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😋 Salted Caramel FudgeIngredients (makes approx. 25–30 cubes):Unsalted butter – 125 gSoft brown sugar – 200 gCondensed m...
09/01/2026

😋 Salted Caramel Fudge

Ingredients (makes approx. 25–30 cubes):

Unsalted butter – 125 g

Soft brown sugar – 200 g

Condensed milk – 397 g (1 tin)

Golden syrup – 2 tbsp

Vanilla extract – 1 tsp

Sea salt flakes – ½–¾ tsp (to taste)

Method:

1. Line an 8×8 inch square tin with baking paper.

2. In a saucepan over low heat, melt the butter, brown sugar, condensed milk, and golden syrup, stirring continuously.

3. Once smooth, increase heat slightly and simmer for 8–10 minutes, stirring constantly until thick and glossy.

4. Remove from heat, stir in vanilla extract and sea salt.

5. Pour into the prepared tin and smooth the top.

6. Leave to cool at room temperature, then chill for 2–3 hours until firm.

7. Cut into neat cubes and enjoy! 😍

Beef Stew and Dumplings 😋Recipe & MethodIngredients (serves 3–4):Beef chuck, cut into chunks – 700 gPlain flour – 2 tbsp...
09/01/2026

Beef Stew and Dumplings 😋

Recipe & Method

Ingredients (serves 3–4):

Beef chuck, cut into chunks – 700 g

Plain flour – 2 tbsp

Salt – 1 tsp

Black pepper – ½ tsp

Oil – 2 tbsp

Onion, chopped – 1 large

Carrots, chopped – 2 medium

Garlic, minced – 2 cloves

Beef stock – 750 ml

Tomato purée – 1 tbsp

Worcestershire sauce – 1 tbsp

Bay leaf – 1

Fresh parsley (for garnish) – 1 tbsp, chopped

For the dumplings:

Self-raising flour – 150 g

Suet (beef or vegetable) – 75 g

Salt – ½ tsp

Cold water – 5–6 tbsp

Method:

1. Toss beef with flour, salt, and pepper. Heat oil and brown the beef well.

2. Add onion, carrots, and garlic; cook for 3–4 minutes.

3. Stir in tomato purée, Worcestershire sauce, stock, and bay leaf. Simmer gently for 1½–2 hours until beef is tender.

4. Mix dumpling ingredients with water to form a soft dough; shape into balls.

5. Place dumplings on top of the stew, cover, and cook for 20–25 minutes until fluffy.

6. Garnish with parsley and serve hot.

Classic British comfort food – rich, hearty, and perfect for chilly days.

Peanut Butter & Jelly Blondies 😋Recipe & MethodIngredients (makes 9 blondies):Unsalted butter – 115 g (½ cup), meltedBro...
09/01/2026

Peanut Butter & Jelly Blondies 😋

Recipe & Method

Ingredients (makes 9 blondies):

Unsalted butter – 115 g (½ cup), melted

Brown sugar – 150 g (¾ cup)

Egg – 1 large

Vanilla extract – 1 tsp

Plain flour – 150 g (1 cup)

Baking powder – ½ tsp

Salt – ¼ tsp

Smooth peanut butter – 120 g (½ cup)

Strawberry or raspberry jam – 100 g (⅓ cup)

Method:

1. Preheat oven to 170°C and line an 8×8-inch baking tin with parchment paper.

2. Whisk melted butter and brown sugar until glossy and smooth.

3. Add egg and vanilla; mix well.

4. Fold in flour, baking powder, and salt until just combined.

5. Spread batter evenly into the prepared tin.

6. Spoon peanut butter and jam over the top and gently swirl with a knife.

7. Bake for 22–25 minutes until golden with a soft centre.

8. Cool completely, then cut into 9 squares and enjoy!

Soft, gooey, and perfectly nostalgic

Bangers and Mash 😋Recipe & MethodIngredients: * Lean Pork or Beef Sausages (Low Fat) – 4 to 6 sausages * Potatoes – 4 me...
09/01/2026

Bangers and Mash 😋

Recipe & Method

Ingredients:

* Lean Pork or Beef Sausages (Low Fat) – 4 to 6 sausages
* Potatoes – 4 medium (about 600g), peeled and chopped for mashing
* Onions – 2 large, thinly sliced into rings
* Beef Stock (fat-free) – 300 ml
* Balsamic Vinegar – 1 tbsp (for depth in the gravy)
* Worcestershire sauce – 1 tbsp
* Cornflour – 1 tsp mixed with a little water (optional, for thickening)
* Dried Thyme – ½ tsp
* Salt – to taste
* Black Pepper – to taste
* Fresh Herbs – small handful (like parsley or chives) for garnish
To Serve:
* Side Salad – fresh mixed greens or rocket
* Water – chilled with a slice of lemon

Method:

* Prepare the Mash: Boil the potatoes in salted water for 15–20 minutes until tender. Drain and mash thoroughly until smooth. Season with black pepper (add a splash of skimmed milk for creaminess if desired).
* Cook the Sausages: While the potatoes boil, brown the sausages in a non-stick pan over medium heat until golden brown and cooked through. Remove and set aside.
* Caramelize the Onions: In the same pan, add the sliced onions. Cook on medium-low heat for 8–10 minutes until soft, dark, and caramelized.
* Make the Gravy: Stir in the balsamic vinegar, Worcestershire sauce, and thyme. Pour in the beef stock and bring to a simmer. If you prefer a thicker gravy, stir in the cornflour mix.
* Combine: Return the sausages to the pan with the onion gravy and let them simmer for 2–3 minutes to coat perfectly.
* Serve: Place a generous mound of mash on a plate. Top with the sausages and pour over plenty of the rich onion gravy.
* Garnish: Serve with a side of fresh greens and enjoy while hot.

Treacle Sponge Pudding 😋Recipe & MethodIngredients:Unsalted butter – 100 gCaster sugar – 100 gGolden syrup (treacle) – 4...
08/01/2026

Treacle Sponge Pudding 😋

Recipe & Method

Ingredients:

Unsalted butter – 100 g

Caster sugar – 100 g

Golden syrup (treacle) – 4 tbsp

Eggs – 2 (medium)

Self-raising flour – 100 g

Milk – 2 tbsp

Vanilla extract – 1 tsp

Method:

1. Grease a pudding basin and pour 2 tbsp golden syrup into the base.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs one at a time, then mix in vanilla.

4. Fold in flour and milk to make a smooth batter.

5. Spoon batter into the basin and level gently.

6. Cover and steam for 1½–2 hours until risen and glossy.

7. Turn out while hot and drizzle with remaining golden syrup.

Serve warm and enjoy every sticky bite!

Roast Chicken & Stuffing 😋Ingredients (Serves 4):For the roast and sides• Chicken breast/thighs – 4 large portions• York...
08/01/2026

Roast Chicken & Stuffing 😋

Ingredients (Serves 4):

For the roast and sides

• Chicken breast/thighs – 4 large portions
• Yorkshire puddings – 4 large, golden-brown
• Roast potatoes – 500 g, crispy and golden
• Stuffing – 200 g, sage and onion crumble
• Sweet potato mash – 300 g
For the greens & garnish
• Brussels sprouts – 200 g, halved
• Pancetta/Bacon lardons – 100 g, crispy
• Broccoli florets – 1 head, steamed
• Rich onion gravy – 400 ml
• Parsnips – 2 medium, honey-roasted

Method:

1. Preheat oven to 200°C (180°C fan). Season chicken and roast for 45–50 minutes until juices run clear.
2. Par-boil potatoes for 8 minutes, fluff the edges, and roast in hot oil for 40 minutes until deeply golden and crunchy.
3. Prepare the stuffing according to preference and bake alongside the chicken for the final 20 minutes.
4. Sauté the sprouts with crispy bacon lardons in a pan until tender. Steam the broccoli until vibrant green.
5. Heat the Yorkshire puddings for the final 5 minutes of cooking time until extra crisp.
6. Plate up a generous portion of each component, ensuring the mash and broccoli provide a pop of color, then smother everything in hot, rich gravy.

Classic Jam Roly Poly 😋 Ingredients:250g Self-raising flour (plus extra for dusting) 125g Shredded suet (beef or vegeta...
08/01/2026

Classic Jam Roly Poly 😋

Ingredients:

250g Self-raising flour (plus extra for dusting)

125g Shredded suet (beef or vegetarian)

1 tbsp Caster sugar

150ml Whole milk (approx.)

150g Raspberry or Strawberry jam

Pinch of salt

Method:

Prep the Dough:
In a large bowl, mix the flour, suet, sugar, and salt. Gradually stir in the milk until you have a soft, non-sticky dough.

Roll Out:
On a floured surface, roll the dough into a rectangle (about 20cm x 30cm).

Spread:
Generously spread the jam over the dough, leaving a 1cm border around the edges.

Roll & Seal:
Carefully roll the dough up from the short end. Pinch the ends to seal the jam inside.

Bake/Steam:
Wrap loosely in baking parchment, then in foil (leaving room for it to expand). Bake at 180°C for 40–45 minutes until golden and firm.

Serve:
Slice into thick rounds and drown in hot, creamy vanilla custard.

Classic Jam Tarts 😋 Ingredients (Makes 10–12 jam tarts):For the pastry:Plain flour – 200 gUnsalted butter (cold, cubed) ...
08/01/2026

Classic Jam Tarts 😋

Ingredients (Makes 10–12 jam tarts):

For the pastry:

Plain flour – 200 g

Unsalted butter (cold, cubed) – 100 g

Icing sugar – 2 tbsp

Egg yolk – 1

Cold water – 2–3 tbsp

For the filling:

Strawberry or raspberry jam – 8–10 tbsp

Method:

1. Make pastry: Rub butter into flour until breadcrumb-like. Mix in icing sugar, egg yolk, and enough cold water to form a soft dough.

