18 scones
200g sultanas
1 medium orange, zest and juice
500g plain flour
20g bicarbonate of soda
8g cream of tartar
20g caster sugar
10g sea salt
80g cold butter, cubed
300g buttermilk
40g full-fat milk
1 egg, beaten
Clotted cream
Soak the sultanas in the orange juice and zest for a couple of hours (or overnight).
When ready to bake, preheat the oven to 200ºC/180ºC fan.
Sift the dry ingredients into a large bowl. Add the butter and rub in until the butter is incorporated into the flour and resembles ‘breadcrumbs’.
Add the sultanas and all the liquid and both milks and stir into the mixture. Turn out onto a clean work surface and gently knead into a dough, taking care not to overwork it.
Using a rolling pin, roll the dough into a circle until it’s around 2.5cm in height. Use a 6cm cutter to cut out scones and place on a lined baking tray. Push the dough back together, gently knead and roll out again and repeat.
Brush with beaten egg and bake for 10-12 minutes until golden.
Cool on a wire rack and top with your favourite Cherry Tree jam and clotted cream.
6-8 sandwiches
1 tbsp coriander seeds
1 cinnamon stick
1 tsp black peppercorns
15g ginger, unpeeled and sliced
400g skinless chicken fillets
100g mayonnaise
50g Greek yogurt
1 tbsp medium curry powder
3 tbsp The Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney
Pinch of cayenne pepper
Lemon juice
½ ripe mango
3 tbsp chopped coriander
Sea salt and fresh ground black pepper
Place the coriander seeds, cinnamon stick, black peppercorns and sliced ginger in a saucepan of water. Bring to a simmer then add the chicken fillets. Poach gently for 10 minutes, or until the chicken is cooked. Drain and leave to cool.
In a large bowl, mix the mayonnaise, yoghurt, curry powder, chutney, cayenne, lemon, mango and coriander. Season to taste.
Shred the chicken and add to the bowl and mix until the chicken is coated. Check the seasoning and adjust as required.
Serve on leaves of baby gem lettuce or use as a sandwich filling.
4 Scotch eggs
6 medium free-range eggs, at room temperature
400g sausage meat
3 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp The Cherry Tree Spicy Tomato & Caramelised Onion Chutney
50g plain flour
Splash of milk
120g panko breadcrumbs
500ml vegetable oil, for deep-frying
Place 4 of the eggs in a saucepan of cold water. Place on a high heat and bring to the boil. Simmer for 5 minutes, drain, and cool under cold running water. Peel carefully and set aside.
Crumble the sausage meat into a bowl. Add the parsley and chutney and mix thoroughly. Divide into 4 equal portions.
Place one portion of the meat on a piece of cling film. Press into an oval shape, 1cm thick. Place one of the peeled eggs on top. Draw up the cling film and encase the egg within the mixture. Roll into a smooth ball, and chill for 10 minutes.
Preheat the oven to 180ºC/160ºC fan.
Set three shallow bowls on the work surface. Sprinkle the flour into the first bowl and season well. Break the uncooked eggs into the second bowl, add a splash of milk and beat until smooth. Sprinkle the panko breadcrumbs into the third bowl.
Remove the cling film from the scotch eggs. Dip each in the flour, then the egg wash, and finally roll in the crumbs. Repeat with the egg wash and crumbs.
Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden. Remove the eggs with a slotted spoon and place on a lined baking tray. Bake for 14 minutes, or until the meat is cooked through (63ºC). Serve with extra Spicy Tomato & Caramelised Onion Chutney.
To ensure a runny centre, serve straight away after cooking.
30 biscuits, depending on the size of your cutter
250g unsalted butter, at room temperature, cubed
280g @cotswoldflour Maizebite Golden Flour Mix
110g icing sugar
80g custard powder
Generous pinch of sea salt
2 tsp vanilla paste
2 free-range egg yolks
Heart-shaped cutter (or hand-shape)
Place butter in the bowl of a standard mixer with the paddle inserted. Beat until the butter is creamy (1 to 2 minutes).
Sift the dry ingredients into a bowl, mix, then pour into the mixer bowl containing the whipped butter. Mix gently until the mixture forms a breadcrumb texture. Add the vanilla paste and egg yolks and mix briefly until the dough just comes together.
Turn the dough out onto a clean surface, form into a ball, cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 180ºC/160ºC fan.
Remove dough from the fridge and take off plastic wrap. Place on lightly floured clean surface. Roll out (one way, then rotate 90 degrees and roll again) to a thickness of 5mm. Sprinkle with a little flour and cut out the biscuits (half tops and half bottoms!). Place on parchment-lined baking sheets. Use smaller cutters for leftover dough.
Bake for 12 minutes until lightly golden, rotating the trays halfway through.
Remove from oven and leave to cool on a rack before filling with the jam.
Serves 4
5 medium free-range eggs, at room temperature
200g high quality haggis
300g traditional higher-welfare pork sausages, skin removed
3 tbsp fresh flat-leaf parsley, finely chopped
40g plain flour
Splash of milk
120g panko breadcrumbs
300ml vegetable oil, for deep-frying
Place 4 of the eggs in a saucepan of cold water. Place on a high heat and bring to the boil. Simmer for 5 minutes, drain, and cool under cold running water. Peel carefully and set aside.
