Blog

Homemade Marmalade Marmalade is an easy way to preserve oranges & can be used not only for spreading on your toast but as the base for a zingy sauce which pairs well with slow-cooked confit duck. The recipe below will last well when stored in jars and will be a little bit of sunshine on a dull winters day. Ingredients: 1.4kg Seville oranges (6 to 12 oranges, depending on the size of the oranges) 6 to 8 cups water 2… read more

This is such a lovely dessert, or breakfast…created by Raymond during lockdown, its vibrant colours makes it look hugely appetising. Then there’s the tart-sweet taste of the ripe, they must be ripe, apricots. The gently stewed fruit is topped with sweet, crunchy baked almonds. They’re like an alternative crumble mixture and can be a topping for many desserts, or scattered on ice cream. This dessert is best served warm, straight from the pan, and with cream, crème fraîche or ice… read more

Try this quick and easy seasonal mulled wine recipe from Brasserie Blanc. read more

Our rich and delicious mince pie recipe Christmas tree lights are twinkling, and the fire is roaring… its time to crack open the tub of warm, homemade mince pies to share with your loved ones. Here’s our perfect mince pie recipe to give you a little helping hand.   For the mincemeat:  150g bramley apples, finely chopped 125g black seedless grapes, finely chopped 125g currants, chopped 150g sultanas, chopped   40g mixed peel, chopped 30g dried cranberries 60g nibbed almonds… read more