I’m a tiny bit obsessed with cheese at the moment. That’s a lie, I’m always obsessed but here is a particularly gooey, overloaded offering containing caramelised onions, bacon, herbs and buttery pastry dunked into melting luxurious cheese.
1 baking camembert
2 sheets of puff pastry
3 tbsp caramelised onion chutney
75g crispy smoked bacon bits
1 egg whisked
Preheat oven to 180C. Line a baking sheet with greaseproof paper.
Roll out pastry on a lightly floured surface. Place a large mixing bowl on top of the pastry sheet. Cut around the bowl to form a circle (around 9-10 inch diameter).
Repeat step 2 with the second sheet of pastry.
Place one circle of pastry on the prepared baking sheet. Spread caramelised onion chutney over the pastry, leaving the middle centre clear. Sprinkle bacon bits over the chutney and then cover with the second circle of pastry.
Place the camembert cheese in the centre of the circle of pastry and then cut around to form a circle. Discard the cut pastry and lay the cheese in the open centre.
Cut the circle of pastry into 16 equal segments. You can do this by cutting the circle first into 4 equal segments. Then, cut each segment in half and then in half once more, ending with 16 segments in total.
Lift one segment, twist once to the right and place it down. Then lift the segment next to it and twist once to the left and place it down. Keep going around, alternating the direction of the twist. Finally, bring up edges of two segments with opposite twist and press together.
Brush the pastry with egg wash. Make 3-4 slits on top of the cheese and then drizzle cheese with a little honey. Sprinkle rosemary leaves over the cheese and pastry. Bake in the preheated oven for 30-35 minutes.
Rip off the pastry branches and dunk them in the gooey cheese. Repeat. Repeat. Repeat.
Okay, so I’ve posted a few scone recipes before but I think I’ve topped myself with this one. It all came about like most of my recipes, because I had particular ingredients to use up. This time it was bacon and spring onions. These scones are rough and ready but delicious and full f bacon and cheese goodness. Crunchy and knobbly on the outside and soft and fluffy on the inside with savoury onion and bacon bits running throughout, these scones are sensational eaten warm from the oven with butter and ground pepper… and lots of coffee. Treat yourself!
8 rashers streaky bacon, diced
5 spring onions
150g mature cheddar, grated
340g self-raising flour
1 tsp baking powder
1 tsp salt
85g butter, diced and chilled
135ml whole milk
1 large egg (plus extra for glazing)
2 tbsp dukkah
To make the scones preheat the oven to 180C and line a baking tray with parchment paper.
Place the bacon into a non-stick frying pan and cook until beginning to crisp. Tip out onto a plate and allow to cool before mixing together with the spring onions and the cheese.
Place the flour, baking powder and sugar into a large bowl and mix together to combine. Add the diced butter and using a pastry blender or two knives cut in the fat until it resembles coarse breadcrumbs – some pieces should be about pea sized. Add the bacon, spring onions and cheese and mix together. In a jug whisk together the milk and the egg.
Make a well in the flour mixture and pour in the liquid. Using a knife bring the mixture together. Once a shaggy dough has been formed tip out on a lightly floured work surface and bring together into a uniform dough – don’t work too much or your scones will be tough.
Pat the dough into a flat round a couple centimetres thick then use a knife to cut into 8 equal sized pieces. Place onto the prepared baking tray and brush the tops of the scones with a little egg or milk and sprinkle with the dukkah. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool for a few minutes before serving. Best served warm on the day baked.
Yes, you read that correctly – wheels of cheesy bacon! Simple to make, yet deliciously moreish to eat, these bacon rolls make a great savoury snack, picnic staple, or side for soups and stews. A tasty filling of bacon, cheddar and cream cheese is rolled in an easy pastry, and then these little rolls only take 15 minutes to bake.
8 bacon rashers
1 medium onion, finely chopped
100g of soft cheese
100g of cheddar, grated
1/2 bunch of flat-leaf parsley, chopped
1 garlic clove, crushed
250g of plain flour
3 tsp baking powder
75g of unsalted butter, diced and cold
225ml of milk
1/2 tsp salt
20g of butter, melted
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Place the flour, baking powder and salt in a bowl. Crumb the butter into the flour using your thumbs and forefingers. Mix in the milk until just combined.
Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired.
