GUINNESS & BROWN BREAD ICE-CREAM

Guinness & Brown Bread Ice-cream

INGREDIENTS:

300g/2 cups brown breadcrumbs, from at least one day old bread  

/½ cup brown sugar

250ml/1 cup milk 

250ml/1 cup double cream 

150g/¾ cup sugar 

5 egg yolks  

1 vanilla pod 

150ml/⅓ cup Guinness  

METHOD:

1.   Pre-heat oven to 180°C/360°F/Gas Mark 5. 

2.   Place the breadcrumbs and brown sugar in a bowl and mix well. Then sprinkle the sugared breadcrumbs on to a baking tray, and spread out evenly. Bake in the pre-heated oven for about 10 minutes, or until the breadcrumbs are slightly darker and the sugar has melted. Stir occasionally while they are baking. Once they are baked, allow them to cool. 

3.   Pour the milk, Guinness and cream into a saucepan and place over a medium heat and stir in the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out the tiny black seeds and stir into the saucepan. Reduce the heat, and stir until all the sugar has dissolved, then remove from the heat. 

4.   Place the eggs yolks into a large mixing bowl and mix together. Then slowly whisk in the warmed cream and milk mixture to the eggs. Then transfer the mixture back into the saucepan, and place over a low heat and stir until you get a custard consistency. 

5.   Remove the custard from the heat and stir in the cooled sugared breadcrumbs. Mix well. 

6.   Pour the ice cream mixture into container, and freeze until set.

BEER BATTERED FISH TACOS

Beer Battered Fish Tacos

INGREDIENTS: 

450g/1 lb. cod, cut into 16 slices

125g/1 cup all-purpose flour

¼ tsp cayenne pepper

1 large egg

250ml/1 cup Hop House 13 beer

100g/½ cup sour cream

1 tbsp. minced jalapeño

50g/¼ cup freshly chopped cilantro, plus more for garnish

250ml/1 cup canola oil

8 small flour tortillas

100g/½ cup shredded cabbage

For the chunky guacamole 

1 avocado, peeled and cut into small pieces 

1 red onion, peeled and diced

juice of 1 lime 

sea salt and freshly ground black pepper 

Serve with wedges of limes 

METHOD: 

1.    Start by making the batter for the fish. In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Whisk together until you reach a smooth consistency and set aside at room temperature.

2.    In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, about four minutes, then place on a paper towel-lined plate and season with sea salt.

3.    In a small bowl make the guacamole. Place all the ingredients in the bowl, season with sea salt and freshly ground black pepper. Mix well. 

4.    Warm tortillas in a dry skillet. Serve tacos with sour cream, jalapeñocabbage, guacamole, cilantro, and lime wedges.

BEER BRAISED BEEF STEAK with chimichurri

Beer Braised Beef Steak with chimichurri

Serves 2 

INGREDIENTS: 

2 rump steaks 

Beer marinade 

4 cloves garlic, minced

1 sprig rosemary, leaves chopped

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons mustard (as mild or hot as you like)

100ml/½ cup Hop House 13 beer 

sea salt and freshly ground black pepper

For the chimichurri

1 bunch of flat leaf parsley, roughly chopped

4 tbsps fresh mint, chopped

1 tbsp fresh thyme leaves, chopped  

1 tbsp honey

2 garlic cloves, crushed 

3 anchovy fillets, chopped 

2 green fresh chilies, seeded and sliced

50ml/¼ cup olive oil

100ml/½ cup white wine vinegar

METHOD: 

1.   Start by making the beer marinade. Place all the ingredients in a large bowl and season with Sea salt and freshly ground black pepper, whisk together. Place the 2 rump steaks in the bowl and leave to marinade for 30 minutes.

2.   To make the chimichurri, place all the ingredients in a food processor, pulse until roughly chopped and set aside. 

3.   Preheat a char-grill pan or barbecue over high heat. Once the pan is hot cook the.steaks for three minutes on each side for medium rare. Set aside and allow to rest for a couple of minutes.

