https://www.georgiedarcycoles.co.uk/recipes-1 daily 0.75 2026-02-09 https://www.georgiedarcycoles.co.uk/recipes-1/cheese-and-onion-pie monthly 0.5 2026-02-09 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/16942b5a-aa99-42f3-9b58-530362096c64/Cheese+and+Onion+Pie+V2.jpeg Recipes - Square and Compass’s Cheese and Onion Pie - Hands-on time 45min, plus cooling. Cooking time about 1hr 20min. Serves 6 FOR THE PASTRY 400g plain flour, plus extra to dust 150g butter, chopped 1 medium egg yolk, beaten FOR THE FILLING 50g butter 7 medium onions (about 800g), finely chopped 1 vegetable stock pot 250g mature Cheddar, coarsely grated 2tsp English mustard 2tsp Worcestershire sauce 1 For the pastry, in a large bowl mix the flour and 1/2tsp fine salt. In a small pan over medium heat, melt the butter and 115ml cold water just until the fat melts and the water is starting to boil. Quickly pour into the flour bowl and mix with a cutlery knife until combined. 2 Knead in the bowl for 1min, or until the pastry comes together. Split into 2/3 and 1/3, wrap each portion in clingfilm and set aside at room temperature until needed. https://www.georgiedarcycoles.co.uk/recipes-1/quick-sourdough-pizza monthly 0.5 2025-12-31 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/321185e1-3ec2-428e-9d36-1427a11c1237/Pizza+.JPG Recipes - Quick ‘Sourdough’ Pizza Dough Makes 2 FOR THE DOUGH 250g strong white flour, plus extra to dust 1tsp fast-action dried yeast 1tsp caster sugar 1tbsp extra virgin olive oil You will also need fine semolina for dusting the pizza peel 1 For the base, in a medium bowl, mix the flour, yeast, sugar, oil, 1/2 tsp fine salt and 150ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic (you can also do this in a stand mixer). Return to the bowl, cover and leave to rise in a warm place for 1hr, or until doubled in size. 2 Tip the dough on to a lightly floured work surface, divide in 1/2 and shape each portion into a ball. Cover with a clean tea towel and leave to rise again for 30min, if you have time. 3 Press or roll out 1 piece of dough to a rough 25cm circle. 4 Preheat pizza oven to 400°C. Dust the pizza peel with flour or semolina and lift a pizza base on to it. Working quickly, add your toppings. Cook for 1-2min, rotating regularly with the peel, until the crust is puffed and golden. Transfer to a board and enjoy. Repeat with remaining dough and topping. https://www.georgiedarcycoles.co.uk/recipes-1/crab-and-samphire-spaghetti monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/0da742d5-8474-4534-81a3-398444877d94/Falcon+-+Crab+Spaghetti.jpg Recipes - Crab and Samphire Linguine - Serves 4 2tbsp extra virgin olive oil 1 red chilli, deseeded and finely chopped Small handful parsley, stalks and leaves chopped but kept separate 2 garlic cloves, crushed Finely grated zest and juice 1 lemon 500g linguine 200g white crab meat 50g butter 200g samphire Parmesan, to serve https://www.georgiedarcycoles.co.uk/recipes-1/chipotle-prawn-tacos-with-mango-salsa monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/3fcb4081-3b2b-46cc-8729-278819a6a92c/tempImage18JwPi.jpg Recipes - Chipotle Prawn Tacos with Mango Salsa - Serves 2 FOR THE SLAW ¼ white cabbage, shredded 1 avocado 3tbsp Greek yoghurt Juice 1 lime FOR THE SALSA 10 cherry tomatoes ½ mango ½ red onion Handful coriander, finely chopped Juice 1 lime FOR THE PRAWNS 175g raw king prawns, deveined 1tsp chipotle paste 1tsp olive oil TO SERVE Corn tortillas https://www.georgiedarcycoles.co.uk/recipes-1/vegan-kimchi-pancakes-with-wakame monthly 0.5 2025-03-25 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/2f95ef9f-a64e-4866-8e6b-67cc9c18ab20/Kimchi+Pancakes+Wakame.jpeg Recipes - Vegan Kimchi Pancakes with Wakame - Hands-on time 30min, plus resting. Cooking time about 35min. Serves 4 280g extra firm tofu, I used The Tofoo Co. 300g kimchi, I used Vadasz Raw Kimchi, see intro 75g cornflour 100g plain or spelt flour 6 spring onions, finely chopped 2tbsp vegetable oil TO SERVE 10g dried wakame seaweed 4tbsp vegan mayo, I used Hellmann’s 2tbsp sweet chilli sauce https://www.georgiedarcycoles.co.uk/recipes-1/courgette-carrot-and-pistachio-cake monthly 0.5 2025-03-25 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/e4b927ab-2b8d-44af-a27d-7881c50a093c/carrot_courgette_and_pistachio_cake_flattened.jpg Recipes - Courgette, Carrot and Pistachio Cake - Hands-on time 30min, plus cooling. Cooking time about 1hr 25min. Serves 12 FOR THE CAKE 225ml sunflower oil, plus extra to grease 225g light brown soft sugar 4 medium eggs 250g self-raising fl our 1tsp bicarbonate of soda 1tsp ground cinnamon 1tsp ground ginger 200g coarsely grated courgette 200g coarsely grated carrot 75g pistachio kernels, roughly chopped, plus extra to decorate FOR THE CARAMELISED CARROTS, OPTIONAL 15g butter 50g coarsely grated carrot 1tbsp light brown soft sugar FOR THE ICING 175g unsalted butter, softened 1tsp vanilla extract 275g full-fat cream cheese, at room temperature Finely grated zest 1 orange 200g icing sugar https://www.georgiedarcycoles.co.uk/recipes-1/veggie-greens-and-tofu-pie monthly 0.5 2025-02-24 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/7a10d344-8eb1-432e-97f6-432e40166c0c/tempImageVAk3ML.jpg Recipes - Veggie Greens and Tofu Pie - SERVES 4 1tbsp olive oil 1 leek, halved lengthways and finely sliced 1 courgette, chopped into 1cm pieces 2 garlic cloves, crushed 2tbsp plain flour 750ml vegetable stock 100g baby spinach 175g frozen peas 280g extra firm tofu, coarsely grated 2tbsp Greek style yoghurt 1tsp Dijon mustard Finely grated zest