Recipes for you







Makes 24
Oven: 200C/180C fan/400F/gas 6/AGA Roasting


for pastry:

200g plain flour
100g butter
1 egg yolk
100g grated cheddar cheese
pinch of salt
water to bind


For filling:
200g smoked haddock
150ml milk
15g butter
15g plain flour 
50g grated cheddar cheese
pinch of cayenne pepper



Make the pastry by rubbing in method or in a food processor. Leave to chill for 30 mins.
Poach smoked haddock in the milk for 10 mins on hob (or grid shelf in the AGA roasting oven). Remove and, when cool, skin, flake and remove any bones. Set aside.
Make the cheese sauce by melting the butter in a saucepan on the simmering plate, add the flour and mix to a paste, then gradually add the milk from the poached haddock. When the sauce is smooth, add the grated cheese and season with the cayenne, salt and pepper. Add the flaked haddock and mix to combine.
Roll out the pastry and cut into 24 rounds. Place the rounds on a baking sheet lined with Bake-O-Glide or baking parchment.
Place teaspoonfuls of the filling in the centre of each pastry round. Brush the edges of the pastry with a little water, then fold into a three cornered shape, pressing the edges of the pastry together. Brush with milk or beaten egg.
Place in the oven (on the fourth set of runners in the AGA roasting oven) for 15-20 mins.


Stilton and Poppy Seed Biscuits


Oven: 190C/170C fan/gas mark 5/AGA Baking Oven




100g/4oz plain flour

85g/3oz cold butter diced

Small pinch of mustard powder

Small pinch of cayenne powder

1 tbsp polenta (optional – but adds crunchiness)

1 tbsp poppy seeds

100g/4oz Stilton cheese (crumbled)

A little extra Stilton for the top of the biscuits



1. Make the dough by rubbing all the dry ingredients and then add the butter and cheese. Knead until it forms a dough
2. Roll the dough into a sausage shape with your hands about 25cm long/4cm in diameter Wrap in cling film and chill for about an hour in the fridge. (This can left chilled for up to a week or frozen for a month)
3. To bake, slice the dough into discs just under 1 cm thick and lay them on a greased baking tray a couple of cm apart. Scatter a small amount of Stilton on top
5. Bake for 10-15 minutes until the edges are starting to go golden and the cheese is bubbling.

They will keep for 2-3 days in an airtight tin.


Chocolate and Salted Caramel Tartlets


Makes approx. 30



300g (10oz) dulce de leche or Carnation Caramel
¼-½ tsp sea salt, plus extra flakes for garnish
225ml (8fl oz double cream
4½ tbsp. light brown muscovado sugar
225g (8oz) 70% cocoa dark chocolate, chopped and softened in a bowl
mini sweet pastry cases



1. Mix the dulce de leche with the sea salt and use the mix to half fill each pastry case
2. Put the cream and sugar in a saucepan and heat gently. When it begins to steam, remove from the heat and pour it over the chocolate. Stir until you have a smooth mixture.
3. Use a teaspoon or piping bag to top the caramel in the pastry cases and finish with a few flakes of sea salt.
4. Place in the fridge for about an hour and remove 15 mins before serving.

The filled tartlets will keep in the fridge for up to five days.


Lemon Pots


Serves 10-12




200g/8oz shortbread biscuits

50ml white wine

75g/3oz Mascarpone cheese

250ml double cream (extra for topping)

4 tbsp icing sugar

8 tbsp lemon curd

2 tbsp flaked almonds, toasted



1. Crumble the shortbread into the bottom of shot glasses and moisten with half of the wine.
2. Whisk the mascarpone, cream and sugar until it reaches soft peaks. Be careful not to over 
    whisk. Add the wine and gently fold in the lemon curd.
3. Spoon the mixture into the glasses, pipe a little cream on top and add the toasted almonds.

Can be served immediately or made 24 hours ahead.