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Homemade Style Plate, Birmingham (2026)

11/09/2026

CHEESY TOAD IN THE HOLE — PROPERLY COMFORTING, GOLDEN AND ABSOLUTELY BOSTIN! 😋🧀

A proper British comfort-food classic with juicy sausages tucked into fluffy Yorkshire-style batter and plenty of melted cheese. Serve it with peas and a good drizzle of gravy for a cracking family dinner.

Cheesy Toad in the Hole

Ingredients

1. 8 good-quality pork sausages

2. 150g plain flour

3. 3 large eggs

4. 200ml whole milk

5. 100g mature cheddar, grated

6. 1 tablespoon vegetable oil

7. ½ teaspoon salt

8. ½ teaspoon black pepper

9. 1 teaspoon English mustard

10. 150g frozen peas, to serve

11. Gravy, to serve

Method

1. Preheat the oven to 220°C (200°C fan).

2. Place the sausages in a large ovenproof baking dish with the vegetable oil.

3. Cook the sausages for 15 minutes, turning once, until lightly browned.

4. Meanwhile, whisk the flour, eggs, milk, salt, pepper and English mustard together until you have a smooth batter.

5. Remove the dish from the oven and carefully pour the batter around the sausages.

6. Sprinkle the grated cheddar evenly over the batter.

7. Return the dish to the oven and bake for 25–30 minutes, until the Yorkshire batter has risen beautifully and is golden brown.

8. Avoid opening the oven door while it cooks, as this can make the batter sink.

9. Cook the peas according to the packet instructions and drain well.

10. Serve the cheesy toad in the hole hot with peas and plenty of gravy.

11/09/2026

SUNDAY ROAST WRAPPED UP IN A YORKSHIRE PUDDING — NOW THAT’S A PROPER SUNDAY DINNER! 😋

All the best bits of a traditional Sunday roast tucked into a giant, golden Yorkshire pudding. Tender roast beef, crispy potatoes, carrots, peas and plenty of gravy — simple, hearty and proper British comfort food.

Sunday Roast in a Yorkshire Pudding Wrap

Ingredients

1. 1 large Yorkshire pudding or giant Yorkshire pudding

2. 400g beef roasting joint

3. 500g potatoes, peeled and quartered

4. 2 carrots, peeled and chopped

5. 150g frozen peas

6. 150g green beans

7. 2 tablespoons vegetable oil

8. 1 teaspoon English mustard

9. Salt and black pepper, to taste

10. 250ml beef gravy

Method

1. Preheat the oven to 200°C (180°C fan).

2. Rub the beef with a little oil, English mustard, salt and black pepper.

3. Roast the beef according to its size and preferred doneness. Rest for 15–20 minutes before slicing.

4. Parboil the potatoes for 8–10 minutes, drain well and roast with oil until golden and crispy.

5. Cook the carrots and green beans until tender, then drain.

6. Prepare the giant Yorkshire pudding according to the packet instructions, or bake homemade batter until puffed and golden.

7. Lay the Yorkshire pudding flat on a clean plate or board.

8. Arrange the sliced roast beef, roast potatoes, carrots, peas and green beans down the centre.

9. Spoon over a generous amount of hot beef gravy.

10. Fold the Yorkshire pudding around the filling to create a proper roast-dinner wrap.

11. Serve straight away with extra gravy on the side and enjoy a cracking Sunday roast.

11/09/2026

STEAK & GRAVY LOADED CHIPS — PROPERLY INDULGENT, CHEESY AND ABSOLUTELY BOSTIN! 😋

Crispy golden chips loaded with juicy sliced steak, rich onion gravy and plenty of melted cheese. It’s simple, hearty comfort food that makes a cracking midweek dinner or weekend treat.