4.   Thinly slice the steak and spoon over the chimichurri. 

Raspberry & Rosemary Pavlova

Raspberry & Rosemary Pavlova

Makes 1 Pavlova

INGREDIENTS:

For the Pavlova:

9 egg whites 

500g/2½ cups caster sugar

2 tsps cornstarch

1 tsp white wine vinegar

1 tbsp rosewater

For the filling:

500ml/2 cups whipping cream

1 tbsp icing/confectioners’ sugar

1 tbsp rosewater 

200g/1¼ cups fresh raspberries

METHOD:

1.    Preheat the oven to 160°C and line a baking tray with greaseproof paper.

2.    Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and the sugar completely dissolves. Add the cornstarch, vinegar and rosewater and gently fold until just combined. 

3.    Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the pre-heated oven and turn the heat down to 140°C and bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. 

When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar. Fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh raspberries on top.

ROAST CHICKEN, TARRAGON & PANCETTA SALAD

Roast Chicken, Tarragon & Pancetta Salad

Serves 2

 INGREDIENTS:

1 tbsp olive oil 

70g/2½oz pancetta 

100g/3½oz pea shoots 

100g/3½oz freshly podded peas

2 tbsp chopped tarragon

200g/7oz roast chicken, shredded 

For the dressing 

50ml/1½floz. salted butter, melted  

juice and zest of one orange 

1 teaspoon of dijon mustard 

sea salt and freshly ground black pepper 

METHOD: 

1.    Place a frying pan over a medium to high heat and add the one tbsp olive oil – followed by the pancetta. Cook the pancetta until it’s crispy, about two minutes. 

2.    Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper. 

3.    Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and the crispy pancetta - gently toss. 

4.    Divide between two plates. 

Summer Herb Chicken Kiev

Summer Herb Chicken Kiev

Serves 4 

INGREDIENTS:

100g/3.5oz butter, softened  

3 tablespoons mixed fresh herbs, finely chopped (I use flat parsley, marjoram, sage and thyme)

6 cloves of garlic, crushed 

4 organic chicken fillets 

75g/3oz plain flour 

2 eggs, whisked

100g/3½oz cheddar cheese, finely grated 

75g/3oz fine breadcrumbs 

vegetable oil, for frying   

sea salt and freshly ground black pepper 

METHOD: 

1.  Pre-heat the oven to 180°C /350°F/gas mark 4.

2.  In a bowl mix together 2 tablespoons of the fresh herbs, crushed garlic and softened butter and season with sea salt and freshly ground black pepper. Spoon the herbed garlic butter into cling film, roll up into a shape of sausage and place in the fridge for 30 minutes or in the freezer for 10 minutes. 

3.  Place the chicken breast fillets in between two sheets of cling film. Flatten the fillets by bashing them gently with a wooden rolling pin, until they are even in size and about 1cm thick. 

4.  Remove the garlic and herb butter from the freezer and slice discs that are about 1cm thick. Divide the discs of butter between the flattened chicken fillets and place on one side of the chicken breast fillet, and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with cling-film and place in a fridge to chill for 30 minutes.

5.  Place a frying pan over a medium/high heat and add enough vegetable oil to fill 2cm. Place the flour on a plate and season with sea salt and freshly ground black pepper. On another plate pour the whisked eggs and on another plate mix together the breadcrumbs, the remaining fresh herbs and cheddar cheese.

6.  Remove the chicken from the fridge, dip each breast in the seasoned flour, then the egg and lastly the cheese and herb breadcrumbs. 

7.  Fry each breast in the vegetable oil for 2 minutes on each side, or until golden. Then transfer to the pre-heated oven to cook for 20 minutes. 

I like to serve the chicken kievs sliced on a warmed platter, with a dressed green salad.

Health Loaf Bread

Health Loaf Bread

Makes 2 loaves

 INGREDIENTS:

450g/3½ cups wholemeal flour 

65g/½ cup wheat germ, plus extra for dusting

65g/½ cup  plain white flour

65g/½ cup wheat bran

65g/½ ground flax 

1 tbsp ground spirulina 

225g/1¾ cup pin-head oatmeal

2 tsp soft brown sugar

2½ tsp bread soda or bicarbonate of soda

1 litre/2 (US) pints buttermilk

For the topping

2 tsp (one per loaf) wheat germ 

2 tsp (one per loaf) sesame seeds

2 tsp (one per loaf) pumpkin seeds 

METHOD:

1.    Pre-heat the oven to 230°C, 450°F, Gas Mark 8. 

2.    Pour all the dry ingredients in to a large bowl and mix together.

3.    Make a well in the centre of the dry ingredients and gradually stir in the buttermilk using a wooden spoon to make a moist dough. 