Brush the dough with some of the melted butter then layer the bacon on top to cover the pastry, making sure to leave a 2cm edge free on one of the long sides of the dough,
Mix the onion, cheeses, parsley and garlic together and spread over the bacon.
Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge brushed with water to the body of the roll.
Wrap the roll in cling film and refrigerate for 20 minutes
Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm.
When life (your friend who buys way more bananas than she can possibly consume so gives you loads) gives you bananas, make a tasty breakfast! I’m pretty sure that’s how the saying goes, right? This recipe is super easy, super quick and super tasty. You might say, bananas! Fluffy pancakes are delicately flavoured with a hint of cinnamon and mashed bananas as well as slices of sweet banana for good measure. With salty, smokey bacon on the side, this is a winning breakfast.
Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour and baking powder with a pinch of salt and cinnamon. Make a well in the centre and add the mashed banana, egg and milk. Whisk to a smooth batter without any flour lumps.
Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put a few slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
If you fancy something a bit special for your breakfast, why not try these eggy crumpets? They’re simple to make but taste delicious and the whole family will love tucking in to them. Top with crispy bacon and maple syrup and you’re set up for the day ahead. I’ve given a recipe for 4 people but you can easily halve, quarter or even double the quantities easily depending on how many you’re feeding… or how many more everyone will want after they’ve got a taste for them. If you can plan ahead and leave your crumpets to soak in the eggy mix for an hour then they’ll be even juicier but they do work well with just a quick dip. If you don’t fancy bacon, how about blueberries warmed in a pan and then poured over the top with maple syrup or a light dusting of icing sugar?
4 large eggs, beaten
Splash of milk
Pinch of freshly grated nutmeg
1 tsp ground cinnamon
Pinch of salt
4 rashers of streaky bacon
A small knob of butter
Maple syrup to serve
Preheat the grill. Beat together the eggs, milk and spices in a large baking dish. Add the crumpets, letting the egg mixture soak in on one side and then turning over. Set aside.
Grill your bacon until nice and crispy on both sides.
Heat the butter in a non-stick frying pan over a medium heat and add the crumpets, four at a time. Sprinkle a touch of salt over the crumpets. Cook for a few minutes on one side until golden and then flip over and repeat.
Serve two crumpets and a piece of bacon per person with drizzle with maple syrup.
An unadulterated British classic! Pie and mash! The beef shin used in this recipe goes meltingly tender during it’s long stint in the oven and the ale and beef stock create a rich, deep flavoured gravy that clings to the smoky bacon and onions to deliver a huge flavour punch. Topped with buttery, crisp pastry, this is a pie to get you back on track in life and assure you everything will be alright – seriously.
900g stewing beef, trimmed and cut into 3cm cubes
Flaked sea salt
Freshly ground black pepper
2-3 tbsp vegetable oil
3 long shallots, quartered
125g smoked streaky bacon rashers, cut into 1cm strips
2 garlic cloves, finely chopped
1 tbsp roughly chopped thyme leaves
400ml beef stock
2 tbsp cornflour, blended with 2 tbsp water to make a smooth paste
½ puff pastry block
Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in a large flameproof casserole dish and fry the meat over a high heat. Do this in several batches so you don’t overcrowd the pan, transferring each batch of meat to a plate as it is browned. Set aside.
Add another tablespoon of oil to the casserole dish and cook the shallots for four to five minutes, then add the bacon and fry until slightly browned. Add the garlic and fry for another 30 seconds, then tip the meat into the casserole dish and add the herbs. Preheat the oven to 180C/fan 160C.
Pour the stout into the pan and bring it to the boil, stirring to lift any sticky bits from the bottom of the pan. Add the stock. Put a lid on the casserole dish and place it in the oven for two hours, or until the beef is tender and the sauce has reduced.
Remove the casserole dish from the oven and skim off any surface fat. Taste the sauce and add seasoning if necessary, then stir in the cornflour paste.
Put the casserole dish on the hob and simmer the mixture for one to two minutes, stirring, until thickened. Transfer to a pie dish and leave to cool.
Roll out the puff pastry to the size of your pie dish and lay it over the filling. Make a small hole in the centre for the steam to escape while cooking. Brush the pastry with a little milk.
When ready, bake the pie in the oven for 30 minutes at 200C/fan 180C until the pastry is golden brown and the pie is bubbling hot.
