This fresh and fruity Christmas tree pavlova recipe is the perfect centrepiece for your festive celebrations. It’s...
Autumn
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Mike Tomkins’ Pork Wellington
A good Wellington is the hearty centrepiece we all need in the colder months, and it looks super impressive too. This pork Wellington recipe is a fun and tasty twist on the classic beef. Mike covered the pork with honey and mustard, and a shiitake mushroom and black pudding duxelles before wrapping it in slices of prosciutto — layers upon layers of delicious flavours.
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Kenny Tutt’s Slow-Roast Pork Belly with Toffee Apple Sauce
Toffee apple sauce and roast pork are a match made in heaven. Kenny Tutt explains how to make apple sauce for pork and cook tender meat with crisp crackling in this autumnal slow-roast pork belly recipe.
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The Smokin’ Elk’s Catherine Wheel Sausage
Bonfire Night calls for sausages, and this Catherine wheel boerewors is the perfect recipe for firework celebrations. Smokey sausage meets melted cheese and a delicious spicy pebre sauce. It’s the perfect Bonfire Night sausage recipe.
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Ghost Chocolate Halloween Cupcakes by My Kitchen Drawer
These chocolate Halloween cupcakes decorated with marshmallow ghosts are the perfect spooky treat for October. Not only are they a really fun design, but they’re also delicious too. Rich, chocolatey sponge meets sweet, fluffy marshmallow for the perfect indulgent October bake.
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Bacon-Loaded Toad in the Hole with Stout Gravy
This toad-in-the-hole recipe has a delicious twist; we’ve loaded the classic recipe with thick, smokey bacon and crisp roasted kale. Finished with a generous serving of hearty stout gravy, this toad in the hole is the best way to celebrate autumn and bonfire night.
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Swedish Cinnamon Buns
A delicious snack, comforting dessert or incredible breakfast – they are a truly versatile and worthwhile bake. Cooking the cinnamon buns to 87°C will also ensure that they are perfectly moist and chewy inside, so keep your Thermapen on hand to create the perfect buns.
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Kenny Tutt's Roast Partridge with Creamy Smoked Bacon Cabbage
This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.
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Roast Beef, Celeriac Steak & Maple Glazed Carrots
This roast topside of beef is seared and then pot roasted for maximum flavours and juiciness. We used our DOT Digital Oven Thermometer to make reaching the perfect temperature super easy, then double checked it with the Thermapen to ensure it was just right all the way through...
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Baked Toffee Apple & Ginger Brioche & Butter Pudding
As Autumn draws in, is there any better combination of food than sweet bread, soft apples, caramel and custard? The perfect dessert to enjoy on a cosy night in around Halloween and Bonfire Night, this baked toffee apple and ginger brioche and butter pudding is sweet, creamy and filling, with a hint of heat from the ginger...
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Chocolate Pistachio Fudge
Making your own sweet treats is great for many reasons. It’s a fun activity, they’re delicious and they make really thoughtful gifts. Fudge is one of our favourites because the creamy and decadent flavour is perfect for indulging...
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Autumn Roast Chicken with Herbs and Root Vegetables
In the months before Christmas we often find ourselves roasting chickens at every opportunity in mental and emotional preparation for the pressure of the bountiful festive bird. This recipe is great for one of the first roasts of the season, as the autumn veggies won’t leave you bored of your festive trimmings by the time Christmas dinners roll around...
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Sweet Treats To Inspire You This #GBBO Season
Ah the time has come again, when the nation unites for the love of all things British and baking – The Great British Bake Off is back! So with this is in my mind we have gathered together a bunch of recipe collaborations from some of our favorite foodie bloggers to get you on your way...