Crumble the haggis, add the sausage meat, parsley and chutney, and mix thoroughly. Divide into 4 equal portions, 125g each.
Place one portion of the meat on a piece of cling film and cover with a second piece of cling film. Press into an oval shape, 1cm thick. Remove the top layer of cling film and place an egg on top. Draw up the bottom layer of cling film and encase the egg within the mixture. Roll into a smooth ball, inside the cling film.
Preheat the oven to 180ºC/160ºC fan.
Set three shallow bowls on the work surface. Sprinkle the flour into the first bowl, season well. Break the uncooked egg into the second bowl, add a splash of milk and beat until smooth. Sprinkle the panko breadcrumbs into the third bowl.
Remove the cling film from the scotch eggs. Dip each in flour, egg wash, then roll in the crumbs.
Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 minutes, or until golden. Remove the eggs with a slotted spoon and place on a lined baking tray. Bake for 14 minutes, or until the meat is cooked through.
Cool and serve with extra chutney (I like to serve mine with chopped carrot and swede with plenty of nutmeg, white pepper and butter).
*If haggis is not available, use 500g sausage meat.
Serves 2
For the caramelised onions:
1 tbsp butter
2 white onions, thinly sliced
1 tbsp balsamic vinegar
2 tbsp Kew Hot Garlic Pickle
For the mac and cheese:
150g macaroni
2 tbsp butter
2 tbsp plain flour
350ml milk
2 garlic cloves, minced
1½ tsp thyme
1½ tsp rosemary
50g mature cheddar
50g Gruyère
For the caramelised onions:
To a pan on low-medium heat add the butter and the onions. Fry until soft and translucent, then add the balsamic vinegar.
Continue cooking so the onions can continue to soften, reduce down and get sticky.
Now add Kew Hot Garlic Pickle and fry for a few more minutes.
Once the onions are really soft and sticky, remove from the heat and set aside.
For the mac and cheese:
Add your pasta to a pot of boiling, salted water and cook until soft (avoid al dente for this dish).
While the pasta is cooking, to a pan on low heat add your butter and flour and whisk together until a paste forms. Now whisk in the milk a little at a time until you have a sauce.
To the sauce add the garlic, thyme and rosemary. Season well. Now add the cheeses and stir until you have a delicious cheesy sauce.
Drain the macaroni, return to the pot and pour over the cheese sauce. Stir to combine.
Serve in bowls and top the mac and cheese with your deliciously spiced garlic pickle onions.
Serves 10
7 leaves platinum-grade gelatine
650ml full-fat milk
150g caster sugar
1 tsp vanilla paste
Sunflower oil, for greasing
350g strained Greek yoghurt
1 small punnet of strawberries
Soak the gelatine sheets in cold water.
Place the milk, sugar and vanilla paste in a medium saucepan and gently heat, bringing almost to the boil. Remove from the heat.
Squeeze out the gelatine and add to the saucepan, stirring until dissolved.
Lightly brush 10 dariole moulds (or ramekins) with oil (drain upside down if there is excess oil). You can also use small bowls instead, which won’t need oiling. Place the moulds in a small tray that fits in your fridge.
Pour the milk into the yoghurt and jam and gently whisk to combine.
Pour the mix into the moulds and tap lightly on the work surface to dispel any air bubbles. Cover and refrigerate until set.
When ready to serve, hull and slice the strawberries. To release the panna cotta, run a very small spatula up towards the top inside of the mould and slide into a serving plate.
Decorate with the strawberries and serve at once.
Serves 6
220g cheese (cheddar and Parmesan-style), finely grated
230g unsalted butter
250g plain flour
2 tbsp Kew Cheese Board Chutney
1 tsp mustard powder
1 tsp fine sea salt
¼ tsp ground black pepper
1 tsp nigella seeds (optional)
Pastry cutters
Place ingredients in a food processor and blitz until starting to combine.
Turn out onto a clean surface and gently shape into a ball. Cover with film wrap and refrigerate for 2 hours.
Preheat oven to 200ºC/180ºC fan.
Roll out dough on a well-floured surface to a 5 mm thickness, cut out shapes and place on lined baking tray.
Bake for 13-15 minutes, until golden and crisp.
Remove from the oven and allow to cool on the tray.
Serve with cheese and extra chutney.
Serves 4
400g x2 sheets of pre-rolled puff pastry
150g The Cherry Tree Oak Smoked Cheddar, grated
50g dried cranberries
4 tbsp The Cherry Tree Chilli Jam
2 tbsp finely chopped mint
2 tbsp hazelnuts
2 tbsp parmesan, grated
Pinch of sea salt flakes
Preheat your oven to 200˚C. Roll out your pastry on a floured surface and spread with a couple of good dollops of chilli jam. Then sprinkle with grated cheese, cranberries, mint and hazelnut. Season with a pinch of salt. Repeat for the second pastry sheet with the remaining fillings using a spatula to get the chilli jam to the edges and even sprinkle across the pastry.
Then carefully roll up like a Swiss roll for lots of layers. Chop the sausage spiral into 20-30mm sections and arrange them flat on a lined baking tray. Sprinkle with a little hard cheese and bake for 20-25 minutes until golden and cooked.