Steak & Gravy Loaded Chips

Ingredients

1. 500g chunky chips or frozen oven chips

2. 2 beef steaks

3. 1 large onion, thinly sliced

4. 250ml beef gravy

5. 100g mature cheddar, grated

6. 1 tbsp butter

7. 1 tbsp vegetable oil

8. 1 tbsp HP Sauce

9. ½ tsp black pepper

10. Salt, to taste

Method

1. Cook the chips according to the packet instructions until golden and properly crisp.

2. Season the steaks with salt and black pepper.

3. Heat the oil in a frying pan over a high heat and cook the steaks to your liking.

4. Transfer the steaks to a plate and leave them to rest for 5 minutes, then slice thinly.

5. Melt the butter in the same pan and gently cook the sliced onion until soft and lightly browned.

6. Stir in the beef gravy and HP Sauce, then simmer for a few minutes until hot and rich.

7. Place the crispy chips into a large ovenproof dish or serving dish.

8. Scatter the sliced steak over the chips and pour over the hot onion gravy.

9. Sprinkle the grated cheddar generously over the top.

10. Place under a hot grill for 2–3 minutes, until the cheese has melted and started to turn golden.

11. Serve straight away with extra gravy on the side and tuck in while it’s lovely and hot.

11/09/2026

Christmas dinner that brings everyone to the table — golden roasties, juicy turkey, proper gravy and all the festive favourites. 🎄

A classic British Christmas dinner made the traditional way, with crisp roast potatoes, tender turkey, pigs in blankets, stuffing and plenty of rich gravy. It’s comforting, generous and perfect for a proper family feast.

Traditional Christmas Dinner

Ingredients

1. 1 whole turkey, about 4–5 kg

2. 2 kg potatoes, peeled and halved

3. 500 g carrots, peeled and cut into chunks

4. 500 g parsnips, peeled and quartered

5. 500 g Brussels sprouts, trimmed

6. 12–16 pigs in blankets

7. 400 g pork or sage stuffing

8. 75 g butter

9. 2 tbsp vegetable oil or goose fat

10. 2 onions, roughly chopped

11. 500 ml chicken or turkey stock

12. 2 tbsp plain flour

13. 150 ml red wine or extra stock

14. 150 g cranberry sauce

15. Salt and freshly ground black pepper

Method

1. Take the turkey out of the fridge about 1 hour before cooking and pat it dry. Rub the skin generously with butter, then season well with salt and pepper.

2. Place the turkey in a roasting tin with the chopped onions. Cover loosely with foil and roast according to the turkey's weight and packet instructions.

3. Remove the foil for the final 45–60 minutes so the skin becomes beautifully golden and crisp. Make sure the thickest part reaches 75°C.

4. While the turkey cooks, parboil the potatoes in salted water for 8–10 minutes. Drain and give them a good shake to roughen the edges.

5. Heat the oil or goose fat in a roasting tray. Add the potatoes and roast at 200°C fan / 220°C / Gas 7 for around 50–60 minutes, turning occasionally until crisp and golden.

6. Put the carrots and parsnips in another roasting tray, season lightly and roast for 35–45 minutes until tender and caramelised.

7. Cook the stuffing according to the packet instructions, then bake until golden and cooked through.

8. Arrange the pigs in blankets on a baking tray and roast for around 25–30 minutes until browned and cooked through.

9. Boil or steam the Brussels sprouts for 6–8 minutes until just tender, then drain well.

10. Once the turkey is cooked, transfer it to a board and rest for 30–45 minutes, loosely covered with foil. This keeps the meat juicy and gives you time to finish everything else.

11. For the gravy, place the roasting tin over medium heat. Stir in the flour and cook for 1–2 minutes, then gradually whisk in the stock and red wine or extra stock. Simmer until rich and thick.

12. Slice the rested turkey and arrange it on a large serving platter with the roast potatoes, carrots, parsnips, Brussels sprouts, stuffing and pigs in blankets.

13. Serve piping hot with plenty of homemade gravy and cranberry sauce on the side.

11/09/2026

Crispy bacon, juicy sausages and a sticky glaze — these pigs in blankets are the first thing to disappear from the Christmas table! 🎄

A proper British Christmas favourite that’s wonderfully simple to make. Wrap the sausages in streaky bacon, roast until golden and crisp, then finish with a little maple glaze for that irresistible sweet-and-savoury bite.

Pigs in Blankets

Ingredients

1. 12 good-quality chipolata sausages

2. 12 rashers of smoked or unsmoked streaky bacon

3. 2 tbsp maple syrup

4. 1 tbsp honey

5. 1 tsp English mustard

6. 1 tbsp vegetable oil

7. Freshly ground black pepper

Method

1. Preheat the oven to 200°C fan / 220°C / Gas 7.

2. Wrap each chipolata sausage tightly with one rasher of streaky bacon, keeping the seam underneath.

3. Arrange the wrapped sausages in a single layer on a lined baking tray and lightly brush with vegetable oil.

4. Roast for 20–25 minutes, turning them halfway through, until the bacon is crisp and the sausages are cooked through.

5. Mix the maple syrup, honey and English mustard together in a small bowl.

6. Brush the glaze generously over the cooked pigs in blankets.

7. Return them to the oven for another 5–8 minutes, until sticky, glossy and beautifully caramelised.

8. Remove from the oven and leave to rest for a couple of minutes.

9. Serve hot alongside your Christmas dinner, roast potatoes, stuffing and plenty of gravy.

11/09/2026

A proper Christmas pudding packed with dried fruit, rich spices and a splash of brandy — the festive classic that makes Christmas feel like Christmas! 🎄

