Results for‘cafés bakes’
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Baked Aubergine Imam – A Guest Recipe by Alexandra Dudley
Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.
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Loin of Venison With Celeriac Purée & Baked Plums
Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.
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Baked plums with honey and juniper
We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.
Try alongside our recipe for Loin of Venison with Celeriac Purée.
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Whole Baked Heritage Squash with Garlic & Sage Butter
Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.
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Baked Eggs With Greens, Yoghurt & Chilli Oil
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
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Baked Pancakes with a Bubbling Mornay Sauce
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
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Pink Gooseberry & Elderflower Bakewell Tart
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
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