and juice 1/2 lemon 320g ready-rolled puff pastry 1 egg, beaten, to glaze https://www.georgiedarcycoles.co.uk/recipes-1/broccoli-and-chilli-toast monthly 0.5 2025-02-06 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f816be56-6e20-478a-a265-f900d6d5284f/tempImagemHu3FA.jpg Recipes - 5 Ingredient Broccoli and Chilli Toast - Serves 2 200g tenderstem broccoli, trimmed 2tbsp extra virgin olive oil 25g finely grated parmesan, plus extra to serve 2 slices sourdough bread, toasted Chilli flakes, to garnish 1 Add all the broccoli to a pan of salted boiling water. After 2min, scoop out half and let the rest cook for 3min more. 2 Heat a small frying pan with 1tbsp olive oil over a medium heat and fry the removed broccoli for 2min. 3 Transfer the boiled broccoli to a blender with the parmesan and remaining oil. Blitz until smooth. 4 Spread the broccoli puree over the toast, then top with the fried broccoli. Sprinkle over the chilli to serve. https://www.georgiedarcycoles.co.uk/recipes-1/5-ingredient-courgette-dip monthly 0.5 2025-01-28 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/aaca3b07-1dd7-465c-aa81-51397225a244/tempImagernfkqc.jpg Recipes - 5 Ingredient Courgette Dip 2tbsp extra virgin olive oil, plus extra to drizzle 2 courgettes, coarsely grated 2 garlic cloves, crushed Finely grated zest 1 lemon 250g Greek yoghurt 1tsp chilli flakes Flatbreads or bread to serve 1 Heat oil in a frying pan over low heat. Add the courgette and fry for 10min until soft, stirring occasionally. 2 Stir through the garlic, lemon zest, salt and pepper and cook for 2min. 3 Spread the yoghurt on a plate and top with the courgette mixture and sprinkle over the chilli flakes. Serve with bread or flatbread to scoop up! https://www.georgiedarcycoles.co.uk/recipes-1/charred-corn-and-mango-salsa monthly 0.5 2025-01-28 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/82ac95f9-dd82-4e4b-9c72-cd9076d9b6aa/IMG_3427.jpg Recipes - Charred Corn and Mango Salsa 1tbsp olive oil 1tsp hot smoked paprika 2 corn cobs (or 379g tin, drained, see instructions for this at the end of recipe) 300g cherry tomatoes, finely chopped 1 red onion, finely chopped 1 mango, destoned and finely chopped 1 jalapeño, deseeded and finely chopped Small handful coriander, finely chopped 1tbsp extra virgin olive oil Juice 2 limes 1 In a small bowl mix the olive oil and smoked paprika. Brush all over the corn cobs. Barbecue or griddle the corn over high heat for 15min, turning regularly or until charred. Leave to cool completely. 2 Slice the kernels off the cobs: hold a cob upright (on its end) on a board and shave off kernels with a large knife. Repeat with all cobs. 3 Add the corn to a large serving bowl with the remaining ingredients and plenty of seasoning. Note: If using tinned corn, drain well, heat 1 tbsp oil in a frying pan over high heat, add the corn and fry, stirring, until charred and tender. Stir in the paprika and some seasoning; transfer to a plate to cool completely. https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/7e0d2c34-f9c8-4653-943c-1bbb92730ca7/IMG_3428.jpg Recipes - Charred Corn and Mango Salsa - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.georgiedarcycoles.co.uk/recipes-1/veggie-kale-caesar-salad monthly 0.5 2025-01-26 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/ef805e2c-5303-4083-86b0-6b25eb2bd6b8/tempImageJTyN7j.jpg Recipes - Veggie Kale Caesar Salad - Serves 4 FOR THE CRISPY CHICKPEAS 400g tin chickpeas, drained and rinsed 1tsp cornflour 1tsp paprika 1tbsp sesame oil 1tbsp soy sauce FOR THE CROUTONS 2 slices sourdough 1tsp olive oil FOR THE DRESSING 50g Greek yogurt 50g mayonnaise 1 garlic clove, crushed 1tsp Dijon mustard 1tsp soy sauce 1tsp maple syrup 1tbsp lemon juice 1tbsp capers, roughly chopped FOR THE SALAD 200g kale, stems discarded and roughly chopped/torn 1tbsp oil 1 avocado, chopped Parmesan/veggie hard cheese, peeled to serve https://www.georgiedarcycoles.co.uk/recipes-1/kalette-bucatini-with-garlic-chilli-and-lemon monthly 0.5 2025-01-23 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/592095ba-70db-400d-8713-fe9f50dde97b/tempImagemiEqnR.jpg Recipes - Kalette Bucatini with Garlic, Chilli and Lemon - Serves 2 250g bucatini 2tbsp extra virgin olive oil 2 garlic cloves, crushed ½ red chilli, deseeded and finely chopped 200g kalettes, halved Finely grated zest 1 lemon Parmesan, finely grated to serve 1 Cook the pasta in salted boiling water according to pack instructions, reserving some pasta water. 2 Heat the oil in a large pan and add the garlic, chilli, kalettes and lemon zest. Cook for about 10min until tender. 3 Add the pasta to the pan with a bit of pasta water and toss to combine. Grate over the parmesan and serve. https://www.georgiedarcycoles.co.uk/recipes-1/winter-panzanella-salad monthly 0.5 2025-01-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/860e4a6d-ac72-470d-b6dc-d3d7936bbc02/tempImagekYST0j.jpg Recipes - Winter Panzanella Salad - Serves 4 1 sweet potato, peeled and cut into 2cm pieces 2tbsp olive oil 3 slices sourdough bread, cut into 2cm pieces 100g cavolo nero/kale, stalks removed and leaves roughly chopped 400g mixed tomatoes, halved or quartered if large 75g kalamata olives Large handful basil, leaves roughly torn FOR THE DRESSING 1 1/2 tbsp red wine vinegar 3tbsp extra virgin olive oil 1 garlic clove, crushed https://www.georgiedarcycoles.co.uk/recipes-1/baguette monthly 0.5 2025-01-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/e90499c2-db61-4d2c-a7b3-447ea221dea2/France+Baguette.jpeg Recipes - Baguette - Hands-on time 25min, plus overnight chilling, rising and cooling. Cooking time about 20min. Makes 2 long baguettes 300g strong white flour, plus extra to dust 1tsp fast-action dried yeast Oil, to grease 1 The night before you want to bake the baguette, in the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast and 1/2tsp fine salt until combined. Add 200ml tepid water and knead for 5min on low speed until smooth, elastic and sticky. Cover and chill for at least 12hr (up to 18hr). 