Read more about the article Quiche Lorraine

Quiche Lorraine

A summer classic from our friends across the Channel. Quiche may have originated in France, but similar dishes have been popular here in the UK since the 14th century; Indeed, it's been a staple dish across the world for many many years. Quiche Lorraine is the classic filling of bacon and cheese, but the base recipe of pastry and a savoury custard is incredibly versatile. All kinds of meats, cheeses, fish and shellfish, as well as vegetarian versions abound. Quiche Lorraine A great summer classic, easy to make, and super versatile. Pair it with a salad and boiled potatoes for a light dinner, or as part of your picnic spread. Fluted Flan TinFrying PangraterBaking ParchmentBaking Beans 250 g Plain Flour125 g Butter…

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Read more about the article Lamb Doner Kebab

Lamb Doner Kebab

A post pub classic, over the last 30 years or so the Doner Kebab has firmly ingrained itself in the national conscience, almost an end of night ritual for some. But in the cold, hard light of day, how many of us have wondered just what was in it? Wonder no more. This mini fakeaway version of the shop classic may not be entirely authentic, but in our opinion it's all the better for that. Great quality ingredients, and a fantastic dish for big gathering (remember those), served with lot of fresh salads and zingy pickles and sauces, this is a perfect spring and summer dish. Lamb Doner Kebab A fakeaway version of that post pub classic that makes for a great…

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Read more about the article Bacon, Apple, and Spelt Salad

Bacon, Apple, and Spelt Salad

A great little salad, bursting with goodness, and full of fresh flavours, all brought together with crispy, salty, bacon. Bacon, Apple, and Spelt Salad Tasty and light, this is a great starter, or even as a midweek lunch 80 g Pearled Spelt100 g streaky bacon (cut into cubes)230 g halloumi (into 1cm thick slices)2 tbsp cider vinegar1 small red onion (peeled, thinly sliced)1 large red apple (cored and thinly sliced)80 g Seedless Grapes (halved)2 tbsp olive oil100 g salad leaves (mixture of little gem, rocket, baby spinach as an example)seasoning In a medium saucepan, cover the spelt with cold water, then bring to a boil and simmer for 20 minutes, until tender. Let stand for 5 minutes, then drain and cool.In a…

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