4.    Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ, pumpkin seeds and sesame seeds. 

5.    Place in the pre-heated oven at 230°C, 450°F, Gas Mark 8 for 10 minutes, and then reduce the heat to 140°C, 275°F, Gas Mark 1 and bake for 1 hour. 

6.    When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack.

Seaweed & Vegetable Salad

Seaweed & Vegetable Salad

SEAWEED & VEGETABLE SALAD

Serves 2 

INGREDIENTS:

20g/⅛ cup dried seaweed spaghetti 

1 apple, quartered, cored and grated 

1 beetroot, cooked, peeled and grated 

1 carrot, peeled and grated 

½ fennel, halved and grated  

80g/8oz canned chickpeas, drained and rinsed

80g/8oz salad leaves 

zest and juice of 1 orange

50ml extra virgin olive oil 

50g/½ cup toasted pumpkin seeds

sea salt and freshly ground black pepper

METHOD:

1.   Re-hydrate the seaweed by soaking it in warm water for about 5 minutes. Drain and rinse briefly (if you don’t rinse the seaweed it can be a bit too salty). Drop the seaweed into a large pan of boiling water for 5 minutes, to cook and drain once al dente. 

2.   Place the grated apple and vegetables, sea spaghetti, salad leaves and chickpeas in a mixing bowl. Add the orange and lime zest and juice and extra virgin olive oil. Season with salt and pepper and toss well. Sprinkle the toasted pumpkin seeds on top and serve. 

Asparagus with Hollandaise Sauce on Sourdough Toast

Asparagus with Hollandaise Sauce on Sourdough Toast

Serves 2

INGREDIENTS: 

8 asparagus spears

1 tablespoon olive oil 

4 egg yolks 

200g/1 cup butter

juice of half a lemon 

4 slices Soughdough bread

sea salt and freshly ground black pepper 

METHOD: 

1.          Toss the asparagus in one tablespoon of olive oil and season with sea salt and freshly ground black pepper. Place a griddle pan over a high heat, and then arrange the asparagus on the pan and leave to cook for 2 minutes on each side. You can also roast the asparagus in a hot oven for 5-7 minutes. 

2.        Make your hollandaise sauce by first melting the butter. While the butter is melting pour the egg yolks into a food processor, followed by the juice of 1 lemon. Turn the food processor on to medium speed and slowly pour in the melted butter through the nozzle until all the butter is whizzed with the egg yolks and the sauce is a thick consistency. It's the best way I have ever come accross to make hollandaise. 

3.        Toast 4 slices of Sourdough and assemble on 2 plates, place 2 asparagus spears on each slice of toast and smoother with the hollandaise sauce. 

Asparagus Mimosa

Asparagus Mimosa

Serves 4 

INGREDIENTS:

20 asparagus spears (5 per person) 

1 tbsp olive oil 

2 eggs, hard boiled 

For the dressing 

1 tbsp fresh basil, torn 

sea salt and freshly ground black pepper 

juice of one lemon 

1 tablespoon finely chopped shallot

1 teaspoon Dijon mustard

1/8 teaspoon black pepper

80ml/½ cup extra virgin olive oil

METHOD:

1.          Pre-heat the oven to 180°C/350°F. 

2.        Toss the asparagus in the olive oil and season with sea salt and freshly ground black pepper. Place on a baking sheet and  bake in the the pre-heated oven for 10 minutes. 

3.        Whisk together the lemon juice, shallot, fresh basil and Dijon mustard. Season with freshly ground black pepper and sea salt. Then whisk in the extra virgin olive oil in a slow stream.

4.       Halve the eggs, then force through a medium-mesh sieve into another small bowl or finely chop. 

5.        Toss the roasted asparagus with 1 tablespoon of dressing in a large bowl, then divide the dressed asparagus among 4 plates. Spoon additional vinaigrette over asparagus and sprinkle the egg on top.