2 The next day, remove the bowl from the fridge and allow to come to room temperature, or until visibly puffed. 3 Line a large baking sheet with baking parchment. Divide the dough in 1/2 and flatten each piece into a small rectangle. Working 1 at a time, press the corners of the rectangle into the middle, and then roll back and forth to make small, fat sausages (this gives the dough tension, which helps with shaping). Roll into a rough 35cm length. Repeat shaping with remaining dough. 4 Lay the baguettes on the lined sheet, spacing apart. Cover with a tea towel or greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until visibly puffed. 5 Preheat oven to 220°Co. Put a large baking sheet in the oven to preheat for 10min, along with a smaller roasting tin filled with water on the bottom shelf, to create steam (which helps form the crisp crust). 6 Carefully remove the preheated baking sheet from the oven and slide the baguettes on to it (still on their parchment). Using kitchen scissors or a sharp knife, cut a few diagonal slashes into the top of each baguette and bake for 20min, or until golden brown. Transfer to a wire rack and leave to cool completely before serving. https://www.georgiedarcycoles.co.uk/recipes-1/radicchio-fennel-and-grapefruit-salad monthly 0.5 2025-01-13 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/320f07c0-047b-4f73-aa0e-b2001bde9683/tempImageM46EM9.jpg Recipes - Radicchio, Fennel and Grapefruit Salad 1 grapefruit 1 head radicchio, leaves separated 1 fennel, finely sliced (use a mandolin if possible) Handful spinach 2tbsp extra virgin olive oil 1tbsp honey 1tsp Dijon mustard 1 To prepare the grapefruit, slice the top and bottom off the fruit and sit on a board. Cut away peel and white pith. Hold the grapefruit over your serving bowl and carefully cut between membranes to separate segments. Add the grapefruit to the bowl. Squeeze the rest of the grapefruit juice into another small bowl. 2 Mix the grapefruit juice with 2tbsp extra virgin olive oil, 1tbsp honey, 1tsp Dijon mustard and some seasoning. 3 Add the radicchio, fennel, spinach and grapefruit to a large serving both. Drizzle over the dressing and toss to coat. https://www.georgiedarcycoles.co.uk/recipes-1/carrot-ginger-and-parsnip-soup monthly 0.5 2025-01-13 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/4ffd5243-c72a-437b-9b95-6b31677466cf/tempImage14JjGG.jpg Recipes - Carrot, Ginger and Parsnip Soup - Serves 4 25g butter 1 onion, finely sliced 2 garlic cloves, crushed 1tbsp finely grated fresh ginger 4 carrots, peeled and coarsely grated 2 parsnips, peeled and coarsely grated 1litre vegetable stock 100g cavolo nero, stalks removed and finely chopped Handful chopped coriander, to garnish, optional https://www.georgiedarcycoles.co.uk/recipes-1/yorkshire-puddings monthly 0.5 2025-01-06 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/9079af40-4fb0-4af9-94d4-f9c8f16b580e/tempImageD6QZ6Q.jpg Recipes - Yorkshire Puddings - Makes 12 200g plain flour 4 eggs 200ml milk Vegetable oil 1 Heat your oven to 200C fan. 2 Add the flour to a bowl, crack in the eggs, then pour in the milk gradually, mixing until smooth. 3 Add 1tsp oil to each muffin hole. Heat the oil in the muffin tin for 10min until hot. 4 Pour in the batter (it should sizzle) and cook for 25min until golden and puffed. https://www.georgiedarcycoles.co.uk/recipes-1/veggie-tartiflette-with-cornichons monthly 0.5 2025-01-05 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/3867c612-cde1-4eff-8b58-588c2c7c0494/tempImageYF9LOB.jpg Recipes - Veggie Tartiflette with Cornichons INGREDIENTS 1.5kg new/waxy potatoes 1tbsp olive oil 2 onions, finely sliced 3 cloves garlic, crushed 175ml white wine 250g crème fraiche 450g reblochon 100g cornichons, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/mushroom-and-celeriac-wellington monthly 0.5 2025-01-05 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f00ed3f3-abf0-40d0-a13a-17be22943988/tempImagekLaLR2.jpg Recipes - Mushroom and Celeriac Wellington INGREDIENTS 1tbsp olive oil 1 medium celeriac 25g butter 1 onion, halved lengthways and finely chopped 2 garlic cloves, crushed 6 sprigs thyme, leaves picked 250g chestnut mushrooms 125ml white wine 150g crème fraiche 1tsp Dijon mustard 150g baby spinach 320g ready-rolled puff pastry 1 egg, beaten, to glaze https://www.georgiedarcycoles.co.uk/recipes-1/vegan-crispy-polenta-and-roasted-squash-cake monthly 0.5 2024-12-07 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/884229ca-d4e6-442f-aa2f-500550fc92be/Crispy+Polenta+and+Roasted+Squash+Cake.jpeg Recipes - Vegan Crispy Polenta and Roasted Squash - Hands-on time 40min, plus cooling and chilling. Cooking time about 50min. Serves 8 1 butternut squash (about 1kg), peeled 2tbsp olive oil, plus extra to grease Small handful fresh sage leaves, finely chopped 1 garlic clove, crushed 300g silken tofu, drained 200ml vegetable stock 150g quick cook/1min polenta 100g shredded kale (woody core discarded) Balsamic glaze, optional https://www.georgiedarcycoles.co.uk/recipes-1/squash-pearl-barley-risotto monthly 0.5 2024-12-07 