Serve warm or cold as a canapé
Serves 4
For the turkey curry:
400g leftover turkey meat, brown and white
50g coconut oil
150ml leftover gravy or chicken stock
2 tbsp The Cherry Tree Sweet & Spicy Garlic with Nigella Seeds Chutney
1 onion, roughly chopped
1 red pepper, roughly chopped
4 tbsp chopped tomatoes
2 tbsp natural yogurt or double cream
2 tbsp fresh coriander, finely chopped
½ tsp sea salt
For the Boxing Day spices:
1 red chilli, de-seeded and finely chopped
2 cloves of garlic, diced
1 tsp root ginger, grated
1 tsp curry leaves or methi
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp nigella seeds
1 tsp ground coriander
½ tsp fenugreek seeds
To serve:
Naan bread
In a large pan melt your coconut oil and stir in your spices, garlic, chilli and ginger to form a spice paste. Then add in your spiced chutney, onion, pepper, and turkey meat and cook for 4-5 minutes to brown.
Reduce the heat and add gravy or stock to deglaze the pan. Then stir in the tomatoes and half your fresh coriander. Cook for 30-40 mins and finish with yogurt. Season to taste.
Spread your naan bread with hot garlic pickle and warm in the oven for 4-5 minutes.
Serve the turkey curry with poppadoms, rice and bhajis.
Serves 4-6
500g filo pastry sheets
400g camembert cheese
100g cooked chestnuts
4 figs, sliced open with a cross
2 sprigs of rosemary
50g butter, melted
Pinch of sea salt
Preheat your oven to 180˚C. Lay your filo sheets into a greased pie dish or skillet and brush each alternating layer with butter. Overlap the filo pastry around the edges so that it forms a petal edged pie case.
Fill the pie case with segments of cheese, cooked chestnuts, sliced figs and a few generous dollops of chutney. Then add sprigs of rosemary and bake in the oven for 15-20 minutes until the pastry is golden and the cheese is bubbling and melted.
Season with a pinch of sea salt flakes and serve warm with a crunchy bitter salad. This cheesy filo pie is also fantastic with crusty bread to dunk into the cheese and chutney.
CRAZY WATER PICKLED LEMONS – Diana Henry Diana Henry had to feature. Any of her beautifully written books, with delicious, unpretentious food, would be perfect. I chose CRAZY WATER PICKLED LEMONS, not only because I love the title, but it reflects my love of recipes from the Middle East, Mediterranean and North Africa. Each section starts off with a mouth-watering description of what’s to come. The book covers all manner of aromatic, colourful and perfumed ingredients – spices, barberries, pistachios, honey, sesame, orange blossom and pickled lemons. An oldie (bought just this week, second-hand), and an absolute keeper.
SIMPLE – Ottolenghi Well, Ottolenghi had to feature amongst my favourite cookbooks, didn’t he? No surprises there, the question was, which one? The answer had to be SIMPLE, because it is (at least Ottolenghi-style), but still contains all the twists and turns we’ve come to expect. It also has the superpower to convert many a cauliflower hater.
EAST – Meera Sodha Inspired and delicious vegetarian and vegan recipes ranging from Bangalore to Beijing, that excite the palate and the eye. Meera creates beautiful and easy to cook recipes, and when you have a couple of random vegetables that need cooking, and need inspiration, it’s the place to go.
BAKING SCHOOL – THE BREAD AHEAD COOKBOOK Every kitchen needs a copy of this iconic book, which leads both novice and experienced bakers through the range of breads, cakes and pastries available at Bread Ahead in Borough Market (and elsewhere). The book covers European and North American recipes, as well as their doughnuts, and if you want to understand sourdough, this is the place to start your journey.
DISHOOM – FROM BOMBAY WITH LOVE Dishoom − “the sound effect used in old Hindi movies when the hero lands a punch”. A stunning book, full of beautiful maps, illustrations, photographs, and fabulous recipes. The authors lead you on a journey of dishes of Bombay that inspired their restaurant menu, from breakfast to mid-morning snacks, lunch, afternoon refreshments, first dinner, second dinner, third dinner, and finally to pudding and tipples. Do try the breakfast bacon naan rool, and the chicken ruby, a richly indulgent and exquisite recipe. Something that can be slowly and joyously prepared over a couple of days – not one to rush through. Just make enough to freeze the base sauce to make the process quicker the next time, because there will be.
BRINDISA – THE TRUE FOOD OF SPAIN – Monika Linton Because there’s more to Spanish food than paella (not that any Spanish person can agree on exactly which ingredients can be included or the way to cook it). A giant of a cookery book, written by Monika, whose wealth of knowledge and understanding of the regional dishes of Spain shines through, and of which I know so little. I dive into this book regularly, to find out how to make the most of the beautiful Spanish ingredients that are available in the UK.
LEITH'S COOKERY BIBLE Another tome (similar to the Italian Silver Spoon), and appropriately named. Bought after I completed a series of evening classes at Leith’s many years ago. It covers pretty much all aspects of British cookery. Something to be referred to, time and time again, so much so that mine has fallen apart, the spine broken and taped back together, with great sections spilling out. But replacing it with a shiny new copy would take away all those memories. On the downside, it’s lacking photos, and the ones it does include are dated. Regardless, it’s a very valuable addition to any home kitchen.
