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Homemade Style Plate, Birmingham (2026)

29/05/2026

Dish Name

1. Chocolate Chip Cheesecake Cookie Pull-Apart Ring

Ingredients

1. Ready-Made Chocolate Chip Cookie Dough (500g)

2. Cheesecake Filling (250g)

3. Mini Semi-Sweet Chocolate Chips (120g)

Method

1. Roll small portions of the cookie dough into balls and gently flatten each one.

2. Place a small spoonful of cheesecake filling (about 1 tsp) into the centre of each piece of dough.

3. Carefully wrap the dough around the filling and seal well to form neat balls.

4. Lightly coat each ball with a few mini chocolate chips, pressing them in gently.

5. Arrange the filled cookie balls in a ring-shaped baking tin, leaving a little space between each one.

6. Bake at 180°C (fan 160°C) for 25–30 minutes or until golden brown and cooked through.

7. Remove from the oven and allow to cool for 10 minutes before turning out onto a serving plate.

8. Serve warm so the creamy cheesecake centre remains soft and indulgent.

29/05/2026

Dish Name

1. Cheesy Ham Puff Pastry Parcels

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Ingredients

1. Puff Pastry Sheets (500g)

2. Cooked Ham Slices (200g)

3. Grated Mozzarella Cheese (200g)

4. Diced Ham Cubes (100g)

5. Egg, beaten for glazing (1 medium)

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Method

1. Roll out the puff pastry sheets and cut into equal rectangles.

2. Place a layer of cooked ham slices (50g per parcel) onto each pastry piece.

3. Add grated mozzarella cheese (40–50g per parcel) over the ham.

4. Sprinkle diced ham cubes (20–25g per parcel) evenly on top.

5. Fold the pastry over the filling and seal the edges firmly.

6. Brush each parcel with beaten egg for a golden finish.

7. Arrange on a lined baking tray, leaving a little space between each parcel.

8. Bake at 200°C (fan 180°C) for 18–22 minutes until crisp and golden brown.

9. Allow to cool for 3–5 minutes before serving.

10. Serve warm while the cheese is beautifully melted and the pastry is light and flaky.

29/05/2026

DISH NAME

1. Cheesy Popcorn Chicken & Sweetcorn Mash Bake

INGREDIENTS

1. Popcorn Chicken (500g)

2. Instant Mashed Potatoes (125g packet)

3. Turkey Gravy (300ml)

4. Sweetcorn (340g bag)

5. Chicken Gravy Mix (25g sachet)

6. Colby Jack Cheese, shredded (200g)

7. Water (500ml)

8. Butter (30g)

9. Milk (120ml)

METHOD

1. Cook the popcorn chicken according to the packet instructions until crisp and golden.

2. Prepare the mashed potatoes using the water, milk and butter, then spread evenly into a baking dish.

3. Scatter the sweetcorn evenly over the mashed potato layer.

4. Arrange the cooked popcorn chicken across the top.

5. Mix the turkey gravy and chicken gravy until smooth, then drizzle over the chicken.

6. Sprinkle the shredded Colby Jack cheese evenly over the entire dish.

7. Bake at 190°C (fan 170°C) for 20–25 minutes until the cheese is melted and lightly golden.

8. Leave to rest for 5 minutes before serving warm.

29/05/2026

DISH NAME

1. Classic British Cream Tea Scones

INGREDIENTS

1. Self-Raising Flour (300g)

2. Caster Sugar (40g)

3. Unsalted Butter (75g, chilled and diced)

4. Whole Milk (150ml)

5. Double Cream (50ml)

6. Vanilla Extract (1 tsp)

7. Large Egg (1)

8. Jam (120g, for serving)

9. Clotted Cream or Thick Double Cream (150g, for serving)

METHOD

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. Place the flour and sugar into a mixing bowl, then rub in the chilled butter until the mixture resembles fine breadcrumbs.