HAZELNUT & HERB CRUSTED LAMB CHOPS WITH PEA & WILD GARLIC PURÉE

HAZELNUT & HERB CRUSTED LAMB CHOPS WITH PEA & WILD GARLIC PURÉE

HAZELNUT & HERB CRUSTED LAMB CHOPS WITH PEA & WILD GARLIC PURÉE

Serves 6

INGREDIENTS: 

3 racks of lamb (with approx. 6 cutlets on each rack) 

2 tbsp of a mix of fresh rosemary, thyme and flat leaf parsley, finely chopped 

120g/¾ hazelnuts, roasted and very finely chopped 

2 tbsp olive oil 

sea salt and freshly ground black pepper 

For the pea and wild garlic puree 

75g wild garlic, chopped 

600g/4½ cups frozen peas

75g/5 tbsp salted butter 

 METHOD: 

1.          Pre-heat the oven to 180°C/350°F. 

2.        Remove the racks of lamb from the fridge at least 30 minutes before cooking. Prep the lamb racks by scoring the fat and searing  the fat of the lamb on a hot pan. In a small bowl mix together the chopped fresh herbs , finely chopped roasted hazelnuts and olive. Then press on top the fat of the lamb. Place in the pre-heated oven to cook for 15 minutes

3.        To make the pea puree, cook thefrozen peas in a saucepan of boiling water for 4 minutes, then drain. Place the cooked peas in a food blender along with the wild garlic and butter. Season with sea salt and freshly ground black pepper. Blend until you get a smooth consistency. Remove from the food blender and place in a saucepan until you are ready to serve.

Slice the rack of lamb into individual cutlets. Spoon the wild garlic pea puree in the center of four warmed plates and lay 3 lamb cutlets on top. Garnishwith wild garlic flowers and a pert wild garlic leaf.

Harissa Chicken Wings with Cashel Blue Aioli

Harissa Chicken Wings with Cashel Blue Aioli

Serves 6-8

INGREDIENTS 

For the Chicken Wings
900g/2lbs chicken wings

70ml/⅓ cup Greek yogurt

3 tbsp harissa paste

2 tbsp honey

juice from 1 lemon 

1 tsp ground cumin

1 tsp ground cinnamon

2 garlic cloves, crushed 

sea salt & freshly ground black pepper

For the Aioli 

2 free range egg yolks

1 teaspoon Dijon mustard 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

½ clove of garlic, crushed 

100g/5oz Cashel Blue cheese, crumbled

Sea salt and freshly ground black pepper 

METHOD 

1.     Pre heat your oven to 220°C/450°F or gas mark 7.

2.     Combine all the ingredients for the chicken wings (except the chicken wings) in a large bowl. Then add the chicken wings to the bowl and thoroughly coat them in the marinade. Cover the bowl with cling film and leave in the fridge for up to 1 hour, ideally overnight. 

3.     Remove the chicken wings from the fridge at least 30 mins before cooking and then place on a baking sheet. Bake the chicken wings for 40-45 minutes, turning once half way through to make sure they are evenly cooked.

4. While the chicken wings are cooking, make the Cashel Blue Aioli by and placing the egg yolksin a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and then slowly pour in the vegetable oil and olive oil – you can combine both oils into a jug to make it easier to pour. This will make the mixture become thick and creamy like mayonnaise.  Lastly, stir in the crushed garlic and crumbled Cashel Blue cheese then season with sea salt and freshly ground black pepper 

5. Once the chicken wings are cooked, remove from the oven and serve with the Cashel Blue Aioli on the side for dipping.

Bloody Mary

Bloody Mary

Serves 1 

INGREDIENTS

1 shot of Vodka

Juice of ½ a lemon

3 dashes Worcestershire sauce

3 dashes Tabasco sauce

180ml/6floz tomato juice

Pinch of celery salt

freshly ground black pepper

ice cubes 

½ celery stick, to serve

METHOD

1.    Pour the vodka, lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice into a glass, season with celery salt and freshly ground black pepper, and mix well with a spoon.