Thank you to Sophie Rushton-Smith @thecornerplot for these amazing cookbook suggestions!
]]>Serves 2
2 chicken breasts
12 slices of pancetta
6-8 basil leaves
100g sliced mozzarella
2 tbsp The Cherry Tree BBQ Relish – plus extra for glazing
1 tbsp olive oil
Sprig of rosemary
2 burger rolls
Handful of rocket
While your BBQ grill is preheating flatten your chicken breasts with a meat hammer or rolling pin into an escalope. Then arrange a few slices of mozzarella, torn basil leaves and a tablespoon of The Cherry Tree BBQ Relish on the top of each. Roll over to form a patty shape and then wrap neatly with sliced pancetta to make a hunter's chicken parcel. Rotate by 90º and repeat with more pancetta to keep the chicken moist when grilling and the melted mozzarella from escaping.
Brush both burgers with a little oil and sprinkle with rosemary – cook for 12-15 minutes. Use a meat probe to test when the internal temp reaches 73ºC. Glaze with extra BBQ Relish whilst cooking for extra spicy sweetness.
Lightly toast your bread rolls and spread with The Cherry Tree Smokey Tomato & Garlic Chutney, garnish with rocket and more basil leaves.
Serve warm with chips on the side.
Serves 2
2 corn on the cobs, sliced in half
1 block of halloumi, sliced into quarters
2 tbsp freshly chopped coriander
1 tbsp olive oil
1 tbsp water
½ tsp chilli salt
1 tbsp crispy onion rings
Lemon or lime to garnish
Preheat your BBQ grill and blanche the fresh corn in boiling water for 5-6 minutes before cooking.
In a small saucepan mix the oil, The Cherry Tree Hot Garlic Pickle and a little boiling water with a whisk to slacken into a glaze.
Grill your halloumi and corn for 10-12 minutes brushing every few minutes with Hot Garlic Pickle to glaze. Turn regularly and once cooked serve on a plate of freshly chopped coriander.
Garnish with a sprinkling of crispy onions and a good pinch of chilli salt.
150g butter
180g Montezuma's dark chocolate (I used the buttons)
250g Cotswold plain flour
250g golden caster sugar
1 tsp bicarbonate of soda
½ tsp salt
2 eggs
175g sour cream
75ml cherry liqueur
300ml double cream
2tbsp icing sugar
6 tbsp cherry juice
fresh cherries
Preheat the oven to 160ºC no Fan. Line three, 6” cake tins
Slowly heat the butter and chocolate together in a pan until the chocolate is fully melted, then leave to one side to cool
To the bowl of your stand mixer, add the flour, sugar, bicarb and salt. Mix together
Whisk the eggs and sour cream together in a separate bowl until smooth then slowly whisk in the chocolate mixture. Add this to the dry ingredients and set your mixer going slowly to fully incorporate. Add the cherry liqueur to loosen the batter
Divide between the three tins, level off the tops and bake for 25-30 minutes until risen and cooked through. Allow to cool slightly in the tins before removing to a wire rack to cool fully
To assemble, you may need to level the tops of the sponges with a knife (the offcuts can be devoured later). Gently heat 2 tablespoons of the The Cherry Tree Cherry with Amaretto Extra Jam, with 2 tablespoons more of the cherry liqueur and slather over the tops of the three sponges
Add the double cream, icing sugar and cherry juice (this can be more of the jam and liqueur mix if no cherry juice is available) and whisk until firm peaks appear
Place one sponge right side up on a serving plate and pipe or spread a ring of cream around the outside. Fill the middle with jam. Repeat this on one more of the sponges having placed it on top of the first. For the last sponge, invert so the baked bottom is now on top and pop it on top of the stack. Decorate the top with the rest of the cream however creatively you feel and top with fresh cherries
Makes 8 picnic pasties
For the pastry
400g Cotswold plain flour
200g unsalted butter
2 tbsp cocoa powder
1 tbsp icing sugar
Water
For the filling
50g flaked toasted almonds
150g frozen berries
To finish
100g Montezuma's 70% dark chocolate buttons
100g Montezuma's white chocolate buttons
Make a shortcrust pastry by blitzing cold butter, cocoa powder, icing sugar and plain flour until you have a breadcrumb texture. Then gradually add in cold water until you have a lovely pastry dough. Add a little water at a time and try not to over mix the pastry for a lovely short texture. Cover and leave to rest for 1-2 hours in the fridge.
Mix your Cherry Tree filling in a large bowl and then roll out your pastry on a floured surface. Cut 8 small rounds of pastry the size of a side plate. Place a small dollop of filling in the centre of each and then fold over to seal. Either close the edges together with a fork or crimp like a Cornish pasty to seal.
Brush with a beaten egg to glaze. Bake in a preheated at 180˚C for 25-30 mins.
While the pasties bake, melt both your dark and white chocolate over a bain-marie and drizzle to decorate the pasties while they cool on a wire rack.
