Blog Recipe Archive

Grapefruit and greek yoghurt cake

  • 200g plain flour
  • 2tsp baking powder
  • ½ tsp salt
  • 340g Greek yoghurt
  • 275g caster sugar
  • 3 eggs
  • Zest of 1 grapefruit
  • ½ tsp vanilla extract
  • 6 floz vegetable oil
  • 4 floz grapefruit juice

For the glaze

  • 4 tbsp. grapefruit juice
  • 250g icing sugar


  1. Preheat the oven to 180c. Line a loaf tin with baking parchment and set aside.
  2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 200g of the caster sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
  3. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all well incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted in the centre of the loaf comes out clean.
  4. Meanwhile, cook the grapefruit juice and remaining 75g of caster sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
  6. For the glaze, combine the icing sugar and grapefruit juice and drizzle over the cake.

Tarte au citron

  • 400g sweet shortcrust pastry (or a pre-made pastry case!)
  • 6 lemons
  • 6 eggs
  • 300g caster sugar
  • 60g butter, diced


  1. If not using a pre-made pastry case, butter a loose-bottom tarte dish. Roll out the pastry and line the dish with it. Bake blind for 15 mins at 190C. Leave to cool. Reduce oven temperature to 150C.
  2. Juice and zest the lemons. In a pan, pour the lemon juice and zest, sugar and the whole eggs. Mix with a spatula and cook at medium heat until the mixture bubbles (be careful not to let the eggs scramble), stirring continuously. Add the diced butter.
  3. Pour the mixture into the pastry case and leave to rest for 10 minutes. Place in oven for 15 mins. Remove and cool.

Brussels Sprout Gratin


  • 400g Brussels sprouts (washed and peeled and halved)
  • 2 leeks
  • 1 onion
  • 50g flour
  • 350ml double cream
  • 100g butter
  • 100g breadcrumbs
  • 100g cheese (cheddar or feta works best)
  • 100g pancetta lardons (optional)


  • If you are using Pancetta lardons, add to a large non-stick saucepan, frying until browned. If not skip straight to the next point.
  • Add the leeks, onion and Brussels sprouts and stir fry until tender. Sprinkle over the flour and stir through the ingredients.
  • Pour in the cream and bring to the boil for 2 minutes stirring continuously. The sauce will be lovely and thick. Pour the Brussels sprouts mix into a small ovenproof dish.
  • Tip the breadcrumbs and butter into a bowl and rub until all the butter is incorporated. Add the grated cheese and mix well. Spread evenly over the Brussels sprouts mixture.
  • Set the grill to high and place the dish under until the topping is golden brown and crispy.


Red Wine Poached Pears

  • 1 vanilla pod
  • 1 bottle red wine
  • 225g caster sugar
  • 1 cinnamon stick, halved
  • fresh thyme (2-3 sprigs)
  • 6 pears
  1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to the pan, and then lower in the pears.
  2. Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to two days ahead and chill.
  3. Take the pears from the pan, and then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Pumpkin Pie Recipe

For the pastry:
100g plain flour
30g ground almonds
30g caster sugar
75g unsalted butter
1 egg yolk

For the Filling

1 small pumpkin (approx. 600g)
125ml double cream
100g golden syrup
1 tsp lemon juice
1tsp vanilla essence
¼ tsp ground cinnamon
¼ tsp ground ginger
Pinch of sea salt
Freshly grated nutmeg


Preheat the oven to 170c. Prick the squash all over using a skewer or a fork, place it into a baking dish and cook for 1 hour.

To make the pastry, mix the flour, sugar and almonds together until evenly distributed. Rub in the butter and add the egg yolk to make a dough. If the pastry seems a little dry add a tablespoon of water.

Press the pastry onto the base of a 20cm tart tin with removable base, 3cm deep. Level the surface by laying a sheet of Clingfilm over the top and smoothing it out with your fingers, taking it very slightly higher than the rim of the tin. Place the case on a baking tray.

Cut the squash open, discard any seeds and scoop out the flesh. Weigh 200g of the flesh and mix in a food processor with all of the other ingredients for the filling except the nutmeg. Whizz until this resembles a smooth cream and pour into the pastry case. Grate the fresh nutmeg over the top and bake for 40 minutes until golden and set.

Leave to cool for 2 hours.

Serve with freshly whipped cream



Beetroot Brownies

You will need:

  • 250g dark chocolate (70% cocoa solids)
  • 100g butter, plus a little extra for greasing the tin
  • 250g cooked beetroot, drained
  • 3 eggs
  • 250g light brown sugar
  • 150g ground almonds
  • 2 tbsp cocoa powder
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 1 tbsp cayenne pepper powder (optional)
  • Icing sugar to dust

What to do:

Preheat the oven to 180°C. Prepare a 23cm square baking tin by greasing all over with a little butter. Line with a wide strip of baking paper, leaving two ‘tails’ at either side to help you lift the cooked brownie out of the tin.

Break up the chocolate into squares and put into a heatproof bowl along with the butter. Set over a pan of barely simmering water and allow to gently melt, stirring to mix together as it does so.

