Mounds of frosting, mostly cake or an equal cake-to-buttercream ratio? Everyone has their own version of cupcake perfection. With so many different flavours to try and decoration styles to experiment with, why not get the kids involved in a mini bake off this weekend?
Satisfyingly wicked and really easy to make, everyone needs a good flapjack recipe in their baking arsenal. You can’t go wrong with the simple combination of butter, sugar, golden syrup and oats to make this treat – but there are also lots of ways to up your flapjack game.
There was a lot of baking inspiration on today’s show, with a hearty pie and gingery flapjacks on the menu. I’m feeling very inspired for the weekend already!
This is Simon’s twist on the classic French dish, Beef Bourguignon, from the Burgundy region. Simon is topping his traditional meaty stew with a puff pastry lid for a delicious warming winter pie. This would make an ideal family meal or impressive dinner party dish. Simon recommends using all-butter shop-bought puff pastry rather than making your own.
- Serves 4-6
- Preparation time: 30 mins
- Cooking time: 2 hrs 30 mins
Phwoar! Loved Simon’s recipes today – I’m feeling very inspired to do some proper slow cooking this weekend. Here are the recipes.
Streusel is a European crumble often used to top cakes or muffins. Here Simon is using it to add texture and crunch to a delicious autumnal sponge. He is making the most of juicy seasonal blackberries but you could replace these with other available fruit, such as cherries or blueberries. Continue reading
Some truly fantastic pink produce is now in season, bringing a bright note to the grey winter days: pastel-coloured pink radicchio, vibrant forced rhubarb, blushed garlic from Lautrec… The newest entry is perhaps the most interesting: ever heard of pink oranges?
We source them from a citrus grower, Carmelo, with whom we have a long-established relationship. His farm is based in Scordia, near the Sicilian town of Catania – widely known as one of the best citrus growing regions in the world. There the microclimate provided by the volcano of Mount Etna, with warm days and cool nights throughout the whole winter, gives way to some excellent citrus.
Carmelo’s are simply the best we have ever tasted. His family has been growing outstanding citrus fruits for generations, and we started to work with him for the consistent quality he produces, as well as for a common interest in innovation. Pink oranges are his latest, fantastic discovery – one that we fell in love with at first bite.
A cross between a navel orange and a grapefruit, pink oranges combine a lightly acidic kick with a delicious, sweet juiciness and an easy-to-peel unwaxed skin. They are delightful simply juiced, but they also make for a fantastic alternative to more common oranges in most recipes.
Or in a medley of oranges for a new take on the classic marmalade.
Of course, they work great in most citrus-based desserts, like a moist and decadent Flourless Orange Almond Cake…
…or a dense, crumbly Polenta Upside Down Orange Cake.
Katherine from Natoora