Serves 3-4
Head of cauliflower
660g jar Bold Bean Co Queen Chickpeas
3 tbsp olive oil
2 tsp cumin
1 tsp cinnamon
1 tsp turmeric
2 tsp mild curry powder
Salt
15g fresh coriander
To serve
50g flaked almonds
Greek yoghurt
The Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney
Preheat the oven to 190ºC. Roughly tear the florets off the head of the cauliflower
Add a good glug of olive oil to a mixing bowl along with all of the dried spices and mix well. Add the cauliflower florets, get your hands in and mix well, thoroughly coating the cauliflower in the spices and add a pinch of salt. Roast for 12-14 minutes until the cauli softens slightly.
Meanwhile, add the chickpeas to the same mixing bowl and stir into the remaining oils and spices. Finely chop the coriander.
Remove the cauliflower from the oven, add the chickpeas and toss everything together. Roast for a further 8-10 minutes just so the cauliflower is soft and slightly charred on the outside. Lightly toast the flaked almonds until golden.
Once cooked, remove the cauli and chickpeas from the oven and sprinkle over half of the chopped coriander and give it a good toss.
Plate everything up and dollop over some yoghurt, mango chutney, the toasted almonds and sprinkle over the remaining coriander.
Makes 6 tarts
For the pastry
120g plain flour
50g icing sugar
30g ground almonds
80g plant-based butter (chilled)
1 tbsp ground flax seeds
2 tbsp water
For the filling
100g dark chocolate (74%)
80g plant-based butter
100g chestnut purée
50g icing sugar
For the chestnut cream
200g chestnut purée
200g icing sugar
50g agave syrup
2 tsp vanilla extract
125g plant-based butter (softened)
cocoa powder for dusting
For the pastry, in a small bowl add the ground flax seeds and water, mix and leave for 5 minutes.
Add the flour, icing sugar, and ground almonds into a food processor, mix to combine ingredients.
Add the butter and pulse until mixture becomes crumbly, add the flax mixture and pulse again until it all comes together. It should still feel sticky and not dry and crumbly.
Tip out the dough onto a lightly floured surface, form it together into a ball and flatten down slightly, wrap it in cling film and chill in the fridge for 30 minutes.
Once the dough has chilled, roll it out onto a floured surface to about 5mm thick and line each of the tart cases, trimming off the excess with a sharp knife. With a fork, prick all over the bottom of the base.
Cover with cling film and leave to cool in the fridge for another 30 minutes.
Pre heat the oven to 190°C fan
Remove the tin from the fridge and cover with parchment paper, press the paper into cases, then fill the tart with ceramic baking beans.
Bake for 15-20 minutes in the middle of the oven, then remove the beans and parchment paper and bake for a further 5-10 minutes or until golden. Leave to cool in tin on a wire rack. Remove tin when fully cooled.
For the filling, in a saucepan over a low heat melt the chocolate and butter and stir constantly until completely melted and mix to fully combine.
In a medium bowl, beat the chestnut purée and icing sugar together. Add the melted chocolate mixture and fold through the chestnuts until fully combined.
Pour the mixture into each of the tart cases, filling near to the top of the case, place into the fridge to set.
For the chestnut cream, in a stand mixer add the chestnut purée, icing sugar, agave syrup, and vanilla extract and whisk to combine. Whisking continuously, slowly add the butter a little at a time until all the butter is gone and is fully incorporated into the mixture. It should be light and fluffy like any other buttercream.
Place into a piping bag fitted with any nozzle you like. I used a large star shaped nozzle. Take the tarts out the fridge, slowly pipe the chestnut cream into each one of the tarts starting from the middle and working outwards. Finish off with a dusting of cocoa powder.
Leave to come to room temperature and enjoy!
Serves 10 (6 if making individual tarts)
220g unsalted butter, at room temperature, cubed
250g Matthews Cotswold Flour Maizebite Golden Flour Mix
100g icing sugar
75g custard powder
Generous pinch of sea salt
1 tsp vanilla paste
1 free-range egg yolk
White chocolate ganache
150g white chocolate, finely chopped
50ml double cream
1 tsp vanilla paste
2 tbsp poppy seeds (to decorate)
sunflower pastry cutter (or round cutters)
Place butter in the bowl of a standard mixer with the paddle inserted. Beat until the butter is creamy (1 to 2 minutes).
Sift the dry ingredients into a bowl, mix, then pour into the mixer bowl containing the whipped butter. Mix gently until the mixture forms a breadcrumb texture. Add the vanilla paste and egg yolk and mix gently until the dough comes together.
Turn the dough out onto a clean surface, form into a ball, cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 170ºC/150ºC fan.
Remove dough from the fridge and take off plastic wrap. Place on lightly floured clean surface. Roll out (one way, then rotate 90 degrees and roll again) to a thickness of 5mm. Sprinkle with a little flour and cut out flowers. Place on a parchment-lined baking sheets. Use smaller cutters for leftover dough.
Bake for 12 minutes until lightly golden, rotating the trays halfway through.
Remove from oven and leave to cool on a rack.
Chop chocolate up into small pieces. Pour cream into a small saucepan and add the vanilla paste. Gently warm, until bubbles form at the edges of the saucepan, then pour over the chocolate. Leave to melt for 1 minute then stir until smooth. Pour into a piping bag and leave to cool.
Pipe the ganache around the edge of half the cookies and place ½ teaspoon of lemon curd in the centre. Top with the remaining cookies.
Pipe a circle of ganache in the centre of the sunflower and sprinkle over poppy seeds.