3. Whisk together the milk, double cream, vanilla extract and egg in a separate jug.

4. Pour the wet mixture into the dry ingredients and gently bring together to form a soft dough.

5. Turn the dough onto a lightly floured surface and pat it down to roughly 3cm thick.

6. Cut out round scones using a cutter (about 6cm diameter).

7. Arrange the scones on the prepared baking tray, leaving a little space between each one.

8. Brush the tops lightly with a little milk for a golden finish.

9. Bake for 12–15 minutes until risen and beautifully golden.

10. Transfer to a wire rack and allow to cool slightly.

11. Split the scones in half and fill with jam and cream before serving.

29/05/2026

DISH NAME

1. Cheese & Ham Quiche

INGREDIENTS

1. Plain Flour (250g)

2. Unsalted Butter (125g)

3. Cold Water (3 tbsp / 45ml)

4. Mature Cheddar Cheese, grated (200g)

5. Cooked Ham, diced (200g)

6. Large Eggs (4)

7. Double Cream (300ml)

8. Onion, finely diced (1 medium / 120g)

9. Salt (1 tsp / 5g)

10. Black Pepper (½ tsp / 2g)

METHOD

1. Mix the plain flour and butter until the mixture resembles fine breadcrumbs.

2. Add the cold water and bring together into a smooth dough.

3. Wrap and chill the pastry for 30 minutes.

4. Roll out the pastry and line a 23cm quiche tin.

5. Spread the grated cheddar and diced ham evenly over the pastry base.

6. Whisk together the eggs, double cream, salt and black pepper.

7. Stir in the diced onion.

8. Pour the egg mixture over the cheese and ham filling.

9. Bake at 180°C (160°C fan) for 35–40 minutes until golden and just set.

10. Leave to rest for 10 minutes before slicing and serving.

26/05/2026

Cheddar Melt Dough Bites

Ingredients (main measurement)

1. Plain white flour (250g)

2. Baking powder (2 tsp)

3. Unsalted butter, chilled and cubed (75g)

4. Whole milk (150ml)

5. Mild cheddar cheese, grated (120g)

6. Mozzarella cheese, cubed for filling (80g)

7. Garlic cloves, finely minced (2)

8. Cracked black pepper (1 tsp)

Method

1. In a large bowl, combine the flour and baking powder, then rub in the butter with your fingertips until it resembles fine crumbs.

2. Stir in the grated cheddar, garlic, and black pepper, then gradually pour in the milk, mixing gently to form a soft dough.

3. Divide the dough into equal portions, flatten each piece, and place a cube of mozzarella in the centre before sealing into a round ball.

4. Arrange the dough balls on a baking tray and bake in a preheated oven at 200°C for 18–22 minutes until golden and crisp on top.

26/05/2026

DISH NAME: Golden Savoury Mince Hand Pies

INGREDIENTS:

1. Plain flour (300g)

2. Minced beef (250g)

3. Potato, diced small (1 medium ~150g)

4. Carrot, diced (1 small ~80g)

5. Onion, finely chopped (1 medium ~100g)

6. Olive oil (2 tbsp)

7. Beef stock cube (1 cube dissolved in 100ml water)

8. Salt (1 tsp)

9. Black pepper (½ tsp)

10. Water for dough (120ml approx)

11. Egg for brushing (1 whole)

METHOD:

1. In a mixing bowl, combine the flour with water gradually and knead into a soft, smooth dough, then let it rest for 20 minutes.

2. Heat olive oil in a pan over medium heat, add chopped onion and cook until soft and lightly golden.

3. Add minced beef, cook thoroughly until browned and slightly crisp.

4. Stir in diced potato and carrot, then pour in the dissolved stock, season with salt and pepper, and cook until vegetables are tender and mixture is dry.

5. Roll out the rested dough and cut into even circular discs using a cutter.

6. Place a spoonful of the mince filling in the entre of each disc, fold over, and press edges firmly to seal.

7. Lightly score or press the top for a decorative finish, then brush with beaten egg.

8. Arrange on a baking tray and bake in a preheated oven at 180°C for 25–30 minutes until golden brown.

26/05/2026

Roast Turkey Stuffing Rolls with Creamy Gravy

INGREDIENTS

1. Sliced turkey breast (300–400g, thinly sliced)

2. Herb stuffing mix (150g, prepared as per packet)

3. Turkey gravy (250ml, ready-made or from granules)

4. Mashed potatoes (2 cups, smooth and warm)

5. Green beans (150g, trimmed and lightly cooked)

6. Butter (30g, for richness)

7. Black pepper (½ tsp, freshly ground)

METHOD

1. Lay each slice of turkey flat and spoon a modest portion of prepared stuffing across the centre, then gently roll it up into a neat parcel.