This Balkan classic makes an impressive centrepiece for any table – a golden spiral of crisp filo pastry, holding a rich filling of vegetables, feta and bacon. This pie recipe includes a guide on how to make filo pastry from scratch, but if short on time you can also use ready-made, rather than homemade filo pastry. One thing I would say is USE REAL BUTTER! It provides a rich crisp pastry with a beautiful taste.
All pie is good in my book, but this pie is extra special. Not only is it the shape of a Cumberland sausage, but it also boasts numerous layers of homemade filo pastry. Yes, that’s right, HOMEMADE filo pastry.
You would be forgiven for thinking life’s too short for such painstaking tasks, but bear with me. I’ll admit, it would probably be fair to say you have too much time on your hands if you can afford to make homemade filo a weekly staple, but it’s sometimes nice to spend longer than 20 minutes knocking up something quickly in the kitchen. It can be therapeutic to take your time. In fact, it’s the perfect activity to take on while indulging in guilty pleasures like watching telly or singing along to your favourite LP in the daytime. And the flavour really is worth the effort. Homemade filo is never going to be quite as thin as shop bought, but the difference in texture from a more rustic roll feels right for this roly-poly pie.
You can, of course, buy ready-made filo, if you must, but I think you ought to try making it yourself at least once first. As for the filling, you can sing your own tune. It’s delicious with a simple concoction of sautéed onion, garlic and spinach with a few lumps of feta crumbled in for good measure. Minced lamb or pork with cabbage makes for a filling and robust pie and you can even add potatoes or rice for extra and economical bulk. As far as I’m concerned, you can never go wrong with bacon and leeks as a base and I love to serve it with a simple salad. It’s best to leave the pie for 15–20 minutes after it’s come out of the oven, as the flavours are best when it’s not piping hot.
1kg flour, plus extra for dusting
2 large eggs, beaten
1 tsp vinegar
1 tbsp of oil
1 tsp salt
400ml of water
200ml of butter, melted
1 large red onion, chopped
2 leeks, trimmed and chopped
4 garlic cloves, minced
8 bacon rashers, smoked, chopped
200g of feta, crumbled
1 handful of flat-leaf parsley, roughly chopped
1 small handful of mint, finely chopped
1 dash of oil, for frying
salt and fresh ground black pepper
To begin, sift the flour into a large bowl and make a well in the centre. Add the vinegar, salt, oil and half of the water and mix together with a fork until it starts to come together. Add as much of the remaining water as you need to make a dough and turn it out onto a lightly floured work surface
Knead for a few minutes until you have a soft, but not sticky dough. Wrap in cling film and leave to rest for at least 20 minutes.
In the meantime, make the filling. In a pan over a medium heat, sweat the onion, leeks, garlic and bacon in a little oil (or butter) until soft and slightly golden. Stir in the feta and parsley and season generously with pepper. There is already plenty of salt from the feta and bacon. Transfer to a bowl and leave to cool.
Use your hands to roll the dough into a sausage and cut into 10 pieces. Take a piece of dough and cover the remaining 9 pieces with cling film to prevent them from drying out.
Roll the dough as thinly as you possibly can into a large rectangular shape, then gently stretch it further using your hands. Ideally the dough should be thin enough to be able to see your hand through it.
Once the dough is as thin as you can make it, brush the filo sheet with melted butter/oil and cover with cling film. Roll out the next piece in the same way, remove the cling film from the first sheet and place the second over the top.
Brush liberally with more melted butter and place the sheet of cling film back on. Continue until all the dough has been rolled and brushed with melted butter, giving you 10 layers.
Preheat the oven to 220°C.
Place the layered filo in front of you, horizontally, and trim off the edges of the pastry to make a neat rectangle. Spoon the filling into a line a few inches in from the edge of the filo closest to you. Now for the fun bit!
Roll the whole thing up tightly into a long sausage and, with the seam underneath, coil the sausage into a tight ring. Butter a round ovenproof dish, big enough for the pie to snugly fit into the dish. Use a couple of fish slices, or any other long flat implement to hand, to carefully transfer the pie to the dish.
Brush the top of the pie with more melted butter and sprinkle over a little salt and pepper. Place the pie in the oven and bake for 20 minutes.
Reduce the oven temperature to 180°C and continue to bake for another 20 minutes. Leave to cool for 15–20 minutes before carefully transferring the pie to a serving plate. Slice into wedges to serve.