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/6a820dbf-5ac6-4e3b-8aba-cdd604f403f0/IMG_1087.jpeg Recipes - Squash Pearl Barley Risotto - SERVES 2 2tbsp olive oil, plus extra for the sage 1 small squash, I used acorn, but you can use Butternut or Delica 15g butter 1 onion, finely chopped 2 garlic cloves, crushed 150g pearl barley 1 small glass white wine (125ml) 1litre hot vegetable stock 25g Parmesan/vegetarian hard cheese, finely grated, plus extra to serve Handful sage leaves, optional https://www.georgiedarcycoles.co.uk/recipes-1/blackcurrant-and-bay-liqueur monthly 0.5 2024-12-04 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/931782bb-ceb4-468c-90ff-ba55feb96e4a/Blackcurrant+Liqueur.jpeg Recipes - Blackcurrant and Bay Liqueur - Hands-on time 10min, plus maturing. Makes about 700ml 400g frozen blackcurrants, see intro 200g caster sugar 2 fresh bay leaves, plus extra, optional, to decorate 700ml gin 1 Empty the blackcurrants into a rough 1.5-2 litre sterilised bottle or jar (that has a lid). Add the caster sugar, seal and shake to settle the sugar. Add the bay leaves and pour in the gin. 2 Re-seal and leave in a cool, dark place for at least a week (up to a month), shaking the bottle every few days until the sugar dissolves. 3 When ready, strain the liqueur and decant into sterilised bottles (see TIP). Seal and decorate with bay leaves, if you like. PER 30ML 109cals, 0g protein, 0g fat (0g saturates), 10g carbs (10g total sugars), 0g fibre TO STORE Keep in a cool, dark place for up to 6 months. The 30ml glass bottles came from Ampulla (77p each) and the 50ml Fillable Gin Baubles came from Moobarb on eBay (£7.95 for 6). https://www.georgiedarcycoles.co.uk/recipes-1/malaysian-inspired-dahl-with-cheese-chilli-and-spinach-roti monthly 0.5 2024-12-11 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/846b8779-f095-45a9-81bc-0eb237c1ba35/Dahl+and+roti+.jpeg Recipes - Malaysian-Inspired Dahl with Cheese, Chilli and Spinach Roti Dahl Serves 2, Roti makes 4 FOR THE ROTI (makes 4) 250g plain flour, plus extra to dust Pinch of salt 150ml warm water 75g cheese, grated (I used a mixture of cheddar and mozzarella) 1 green chilli, finely sliced Handful spinach Butter, to fry FOR THE DAHL 1tbsp oil 1 onion, finely chopped 5 curry leaves (I used dried) 1 garlic clove, crushed 1tsp freshly grated ginger 1tsp paprika 1tsp ground coriander 1tsp ground cumin 1/2tsp mild chilli powder Finely grated zest 1 lemon 150g red lentils 200ml light coconut milk (freeze the rest of the tin in ice cube trays for later use) 1litre water FOR THE QUICK CORIANDER CHUTNEY Handful coriander 1cm piece fresh ginger 1 garlic clove Juice 1 lemon (use the zested lemon leftover from the Dahl) 1tbsp olive oil 2tbsp water https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732903126909-9GGVZ9MB4KDXJB4HN01H/IMG_0986.jpeg Recipes - Malaysian-Inspired Dahl with Cheese, Chilli and Spinach Roti https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732903122225-X57DLMHM035HG9RGAYZB/IMG_0985.jpeg Recipes - Malaysian-Inspired Dahl with Cheese, Chilli and Spinach Roti https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732903118406-IESB7TGCZ5HC80I9GQD9/IMG_0984.jpeg Recipes - Malaysian-Inspired Dahl with Cheese, Chilli and Spinach Roti https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732903131110-MK1L5T2SSIQ7N3COASTT/IMG_0991.jpeg Recipes - Malaysian-Inspired Dahl with Cheese, Chilli and Spinach Roti https://www.georgiedarcycoles.co.uk/recipes-1/crusted-venison-with-red-wine-and-juniper-gravy monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1730567971532-3Y3NY89FHQ4CREU4PE80/crusted+Venison+with+Red+and+juniper+gravy.jpeg Recipes - Crusted Venison with Red Wine and Juniper Gravy - Hands-on time 45min, plus coming up to room temperature, cooling and resting. Cooking time about 45min. Serves 6 2 venison racks, about 1.5kg total (French trimmed and fat removed from meat) 150g fresh white breadcrumbs 1 garlic clove, crushed Large handful parsley, finely chopped 2tbsp thyme leaves 4tbsp olive oil, plus 1tbsp to brush 1tbsp Dijon mustard FOR THE GRAVY 1tbsp olive oil 2 shallots, finely sliced 1⁄2tbsp plain flour 1 garlic clove, bashed 3 thyme sprigs 300ml red wine 10 juniper berries, crushed 300ml beef stock 3tbsp redcurrant jelly https://www.georgiedarcycoles.co.uk/recipes-1/grilled-herbed-butter-scallops monthly 0.5 2025-02-06 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/5c782352-4aae-4d28-b473-92445240460a/Grilled+herbed-butter+Scallops.jpeg Recipes - Grilled Herbed-Butter Scallops - Hands-on time 45min. Cooking time about 12min. Serves 6 18 scallops in their shells, see GH Tip 150g butter, softened 2 small garlic cloves, crushed 6tbsp capers, drained and roughly chopped Juice 1 lemon Small handful parsley, finely chopped 50g fresh white breadcrumbs Lemon wedges, to serve https://www.georgiedarcycoles.co.uk/recipes-1/spicy-clementine-margarita monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/a6d5482e-c8de-444c-b7f9-7b2e573c53ae/Spicy+Clementine+Margarita+and+salmon+oatcakes.jpeg Recipes - Spicy Clementine Margarita - Hands-on time 10min. Makes 6 FOR THE COCKTAIL 1 fresh jalapeño chilli 300ml tequila 150ml Cointreau 150ml clementine juice, freshly squeezed 50ml lime juice, freshly squeezed TO SERVE Ice cubes 1 fresh jalapeño chilli, sliced https://www.georgiedarcycoles.co.uk/recipes-1/cured-and-roasted-glazed-side-of-salmon monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/511ed8d8-3fcb-4bca-89a9-b7fa0bd099b4/Cured+Roasted+Glazed+Salmon.jpeg Recipes - Cured