Frangipane, Lemon & Ginger Marmalade Pizza

Frangipane, Lemon & Ginger Marmalade Pizza

Lee Majhen-Todd

Frangipane, Lemon & Ginger Marmalade Pizza. If you’re lucky enough to get your hands on a jar of Taste Of The Mediterranean Lemon & Ginger Marmalade, don’t hide it away and forget about it, get to work and make this friendly frangipane, lemon & ginger marmalade pizza.

Lemon Curd & Lemon Gin Breskvice

Lemon Curd & Lemon Gin Breskvice

Lee Majhen-Todd

Lemon Curd & Lemon Gin Breskvice - Croatian Cookies with Lemon Curd and Lemon Gin Filling A twist on a traditional Croatian Peach Breskvice made with fresh lemon curd and lemon gin for the cakey filling. An easy Croatian cookie to make and a very pretty cookie to see.

Juicy, Slow, Oven Roasted Lamb Shoulder and Quick Greek Yoghurt Flatbreads

Juicy, Slow, Oven Roasted Lamb Shoulder and Quick Greek Yoghurt Flatbreads

Lee Majhen-Todd

Juicy, Slow, Oven Roasted Lamb Shoulder and Quick Greek Yoghurt Flatbreads

The easiest slow cooked lamb recipe surrounded by the easiest no yeast wrap . Smeared with an amazing sauce that sinks right into the meat leaving it moist and incredibly tasty.

Pile it all up with crispy shredded white cabbage, spring onions and radishes with a bite, add a layer of caramelised onions and then wrap it all up in a no yeast greek yoghurt flatbread. Yes please!

Plum Tarte Tatin with Port Caramel

Plum Tarte Tatin with Port Caramel

Lee Majhen-Todd

Plum Tarte Tatin with Port Caramel - Sweet but not sickly. Pastry but not starch heavy. Fruit but not really one of my five a day and with undertones of port in the caramel sauce, it has a little feel of being a grown-up pudding! What’s not to love?

Leftover Curry!

Leftover Curry!

Lee Majhen-Todd

Leftover curry - This is exactly what it says it the title, a curry using what I had in the fridge, and that included cauliflower leaves and stalks, radishes, some cooked celeriac, a handful of mini tomatoes, an onion and half a packet of wild rocket.

Fresh Berry Pavlova with Mascarpone Chantilly Cream

Fresh Berry Pavlova with Mascarpone Chantilly Cream

Lee Majhen-Todd

Fresh Berry Pavlova with Mascarpone Chantilly Cream

When a meringues comes out of the oven, I know that spring has sprung and summer is on its way!

This is the easiest meringue to make, full of delicious mascarpone and Chantilly cream and then brimming with the freshest of berries. Not too sweet, perfect for a summer meal outdoors and just enough chewy to make it worth my while.

Crispy Fried Cauliflower with Sweet Chilli Dipping Sauce

Crispy Fried Cauliflower with Sweet Chilli Dipping Sauce

Lee Majhen-Todd

Crispy Fried Cauliflower with Sweet Chilli Dipping Sauce. This is a great recipe make to eat cauliflower. easy to make too! Eaten hot or cold, either is delicious.

If there is any left over from its first eating, breaking it up and adding it to an salad and dribbling the dip over the top is an another amazing way of eating it1

Lime Slice

Lime Slice

Lee Majhen-Todd

Lime Slice or Key Lime pie by another name - is something thats so easy to make and even easier to eat , so if you’re into a tart and creamy dessert, i bet you’re going to love this.

Using condensed milk and loads of fresh limes means its cost effective too!

Triple Chocolate Easter Layer Cake

Triple Chocolate Easter Layer Cake

Lee Majhen-Todd

Triple Chocolate Easter Layer Cake

The best and so easy to make show stopping cake that will impress anyone who sees it. Topped with as many mini easter eggs as you can fit on it. Make it in round tins or rectangular and layer them together with the delicious and amazingly easy chocolate ganache buttercream .

Wild Garlic Laminated Pasta with Garlic Brown Butter

Wild Garlic Laminated Pasta with Garlic Brown Butter

Lee Majhen-Todd

Wild Garlic Laminated Pasta with Garlic Brown Butter - the easiest pasta to make and the most flavoursome to eat. Its wold garlic season and this means the opportunity to use those beautiful wild garlic leaves in as many ways as possible. Add garlic brown butter to the laminated wild garlic pasta and the nutty taste tips the favour over the edge and elevates it to the next level.

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