2.    Serve with a stick of celery and 3 ice cubes in each glass

Smashed Avocado & Feta Toast

Smashed Avocado & Feta Toast

Serves 2 

INGREDIENTS:

1 ripe avocado, peeled and stone removed 

1tbsp mint, finely chopped  

juice of ½  lemon 

80g/3oz good quality feta

1 tsp dried chilli flakes

1 tbsp extra virgin olive oil

2 slices of sourdough bread 

Sea salt and freshly ground black pepper 

 METHOD:

1.    Place the ripe avocado in a bowl and mash using a fork. Then add the fresh mint and lemon juice and stir. 

2.    Add the feta and dried chilli flakes to the avocado, season with sea salt and freshly ground black pepper, and mash again. 

3.    Toast the two slices of sourdough bread and smear with the smashed avocado and cheese.  Drizzle the extra virgin olive oil on top.

15 minute Chilli Prawn Linguine

15 minute Chilli Prawn Linguine

Serves 4 

INGREDIENTS: 

500g/16 oz dried linguine

2 tablespoons olive oil

2 garlic cloves, finely slices 

2 fresh red chilies, deseeded and finely chopped

450g/14 oz large raw prawns, peeled 

juice and zest of 1 lemon

1 tablespoon of fresh ginger, grated 

2 tablespoons chopped fresh Italian parsley leaves

sea salt and freshly ground black pepper

METHOD:

1.        Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Once the water has come to the boil, stir in the linguine and cooked for 10 minutes. 

2.      While the pasta is cooking, place a large frying pan over a medium heat, and add the olive oil, followed by the garlic, fresh ginger and chilies and cook, stirring, for 2 minutes. Increase the heat to high, add the prawns and the lemon juice. Cook, stirring, for 3–4 minutes, or until they turn pink and are just cooked through. 

3.       Drain the pasta, and return to the saucepan, stir the prawns into the pasta, along with the Italian parsley, one tablespoon of extra virgin olive oil and lemon zest. Season with sea salt and freshly ground black pepper, and toss well.

Three Seeded Health Loaf

THREE SEEDED HEALTH LOAF

Makes 2 loaves

INGREDIENTS:

450g/3 cups wholemeal flour 

65g/½ cup wheat germ, plus extra for dusting

65g /½ cup plain white flour

65g /½ cup wheat bran

65g/½ cup ground flax 

225g/8oz pin-head oatmeal

2½tsp soft brown sugar

2tsp bread soda or bicarbonate of soda

1 litre buttermilk

For the topping

2 tsp (one per loaf) wheat germ 

2 tsp (one per loaf) sesame seeds

2 tsp (one per loaf) pumpkin seeds 

METHOD:

1.         Pre-heat the oven to 230°C, 450°F, Gas Mark 8. 

2.        Pour all the dry ingredients in to a large bowl and mix together.

3.        Make a well in the centre of the dry ingredients and gradually stir in the buttermilk 

4.       Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ, pumpkin seeds and sesame seeds. 

5.        Place in the pre-heated oven at 230°C, 450°F, Gas Mark 8 for 10 minutes, and then reduce the heat to 140°C, 275°F, Gas Mark 1 and bake for 1 hour. 

6.       When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack.

SALMON NIÇOISE

Salmon Niçoise

Serves 2 

INGREDIENTS:

1 egg, soft boiled (8 minutes) and shelled 

12 French beans, cooked 

120g/4oz salad leaves
2 tomatoes, quartered 

12 black or green olives
50g/1½oz butter 
2 fresh salmon fillets ( 100g-150g/3½oz – 5oz each) 

sea salt and freshly ground black pepper lemon
4 new potatoes, scrubbed, cooked and halved 

2 lemon wedges, to serve 

For the dressing

50ml/1½ floz salted Kerrygold butter, melted 

60ml/2 floz lemon juice, 

1 tsp dijon mustard 

sea salt and freshly ground black pepper

METHOD:

1.   Season the salmon fillets with salt and freshly ground black pepper and place a frying pan on a high heat. Add the butter and once it’s melted, add the salmon fillets and cook for 3 minutes on each side or until cooked completely. 

