Britannia Recipes
Panzanella
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing.
Fillet Of Beef with Porcini Duxelle & Prosciutto
Create a flavour-filled and tender showstopper with an earthy porcini duxelle that's all wrapped in prosciutto and perfected with a kiss of butter, rosemary and thyme.
Anzac Biscuits
These iconic biscuits were originally mades to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.
Chinon Apple Tarts
These little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly - the perfect end to a special supper for two.
Gluhwein
Fill your kitchen with the delicious aroma of red wine, brandy, orange and spices in gluhwein. The perfect drink to help you warm up on wintery days.
Sesame, Halloumi Courgette Fritters with Chilli Honey Drizzle
Make the most of a glut of courgettes with these delicious fritters made with halloumi and sesame seeds. Serve with a tasty homemade chilli honey drizzle.
Prune & Almond Scones
Spruce up your scones with prune and almond for a different take on an afternoon tea classic. Perfect for picnics or whenever you fancy a sweet treat.
Feta-Crusted Lamb with Rich Tomato Sauce
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce.
Persian Lamb Tagine
This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates - perfect with fluffy couscous
Bramley Blackberry & Apple Pie
Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with this ultimate sweet shortcrust pastry.
Jerk Sweet Potato & Black Bean Curry
Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning, and red peppers - great with rice and peas.
Pistachio & Raspberry Pithiviers
Frangipane and berry individual puff pastry parcels - for a special touch decorate with guest initials.