Tip the beetroot into a food processor and process to a puree, pausing the processor to scrape down the sides if necessary. Add the melted chocolate, butter and eggs and whizz again until combined. Again, scrape the sides down, then add the sugar, ground almonds, cocoa, baking powder and chilli powder (if using) and process until you have a smooth batter.

Pour into the prepared baking tin and bake for about 30 minutes until the top is set and the brownie is starting to pull a little away from the sides of the tin. A skewer inserted into the centre will come out fairly clean but still a touch sticky – don’t worry if it still seems a little soft as it will firm up on cooling. Remove from the oven, place on a cooling rack and allow to go cold in the tin.

Using the baking paper tails, ease the brownie from the tin and cut into 16 squares. Dust the surface with a little icing sugar.

Plum Frangipane tart


  • 350 g ground almonds
  • 300 g unsalted butter
  • 300 g caster sugar
  • 3 whole free-range eggs
  • 1 handful whole pistachio nuts , shelled
  • 500 g shortcrust pastry
  • 6-7 plums , halved and destoned
  • 3-4 tablespoons plum jam
  • 3 tablespoons vanilla sugar


  • Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind.
  • Blitz the butter and sugar in a food processor until light and creamy. Add this to the ground almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Stir in the pistachio nuts, and then place in the fridge to firm up slightly.
  • Spoon the plum jam over the cooked pastry and spread evenly on the bottom.
  • Once the mixture has chilled, pour it into your tart case about three-quarters full. You don’t want to overfill it otherwise it will spill over the edge when you add the plums.
  • Toss the plums in the vanilla sugar, let them sit for 10 minutes, and then push them into the tart mixture. Bake the tart on a tray at 180°C/350°F/gas 4 for about 1 hour, or until the almond mix has become firm and golden on the outside but is still soft in the middle.
  • Allow to cool for about ½ an hour and serve with ice cream or crème fraiche.

Chickpea and Sweetcorn Burgers


  • 2 teaspoons smoked paprika
  • olive oil
  • 1 egg
  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 3 heaped tablespoons plain flour (can be replaced by polenta or gluten free flour to make the dish gluten free)
  • Salt and Pepper to taste


  1. Drain the chickpeas and sweetcorn and place in a food processor. Pick the coriander leaves, and then add half to the processor along with all of the stalks. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
  2. Add the spices, flour, egg, and a pinch of sea salt, grate in the lemon zest, and then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, and then scrunch with clean hands.
  3. On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
  4. Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.


Pea Mint and Asparagus risotto recipe (serves 4)


300g frozen peas
1 Bunch Fresh Asparagus sliced into 2cm pieces
1 White Onion finely diced
4-5 sprigs of mint finely chopped
250 ml white wine
50g salted Butter
350g Arborio Rice
1ltr Vegetable Stock


  • Fry the diced white onion in the butter until soft.
  • Add the Arborio Rice and fry for 3-4 minutes
  • Add the white wine and stir continuously
  • Add the asparagus
  • Add a ladleful of stock and simmer, stirring continuously until all the liquid is absorbed. Continue adding the stock until the rice is plump and tender.
  • Mix in the peas and the mint and leave aside to rest for 5 minutes.
  • Season to taste and serve immediately.

Banoffee Pie

1 (410g) tin sweetened condensed milk
450g crushed digestive biscuits, about 11 biscuits
110g butter, melted
2 large ripe bananas
450ml double cream
1/8 tsp ground cinnamon
60g dark chocolate, grated


Pour the tin of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan. This is called Dulce de leche

Add the crushed biscuits to a food processor. Pour in the melted butter and pulse until it sticks together and the digestive biscuits get pulverised. Pour the digestive biscuit mixture into a 23cm spring form pan and press with your hands or a measuring cup to evenly distribute on the bottom of the pan.

Chill to set for about 15 minutes in the refrigerator.

Pour the Dulce de leche over the digestive biscuit base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve.

Swiss cheesey potato bake

1kg floury potatoes cut into bite-sized chunks
Knob of butter
1 onion chopped
125ml dry white wine
142ml pot double cream
350g Gruyere cheese, grated
½ tsp smoked paprika


Heat oven to 200°C/fan 180°C/gas mark 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.

Melt the butter in a saucepan and gently fry the onion until soft. Mix the onion with the potatoes in the bowl.

Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

Cauliflower Cheese:

Serves 6

1 whole cauliflower cut into florets
100g salted butter
50g plain flour
400ml whole milk
100ml double cream
300g grated cheese (mature cheddar is recommended)


Part boil or steam the cauliflower for approximately 5 minutes until slightly softened.

Melt the butter on a medium heat in a large saucepan.

Add the flour and mix until the butter and flour take on a sandy texture.

Add the milk and cream and whisk until thick enough to coat the back of a spoon.

Add half of the grated cheese and stir until melted.

Spread the cauliflower in a large oven proof dish as evenly as possible

Cover the cauliflower in the cheese sauce and top with the remaining grated cheese.

Bake in a pre-heated oven at 180° Celsius for 25 minutes until golden brown.

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