This traditional British Christmas pudding is rich, moist and wonderfully fruity, with a deep flavour from dried fruit, citrus, spices and brandy. It’s best served warm with custard, cream or brandy butter.

Traditional Christmas Pudding

Ingredients

1. 250g raisins

2. 250g sultanas

3. 200g currants

4. 100g dried cranberries

5. 100g chopped dates

6. 100g mixed peel

7. 100ml brandy

8. 150g suet

9. 150g soft dark brown sugar

10. 150g fresh breadcrumbs

11. 100g plain flour

12. 1 tsp ground cinnamon

13. 1 tsp mixed spice

14. ½ tsp ground nutmeg

15. 2 large eggs

16. 1 small apple, peeled and grated

17. Zest of 1 orange

18. Zest of 1 lemon

19. 100ml milk

20. Pinch of salt

Method

1. Place the raisins, sultanas, currants, cranberries, dates and mixed peel in a large bowl. Pour over the brandy, mix well and leave to soak overnight.

2. Add the suet, brown sugar, breadcrumbs, flour, cinnamon, mixed spice, nutmeg and salt to the soaked fruit.

3. Stir in the grated apple, orange zest and lemon zest.

4. Beat the eggs with the milk, then pour into the mixture and stir thoroughly until everything is evenly combined.

5. Grease a 1.5-litre pudding basin generously with butter and spoon in the pudding mixture. Press it down firmly and smooth the top.

6. Cover the basin with a layer of baking parchment followed by foil. Tie securely with kitchen string.

7. Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin.

8. Cover with a tight-fitting lid and steam gently for 5–6 hours, checking the water level regularly and topping up with boiling water when needed.

9. Carefully remove the pudding from the pan and allow it to cool completely.

10. Replace the parchment and foil, then store the pudding in a cool, dark place. For an even richer flavour, feed it with a little brandy every week or two before Christmas.

11. On Christmas Day, steam the pudding again for 2–3 hours until thoroughly hot.

12. Turn the pudding carefully onto a serving plate and serve warm with custard, cream or brandy butter.

11/09/2026

Golden, flaky pastry on top, creamy chicken and tender leeks underneath — this proper British pie is pure comfort food! 🥧

A hearty homemade chicken and leek pie with a creamy, savoury filling and beautifully crisp puff pastry. It’s simple, comforting and perfect for a cosy family dinner, especially with mash, peas or seasonal veg.

Chicken & Leek Pie

Ingredients

1. 600g boneless, skinless chicken thighs or breast, cut into bite-sized pieces

2. 2 large leeks, washed and sliced

3. 1 medium onion, finely chopped

4. 150g mushrooms, sliced

5. 50g butter

6. 2 tbsp plain flour

7. 400ml chicken stock

8. 150ml double cream

9. 1 tsp Dijon mustard

10. 1 tsp dried thyme

11. Salt and freshly ground black pepper

12. 1 sheet ready-rolled puff pastry

13. 1 egg, beaten

14. 1 tbsp vegetable oil

Method

1. Preheat the oven to 200°C fan / 220°C / Gas 7.

2. Heat the oil and half the butter in a large frying pan. Add the chicken and cook for 5–7 minutes until lightly golden. Transfer to a plate.

3. Add the remaining butter to the pan. Cook the onion and leeks for 5–6 minutes until softened.

4. Add the mushrooms and cook for another 3–4 minutes until tender.

5. Sprinkle over the flour and stir well. Cook for 1 minute to remove the raw flour taste.

6. Gradually pour in the chicken stock, stirring continuously until the sauce becomes smooth and thick.

7. Stir in the double cream, Dijon mustard and thyme. Season with salt and plenty of black pepper.

8. Return the cooked chicken to the pan and simmer gently for 5 minutes. Remove from the heat and allow the filling to cool slightly.

