Friday, 10 July 2015


For me this dessert has everything that you would want in summer pud. Fresh in season Strawberries, vanilla infused cream and light meringue with the extra texture of crunchy Pistachios and white chocolate. This dessert is really easy to make but looks fantastic...and tastes even better! This is perfect pud for those Summer nights eating in the garden with friends.

Serves 6


400 g strawberries 
150 g caster sugar
100 g white chocolate, roughly chopped  

80 g pistachio nuts, roughly chopped
3 large eggs, the whites only 
1 tsp cornflour
1 tsp white wine vinegar
1 tbsp icing sugar
200 ml double cream

1 tsp vanilla extract 

What to do:

Preheat oven to 160C/140C fan/gas 3. Line a baking sheet with parchment paper. 

Put the egg whites in to a mixer (or you can just use a large bowl) and whisk to soft, shiny peaks. Then gradually add the sugar, a tablespoon at a time ( this is to make sure the sugar is fully incorporated into the egg whites). Whisk well after each spoon full of sugar. Add the cornflour and vinegar, again make sure its mixed in well. Whisk until the mixture is really stiff, and very shiny the mixture should be stand up in peaks once you lift out the whisk. (please see pictures below)

Handy Tip:

Remember to use fresh free range eggs, definitely makes a difference!

 Remove the bowl from the mixer and add in the white chocolate and most of the pistachios ( leave some to one side for decoration), gently fold in the mixture with a big metal spoon. Once folded together spoon out six dollops onto the tray. Make a small dip in each one in the center, (this is so the cream and strawberries can sit nicely on top and not slide off the side)

 Reduce the oven temperature to 140C/120C fan/gas 1. 

Cook the meringues for 45 minutes, then switch off the oven and open the door to allow the meringues to cool down completely.

Mash 5 strawberries and the icing sugar together until the strawberries are broken down and the mixture has combined. Whip the cream until thick, add the vanillia extract, then add the crushed strawberries. (Don't mix the strawberries with the cream instead create a swirl.). 

To finish add the cream to the top of the meringue scatter a few chopped strawberries on the cream and then add the remainder of the pistachios, and the mint leaf.

And enjoy!

Photos by Matt Grice

Recipe by Bill Granger

Tuesday, 15 October 2013

A Spanish Tomato, Avocado, & Sea Bass Salad

This is a dish I tried when on holiday in Majorca, it just had tons of fresh flavours and textures and has a sweet and tangy kick to it. The best bit is that it is mega healthy, we normally have it with Salmon or sometimes with steak thinly sliced. I would also serve this with some tortilla crisps as this adds more texture to the dish. So easy to make and can be eaten on its own just with some crusty bread.

Serves 4


460g Sweet Vine Ripened mini Tomatoes (small ones seem to have bags more flavour)
2 Sea Bass Fillets
2 Avocados ( place in Fridge before hand)
2 Large Spring Onions
Hand full of Coriander
100ml Tomato Juice
50ml Orange Juice
5 Dashes of Tabasco
Sea Salt Ground
Black Pepper
Olive oil ( Good Quality)
Lemon Juice

What to do:

Dice the Sea Bass into small cubes and place in a bowl, our two table spoons of Lemon Juice onto the fish and stir gently to coat. the Lemon Juice will cook the fish so not completely raw. put in the fridge to chill

In a bowl pour the tomato juice and orange juice, put the Tabasco sauce and season with the sea salt and pepper. then pour a drizzle some good quality Olive oil mix and then taste. place in the fridge to chill 

Handy Tip:

remember to taste this as every ones pallet is different, also it might be bit strong now but ones you have added the Tomatoes and Avocado etc this will dampen the taste.

Dice the tomatoes and remove the middle place in a bowl, then dice the cold avocados
into small pieces, and add to the bowl.

Finley slice the spring onions and coriander and toss together, then add the tomato and orange juice and mix together. now add the chilled Sea Bass. and toss together making sure you do this gently as not to break up the delicate avocado.

Serve whilst cold, with tortilla crisps for that great balance of flavours and textures.

Photos by Matt Grice

Recipe by Matt Grice

Monday, 14 October 2013

Crispy Moroccan Lamb Pastillas

This recipe is a winner from Jamie Oliver, Its a fab way of using up left over Lamb. I severed it as Sunday lunch (after a roast the previous day) it has a a warm spice taste and with the harissa dipping sauce it has bags of flavour. I had a few pastillias left over so I sent out a food parcel to family who loved them. I would have thought you could also use Chicken with this, although Lamb does has the better flavour which stands up to the Moroccan spices.

Serves 4


100 g couscous
2 onions
4 cloves of garlic
60 g sultanas
olive oil
1 teaspoon ground turmeric
½ teaspoon cumin seeds
250 g leftover cooked lamb
70 g feta cheese
4 large sheets of filo pastry
1 tablespoon flaked almonds
1 tablespoon sesame seeds
1 heaped teaspoon icing sugar
½ teaspoon ground cinnamon

1 tablespoon harissa
4 tablespoons
Olive Oil

What to do:

Put the couscous in to a small  bowl, just cover  the couscous with boiling water then put a plate on top and leave for 10 minutes. In a frying pan heat up some Olive oil and put the turmeric and cumin, add the garlic and heat for a minute

Handy Tip:

Fry the spices separate to the onions so that you can infuse the oil with the spices i find putting it in all together does not spread the flavours as much as you want.

Now add the onions and cook for around 15 minutes, or until softened, stirring occasionally. Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat.

Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper. Preheat the oven to 180°C/350°F/gas 4.

