This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.
Bakhlava Traybake (24 pieces)
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Blog Archives
Ginger and Parsnip Sticky Date Pudding (4-6)
This sweet and sticky pudding from ” In Praise of Veg” by Alice Zaslavsky is very definitely for those days when you are not worrying about the carbs. Serve with cream or ice cream.
Orange, Chilli and Vodka Cake (8-10)
A delicious sticky cake from Sybil Kapoor.
Orange Drizzle Cake (10)
A recipe from ” The Little Book of Marmalade” by Lucy Deedes. You can serve warm as a pudding with cream or ice cream, or cold as a cake. Or both….
Simon Hopkinson’s Cheese and Onion Pie (4-6)
A traditional cheese pie from Lancashire which is good accompanied by some piccalilli or mustard.
Armenian Spice Cake (8)
A delicious cake from ” Towpath:Recipes and Stories” by Lori de Mori and Laura Jackson.
Rhubarb and Lemon Trifle (6-8)
A delicious trifle for spring from Gill Meller.
Carrot Cake (10)
A moist spicy cake from Liam Charles.
Chocolate and Plum Cake (10)
Another delicious cake from Diana Henry,
Sticky Toffee Pudding (4)
This good old English pudding is from ” Rhodes Around Britain” by Gary Rhodes. He credits it to Francis Coulson of the Sharrow Bay Hotel in Ullswater and says it is the best version.
Squash and Cheese Bread ( 1 loaf)
A warming bread for autumn from Jack Monroe’s ” A Year in 120 recipes”. If you like you can use sweet potato or carrot instead of the squash.
Blackberry and Pear Cake (8)
A seasonal recipe from Sophie Grigson.
Parmesan Cake (8)
This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.
Welsh Rarebit Muffins (12)
These moreish muffins are from ” Nigella Bites” by Nigella Lawson. They are nice just on their own but also go well with a plate of sticky skinned sausages.
Parsnip, Parmesan and Sage Bread (4-6)
This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.