2.   Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes. 

3.   To make the dressing, whisk all the ingredients together and set aside. Pour the dressing over the salad ingredients and gently toss. 

4.   Divide the salad between two plates and place a salmon fillet on each plate and serve with a wedge of lemon 

Potato salad with spring peas and radishes

Potato Salad with spring peas and radishes

Serves 4

INGREDIENTS:

900g baby potatoes (new potatoes or Jersey Royals)

3 tablespoons fresh mint, chopped

50g salted butter

2 shallots, finely diced 

20 garden pea pods, podded (or 100g frozen peas)

10 radishes, finely sliced 

1 lemon, juice and zest 

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

METHOD:

1. Place the potatoes in a saucepan half filled with water and add 1 tablespoon of torn fresh mint leaves and a sprinkle of sea salt. Place the saucepan, with lid, over a high heat and bring to the boil. Cook for 20-25 minutes or until the potatoes are completely cooked through. 

2. While the potatoes are cooking, place a frying pan over a medium heat and melt the butter. When the butter is melted, add finely diced shallots and cook until soft. Remove from the heat and stir in the lemon juice, lemon zest and Dijon mustard.

3. Drain the potatoes, slice them in half and add them to your serving dish followed by the fresh peas. If you’re using frozen peas, cook them in boiling, salted water for 2 or 3 minutes. 

4.  Next add the radishes, mint and lemon butter dressing and toss together to make sure all the ingredients are completely coated. Make sure your potatoes are still warm when you’re adding the dressing as they will absorb the dressing much better. 

Ten Minute Fish Supper

Ten Minute Fish Supper

Serves 2

INGREDIENTS:

80g / 4 tbsps butter 

2 large or 4 small flat fish fillets (such as plaice, turbot, lemon sole) 

2 tablespoons of finely chopped fresh herbs (such as dill, flat leaf parsley, fennel) 

zest of juice of a lemon or lime 

sea salt and freshly ground black pepper 

METHOD:

1.    Place a frying pan over a medium heat and add the butter. Swirl the pan around so that the butter is spread throughout the whole pan. 

2.    Place the fish fillets in the frying pan, and season with sea salt and freshly ground black pepper. Allow to cook for four minutes, then carfeully turn over the fillets and cook for a further four minutes. After two minutes, sprinkle the lemon or lime zest and finely chopped herbs over the fish, and squeeze the lemon/lime juice long the fillets. 

3.    Slightly tip the pan to the side, so that the juices gather at the tipped side of the pan. Using a spoon scoop the juices from the pan and pour them back over the fish, repeat a few times. 

4.    When the fish is cooked arrange on two warmed plates, and pour all the juices from the pan over the fish. 

5.    Serve with a fresh gree leaf salad and steam new potatoes or green vegetables. 

Lemon Drizzle Cake

Lemon Drizzle Cake

INGREDIENTS: 

225g/8oz butter, softened 

225g/8oz caster sugar

4 eggs

4 tbsp milk

275g/9½oz self-raising flour

2 tsp baking powder

2 lemons, grated zest only 

Juice of one lemon ½

For the lemon drizzle

175g/6oz icing sugar

2 lemons juice only 

Garnish with the zest of one lemon 

METHOD: 

1.   Pre-heat the oven to 180oC/Gas mark 4. Grease a 20-22cm round cake tin and line the base with parchment paper. 

2.   Place the butter in a large mixing bowl with the sugar and beat together with a whisk until light and fluffy. Slowly beat in the eggs one at a time, followed by the milk. Next fold in the flour, baking powder and lemon zest. 

3.   Pour the cake mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula. 

4.   Bake in the middle of the oven for about 35-40 minutes, or until the sponge is lightly golden brown. Check by inserting a skewer into the center of the cake, if it comes out clean the cake is cooked. 

5.   While the cake is still hot and in the tin prick it with a skewer and pour over the lemon juice. Leave the cake in the tin to cool. 

6.    Make the drizzle. Whisk the lemon juice and icing sugar in a bowl until it forms a smooth paste. Remove the cake from the tin and smooth the lemon drizzle over the cake. Garnish with lemon zest.