a proper ragu, theres hundreds of recipes out there for bologonaise but believe me this is the best one I've ever tasted! I'll put the recipe up tomorrow.

Sin free creamy chicken hotpot with garlic potatoes

2011-02-21T14:12:00.000Z

This is the dish i did on This Morning in early January, i was asked to come up with a dish suitable for the new year slimmers but still to keep it comforting. I simply changed my tried and tested chicken hotpot into relatively sin free by using fat free creme fraiche. The wine adds a wonderful balanace of acitidy.

The filling can easily be used in a pie if you fancy a bit of stodge.

IngredientsServes 4

2 large potatoes

1 large leek, cleaned

1 clove of garlic

A sprig of thyme

100mls of low fat Crème fraiche

50mls or thereabouts of chicken stock

A handful or so of Parmesan cheese (optional)

250g frozen peas

450g cooked chicken (use leftovers from a roast or roast off some thighs and drummers)

Oil, salt and pepper

Method

Pre heat the oven to gas mark 7 (220)

In a large roasting tray, scatter the cooked chicken and peas.

Slice and sweat the leek in a little oil in a frying pan until soft. Add the thyme.

Stir in the crème fraiche and the chicken stock, if you like more sauce add more chicken stock, around another 50mls should be fine.

Pour the leek and garlic mix over the chicken and peas.

Next move onto the potatoes.

Thinly slice the potatoes and put them in a bowl.

Crush the clove of garlic and add to the bowl with some salt and pepper.

Toss to coat the potatoes.

Lay the potatoes over the top of the roasting tray, brush (or spray) with a little olive oil to give the potatoes colour.

Sprinkle with the parmesan if you are using.

Pop in the oven for 35 minutes with foil over the top, then 20 minutes with the foil off to crisp up the potatoes

Serve at the table with some steamed fresh greens.

15 minute chilli beef with stir fry greens

2011-02-21T13:44:00.000Z

From start to finish this dish takes a mere 15 minutes to prepare and cook. NO excuses that you don't have time when you get in. This is healthy nutritious and packed full of flavour, whatsmore it costs less than a fiver for 2 good sized portions!

This can also be done with lamb, pork, chicken or tofu; same rules apply for cooking and marinating.

Ingredients

2x 1cm thick sandwich steaks

2 sheets of egg noodles

Soy sauce, sesame oil and olive oil

Ginger, chilli and garlic (to your taste, I use 1tsp of each)

Greens such as tender stem broccoli, fine beans, sugar snap & mangetout, most supermarkets will do a pack of these veg ready mixed.

Sesame seeds and coriander if you have any (optional)

Method

Cook the noodles in boiling water as per the pack instructions

Add the chopped chilli, garlic and grated ginger to the beef with a little oil and leave to marinate for 5 minutes

Get a wok smoking hot, add a little oil and stir fry the greens, keeping the pan on high and stirring often. Add a little more garlic, chilli and ginger for the last few seconds. Then turn the pan off.

Add the cooked drained noodles to the veg drizzle with sesame oil and soy to your taste, season to your taste and set aside.

Get a frying pan smoking hot, scrape the marinade off the beef, drizzle with oil and a little salt and pepper and add to the pan, don't touch it, leave it for 1 minute then turn it over, keep the heat high, that's the trick to a good steak, the outside caramelises and enhances the flavour.

After 1 minute per side remove the steak from the pan and allow it to rest for a few minutes while you serve up the noodles and veg.

Slice the beef and lay it on top of the noodles.

Serve immediately with a little more sesame drizzled over the top and maybe some toasted sesame seeds or chopped coriander if you have any...

Recent fashion finds

2011-02-20T00:04:00.000Z

I hope this blog will become a reference for mod and 60's fashion in time and to get the ball rolling heres what i bought today..

firstly this little beauty: An original 60s red number from Ebay.
Its a very simple design and shape which i love, its thing through the arms and stops just above my wrist. The fabric is really heavy which is a sign of quality i think. I plan on wearing it with white tights, or is that too Mrs Christmas? either white or no tights, shoes ive got carte blanche but i reckon i'll stick to something simple, maybe a black patent square toe with buckle detail?

Also not sure whether to get any lace detail added to it, i would like to but lace detail is getting a little common and i like my clothes to be original whenever possible.

Second up we have this late 60's piece, again from Ebay, i love the thin marroon line in the chevron, nude tights are a must with this and im thinking of the yellow patent shoes too, i'll keep my make up simple with having so many colours. I adore navy, ive got a whole load of original accesories to match so i'll be spoiled for choice.

Finally, i got myself a little fedora, very Anita Pallenberg i live right by the Barbour factory and they have a factory shop which sells samples for rock bottom prices, the hat is a design for summer which will RRP at £50 yet i picked it up for £15 bargain.

Rib eye steak, take me out and a bottle of rum

2011-02-19T22:54:00.000Z

EEEEEEEEEEEE well JoJo finally got a date on take me out. Honest to god i feel her pain, before i met James I got knocked back more times than a happy hour pint! I couldnt get the bloody milkman to take me out!

Well done JoJo lass this ones for you....

Dinner tonight, after the most lush day off ever was rib eye steaks from Northumbrian Quality Meat, they have been my butcher for years and their meat is outstanding, ive previously recommended them, they are on my likes section of my website check them out. If they are a little to far check out Donald Russell too, equally superb!

So there realy isnt much to cooking a steak, I had to do one in the pressure test of MasterChef and this is the method i used.

First you take your steaks (this applies to any meat for that matter) out of the fridge a good 30 minutes before you want to use it, this relaxes the meat and brings it to room temperature. think of it like this, if you've just got in from the freezing your usually all huddled up like this baffoon below - your muscles are all tense until you get back to normal - well its the same principle for your meat. It needs time to get back to the temperature its comfortable at and that way you'll get the best flavour and texture from your meat.

So, next you want to get your pan as hot as humanly possible, season the meat liberally with salt and pepper and a little oil then whack it in the pan, set your timer for 2.5 minutes and LEAVE it alone. Step away, leave the pan on high, open a window for the smoke and leave it.

After 2.5 minutes flip the steak, and again leave it for another 2.5 minutes.

Nearly there, hang on in, so 2.5 minutes have passed, turn the heat off, whack about 50g of butter into the pan and as it melts spoon the juices over the steak, this is called arabouche in France and basically means to baste in butter. Do this for around 30 seconds and then remove the steaks from the pan and allow to rest somewhere for around 5 minutes to relax the meat, this is the most important step in the whole process, and like before it relaxes the muscle to create a tastier more tender piece of meat.

Home stretch - serve the steak with a sauce that you have made in the pan you took the steaks out of, something simple like the peppercorn sauce in my accompaniments section, or a red wine jus or something. Nice and quick.

the finished article, black and blue steak, enjoyed by me and my husband about an hour ago.... now, back to take me out which ive had on pause for an hour...