Tag Archives: cream

Baked White Fish with Fennel


Stolen almost entirely from Rachel Allen’s Easy Meals – a very handy book, especially when you’re short of time. It’s unusual for either of us cook without an onion even getting a sniff of inclusion in the recipe so this is a rare dish indeed!

We used Whiting purely as we found some on offer in our local supermarket, however any white fish would work.

Serves 2


2 100g white fish fillets – preferably skinned and deboned
1 large fennel bulb, base and frilly bits removed, thinly sliced
2 carrots, thinly sliced
1 clove garlic, finely chopped
100ml white wine
50ml cream
dried tarragon
salt and pepper
1 tbsp butter


Pre-heat the oven to 180oC/350oF/gas mark 4. Lay the fennel out on an oven-proof dish, sprinkle over the tarragon and place the fish on top. Pour over the white wine, season with plenty of salt and pepper, cover with foil and place in the oven for 15 minutes. Meanwhile in a saucepan half-cook the carrots and drain the water. Add the butter, garlic and cream.

Check the fish – if cooked, drain the juices (I did this by tipping up the dish slightly and using a spoon, though be careful as obviously the dish will be hot) into the carrot pan. Recover the fish with foil, turn off the oven and stick it back in to keep warm. Reduce the creamy-winey carroty sauce until it thickens slightly and the carrots are cooked.

Use tongues to remove the fennel and plate up with the carrots then use a fish slice to lift the fish hopefully intact! Drain over some more of the sauce and you are good to scoff. Though this dish looks like it needs a slightly more refined word than “scoff”…


have a little fishy, on a little dishy




Orange & Raisin Sticky Toffee Pudding


There are times in life when you happen to find yourself with a big bag of dates lacking a little purpose. Or is that just me? Assuming I’m not alone in experiencing this situation I shall continue…

The answer? Give your dates a purpose. And what better purpose than filling up your grumbly tummy with some sweet, indulgent Sticky Toffee Pudding?

Basic recipe courtesy of Be-Ro. But we have snazzed it up a little and reduced the sugar slightly. To be honest I might even reduce the sugar further in future…

Serves 8 FATTIES or 16 skinnies



250g stoned dates, chopped
50g raisins
220ml boiling water
150g self-raising flour
110g butter
150 soft dark brown sugar
2 eggs
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
zest and juice of 2 oranges
2 tsp cinnamon
1 tsp ginger


110g butter
125g soft dark brown sugar
150ml double cream
zest of two oranges
2 tsp cinnamon
1 tsp ginger


First, find a tin and casserole dish combination so that your tin will sit easily in the dish as you will need to steam this pudding in a “bain-marie” stylie. DON’T make the mistake we did and pour your mixture into a tin first before realising you don’t have a casserole dish/other receptacle large enough to accommodate the tin! Grease your tin well and/or line with baking parchment. One 20cm square pan will do it, we did ours in 2 loaf tins which lead to “taller” puddings. It makes no difference really, other than they took a little longer to cook through.

Add chopped dates and raisins to a bowl and pour over the boiling water. Squeeze in the juice of one of your oranges, add the bicarb and leave to stand until the raisins are plump and the dates get…mushy…for lack of a better word. Approximately 10 minutes, anyway.

Preheat the oven to 180oC/350oF/Gas Mark 4. Cream together all remaining pudding ingredients in a large bowl until “light and fluffy”. Use an electric whisk, or shear brute strength, the choice is yours! Add the dates/raisins to the cake mixture and pour into your tin. Cover with a layer of parchment paper and a double layer of foil – folding the edges under and ensuring it’s well sealed. Try to avoid having the parchment dip into the mix if possible.

Place tin in casserole dish (or roasting tin) and pour poiling water into the dish until half-way up the pudding tin. Stick in the oven for an hour. Take out, check the middle and cook for more time if necessary – make sure to replace the foil lid. Meanwhile, make the sauce! This is so easy it hurts. Add everything to a small pan. Warm gently until sugar has dissolved, stirring constantly to ensure everything disperses evenly. See – EASY.

Serve pudding while hot, slathered in sauce. And, if you’re being particularly greedy, cream.

Or custard.

Or ice-cream.

Or all the above.


Afternoon Tea: The Finished Article


So, after 2 hours of chopping, stirring, boiling and baking we (re)created possibly the best cream tea we have ever had. Boom. Make sure to check out the recipes below the picture!


We had our savoury scones with some extra mature cheddar (anything less is a crime) and could have done with some clotted cream with our sweet scone, alas…we were too lazy to go to the shop…!

Based on the menu of Cordial and Grace tea-shop in Bristol.


Cheddar & Mustard Scone
Tomato & Red Onion Chutney

Stem Ginger Scone
Rhubarb & Ginger Jam