2. Chill: Wrap and chill the dough for 20 minutes.

3. Shape: Roll out and cut circles. Press into a greased tart or muffin tray.

4. Fill: Spoon 1–2 tsp jam into each tart (don’t overfill).

5. Bake: Bake at 180°C (160°C fan) for 12–15 minutes until pastry is lightly golden.

6. Cool: Let cool slightly before removing — jam will set as it cools.

Merry Berry Sausage Rolls With Sausage Meat 😋Recipe & MethodIngredients (Makes 6 sausage rolls):Puff pastry sheets – 2 s...
08/01/2026

Merry Berry Sausage Rolls With Sausage Meat 😋

Recipe & Method

Ingredients (Makes 6 sausage rolls):

Puff pastry sheets – 2 sheets

Sausage meat – 500 g

Onion (very finely chopped) – 1 small (60 g)

Breadcrumbs – 50 g

Mixed dried herbs – 1 tsp

Black pepper – ½ tsp

Salt – ½ tsp

Egg (beaten, for egg wash) – 1

Plain flour (for dusting) – 1 tbsp

Method:

1. Preheat oven to 200°C (180°C fan) and line a baking tray with parchment paper.

2. In a bowl, mix sausage meat, onion, breadcrumbs, herbs, salt, and black pepper until well combined.

3. Lightly flour the surface and cut each puff pastry sheet in half lengthwise.

4. Divide the sausage mixture evenly and place it along the center of each pastry strip.

5. Roll the pastry over the filling, sealing the edge underneath.

6. Cut each roll in half to make 6 sausage rolls.

7. Brush with beaten egg and make small slits on top.

8. Bake for 25–30 minutes until puffed, golden, and cooked through.

9. Cool slightly and serve warm 😋

Queen of Puddings 😋Ingredients:For the Base: * 600ml Full-fat milk * 25g Butter (plus extra for greasing) * 1 Lemon (zes...
07/01/2026

Queen of Puddings 😋

Ingredients:

For the Base:

* 600ml Full-fat milk

* 25g Butter (plus extra for greasing)

* 1 Lemon (zested)

* 50g Caster sugar

* 100g Fresh white breadcrumbs

* 3 Large egg yolks (keep whites for meringue)

For the Topping:

* 4 tbsp Raspberry jam (slightly warmed)

* 3 Large egg whites

* 150g Caster sugar

Method:

* Prepare the Base: Preheat your oven to 170°C. Heat the milk, butter, lemon zest, and 50g sugar in a pan until the butter melts.

* Soak: Place the breadcrumbs in a bowl and pour the warm milk mixture over them. Let it stand for 15 minutes.

* Bake Base: Whisk the egg yolks into the breadcrumb mixture, then pour into a greased baking dish. Bake for 25–30 minutes until set.

* Add Jam: Remove from the oven and carefully spread the warmed jam over the custard base.

* Make Meringue: Whisk the egg whites until stiff peaks form, then gradually whisk in the remaining 150g sugar until glossy.

* Final Bake: Pipe or spoon the meringue over the jam. Return to the oven for 10–15 minutes until the meringue is golden brown.

Mary Berry Victoria Sponge 😋RecipeIngredients:4 eggs200g caster sugar200g butter, softened200g self-raising flour1 tsp v...
07/01/2026

Mary Berry Victoria Sponge 😋

Recipe

Ingredients:

4 eggs

200g caster sugar

200g butter, softened

200g self-raising flour

1 tsp vanilla extract

Strawberry jam

Whipped cream

Icing sugar, for dusting

Method:

1. Cream butter and sugar together until pale and fluffy.

2. Beat in eggs one at a time, then fold in flour and vanilla.

3. Divide between two tins and bake at 180°C (160°C fan) for 20–25 minutes until golden.

4. Cool completely, then sandwich together with jam and cream.

5. Dust the top with icing sugar and slice generously.

Serve with a cuppa in a cosy kitchen — simple, classic, and never lets you down 😋👌

Used up the last of the 5p vegetables. A pot of chunky roasted red pepper & lentil soup, just for me ☺️Method:Sweated on...
06/01/2026

Used up the last of the 5p vegetables. A pot of chunky roasted red pepper & lentil soup, just for me ☺️

Method:
Sweated onion and garlic, added red lentils, chopped tomatoes, roasted red peppers and veg stock. Simmered till soft, gave it a gentle stir (kept it chunky), seasoned well and let it bubble away until thick and comforting. Proper little win

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Leeds
LS99LF

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