Serves 16
For the brownie layer
180g Montezuma’s 74% dark chocolate buttons
180g unsalted butter
3 medium eggs
170g caster sugar
1 tsp vanilla extract
80g Cotswold plain flour
30 cocoa powder
½ tsp salt
For the cheesecake layer
220g full fat cream cheese, room temperature
1 medium egg
2 tbsp sour cream, room temperature
50g caster sugar
1 tsp vanilla extract
4 tbsp The Cherry Tree Cherry with Amaretto Extra Jam (divided)
For the brownie layer
Preheat the oven to 160°C
Grease and line an 8 x 8” non-stick square tin
Place the chocolate and butter into a heatproof bowl over a pan of simmering water. Allow to melt, stirring frequently. Set the chocolate mixture aside to cool slightly
Using a handheld or stand mixer with a whisk attachment, whisk the eggs, sugar, and vanilla extract together for 3 minutes until light and fluffy
Add the cooled chocolate to the egg mixture and whisk slowly to combine
Sift the flour, cocoa powder, and salt together then fold into the chocolate and egg mixture
Reserve ½ cup of the mix and then pour the rest into the prepared tin and smooth out
For the cheesecake layer
Place the cream cheese, egg, sour cream, sugar, and vanilla extract in a bowl and whisk to combine until light and creamy
Add 2 tbsp of The Cherry Tree Cherry with Amaretto Extra Jam and fold gently into the mixture
Pour the cheesecake on top of the brownie mixture in the tin, then drop spoonful’s of the reserved brownie mixture on top, followed by dollops of the remaining 2 tbsp of Cherry with Amaretto Extra Jam
Use a butter knife or cake pick to swirl the top layer, then place in the oven
Bake for 30 mins until the cheesecake layer is just set, and then allow to come to room temperature
Refrigerate the brownies for at least 2 hours then cut into 16 squares
To serve
Devour the brownies at room temperature or straight from the fridge for a decadent treat!
Serves 10
4 eggs
110g/4oz caster sugar
1 tsp vanilla paste
105g/3½oz self raising flour
150ml/ ¼ pt double cream
55g/2oz white chocolate, melted
Preheat oven to 160ºC fan/350ºF/GM4/AGA-baking oven. Line a 26cm x 36cm (14” x 10”) tin with baking parchment.
Whisk the eggs, sugar and vanilla paste for about 10-12mins until pale and fluffy.
Sieve the flour lightly over the mixture and gently fold in using a large metal spoon. I turn the bowl at the same time as I fold until I can’t see anymore flour. Go gently as you don’t want to knock out all of the air you’ve whisked in.
Pour the mixture into the prepared tin and bake for 12-15mins. Aga – baking oven – on top of the cool tray for 12mins on the middle shelf, turn the sponge around halfway through. Roasting oven – bake under the cool tray for 12mins and again turning round halfway through. The sponge should be golden and springy to the touch.
Place a sheet of baking parchment on the work surface and sprinkle it all over with caster sugar. Turn the warm sponge out on to the sugared paper and peel away the paper the sponge was baked on. Score a line about 5cm/2” all along the end you want to roll from, this makes it so much easier to roll but be very careful not to slice through completely. Starting at one end using the paper to help you, roll up the sponge, keep wrapped in the paper. Set aside to cool.
Lightly whip the cream and stir the melted chocolate through it.
Unroll the sponge, spread the jam all over it and then spread the cream on top. Roll again and keep wrapped in the paper until you want to serve it. This will last for 2 days if it’s wrapped up airtight. Just sprinkle with a little extra sugar before slicing.
Serves 8
Dough Ingredients
450g Cotswold Flour Strong Bread Flour
70g white sugar
7g salt
7g fast action yeast
54g butter
1 egg (reserve 1 tbsp for the egg wash)
1 tsp vanilla extract
2 tsp cinnamon
200ml milk
Filling Ingredients
100g chopped Montezuma's Dark or Milk Chocolate Buttons
Mix together the flour, sugar, salt, and yeast in a large bowl
Mix in the butter, cinnamon, and vanilla extract until it forms crumble, then mix in the egg (save 1 tbsp for the egg wash)
Mix in the milk until it all comes together
Knead for 5-10 mins until it holds its shape and isn’t as sticky. Add a little more flour if it’s too sticky
Cover and proof for an hour/until doubled in size
Split the dough into four even pieces and roll into a ball
Roll each piece of dough out to a circle 10 inches wide and 3-5mm thick
Place one piece of rolled dough on greaseproof paper/a silicon baking mat
Spread some of the jam on top and sprinkle over a third of the chopped chocolate
Put the 2nd piece of rolled out dough on top and cover with more jam and chopped chocolate. Repeat with the 3rd piece of dough
Place the 4th piece of dough on top and don’t put any jam or chocolate on top of this piece
Cut 14 slits around a central point in the dough
Take two adjacent pieces of the dough and twist in separate directions, then squeeze the ends together. Repeat for all sections
Proof for 30 minutes
Preheat your oven to 180ºC fan
Brush the leftover egg over the dough
Bake for 15-20 mins, then enjoy! Best eaten warm
Serves 12
Cake ingredients
250g unsalted butter, room temperature
180g @montezumaschocs 74% cocoa buttons
2 espressos, made up to 350ml with boiling water
250g caster sugar
2 large free-range eggs
2 tsp vanilla paste
240g @cotswoldflour self-raising flour
40g cocoa powder
¼ tsp sea salt
1 tsp baking powder
80g @montezumaschocs milk chocolate buttons
2 x 18cm greased baking tins (lined, with parchment extending 2cm above rim) White chocolate mascarpone cream
40g @montezumaschocs white chocolate buttons
250g mascarpone
250g whipping cream
1 tsp vanilla paste
Fresh cherries
Preheat oven to 170°C/150°C/Gas Mark 3.
