Archive for "February, 2017"

Fluffy Blood Orange And Cardamom Pancakes

Recipe of the Month, Recipes Feb 28, 2017 No Comments

While they may have begun as a way of using up rich foods, like eggs, milk & sugar, before Lent, pancakes are a pretty delicious thing capable of transforming your breakfast, lunch or, indeed, dinner.

Sweet or savoury, we hope your Pancake Tuesday is flippin’ filled with delights! Here’s one of our favourite recipes that’s just a little bit different.

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Serves 4 (or just 2 if greedy)
125g plain flour
½ tsp baking powder
½ tsp ground cardamom
200ml buttermilk
2 large eggs, separated
1 blood orange, zested
1 tbsp blood orange juice
50g butter melted
1 tbsp caster sugar
icing sugar, to dust

1. Combine the flour, baking powder, cardamom and a pinch of salt in a large bowl.
2. In a separate bowl, add the buttermilk, egg yolks, orange zest, juice and butter. Whisking to prevent any lumps, pour the wet ingredients into the dry to form the batter.
3. In a third clean, dry bowl, whisk the egg whites until stiff peaks form, then add the caster sugar, whisking to combine, and then fold this into the batter mixture.
4. Butter your frying pan and place on a medium-high heat. Spooning 1tbsp of the batter onto the pan in batches of 4/5, allow to cook and until bubbles form and then turn, cooking for a further minute (or until golden).
5. Dust with icing sugar and serve hot. Enjoy!

The Ultimate Chocolate & Almond Gateau

Recipe of the Month, Recipes Feb 03, 2017 No Comments

A special treat that’s suitable for anyone avoiding gluten, this is deliciously indulgent! We made it as a birthday cake for our Events Manager Angi and it didn’t last long in our kitchen…


For the gateau:
330g brown sugar
330g softened butter
6 eggs, separated into bowls
330g grated dark chocolate
330g ground almonds

For the ganache:
250g dark chocolate
250ml cream


  1. Preheat the oven to 160°C. Line a 9-inch spring form cake tin with baking parchment.
  2. Beat the butter and sugar together until fully combined. Gently fold in the egg yolks, once fully combined fold in the ground almonds. Once this mixture is fully combined fold in the grated chocolate. Whip up the egg whites in a clean dry bowl until they hold stiff peaks, then fold into the rest of the mixture.
  3. Pour into the lined cake tin and bake in the oven for 45 minutes.
  4. Cool on a rack. Only when it’s cool should you take it out of the tin and onto a wire rack for icing or your serving platter.
  5. Once fully cooled, prepare your ganache for icing: bring the cream to a boil in a pot, once it has begun to boil remove and pour over the dark chocolate in a heatproof bowl. Drizzle over the cooled cake.
  6. You can pipe your message on in white chocolate like we did or sprinkle toasted flaked almonds over the top.