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Posts in 'Recipes'

Jalapeño and Cheddar Scones
While I'm a huge fan of traditional scones with jam, sometimes an unconventional twist on a classic breathes life into a dish. This time around, I made savoury scones, which are flavoured with extra mature cheddar. The heat from the jalapeños and the depth of the cheddar flavour are just perfect together. As with all scone recipes, this one is simple and the results are satisfying! They are a great accompaniment to soup but equally enjoyed on their own.


250g plain flour (or wholemeal if you prefer) + 50g extra for cutting and rolling

3 tsp baking powder

1 tsp salt

2 tsp English mustard powder

100g cold butter, grated

150g extra mature cheddar, grated

150g jarred jalapeños, sliced

2 tbsp finely chopped chives

60ml single cream

60ml milk

1 tbsp of juice from jalapeño jar


Cooking Instructions:

  1. Preheat the oven to 200°

  2. Sift the flour, salt and baking powder into a mixing bowl.

  3. Add in the grated butter.

  4. Using a pastry cutter or the tips of your fingers, integrate the butter into the flour mixture. Continue until the mixture resembles coarse breadcrumbs and there are no large lumps of butter.

  5. Add the cheese, chives and sliced jalapeño into the bowl and stir through.

  6. Mix all the liquids together and add them to the crumb mixture.

  7. Mix all the ingredients until it has come together to form a dough.

  8. Turn the dough out onto a floured surface and shape into a rectangle.

  9. Sprinkle the top of the dough with some flour and roll out to about ½ inch thick, use a circular cutter of approx. 2 inches diameter and cut into rounds.

  10. Re-roll any excess dough and repeat until you have used up all the pastry.

  11. Place the scones on lined baking trays, leaving about 1 ½ inches between each scone.

  12. Brush the scones with milk and bake for 15-17 minutes until golden brown and the cheese is bubbling.

  13. Enjoy as a snack or perhaps with your favourite soup.


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Duck Filo Parcels
A delicious canape to impress dinner party guests!


  • 1 duck breast, skinned

  • 1 tsp oil

  • Salt and freshly ground black pepper for seasoning

  • 4 sheets of filo pastry

  • 25g butter, melted

  • about 8 tablespoons hoisin sauce

  • ¼ small cucumber, seeds removed and finely diced

  • 1 bunch of spring onions, finely chopped, plus extra to garnish.

Cooking Method

  1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6 and grease two 12-hole mini muffin tins.

  2. Heat a small frying pan until hot. Brush the duck breast with a little oil and season well. Seal into the pan until golden on both sides. Then place on a baking sheet and roast in the preheated oven for 10 minutes. Leave to rest and then chop into small pieces.

  3. Meanwhile, brush two sheets of the filo pastry with melted butter and place one on top of the other. Slice 6 strips down and 4 strips across to make 24 squares. Place one square over another at an angle to make a star shape and then press this into the mini muffin tin (by now you should have four layers of pastry).

  4. Continue until all the squares have been used (this will make 12 tartlet cases)

  5. Bake the cases in the oven for about 12 minutes until lightly golden brown and crisp. Leave to cool.

  6. Mix the duck with the hoisin sauce, spring onion cucumber. Spoon the mixture into the filo parcels. Garnish with an small slice of spring onion.

  7. Serve warm and enjoy!

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Bacon, Tomato & Olive Orecchiette
We’ve partnered up with Villa Plus to celebrate their new destination in Puglia, Italy by sharing one of our favourite Italian recipes. This recipe for Bacon, olive and tomato orecchiette is simple to make, yet full of flavour and uses a selection of fresh ingredients from Italy.

Orecchiette – meaning ‘small ears’ is a type of pasta that originates from the south of Italy.


4 slices of bacon, cut into 1 inch pieces

1 tbs olive oil

1 red onion, thinly sliced

2 garlic cloves, crushed

½  tbs chilli flakes

1 can chopped tomatoes

Handful of black olives

400g orecchiette pasta

Grated parmesan for serving

Salt and pepper to taste



  1. Heat a tablespoon of olive oil over a medium heat. Add the chopped bacon and cook for around four minutes, or until it begins to brown.

  2. Add the chopped onion, cooking until soft for 3-5 minutes. Throw in the crushed garlic and chilli flakes, cooking for a further minute.

  3. Add the tomatoes and season with salt and pepper.

  4. Bring the sauce to the boil, reducing to a simmer and cooking for a further 15 minutes or until the liquid is slightly reduced.

  5. Meanwhile, boil a large pan of water and cook the pasta until al dente. Drain and return back to the empty pan.

  6. Add the sauce to the pasta, cooking over a medium heat and coating the pasta in sauce. Add olives and heat them up for a few minutes with the sauce.

  7. Serve with grated parmesan


Have a look at Villa plus here
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Cranberry Brownies
Do not let any leftovers from Christmas go to waste! Transform any unused cranberry sauce & chocolate into these gooey chocolate brownies!


Serves 8


50g plain chocolate

40g plain flour

1 tsp vanilla extract

4 tbsp cranberry sauce

½ tsp sea salt

80g butter

100g sugar, truvia, or syrup from a sweet juice

2 eggs


Preparation instructions:

  1. pre heat the oven to 180 degrees gas mark 4

  2. Melt the butter and chocolate in a heavy based pan over a low heat, stir frequently until melted.

  3. Beat the sugar, eggs and cranberry sauce in a bowl with the vanilla extract, flour and salt.

  4. Pour into a 20cm square tin and bake for 15-20 minutes.

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Seasonal Spuds
Our roast potatoes topped with garlic and rosemary are the perfect accompaniment to your Christmas dinner!


Serves 4


1.5kg small, even-size floury potatoes, such as Maris Piper

Rapeseed oil, for roasting or 6-8 tbsp Goose fat if preferred

6 garlic cloves, unpeeled

2 large fresh rosemary sprigs

Sea salt & Pepper for seasoning


Preparation instructions:

  1. Preheat the oven to 200°C/fan180°C/gas 6. Peel the potatoes and cut each one into half or quarter depending on the size of the potato so that they are approximately 2 inch cubes (but not squares).

  2. Bring a pan of well-salted water to heat add the potatoes, bring to the boil and cook for 8-10 minutes, or until soft on the outside but still firm in the centre. Drain well and allow them to bash against the sides of the pan or colander to make them fluffy on the edges.

  3. Pour a thin layer of oil/Goose fat into a large roasting tin. Place in the oven for 5 minutes to get very hot. Meanwhile, crush the unpeeled garlic cloves a little using the blade of a large knife.

  4. Remove the roasting tin from the oven; add the potatoes in a single layer and spoon over some of the oil until they are all well-coated, and season with salt. Sprinkle with the rosemary sprigs and crushed garlic cloves and roast for 30 minutes, turning halfway, and basting until crisp and golden.

  5. Season lightly with salt and cracked black pepper just before serving.

  6. Enjoy!

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