and Roasted Glazed Side of Salmon - Hands-on time 15min, plus (overnight) curing. Cooking time about 30min. Serves 4 1 skin-on side of salmon, boneless (about 850g) 300g raw beetroot 150g caster sugar 50g flaked sea salt Finely grated zest 1 orange Finely grated zest 1 lemon Small handful dill, roughly chopped FOR THE GLAZE 200ml cranberry juice, we used Ocean Spray 2tbsp maple syrup 1tsp wholegrain mustard Finely grated zest 1⁄2 orange TO SERVE Small handful dill, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/smoked-mackerel-pate-with-rye-crackers monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f66062c6-cc1f-4e9a-b377-2feb1aa7089b/Smoked+Mackerel+Pate+%2B+Rye+Crackers.jpeg Recipes - Smoked Mackerel Pâté with Rye Crackers - Hands-on time 30min, plus cooling. Cooking time 35min. Serves 6 FOR THE RYE CRACKERS 100g wholemeal rye flour 100g plain flour, plus extra to dust 1 medium egg FOR THE PÂTÉ 100g butter 160g watercress 150g smoked mackerel fillets, skinned 250g Greek-style yogurt Finely grated zest and juice 1 lemon https://www.georgiedarcycoles.co.uk/recipes-1/meringue-nest-wreath-with-plum-and-mascarpone monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/e3956ffb-164f-4435-be68-1e198f6a4c0f/Meringue+Nest+Wreath+With+Plum+%2B+Mascarpone.jpeg Recipes - Meringue Nest Wreath with Plum and Mascarpone - Hands-on time 15min. Cooking time about 30min. Serves 6 3 plums, halved and destoned 1tbsp caster sugar Finely grated zest and juice 1 orange 175ml double cream 1tsp icing sugar 75g mascarpone 6 meringue nests 25-50g white chocolate https://www.georgiedarcycoles.co.uk/recipes-1/harissa-and-feta-shakshuka monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/66d9850c-c10a-4d97-bc4d-971d90c20d7d/Harissa+Shakshuka+%2B+Feta.jpeg Recipes - Harissa and Feta Shakshuka - Hands-on time 25min. Cooking time about 45min. Serves 4 1tbsp olive oil 1 onion, finely chopped 2 mixed-colour peppers, we used green and red, deseeded and finely chopped 2 garlic cloves, crushed 1tbsp tomato purée 2tbsp rose harissa, we used Belazu 1⁄2tsp ground cumin 2 x 400g tins cherry tomatoes 8 medium eggs 50g feta, crumbled Large handful coriander, roughly chopped Flatbreads, to serve, optional https://www.georgiedarcycoles.co.uk/recipes-1/danish-cinnamon-twist monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/2a406c97-3da4-4d76-88d3-fc3954dbbb04/Danish+Cinnamon+Twist.jpeg Recipes - Danish Cinnamon Twist - Hands-on time 1hr 30min, plus cooling, rising, chilling and setting. Cooking time about 35min. Makes 1 twist, serves 8 FOR THE DOUGH 7 green cardamom pods 150ml whole milk 40g butter, plus extra to grease 1tsp fast-action dried yeast 1 large egg yolk, plus whole egg, to glaze 275g plain flour, plus extra to dust 40g caster sugar FOR THE CRÈME PÂTISSIÈRE 125ml whole milk 1 large egg yolk 1⁄2tsp vanilla bean paste 1tbsp caster sugar 1⁄2tbsp plain flour 1⁄2tbsp cornflour FOR THE CINNAMON BUTTER 75g butter, softened 75g light brown soft sugar 1tbsp ground cinnamon FOR THE ICING 50g icing sugar, sifted https://www.georgiedarcycoles.co.uk/recipes-1/bunuelos monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/0b9c4920-dc47-4c64-8e8a-19ca15796343/Bu%C3%B1uelos+V2.jpeg Recipes - Buñuelos - Hands-on time 40min, plus resting and cooling. Cooking time about 15min. Makes 15 FOR THE DOUGH 375g plain flour, plus extra to dust 1tsp baking powder 50g caster sugar 1 medium egg 125ml fresh orange juice, about 2 oranges 50g butter, softened 1 litre vegetable oil, to fry FOR THE CINNAMON SUGAR 150g caster sugar 1tbsp ground cinnamon https://www.georgiedarcycoles.co.uk/recipes-1/polvorones monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/6990a881-141e-40e4-8b90-c2ec79187757/Polverones.jpeg Recipes - Polvorones - Hands-on time 20min, plus cooling and chilling. Cooking time about 55min. Makes 18 150g plain flour 50g ground almonds 100g lard or unsalted butter, softened 75g icing sugar, sifted, plus extra to dust 1⁄2tsp ground cinnamon Finely grated zest 1 lemon https://www.georgiedarcycoles.co.uk/recipes-1/chilled-orange-creme-anglaise monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732712212353-WMZZYH4JHMM678G8PRSD/Christmas+pudding+portion+with+chilled+creme+anglaise.jpeg Recipes - Chilled Orange Crème Anglaise - Hands-on time 10min, plus cooling and chilling. Cooking time about 10min. Serves 8 300ml whole milk 150ml double cream 2 medium egg yolks 2tsp cornflour 1tsp vanilla bean paste 3tbsp caster sugar Finely grated zest 1 orange https://www.georgiedarcycoles.co.uk/recipes-1/easy-mincemeat monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f8c97cbf-e294-4c1c-851c-401838854b37/Screenshot+2024-11-27+at+13.02.23.png Recipes - Easy Mincemeat - Hands-on time 10min, plus cooling and (optional) maturing. Cooking time about 15min. Makes about 900g 100g unsalted butter or vegetarian suet 400g mix sultanas and raisins 100g dried cranberries 200g light brown soft sugar Finely grated zest and juice 1 orange 11/2tsp mixed spice 1 large Bramley apple, about 175g, coarsely grated (discard core) 50ml Cointreau https://www.georgiedarcycoles.co.uk/recipes-1/chocolate-orange-christmas-pudding monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732712199437-55ZNW1MV2OXMB19F4J0W/Chocolate+orange+christmas+pudding+V2.jpeg Recipes - Chocolate Orange Christmas Pudding https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732712206237-90BDLHB1NZCT1CDYBMGI/Christmas+Pudding+flaming.jpeg Recipes - Chocolate Orange Christmas Pudding