by Sheridan | Aug 21, 2020 | Breakfast, Brunch, Fruit
Seville Orange Marmalade Grab hold of Seville oranges while they’re in season to make this fabulous marmalade. The brandy or whisky spooned over the top will give it a festive flourish, and also help to seal the marmalade. I can guarantee your friends will...
by Sheridan | Aug 17, 2020 | Breakfast, Brunch, Recipes
Lilly’s Fruit Bread This delicious fruit bread is easy-to-make and equally good served fresh or toasted. I was given the recipe many years ago by Lilly who baked it each morning for the breakfast table at Hotel d’Urville in Blenheim, New Zealand. It was...
by Sheridan | Jul 23, 2020 | Breakfast, Brunch, Desserts, Recipes
Quince Compote There are no strict measurements for this luscious compote once you’ve cooked the quinces. I usually cook 4 – 6 quinces and then make a translucent ruby jelly with the syrup. They can be eaten whole, served with thick cream or yoghurt, or...
by Sheridan | Jun 7, 2020 | Breakfast, Brunch, Cakes, Recipes
Easy Peasy Banana Bread This is an easy and very forgiving recipe to which you can add chocolate chips, nuts, sultanas and spices (cinnamon, nutmeg, mixed spice). The batter is quickly made in a food processor. You can also use caster sugar instead of brown sugar....
by Sheridan | Jun 30, 2019 | Breakfast, Brunch, Recipes, Vegetarian
Rhubarb Campari Marmalade This recipe is from my first book, The Cook’s Garden (Harper Collins) and is a marvellous way to use rhubarb. Excellent on toasted cornbread. View Instructions InroductionAbout this Recipe By: Sheridan RogersThis recipe is from my...
by Sheridan | May 26, 2019 | Breakfast, Brunch, Lunch, Recipes, Starters, Vegetarian
Chakchouka Originally from Tunisia, there are many regional variations of this tasty, hearty breakfast/brunch dish throughout the Middle East – here is one variation. For a more substantial and spicier dish, add 3 – 4 Merguez sausages...