9. Spoon the creamy chicken and leek mixture into a suitable pie dish and level the surface.

10. Cover with the puff pastry, trim the edges and press them down firmly around the dish. Cut a few small vents in the centre.

11. Brush the pastry generously with beaten egg.

12. Bake for 25–30 minutes, or until the pastry is puffed, crisp and deeply golden.

13. Leave the pie to stand for 5 minutes before serving.

14. Serve hot with mashed potatoes, peas or your favourite seasonal vegetables.

11/09/2026

Soft, spicy and beautifully golden — these homemade Hot Cross Buns are a proper Easter treat! 🍞

These classic British buns are lightly spiced, packed with juicy dried fruit and finished with a glossy glaze. They’re lovely warm with a little butter and make the kitchen smell absolutely amazing.

Hot Cross Buns

Ingredients

1. 500g strong white bread flour

2. 7g fast-action dried yeast

3. 75g caster sugar

4. 1 tsp salt

5. 1½ tsp mixed spice

6. ½ tsp ground cinnamon

7. 300ml warm milk

8. 50g unsalted butter, melted

9. 1 large egg

10. 150g mixed dried fruit

11. Zest of 1 orange

For the crosses

12. 75g plain flour

13. 5–6 tbsp water

For the glaze

14. 2 tbsp apricot jam

15. 1 tbsp water

Method

1. Add the flour, yeast, sugar, salt, mixed spice and cinnamon to a large mixing bowl.

2. Pour in the warm milk, melted butter and beaten egg. Mix until a soft dough forms.

3. Knead the dough for 8–10 minutes until smooth and elastic.

4. Add the dried fruit and orange zest, then knead gently until evenly distributed.

5. Cover the bowl and leave the dough in a warm place for 1–1½ hours, or until doubled in size.

6. Tip the dough onto a lightly floured surface and divide into 12 equal pieces.

7. Shape each piece into a smooth round bun and arrange them on a lined baking tray, leaving a little space between each one.

8. Cover and leave to prove for another 30–45 minutes, until noticeably puffed.

9. Mix the plain flour with enough water to make a thick paste. Spoon it into a piping bag or small food bag and pipe a cross over each bun.

10. Bake at 190°C fan / 210°C / Gas 6 for 18–22 minutes, until golden brown and cooked through.

11. Warm the apricot jam with the water, then brush it over the hot buns for a shiny glaze.

12. Leave to cool slightly, then serve warm with butter.

10/09/2026

1. Dish Name: Bread & Butter Pudding

2. Ingredients:

6 slices white bread, slightly stale

50 g unsalted butter, melted

50 g caster sugar

4 large eggs

500 ml whole milk

1 tsp vanilla extract

1 tsp ground cinnamon

50 g raisins, optional

3. Method:

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

2. Grease a baking dish and arrange the bread slices inside, trimming the crusts if desired.

3. Whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.

4. Pour the mixture evenly over the bread and gently press the slices down.

5. Drizzle with melted butter and scatter raisins over the top.

6. Bake for 35–40 minutes, until golden brown and set.

7. Serve warm with icing sugar or a little extra cream.

10/09/2026

1. Dish Name: Chicken & Leek Hand Pies

2. Ingredients:

500 g chicken breast fillets

250 g plain flour

100 g butter

200 g leek, finely sliced

150 ml double cream

1 egg

1 tsp mustard

Salt and black pepper, to taste

A little water, as needed

3. Prepare the Filling: Cook the chicken until fully cooked, then chop into small pieces. Sauté the sliced leek in butter until soft.

4. Make the Filling: Add the chicken, double cream and mustard to the leek. Season with salt and black pepper. Cook gently until creamy and allow to cool.

5. Make the Pastry: Combine the flour with butter and gradually add a little cold water to form a smooth dough. Chill for about 20–30 minutes.

6. Shape the Pies: Roll out the pastry and cut into circles. Place a portion of the cooled chicken-and-leek filling in the centre of each circle.

7. Seal: Fold the pastry over the filling to form a half-moon shape. Press and crimp the edges firmly with a fork.

8. Egg Wash: Beat the egg and brush it lightly over the pastry.

9. Bake: Place the pies on a lined baking tray and bake at 200°C (180°C fan) for 20–25 minutes, or until puffed and golden brown.

10. Serve: Allow the hand pies to rest for a few minutes, then serve warm.

Homemade Style Plate

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