https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732712212353-WMZZYH4JHMM678G8PRSD/Christmas+pudding+portion+with+chilled+creme+anglaise.jpeg Recipes - Chocolate Orange Christmas Pudding https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1732712274245-LPTZCLY112LIDX868CA1/Georgie+D%27Arcy+Coles+2+Large.jpeg Recipes - Chocolate Orange Christmas Pudding https://www.georgiedarcycoles.co.uk/recipes-1/chocolate-espresso-fondants monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/66b22372-25b9-4595-a8a2-49c4976e28ae/Chocolate+Espresso+Fondants+Large.jpeg Recipes - Chocolate Espresso Fondants - Hands-on time 20min, plus cooling and chilling. Cooking time about 20min. Makes 6 150g butter, chopped, plus extra to grease Cocoa powder, to dust 150g dark chocolate (70% cocoa solids), chopped 2tbsp instant espresso powder 50ml coffee liqueur, we used Kahlúa 3 medium eggs and 3 medium egg yolks 150g caster sugar 150g plain flour https://www.georgiedarcycoles.co.uk/recipes-1/spinach-and-ricotta-cannelloni monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/069a287c-66e6-4b49-a37c-8facc4c23f6f/Spinach+Ricotta+Cannelloni+2+Large.jpeg Recipes - Spinach and Ricotta Cannelloni - Hands-on time 35min. Cooking time about 1hr. Serves 6 FOR THE TOMATO SAUCE 1tbsp extra virgin olive oil 2 garlic cloves, crushed 1tbsp mixed dried herbs 3 x 400g tins plum tomatoes 1tbsp balsamic vinegar Small handful basil, leaves picked and roughly chopped FOR THE FILLING 500g spinach 350g ricotta 50g Parmesan, finely grated 1⁄4tsp freshly grated nutmeg 250g dried cannelloni FOR THE TOPPING 250g mozzarella https://www.georgiedarcycoles.co.uk/recipes-1/mango-and-scotch-bonnet-hot-sauce monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/892ba531-b971-4366-905b-7a8ef154a962/Mango+Scotch+Bonnet+Hot+Sauce.jpeg Recipes - Mango and Scotch Bonnet Hot Sauce - Hands-on time 20min, plus cooling. Cooking time about 25min. Makes 650ml 1tbsp oil 1 red onion, roughly chopped 4 garlic cloves, crushed 4 pitted dates 2tbsp tomato purée 2tsp ground cumin 2tsp ground coriander 1tsp ground turmeric 10 cherry tomatoes, roughly chopped 5 Scotch bonnet chillies, about 100g, deseeded and roughly chopped 2 ripe mangoes, destoned and roughly chopped 100ml white wine vinegar 50ml lemon juice https://www.georgiedarcycoles.co.uk/recipes-1/gingerbread-cream-liqueur monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f8f79762-8f8a-4ce7-8059-dc9d0a39d414/Gingerbread+Cream+Liqueur.jpeg Recipes - Gingerbread Cream Liqueur - Hands-on time 15min, plus (overnight) infusing. Cooking time about 15min. Makes 1.1 litre 75g light muscovado sugar 30g fresh root ginger, peeled and finely sliced 3 cinnamon sticks 350ml whiskey or vodka 397g tin condensed milk 300ml single cream https://www.georgiedarcycoles.co.uk/recipes-1/5-ingredient-vegan-crispy-tofu-noodles monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/beff733f-5e0c-4de9-aed5-074f9603fb65/Vegan+Crispy+Tofu+Noodles+Large.jpeg Recipes - 5 Ingredient Vegan Crispy Tofu Noodles - Hands-on time 15min. Cooking time about 10min. Serves 4 1tbsp vegetable oil 280g firm tofu, cut into 1cm pieces 2tbsp cornflour 250g dried noodles, we used Biona Organic Asia Noodles 400g tenderstem broccoli, trimmed and cut into 5cm pieces 4tbsp gochujang paste https://www.georgiedarcycoles.co.uk/recipes-1/5-ingredient-fragrant-chicken-and-rice-soup monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1724a4b3-7284-49ac-97fd-642bd74e8797/Thai+Chicken+Curry+Soup+2.jpeg Recipes - 5 Ingredient Fragrant Chicken and Rice Soup - Hands-on time 10min. Cooking time about 20min. Serves 4 100g Thai green curry paste, we used Blue Dragon 400ml tin coconut milk 4 small skinless chicken breasts, about 500g 150g basmati rice, rinsed 100g coriander, leaves picked and very roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/gluten-free-peach-and-almond-crumble-loaf monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/cd1f1201-2ad6-4fb0-a952-9767a60a8e2c/Peach+Crumble+Loaf+Cake.jpeg Recipes - Gluten-Free Peach and Almond Crumble Loaf - Hands-on time 20min, plus cooling. Cooking time about 1hr 15min. Serves 10 FOR THE CAKE 175g unsalted butter, softened, plus extra to grease 2 peaches, destoned and cut into 1cm chunks (200g prepared weight) 2tbsp rice flour 175g caster sugar 3 medium eggs 125g ground almonds 75g quick-cook/1-minute polenta 2tsp gluten-free baking powder 225g natural yogurt FOR THE CRUMBLE TOPPING 15g butter 1tbsp demerara sugar 3tbsp gluten-free oats 2tbsp flaked almonds https://www.georgiedarcycoles.co.uk/recipes-1/plum-vanilla-and-white-chocolate-crumble monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/7017840c-cdc0-49ec-8451-19dfa05135e4/Vanilla+%2B+White+Chocolate+Plum+Crumble.jpeg Recipes - Plum, Vanilla and White Chocolate Crumble - Hands-on time 10min. Cooking time about 35min. Serves 6 FOR THE FILLING 750g plums, halved and destoned 50g light brown soft sugar 2tsp vanilla bean paste FOR THE TOPPING 175g plain flour 125g butter, chilled and cut into cubes 50g rolled oats 75g demerara sugar 50g white chocolate, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/roasted-pepper-halloumi-and-sweet-potato-burgers monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/bb4f5f9b-5ddc-428d-9a4f-9526f69629b2/Roasted+Red+Pepper+Halloumi+Sweet+Potato+Burger.jpeg Recipes - Roasted Pepper, Halloumi and Sweet Potato Burgers - SERVES 4, Ready in 30min 1 large sweet potato, peeled 2tbsp oil 250g halloumi 4 ciabatta rolls, halved 3 large roasted peppers from a jar, drained and thickly sliced Handful rocket FOR THE GUACAMOLE 2 ripe avocados 