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Simple Sardine and Tomato Tagliatelle

Posted by Gill Bland Monday, 13th July 2015

Whether you’re going on holiday or not, the fresh flavours and easy method of this recipe should bring you a little taste of the mediterranean. I suggest finding a nice red wine to drink with it and perhaps burning a citronella candle as you eat it - just for that authentic holiday experience!

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Caraway Seed Cake - The perfect Father's Day treat

Posted by Gill Bland Monday, 15th June 2015

It’s Father’s Day on June 21st so I thought I thought I’d bring you an idea of what to make for any father-figures in your life. In order to decide what to make I thought it made sense to ask my own Dad what are his favourite things to eat. He suggested a lovely range of dishes, from seafood risotto to the more classic roast pork or a pie of any form. I’m not going to give you a recipe for any of those though. I suppose this is the kind of every day injustice which the father of two daughters has to endure. Sorry Dad. Instead, I’m going to give you a recipe for caraway seed cake. I thought of it because I’m sure my Dad has mentioned this featuring in his childhood (need to ask him about that) and whilst most of my friends who are Dads would scoff down a chocolate brownie/muffin/cake at any given moment, I feel that a father’s day recipe should be something more refined. 

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Bye bye Beige. The sun is out; it’s time for a picnic

Posted by James McIntosh Thursday, 11th June 2015

Spring always gives me hope, seeing the flowers and leaves in their full glory. Spring days may be cold, but spring mornings to me are like waking up from a great night’s sleep. Summer is the icing on the cake; it’s like a party of life for me.  

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Tasty Chelsea Bun Recipe

Posted by Emma Line Tuesday, 21st April 2015

As it’s National Bread Week and we’ve already provided you with a simple bread recipe to get you started (we hope you enjoyed it), we thought we’d also give you the chance to show off your skills with a recipe that’s a little more difficult – but just as delicious. This Chelsea Bun recipe is perfect for both beginners wanting to develop their baking skills and experienced bakers who fancy trying a new recipe - but best of all it’s fun, creative and tasty!

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Sparklin’ Parkin for bonfire night

Posted by Gill Bland Thursday, 30th October 2014

Mr Bland, who is a Yorkshire-man by birth, first introduced me to Parkin. In Yorkshire parkin is a Bonfire Night tradition and I can see why. The best way to describe it to those of us more southerly born is that it’s a really dense ginger cake. It is warming and sweet but the addition of oats and treacle create a depth of flavour and density of texture that is perfect for keeping the cold at bay on a cold November night. It’s also sturdy enough to be wrapped up and shoved in a coat pocket for the walk home!

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Meringue Girls Mixture

Posted by Guest Blogger Wednesday, 29th October 2014

Try out this failproof mixture by meringue aficionados, the Meringue Girls, for deliciously decadent meringue kisses - ideal for parties and the festive season ahead!

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1 Pot Beery Beef Cobbler

Posted by Gill Bland Monday, 13th October 2014

With the launch of the new 60 cm Rangemaster I thought I would bring you a recipe that is perfect for the more compact kitchen. The tools for this dish are minimal (perfect when storage is at a premium) and yet you can easily feed a hungry crowd on it. All you need is 1 chopping board, 1 knife, 1 small bowl and 1 pot. Ideally the pot should be a cast iron casserole dish, which I would suggest is an essential item in any kitchen.

 

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Stuffed Armenian Lavash

Posted by Gill Bland Monday, 18th August 2014

Originally I was going to bring you a recipe for pitta bread this month. I wanted something that could be filled with whatever is in the fridge and was easy to make fresh on the griddle. Then I thought about the amount of times I’ve made pitta bread since the first time … I’ve never made it again. Why? It’s nicer home made, that’s for sure, but it’s so cheap and so readily available that it’s just too easy to buy it instead. So I turned to my Armenian friend Briony to find out what their equivalent flat bread was. It’s called lavash (or lavosh) and is usually cooked in a tandoor oven where it is stuck to the side and falls off when it’s cooked.  I’m not sure how authentic my version is – it’s a combination of a variety of recipes I researched, but it’s easy, tasty, and versatile, and you can’t buy it in our local supermarket!

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A thriftier, healthier bank holiday pizza night

Posted by Gill Bland Monday, 19th May 2014

Bank holidays – a bonus day – a day out with the family, at the garden centre, doing DIY, perhaps even at the beach. Whatever you do with your freebie holiday, there’s a strong chance are that by Monday evening you’re collapsed in a happy heap and that pizza menu is looking mighty tempting…. 

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