Working fairly quickly, as filo dries out easily, Lay out the pastry sheets on a clean work surface and brush with oil. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, sprinkle with the sesame seeds. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp.

 Harissa dipping sauce

Take the yogurt and place in a serving bowl, drizzle a little olive oil in to the yogurt, now spoon the harissa paste and with the back of the spoon ripple the yogurt harrisa and oil. Don't mix together completely as this will make the sauce look not as appetising.

Photos by Matt Grice

Recipe from Jamie Olivers "Save with Jamie" 

Tuesday, 7 May 2013

Authentic Italian Spaghetti Carbonara

This Pasta dishes is one of my favourites, great simple flavours that work so well together. This is authentic as the Italians don't use cream to make it creamy this is done by using beaten eggs. its a English thing to use cream and not as good! The key to this dish is using good quality ingredients, make sure you use Pancetta and Italian spaghetti. The dish should only take around 10 minutes to that's what I call Fast Food!!

Serves 4


400g dried spaghetti ( good quality ( I used De Cecco )
175g piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g Parmesan finely grated
Sea salt 
Freshly ground black pepper

What to do:

Bring a pan of water to boil and add a good pinch of salt, add a glug of Olive oil
Handy Tip:
by adding the olive oil to the water this helps the pasta from sticking together
Add the spaghetti and cook for 10 minutes, or until al dente.
Meanwhile, cut the pancetta into lardons (short little strips), and heat deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden.
Remove from the heat and add the garlic and stir so that the garlic does not catch, after 2 minutes add the parsley and cook for a few seconds, 

With tongs pick the pull the spaghetti out of the pan and into the pancetta well,  now add  he eggs and half the grated Parmesan cheese and toss together well.
Handy Tip:
The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy

Season to taste with a little salt and black pepper and sprinkle with the rest of the cheese.

Photos by Matt Grice

Recipe adapted from Rick Stein 

New York Vanilla Cheesecake

I absolutely love cheesecake, the different textures and flavours are fab! I always thought it would be difficult to get right but I found this recipe and it is really simple to make. Everyone who tried it loved it and wanted there's confirmation if needed!


250 g digestive biscuits, crushed
150 g unsalted butter, melted
115 g caster sugar
3 tablespoons cornflour
900 g full-fat Philadelphia, at room temperature
2 large free-range eggs
115 ml double cream
1 vanilla pod, seeds
zest of 1 lemon
zest of 1 Orange
Icing Sugar for dusting

For the blackberries to serve with:

400 g blackberries
3 tablespoons caster sugar

What to do:

Grease and line a 24cm spring-form cake tin and preheat the oven to 180ºC/350ºF/gas 4.

Take the biscuits and place in a bowl, now break them up by using the end of a rolling pin  and break up into small crumbs. In a pan place the butter and melt, then mix the butter and biscuit crumbs together.

Press into the base of the tin and cook for 10 minutes. Cool on a rack.

Turn the oven to 200°C/400ºF/gas 6.

In a bowl put together the cornflour and sugar, now add the cream cheese and beat with a wooden spoon for about 2 minutes until all mixed together, then use an electric whisk until creamy (about 5 minutes).

Handy Tip:

By using a wooden spoon first to combine the mixture this reduces the mess caused by the electric whisk.

Once creamy add the eggs and beat well, then gradually add the cream, beating until smooth. Once done scrape out the vanilla seeds and add them to the bowl and the Lemon and Orange zest and beat together.

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the center of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. 

Handy Tip:

A piece of foil over the top will stop it browning too much.

Let the cheesecake cool, you can put it in the fridge but it is much better and creamier if at room temperature. Add a dusting of icing sugar over the cheesecake.

You can serve with blackberries:

In a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Then serve spooned over the cheesecake

Photos by Matt Grice

Recipe by Jamie Oliver

Tuesday, 30 April 2013

Ice Cubes with Lime

A Fun Summer Tip, this is a very easy tip but now and again we forget the simple things! Great way to to use up Limes or Lemons which have been half used or on there way out. Also fantastic for those Summer drinks like Lemonade etc Also if having people round its that little bit of thought rather than shop bought ice cubes! This idea can also be used with Herbs when having cocktails by using Basil etc.


1 Lime or Lemon or Both
Evian Mineral Water
Ice cube Tray

What to do:

take the Lime and slice cut into small wedges (small enough to fit into each ice cube slot), pour the Evian water over the limes and freeze!!!

I told you it was simple, but people enjoy the simple things in life!

Photo by Matt Grice

Perfect Rice

The key to great rice is one part rice to 2 parts water, and coating the rice in oil. Use the recipe instructions below and this will give you great perfect rice every time as there is nothing worse than soggy gluppy rice!!


Basmati Rice
1 Tbsp Olive Oil
Sea Salt
Ground Pepper
Boiling water

Serves 2

What to do:

On a low heat (lowest it can go) heat a pan, add the oil, then a ramekin of rice (if for 4 people add two ramekins and so on...) take your spatula and stir the rice in the oil and make sure every grain of rice is coated in oil. add a pinch of sea salt and pepper.

Handy Tip

By coating the rice in oil this helps the rice not stick together

Once the rice is coated, pour in two ramekins of boiling water and cover. (still on a low heat) This should take around 10 mins but the way to tell its ready is when all the fluid has been soaked up by the rice, please see the pictures attached ( do not stir the rice during this) 

Once the fluid has gone remove from the heat place a tea towel over the pan and place the lid on top ( See picture) and leave for around 10 minutes

Once ready fork the rice and check to taste, the rice should be light and the rice should not be stuck together...perfect and its ready to serve!