Smooth Chicken Liver Pate

350g chicken livers, cleaned
175g butter
1 shallot chopped
1 tsp thyme leaves, finely chopped
75ml madeira
75ml double cream
½ tsp salt
1 allspice berry, ground
¼ tsp ground ginger

Heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside. Tip into a food processor.

Add the madeira to the pan and boil until reduced.  Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.

Melt the remaining butter and pour on top, then refrigerate until set.

Pizza Recipe

500gm Caputo Flour
300gms warm water
10gm Salt
1 packet yeast

Mix for 5 mins
Cover in olive oil
Rest for 1hr
Divide into balls

Peshwari Naan

Makes 4 Naan


350gm Bread flour
1 packet yeast
10gm Salt
150gm yoghurt
125gm water


200gm almonds
150mls double cream
1tbsp brown sugar
handful sultanas

Mix dough, then divide into 4pieces
Wrap approx 1 tsp filling in the dough piece
Roll out trying not to break the wrapping, with enough flour to stop sticking

White Bread

500gm White bread flour
1 packet Yeast
12gm Salt
1tbsp Diax Malt Flour
1tbsp Sugar
315ml warm water

Mix for 5 mins
Rest for 30-60 mins in kitchen
Mix for 1 min
Prove in wicker basket for 1hr with oven heating 250c
Slash loaf
Cook in bread dome 30mins plus 10 mins open at 220c

Pain au chocolat

Bread Flour 500gm
Salt 10Gm
Yeast 1 pkt
Water 315mls
Sugar 1 tablespoon

5 mins low
5 mins high

Coat with minimal olive oil

Fridge under clingfilm

Roll out 250gm butter
Roll to 50ish layers butter e.g.  2*3*3*3
Cool between each 2 rolls

Cut into 18 pieces
Add chocolate

Rest overnight
Coat with egg wash
Cook at 250 for 2 mins
Cook for 18mins at 200

Seeded Bread

Makes 2 loaves

600gm strong white flour
60gm cornmeal
40gm rye flour
100gm wholemeal flour
150gm seed blend
20gm brown sugar
20gm salt
14gm dried yeast
550gm water

Mix it all together then kneed and stretch 2 times with 45min gap
Rest for 1.5hrs in greased tins

Cook at 250c for 3mins then 35mins at 220c

Pickled Jalapenos

I had about a dozen medium Jalapeños

Slice Jalapeños
Take 300mls White wine vinegar
Add 100mls water
Add 50mg Sugar
Add 40Gm Salt

Boil the Solution and when boiling add the Jalapeño slices and switch off when it returns to the boil

Decant into a jar and cover with the solution and seal and store in the fridge


400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)

2 tsp tahini

0.5-1 garlic cloves, crushed

0.5 tsp crushed sea salt

3 tbsp quality extra virgin olive oil (plus extra for drizzling

1 3/4 tbsp freshly squeezed lemon juice

Paprika (optional)
Coriander (optional)


500gms bread dough

  • 100 gms chopped black olives
  • 60 gms pecorino or parmesan fine grated
  • Herbs

Mix the ingredients listed

Spread the dough to a wide rectangle

Spread the mix onto the dough, then fold into thirds lengthways

Cut to 1cm width, then stretch and twist into sticks, using flour to make them possible to handle, bake 15 mins (18 from frozen) at 220c until crisp but chewy centre

Malaysian Cashew Cookies

200g butter
100g sugar
1 egg yolk
1/2 tsp vanilla essence
250g plain flour
60g corn flour
1/2 tsp baking powder
200g ground cashew nuts
Small amount water if needed to bind together
1 egg (beaten for wash)
Halved cashews mildly roasted/baked to top each biscuit

1. Pre-heat oven to 180 degree C.
2. Cream butter with sugar. Add in egg yolk and vanilla essence. Mix well.
3. Stir in the dry ingredients and ground cashew nuts. Mix well. Add water drop by drop if needed.  Chill dough in fridge for 40 minutes.
4. Roll it out and cut into 1 inch disks. Arrange on a lined baking tray. Brush with beaten egg and place half cashew nut on top of cookies and press slightly to flatten it.
5. Bake for 15 minutes or until it is nicely brown.

Cool and keep in airtight container.