This is a deliciously tempting Plum, Apple & Cinnamon Crumble to enjoy with all of the family during the colder months. @Bakesbymichelle has prepped, baked and served this warming dessert straight from the oven to the table using our beautiful Studio Grey and Studio Blue collections. Michelle has baked the crumble in one of our eye-catching Studio Grey Ridged Bowls which is ideal for using in the oven and serving straight to the table. The deeper bowl shape also ensures there’s a generous amount of filling. Ingredients • 3 Bramley apples (roughly chopped) • 5 large plums (quartered) • 70g soft brown sugar (or less depending on sweetness of fruits) • 1 1/2 tsp ground cinnamon • 340g plain flour • 170g unsalted butter • 130g soft brown sugar • 65g jumbo porridge oats • 35g roasted chopped hazelnuts Method 1. Preheat oven to 170 fan. 2. Peel, core and roughly chop apples. 3. Quarter plums and place all the fruits in the bowl. Scatter over sugar and sprinkle cinnamon and roughly toss all together. …
A sweet and eye-catching dish to enjoy this Diwali, Jagruti’s Cooking Odyssey has made Kaju or Badam Katli/Barfi using a pressure cooker. Perfect to enjoy during the festive celebrations, this fudge-like recipe only takes 30 minutes and makes 25-30 pieces. Topped with edible silver foil, @jcookingodyssey has used our stunning Monsoon Lucille Gold and Greenwich ranges to serve it up. Equipment Pressure cooker Spatula Chopping board Greaseproof paper Rolling pin Pizza cutter or sharp knife Ingredients Katli/Barfi 1 CUP = 250ML 425g/ 4 1/4 cup cashew or almond powder (shop-bought or make your own at home using raw and unsalted cashews) 400g 2 cup white granulated sugar 2 tbsp. ghee 180ml/1/2 cup + 4 tbsp. water Edible silver foil (optional) Method In the inner pot of a pressure cooker, combine the sugar and water and then shut the lid. Next, select the high pressure mode for 10 minutes and secure the valve on the sealing position. When it’s done, release the pressure manually straightaway. Add the ghee and cashew/almond powder and mix quickly. It won’t …
Foodie, Nourishing Amy, has shared with us her family’s favourite roasted vegetable salad that’s served with rice and an olive oil and balsamic dressing.
This chargrilled asparagus and buffalo mozzarella salad created by @thecornerplot is perfect for al fresco dining this summer.
The duo behind @thecookandhim have shared their sun-dried tomato and basil houmous with us just in time for International Houmous Day. Follow their 6 simple steps below.
Food blogger, Kym Grimshaw from On The Plate has created an exclusive menu of dishes for us inspired by the Modern Rustic trend and which are perfect for sharing with friends.
Add some colour to your brunch this weekend with Sandhya’s Kitchen delicious and flavoursome red velvet pancakes.
This hearty sausage casserole is an easy one-pot recipe for the whole family to enjoy.