1 red onion, finely chopped 1 jalapeño or large green chilli, deseeded and finely chopped Juice 1 lime 1tbsp extra virgin olive oil Small handful coriander, roughly chopped FOR THE CHIPOTLE MAYO 4tbsp mayonnaise 1tsp chipotle chilli paste https://www.georgiedarcycoles.co.uk/recipes-1/cheats-satay-chicken-and-salad monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/8cc34de0-59c6-41bd-b27e-bf2cdd3046e6/Satay+Chicken+Zingy+Salad.jpeg Recipes - Cheat’s Satay Chicken and Salad - SERVES 4, Ready in 30min FOR THE SATAY 4tbsp smooth peanut butter 1tbsp soy sauce 2tbsp sweet chilli sauce 2tbsp desiccated coconut 1 garlic clove, crushed Finely grated zest and juice 1 lime 10 skinless and boneless chicken thigh fillets (about 700g) FOR THE SALAD 1tbsp sesame oil 1⁄2 small red cabbage, cored and finely shredded (about 450g) 3 medium carrots, peeled into ribbons using a Y-shaped peeler 100g edamame beans, defrosted if frozen Small handful coriander, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/vegan-caesar-salad monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/a2340da6-553f-4b5e-bdd1-90bbd8394ed7/Vegan+Caesar.jpeg Recipes - Vegan Caesar Salad - SERVES 4, Ready in 30min FOR THE CRISPY CHICKPEAS AND TOFU 3tbsp cornflour 1tsp smoked paprika 2tbsp sesame oil 2tbsp soy sauce 450g extra firm tofu, drained 400g tin chickpeas, drained and rinsed FOR THE CROUTONS 1 ciabatta roll 1tsp olive oil FOR THE DRESSING 100g vegan mayonnaise 1 garlic clove, crushed 1tsp Dijon mustard 1tsp soy sauce 1tsp maple syrup 1tbsp lemon juice 1tbsp capers, roughly chopped TO ASSEMBLE 2 romaine lettuces 20g vegan Italian-style hard ‘cheese’, grated or shaved https://www.georgiedarcycoles.co.uk/recipes-1/spiced-tomato-omelette monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/0593d6fd-37f6-4299-b693-58220e560bb2/spiced+tomato+omelette+Large.jpeg Recipes - Spiced Tomato Omelette - SERVES 4, Ready in 20min 8 medium eggs 1 red onion, finely chopped 200g cherry tomatoes, chopped 1 green chilli, deseeded and finely chopped 2tsp garam masala Small handful coriander, roughly chopped 1tbsp olive oil https://www.georgiedarcycoles.co.uk/recipes-1/vegan-pulled-hoisin-mushroom-bao-buns monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1615037b-0471-4e53-9e1c-10c27263d75c/Pulled+Mushroom+Bao+Bun+Hoi+Sin+Sauce.jpeg Recipes - Vegan Pulled Hoisin Mushroom Bao Buns - SERVES 4 FOR THE PULLED MUSHROOMS 1tbsp sesame oil 1tbsp soy sauce 1⁄2tbsp smoked paprika 1⁄2tsp Chinese five spice 1tbsp maple syrup 400g oyster mushrooms FOR THE HOISIN SAUCE 50g dark brown soft sugar 3tbsp black bean sauce, we used Lee Kum Kee 2tbsp soy sauce 1tbsp rice vinegar 4 prunes 1⁄2tsp sesame oil 1⁄2tsp Chinese five spice powder TO SERVE 12 Bao buns, we used Marks & Spencer 1 cucumber, cut into matchsticks 6 spring onions, shredded https://www.georgiedarcycoles.co.uk/recipes-1/pork-schnitzel-with-crunchy-slaw monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/60cd0a61-a9bb-4356-bd33-c09ecba80504/Pork+Schnitzel+Crunchy+Slaw.jpeg Recipes - Pork Schnitzel with Crunchy ’Slaw - SERVES 4 4 boneless pork loin steaks 75g plain flour 1 large egg, beaten 100g panko breadcrumbs 4tbsp vegetable oil FOR THE ’SLAW 2 red apples 1 fennel Juice 1 lemon, plus wedges to serve 1⁄4 white cabbage, cored and finely shredded 10 sage leaves, finely chopped 100ml buttermilk 2tbsp mayonnaise 1tsp Dijon mustard 1⁄2tbsp cider vinegar https://www.georgiedarcycoles.co.uk/recipes-1/lemon-and-blueberry-cheesecake-pots monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/3fa2537e-0976-4cd0-9c8a-ef9eff4a70a8/Lemon+%2B+Blueberry+Cheesecake+Pots.jpeg Recipes - Lemon and Blueberry Cheesecake Pots - Hands-on time 15min. Makes 6 125g digestive biscuits 75g butter, melted 350g cream cheese 5tbsp icing sugar, sifted 200ml double cream 6tbsp lemon curd 150g blueberries https://www.georgiedarcycoles.co.uk/recipes-1/cheats-portuguese-custard-tarts monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/bd414835-7625-426f-9d35-c53f03865fbd/Portuguese+Custard+Tarts.jpeg Recipes - Cheat’s Portuguese Custard Tarts - Hands-on time 15min, plus chilling and cooling. Cooking time about 20min. Makes 12 320g sheet puff pastry Plain flour, to dust 350g fresh vanilla custard, such as Waitrose Madagascan Vanilla 1⁄4tsp ground cinnamon Finely grated zest 1⁄4 lemon https://www.georgiedarcycoles.co.uk/recipes-1/mango-and-lime-sorbet-mochi monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/728d8565-3398-4e80-8894-4b9a508b1900/Mango+Lime+Sorbet+Mochi.jpeg Recipes - Mango and Lime Sorbet Mochi - Hands-on time 1hr, plus cooling, freezing and softening. Cooking time about 10min. Makes 12 FOR THE SORBET 75g caster sugar Finely grated zest and juice 1⁄4 lime 200g ripe mango flesh, roughly chopped FOR THE MOCHI 350g sweet glutinous rice flour (see GH Tip) 150g caster sugar 475ml coconut water Cornflour, to dust https://www.georgiedarcycoles.co.uk/recipes-1/vegan-chocolate-ice-cream monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/e0f757ef-2a50-4d54-b232-b41579827e9f/Vegan+Chocolate+Ice+Cream.jpeg Recipes - Vegan Chocolate ‘Ice Cream’ - Hands-on time 15min, plus (overnight) soaking, freezing and cooling. Cooking time about 3min. Makes about 1.2 litres 300g cashews, soaked in water overnight 370g vegan condensed milk, we used Carnation 30g cocoa powder 1tsp vanilla bean paste 150g vegan dark chocolate, chopped, we used Divine https://www.georgiedarcycoles.co.uk/recipes-1/moroccan-fish-and-summer-veg-tagine monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/9618c2ff-c067-4e86-be7c-f70025ccd374/Moroccan_Fish_Tagine.jpeg