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brooklyn Breakfast bagels/ Meaty Manhattan muffins


4 bagels
4 sausage meat patties
8 rashers of bacon
4 eggs
4 cheese slices of your choice
2 avocados
Sauce of your choice

  1. Heat your frying pan/griddle/BBQ, (we use our grillo anvil but any hot plate would work well)

  2. Slice and butter bagels both sides including the outsides!

  3. Scoop out the avocado and mash with seasoning then pop back into the skins

  4. Fry bacon and sausage meat patties

  5. Now fry your eggs whilst the rest is kept warm

  6. Lastly give your bagels a quick toast up!

  7. Assemble bagels with cheese, sausage meat patties, eggs, bacon, sauce and top with bagel half. Serve with avocado side

  8. Tuck in... it's messy!

  • Maple syrup is great added to the bacon when assembling

  • Egg rings make all the difference!

  • The sausage meat patties can be cooked for 2 minutes in the microwave from frozen! Very handy staple to have around.

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LAWTON's Pesto Pasta

Serves 3-4


350g pasta
1 bag of bacon mis-shapes
50g pine nuts
1 pot Rana pesto sauce
200g plum tomatoes
1 glug of olive oil
Parmesan cheese and basil leaves, to serve


  1. Cook pasta according to the instructions on the bag. A glug of olive oil in the pot stops the pasta from sticking together.

  2. Once cooked, drain it but save some of the water in case you need it later on

  3. Toast pine nuts for a minute or two until light golden then set aside in a bowl

  4. Fry bacon until cooked through

  5. Slice tomatoes in half

  6. Now the fun bit. Mix all the ingredients gently together in a large bowl. If your pasta seems a bit dry, then add some of the pasta water to loosen it up

  7. Serve with a sprinkling of parmesan cheese and a handful of torn basil leaves. Enjoy!

Download recipe

2 tbsp oil
1 onion
2 garlic cloves
400g diced chicken
2 tbsp curry powder
1/2 tin chopped tomatoes
100ml water
100ml Greek yoghurt
Fresh coriander
Salt and pepper

  1. Chop the onion and crush the garlic cloves and fry in the oil until golden and softened. Add the chicken and curry powder and fry for 2 mins

  2. Add the tomatoes and water and simmer for 20-30 mins, until chicken is cooked and the sauce has thickened. Add some more water if the sauce thickens too quickly

  3. Take off the heat and stir in the Greek yoghurt and finely chopped coriander. Season with salt and pepper

  4. Serve on a bed of plain or pilau rice with naan breads and a yoghurt
    and mint dip

Bracken & Poppy's Creamy Curried Chicken


Chicken mini fillets
Nando's marinade
Pitta breads
Caramelised onion
Sweet potatoes
Nando's Peri-peri salt
Nando's Perinaise

  1. Preheat oven to 180 and turn BBQ on to a high heat

  2. Cut up chicken (if needed) and put in a bowl with Nandos marinade

  3. Meanwhile, cut up potatoes. Put on a large baking tray with a drizzle of oil and a sprinkle of salt and pepper then put in the oven

  4. About 25 minutes before you're ready to eat, put the chicken on the BBQ

  5. Cut up halloumi into large slices

  6. Put pittas on a baking tray and cover with foil. Put into the oven

  7. When the chicken is cooked half-way through, turn it over

  8. When the chicken is nearly done, fry up the halloumi in a frying pan with a drizzle of olive oil to start with, then drizzle with maple syrup when it has started cooking

  9. When the chicken is done, take the chips and pittas out of the oven, cut the pittas in half and sprinkle the chips with peri peri salt

  10. Serve by filling a pitta with salad, chicken, a couple of halloumi slices, a dollop of caramelised onion and a dollop of Perinaise. Enjoy!

Chavi's Nando's Pittas

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Henry's Giant Cookie


2 1/4 cups plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 tsp vanilla essence
2 cups of chocolate chips peanut butter, optional

  1. Heat oven to 190 degrees

  2. Mix flour, bicarbonate of soda and salt, set aside

  3. Beat together softened butter and sugars on medium speed

  4. Beat in egg and vanilla essence until smooth

  5. Stir in flour mixture and chocolate chips

  6. Spread half of mixture out in oven-proof dish, spoon over dollops of peanut butter and spread the remaining mixture on top

  7. Bake for approx 10 mins



Slightly under-cook it so it stays soft and gooey!

Olsson's "Gioco da
ragazzi" Tiramisu


150g sponge fingers
1/2 cup strong black coffee
4 tbsp brandy
400g (2 pots) soft cheese
800g (2 tins) condensed milk
284ml (1 pot) Elmlea Cream
400g (1 tin) custard

  1. Mix coffee and brandy together. Leave to cool then dip sponge fingers then use to line your tin

  2. Mix together soft cheese, condensed milk, Elmlea and custard then spread over base.

  3. Sprinkle with cocoa

  4. Leave in the fridge until set.


This dessert can also be made ahead and frozen!

Darcy's Bosphorus Kebabs


(For the pitta dough)

4g dried instant yeast or 10g fresh yeast crumbled

270g water

1 tsp sugar

1 tsp olive oil

500g bread flour

1 tsp salt

(For the filling)

300g chicken breast

300g lamb





Burger sauce


Chillies - if you like them!


Pitta Dough (This is a Thermomix recipe)

  1. Place dried yeast, water and sugar in mixing bowl and warm 30 sec/37C/speed 2

  2. Add olive oil, bread flour and salt and knead 3 min. Transfer dough to a bowl, cover with cling film and let rise in a warm place until doubled in size (approx 1 hour). Divide dough into 7-8 pieces, form each into a ball and allow to rest for 15 minutes. With a rolling pin, roll out each ball into a flat circle (approx l5cm) and allow to rest for a further 15 minutes

  3. Meanwhile, preheat oven and baking tray to 25OC

  4. Place 2-4 dough circles on preheated baking tray and bake for 4-5 minutes (25OC) until puffed up or pale golden.  Repeat with remaining dough. Transfer  hot  pitta breads to  a plate and cover immediately with a dry tea towel to keep them soft. Allow to cool before serving


  1. While the dough is proving, start preparing the meat and salad

  2. Soak wooden skewers in water

  3. Cut up salads and prepare coleslaw

  4. Cut meat into generous cubes. Toss in a drizzle of olive oil and herbs and spices. Thread onto skewers. The dough should have doubled in size

  5. Heat up the BBQ. (We used restaurant grade charcoal)

  6. Charcoal should now be ready to go. Prepare the BBQ and cook the kebabs for about 10-15 minutes turning them frequently until well cooked

  7. When the kebabs are nearly cooked, bake the pittas

  8. Slice the pittas, fill with the meat, salad and burger sauce. Enjoy!


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