2. Arrange the rolls in a baking dish and pour the gravy evenly over the top, ensuring each piece is nicely coated.

3. Bake in a preheated oven at 180°C for 20–25 minutes until heated through and the gravy is bubbling gently.

4. Serve the rolls alongside mashed potatoes and green beans, spooning extra gravy over for a comforting finish.

26/05/2026

DISH NAME: Creamy Mushroom Chicken & Fusilli Bake

INGREDIENTS:

1. Chicken drumsticks (6 pieces)

2. Fusilli pasta (250g)

3. Mushrooms, sliced (200g)

4. Double cream (200ml)

5. Creamy mushroom sauce jar (1 jar – 350g)

6. Garlic cloves (3, minced)

7. Parmesan cheese (80g, grated)

8. Olive oil (2 tbsp)

9. Salt (1 tsp)

10. Black pepper (½ tsp)

METHOD:

1. Bring a pan of salted water to the boil and cook the fusilli until just tender, then drain and set aside.

2. In a large bowl, combine the chicken drumsticks with garlic, cream, mushroom sauce, salt, and pepper, coating everything evenly.

3. Heat olive oil in a wide pan over medium heat and sear the drumsticks until lightly golden on all sides.

4. Add the mushrooms into the pan and let them soften while the sauce begins to thicken gently.

5. Pour in the double cream and allow it to simmer slowly, turning the chicken occasionally for even cooking.

6. Stir in the cooked fusilli, ensuring the pasta is well coated in the creamy sauce.

7. Sprinkle grated Parmesan over the top and let it melt into the sauce for a rich, velvety finish.

8. Transfer to a serving bowl and serve warm while the sauce is smooth and comforting.

26/05/2026

Dough Bites Snack

Ingredients

1. Plain flour (250g)

2. Cornflour (2 tbsp)

3. Salt (½ tsp)

4. Water (120ml approx)

5. Vegetable oil (500ml for frying)

Method

1. In a mixing bowl, combine the plain flour, cornflour, and salt, then gradually add water to form a soft, smooth dough.

2. Knead the dough for a few minutes until it feels elastic, then cover and let it rest for about 10–15 minutes.

3. Roll the dough out on a flat surface into a thick sheet, then cut it into small, evenly sized cubes.

4. Heat the vegetable oil in a deep pan over medium heat until hot but not smoking.

5. Carefully add the dough cubes into the oil in batches, allowing them space to fry evenly.

6. Fry until they turn golden and crisp, gently stirring to ensure even cooking.

7. Remove using a slotted spoon and place on kitchen paper to drain excess oil before serving.

25/05/2026

Soft, sticky, and irresistibly sweet 🍓✨ — this jammy pull-apart bake is the kind of comfort you didn’t know you needed, fresh from your own kitchen 💛

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Dish Name:
Strawberry Jam Pull-Apart Bake

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Ingredients:

1. Plain flour (300g)

2. Caster sugar (75g)

3. Baking powder (2 tsp)

4. Unsalted butter (100g, softened)

5. Eggs (3 medium)

6. Semi-skimmed milk (120ml)

7. Strawberry jam (200g)

8. Vanilla extract (1 tsp)

9. Salt (a pinch)

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Method:

1. Preheat your oven to 180°C and lightly grease a round baking tin

2. In a large bowl, mix the flour, baking powder, sugar, and salt until well combined

3. Add butter, eggs, milk, and vanilla extract, then whisk into a smooth, thick batter

4. Divide the dough into small even balls and arrange them snugly in the tin

5. Spoon a small amount of strawberry jam over each dough ball

6. Bake in the oven for 30–35 minutes until golden, risen, and bubbling with jam

7. Allow it to cool slightly before turning out onto a plate and serving warm

Homemade Style Plate

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