Lemon and Honey Rum Baba


Serves 6


250g plain flour

1 teaspoon fine seasalt

15g fresh yeast

zest of 1 lemon

1 teaspoon vanilla extract

6 medium eggs

100g softened unsalted butter, extra to grease moulds

70g sultanas

250ml hot stock syrup

90ml rum

  1. Sift the flour and salt into a large bowl. Finely crumble in the fresh yeast. Add the lemon zest and mix in.
  2. Warm the honey until slightly runny, in a bowl whisk together the honey, vanilla extract and 3 eggs.
  3. Beat the 2 mixtures together with the softened butter for 3 minutes with an electric mixer.
  4. Beat the remaining eggs and gradually work into the dough, should be around 5 minutes on the medium setting. Add the saltanas with the last of the egg.
  5. Cover the bowl and leave the dough to prove in a warm place.
  6. Liberally grease 6 baba moulds. Gently knock down the dough and divide into 6 pieces. Place in the moulds and leave to prove again for around 30 minutes until the dough has risen to ¾ up the tin.
  7. Preheat the oven to 190C.  Bake for 20 minutes until golden brown and firm but have some spring when pressed. Leave in the tins for 5 minutes before turning out.
  8. Leave to cool until warm then prick the tops with a skewer. Return to the moulds. Mix the rum and stock syrup together and pour over the babas.
  9. Once the syrup has been absorbed chill until ready to serve. Serve with chantilly creme and poached apricots.

Vegetarian Barbecue Recipe

Enjoy great barbecue ideas this summer






Vegetarian Barbecue Recipe

While the meat eaters are tucking in to their Chorizo and Secreto here is an easy one to try as a barbecue Mexican sandwich.  

Serves 4

8 tortillas 200ml sour cream 120g grated cheese of choice (I always use a monetary jack) Jalapenos

Black Bean Puree

250g cooked black beans ½ bunch of coriander (picked) Juice of 1 lime ½ tsp cayenne ½ tsp cumin

The Salsa

½ finely diced red onion Tbsp lemon juice 3 spring onions 4 plum tomatoes 1 clove garlic ½ bunch coriander (picked) 2 avocadoes

Start with the black bean by putting all the ingredients to a food processor and pulse until smooth.

For the Salsa

First soak the onion in the lemon juice. Chop the spring onions, avocadoes and tomatoes into small cubes and add to the onion. Puree the garlic and roughly chop the coriander and add to the mix, toss together gently not to mash the avocado.

Building the Quesadilla

Place a tortilla on your board and spread the puree over the tortilla leaving around 1.5 to 2cm from the edge. In one half add the sour cream and on-top add the salsa. Sprinkle with cheese and add as many jalapenos as you like then fold over the tortilla.   Repeat the process for the remaining tortillas.   Place on the barbecue or griddle pan at a medium to high heat. The filling should be warm and the tortilla slightly charred.  It will only take 2-3 minutes Slice at an angle and serve with the remaining salsa and picked coriander leaves.


Protein Pancakes

Protein pancakes are a great breakfast for people who want to maintain a healthy lifestyle. It is recommended that protein pancakes are only eaten on training days. 2 Eggs 1 Egg White 1/2 Cup Oatmeal 1 Scoop Vanilla Protein Powder 1/4 Vanilla Yoghurt 1/4 Teaspoon Cinnamon 1/4 Teaspoon Splenda or similar Cooking oil Spray Combine all ingredients together so well mixed. Heat a non-stick pan and lightly coat with cooking oil. Add enough mix to cover the base of the pan so the pancake is 3-4mm thick. Cook the pancake until the edges become firm and then flip. Cook for one to two minutes more. Serve with syrup or jam.





Easy Starter for a Dinner Party

Mushroom Spring Rolls, Galangal Emulsion


An easy starter for a dinner party is always good and spring rolls are always a good option. These are no exception and great to start the meal or even as a canapé with drinks.

Serves 4

Galangal Emulsion

One 2 inch piece of galangal or ginger, peeled and chopped

50ml fresh lime juice

50ml rice vinegar

2 large egg yolks

Maldon Salt

200ml neutral oil such as grape or corn Chopped tarragon


Spring Rolls

50g butter

100g shitaki mushrooms (clean and trimmed)

100g oyster mushrooms (clean and trimmed)

100g cremini mushrooms (clean and trimmed)

50ml shaoxing wine

1 tablespoon soy sauce

1 garlic clove

1 cm minced ginger

2 large shallots finely sliced

1 lemongrass root minced

1/2 red chilli minced Zest of one lemon Spring roll wrappers cut down to 5 sq inches

Corn oil for frying 16 baby gem heart leaves.


for the emulsion put the galangal, lime juice and vinegar in a blender and blend until smooth. Add yolks and salt, continue to blend. With the machine running gently add the oil in a steady stream. Add the tarragon to taste and puree until smooth and green. Strain through a fine sieve, refrigerate until ready for use.

For the spring rolls mixture melt the butter over a medium heat in a large frying pan and add the mushrooms, wine, soy sauce. Cover with a lid and cook down until the mushrooms have released their juices and tender. Will take 10-15 minutes.

Remove the lid and continue to cook until the juices have evaporated and the mushrooms nicely glazed. Place on a tray and refrigerate until cool. Heat 2 tablespoons of olive oil in a large pan and add the lemongrass, chilli, garlic, ginger, shallots and cook until slightly coloured and remove from heat. Add the lemon zest and salt, stir well and cool. Add to the mushroom mixture.

For the roll beat the egg yolks in a bowl: lay out 8 wrappers on the work surface. Divide the mushroom filling between the wrappers and place diagonally across the wrapper. Fold in the sides and egg wash the upper triangle edges with the egg yolk mix. Then tightly roll. Heat the oil for frying in a heavy, deep pan. Carefully add the rolls to the hot oil turning occasionally until crispy and golden brown.When removing from the oil place on paper towel.

Cut each spring roll in half on the diagonal and place in the baby gem leaf with the emulsion. If not using straight away after rolling refrigerate on silicon paper without cling film. Use a clean cloth to cover.

Salad with Figs, Buffalo Mozzarella and Basil

This salad with figs is so simple, all that’s needed is quality produce. For 6 12 fresh, ripe figs 1 small bunch basil 6 buffalo mozzarellas Maldon salt Juice of 2 lemons Extra virgin olive oil Remove the mozzarella from the liquid and leave to drain so they become firmer. Pick the basil leaves from their stalks and wash the leaves under cold water. Wash the figs and cut off the top of the stem. Cut each fig through its stem in half and then into quarters. Tear the mozzarella into half and then into quarters. Add three times the amount of oil to the lemon juice. Place the figs and mozzarella on to individual serving plates. Place several leaves over the cheese and figs. Season with salt and pepper. Drizzle the dressing over the top and serve immediately.


Did you enjoy this recipe? Take a look at our Panna Cotta recipe.