Place the butter, 74% cocoa buttons, espresso and boiling water into large heatproof bowl and mix until chocolate has melted. Whisk in the sugar. Add the eggs and vanilla and whisk until smooth.
Sift flour, cocoa powder and salt into a bowl and slowly whisk into the chocolate mix. Add the milk chocolate buttons and stir through.
Pour the mixture equally into the cake tins and bake for 45 minutes (or until cake is cooked). Leave cake to cool for 30 minutes before removing from the tin.
Melt the white chocolate buttons in a small heatproof suspended over a pan of gently simmering water. Remove bowl and leave to cool slightly.
Place whipping cream in bowl of standard mixer (or whisk by hand). Gently beat until the cream starts to thicken, then add the mascarpone and vanilla, and beat until combined (it should still be quite loose). Pour in the melted white chocolate and mix again until soft peaks are formed.
When the cakes are cool, spread a thick layer of Cherry with Amaretto Extra Jam over the bottom cake, then spoon over half of chocolate mascarpone cream. Top with the second cake add the rest of the mascarpone cream.
Decorate with fresh cherries and grated chocolate, then indulge yourselves.
Serves 16
120g Matthews Cotswold Plain Flour
150g unsalted butter, softened, plus extra for greasing
300g caster sugar
3 eggs, at room temperature
70g cocoa powder
½ tsp baking powder
50ml amaretto, optional
180g Montezuma’s Milk or Dark Chocolate Buttons, plus extra for decoration
200g fresh cherries, pitted and quartered, plus extra for decoration
Preheat the oven to 180°C and generously grease a square 8"x 8” baking tin.
In a medium saucepan, melt 100g caster sugar with the butter on low heat. Continue to stir until the butter has melted then set aside and allow to cool.
In a large mixing bowl, add the eggs and the remaining 200g sugar. Using an electric whisk or stand mixer, whisk the eggs until pale, light and fluffy – around 5 minutes.
Slowly pour in the melted butter mixture while whisking until fully incorporated.
In a separate bowl, mix the flour, cocoa powder and baking powder together.
Add the dry ingredients to the wet ingredients by folding the mixture until just combined.
Add in the cherries, chocolate buttons and amaretto, if using, then mix until they are evenly incorporated.
Pour half the batter into the baking tin and then add the cherry jam in blobs. Using a spoon or knife, swirl the jam into the batter then pour the rest of the mixture on top.
Bake for 35-40 minutes, until an inserted skewer comes out clean.
Set aside to cool completely; then remove from the tin.
Cut up into 16 brownies and drizzle with melted chocolate and decorate with fresh cherries. Enjoy!
Serves 4
4 parsnips
Olive oil
Salt and pepper
Drizzle of honey (optional)
Preheat your oven to Gas Mark 5/190°C.
Peel and chop your parsnips into rounds or thin batons.
Place the parsnip into a baking tray and cover generously in olive oil.
Add a few spoonfuls of The Cherry Tree Wholegrain with Honey & Ale Mustard and mix well. Season with salt and pepper.
Roast for 45 minutes - 1 hour.
Remove from the oven. If you like them sticky you can add a swirl of honey and mix in well!
Serve your parsnips with a roast dinner, Christmas lunch or if you have leftovers why not blitz them with some vegetable stock and cream and make a delicious winter soup?!
Serves 4
For the spiced poussin
2 Gressingham poussin
50g ghee, melted
1 tsp Cornish roasted garlic sea salt
1 tsp garam masala
1 tsp turmeric
1 tsp nigella seeds
1 tsp cumin seeds
½ tsp mustard seeds
½ tsp cayenne
For the cauli rice
1 cauliflower
100g smoked cashews [or smoked almonds]
Pinch of Cornish roasted garlic sea salt
50g ghee, melted
For the curry sauce
1 red pepper, roughly chopped
12 cherry tomatoes
1 red onion, sliced
150g chopped tomato
1 tbsp curry paste
For the cauli rice
Preheat your oven to 180˚C.
In a food processor blitz your cauliflower, stalks and leaves into a coarse rice-like texture.
Add your smoked nuts and melted ghee and pulse. Season with a pinch of garlic salt.
Place on a roasting tray
For the spiced poussin
Make your spice blend and mix with melted ghee then rub into your birds to coat with spices.
Lay on the bed of cauliflower rice and roast for 20 mins.
Remove from the oven and brush generously with The Cherry Tree Hot Garlic Pickle return to the oven and roast for a final 15-20 mins.
For the curry sauce
Sauté peppers, onions and tomatoes with a little oil for 5 mins then add curry paste, chopped tomatoes and The Cherry Tree Hot Garlic Pickle.
Cook for 15-20 minutes until soft.
To serve
Serve the cooked cauliflower rice with some carved poussin, a spoonful of curry sauce and extra The Cherry Tree Hot Garlic Pickle on the side.
Serves 4
For the hot smoked duck
4 Gressingham duck breasts
2 tbsp Cornish sea salt flakes
2 tbsp brown sugar
1 tsp pink peppercorns
1 tsp yellow mustard seeds
Zest and juice of 1 orange
4 tbsp The Cherry Tree Chilli Jam
Splash of cider [optional]
Apple wood chunks for smoking
For the salad
1 butternut squash, hasselback
1 tbsp olive oil
6-8 cavolo nero leaves
150g cooked chestnuts
25g butter
2 tbsp The Cherry Tree Chilli Jam
Pinch of Cornish sea salt flakes
For the smoked duck
Start by curing the duck breasts in a mixture of salt, sugar, spices and orange. Rub into the breasts and leave for 1-2 hours in the fridge.
Wash off the cure under cold running water and pat dry. Then preheat a BBQ smoker to 150˚C and add chunks of apple wood to generate smoke.
Place the duck skin side down over your charcoal grill and allow to hot smoke for 10-15 mins. Glaze regularly with The Cherry Tree Chilli Jam and remove from the smoker to rest once cooked.
Carve thinly and serve with a pinch of Cornish sea salt flakes.
For the hot salad
Heat oven to 180°C and roast your butternut squash with a pinch of salt and drizzle of olive oil for 45 mins.
Wilt the black kale in a pan with a little water for 3-4 mins and season with sea salt flakes.
For the chestnuts glaze in a small frying pan with a knob of butter and a big tablespoon of The Cherry Tree Chilli Jam.
To serve
Carve and season your chilli glazed duck with sea salt and slice your roasted squash.
Serve with extra The Cherry Tree Chilli Jam at the table.
Serves 4
For the roast duck
1 large Gressingham duck
1 tsp Cornish smoked sea salt
1 orange
2-3 bay leaves
For the sprouts
200g sprouts, trimmed
1 tbsp flaked almonds
Zest of 1 orange
6-12 sage leaves
50g butter
Pinch of sea salt and cracked black pepper
For the carrots
200g baby carrots
25g butter
Pinch of Cornish smoked sea salt
For the roast potatoes
1kg King Edward potatoes, peeled and halved
Pinch of saffron
2 tbsp Gressingham duck fat
1 tsp Cornish smoked sea salt
For the roast duck
Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.
Glaze the duck with The Cherry Tree Orange with Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally.
Return to the oven for a further 15-20 mins roasting.
Allow to rest for 15-20 mins before carving.
For the potatoes
Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander.
Heat your oven to 200°C and add Gressingham duck fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt.
Turn after 20 mins and repeat roasting for another 20 mins.
Cook for a final 20 minutes and serve warm.
For the carrots
Parboil your carrots in a pan of boiling water for 8-10 mins and then strain.
Add to a frying pan with a large dollop of The Cherry Tree Orange with Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.
For the sprouts
Boil for 3-4 mins and then toss in melted butter with orange peel, almonds and sage.
Season with plenty of cracked black pepper and a little sea salt.
Serves 4
For the duck
1 Gressingham crispy duck with pancakes
4 tbsp The Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney
For the salad
1 cucumber, deseeded and cut into thin strips
6 spring onions, finely sliced
1 mango, diced
1 tbsp The Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney
8-12 mint leaves, finely sliced
For the duck
Preheat your oven to 200˚C and roast the duck for 50 mins. For the last 10-15 mins of the cooking brush liberally with The Cherry Tree Mango and Ginger Chutney to glaze the duck and enhance its sweetness.
Shred with a pair of forks.
For the salad
Toss your sliced cucumber, spring onions and fresh mango with The Cherry Tree Mango and Ginger Chutney in a large bowl and add fresh mint.
To serve
Steam your pancakes or microwave and serve with a generous handful of shredded duck and mango salad.
Serves 4
Burger
500g minced pork form your local butchers
¼ jar of The Cherry Tree Sweet Cider Chutney
5g pink Himalayan salt
5g rainbow pepper
3 slices of unsmoked streaky bacon – cut into small bits
⅔ cooking apple – diced very small
Bun and toppings
4 brioche buns
4 slices of cooking apple
4 slices of cheese - Applewood cheese
4 lettuce leaves – cut to the size of your buns
4 slices of large tomato or 16 slices of baby tomatoes
Cut up apple, bacon and put into mincing bowl with your mince – mix up and then add your chutney and salt and pepper.
Weigh into 180g balls and hand mould into burger/patty shapes – place them onto a greased oven tray.
Put into oven at 180ºC for 30 minutes, while this is cooking use you time wisely and cut and butter your buns, slice your tomatoes and cheese – If you compete this in good time have an impromptu kitchen boogie to your favourite tune (mine at the moment is Meet Me at the Dance by September 87).
Take the burgers out of the oven, flip them and then top with the apple, then top with the cheese and put into oven at a further 5-10mins depending on how much you like your cheese melted.
Take out of the oven and stack your buns! Finish off with a generous dollop of Sweet Cider Chutney!
This is the most important step – Put them in your mouth and enjoy!