Recipes - Moroccan Fish and Summer Veg Tagine - Hands-on time 25min. Cooking time about 45min. Serves 4 2tbsp olive oil 1 red onion, finely sliced 400g floury potatoes, peeled and cut into 2cm chunks 1 small aubergine, cut into 2cm chunks 2 garlic cloves, crushed 4cm piece fresh root ginger, peeled and finely grated 1 green chilli, deseeded and finely chopped 2tbsp tomato purée 1tsp ground cumin 1tsp ground turmeric 1⁄2tsp ground cinnamon 1tsp ground coriander 1tsp paprika 4 large tomatoes, roughly chopped 1 red pepper, deseeded and sliced 400g tin chickpeas, drained and rinsed 500ml chicken or fish stock 500g skinless and boneless firm white fish fillets, cut into large chunks Small handful parsley leaves, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/chermoula-griddled-chicken-with-couscous-salad monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/a2978668-3ac6-4f5b-95fa-d8299d415121/Chermoula+Chicken+Moroccan+Salad.jpeg Recipes - Chermoula Griddled Chicken with Couscous Salad - Hands-on time 30min. Cooking time about 20min. Serves 4 4 medium skinless chicken breasts 100g couscous Finely grated zest 1⁄2 and juice 1 lemon, keep separate 2tbsp extra virgin olive oil 2 medium carrots, peeled and coarsely grated 50g pitted green olives 100g rocket FOR THE CHERMOULA 20g bunch flat-leaf parsley 20g bunch coriander 1 garlic clove, crushed 1⁄2tsp ground cumin 1⁄2tsp paprika 1tsp Aleppo pepper, see GH Tip 1⁄2 preserved lemon, deseeded and finely chopped 100ml olive oil 1tbsp red wine vinegar FOR THE YOGURT SAUCE 250g Greek-style yogurt 1-2 preserved lemons, to taste, deseeded and finely chopped 2tsp dried mint https://www.georgiedarcycoles.co.uk/recipes-1/vietnamese-salad monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f151e477-69bc-4798-b22f-e88289b69c85/Banh+Mi+Salad.jpeg Recipes - Vietnamese Salad - Hands-on time 35min. Cooking time about 10min. Serves 4 FOR THE PICKLES 75ml rice wine vinegar 3tbsp caster sugar 4 medium carrots, peeled and cut into matchsticks 20cm daikon/mooli radish, peeled and cut into matchsticks 1 fresh jalapeño or 1 large green chilli, deseeded and finely sliced FOR THE DRESSING 3tbsp mayonnaise, vegan, if you like 1tbsp sriracha Finely grated zest 1⁄2 lime, plus 2tbsp juice 1 garlic clove, crushed FOR THE SALAD 150g dried rice noodles 280g extra firm tofu, cut into 1cm-wide batons, we used The Tofoo Co. 2tbsp cornflour 2tbsp vegetable oil 1 cucumber 25g bunch coriander, leaves picked and roughly chopped 25g bunch mint, leaves picked and roughly chopped 5tbsp crispy fried onions, we used M&S Cook With Crispy Onions https://www.georgiedarcycoles.co.uk/recipes-1/roasted-tomato-and-burrata-salad monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/2ff6d1e0-0824-4dc5-bc19-ff9d18d644a1/Roasted+Tomato+Burrata+Salad.jpeg Recipes - Roasted Tomato and Burrata Salad - Hands-on time 20min, plus cooling. Cooking time about 45min. Serves 4 FOR THE CROUTONS 100g sourdough bread, cut into 2cm pieces 1tbsp olive oil 1⁄2tsp flaked sea salt FOR THE SALAD 750g mixed tomatoes 2 garlic cloves, sliced 2tbsp extra virgin olive oil Finely grated zest 1 lemon 400g tin butter beans, drained and rinsed Large handful basil, leaves picked 200g fresh burrata https://www.georgiedarcycoles.co.uk/recipes-1/lemon-pancetta-and-tarragon-roast-chicken monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1f535179-c45d-4a08-83a9-77f305ad8e89/Lemon+Pancetta+Herb+Roast+Chicken.jpeg Recipes - Lemon, Pancetta and Tarragon Roast Chicken - Hands-on time 20min, plus resting. Cooking time about 1hr 25min. Serves 4 750g small waxy potatoes, halved 20g fresh tarragon, roughly chopped 2tbsp olive oil 50g butter, softened 2 garlic cloves, crushed 1 lemon 1.4kg free-range chicken 12 pancetta slices 400g cherry tomatoes on the vine https://www.georgiedarcycoles.co.uk/recipes-1/lemon-and-blueberry-ricotta-cheesecake monthly 0.5 2024-11-25 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f2299176-0100-4074-a55f-dbfc41fdf071/Ricotta-Lemon-Blueberry-Cheesecake.jpg Recipes - Lemon and Blueberry Ricotta Cheesecake - Hands-on time 30min, plus cooling and overnight chilling. Cooking time about 2hr 15min. Serves 8 FOR THE BISCUIT BASE 100g unsalted butter, melted, plus extra to grease 225g digestive biscuits FOR THE FILLING 500g ricotta 250g caster sugar 300g full-fat cream cheese 4 medium eggs 11⁄2tbsp cornflour Finely grated zest 2 lemons and juice 1 lemon, keep separate 100g blueberries FOR THE TOPPING 200g blueberries 25g caster sugar 1tsp cornflour https://www.georgiedarcycoles.co.uk/recipes-1/sticky-toffee-loaf-cake monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/939bce1e-cd6c-496c-84a1-e99b5f197da4/Sticky+Toffee+loaf.jpeg Recipes - Sticky Toffee Loaf Cake - Hands-on time 20min, plus soaking and cooling. Cooking time about 50min. Serves 8 FOR THE CAKE 150g pitted medjool dates, finely chopped 1tsp bicarbonate of soda 100g unsalted butter, softened, plus extra to grease 75g light brown soft sugar 2tbsp black treacle 2 medium eggs 150g self-raising flour, see GH Tip 1tsp baking powder FOR THE DRIZZLE 50g unsalted butter 50g light brown soft sugar 1tbsp black treacle 75ml double cream https://www.georgiedarcycoles.co.uk/recipes-1/buckwheat-andgreens-galette monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/8c4cc0be-e2db-4b3a-b2fa-81b6760d4d3c/Buckwheat+Galette+Spinach+Asparagus.jpeg Recipes - Buckwheat and Greens Galette - Hands-on time 25min, plus chilling. Cooking time about 40min. Serves 4 FOR THE PASTRY 100g buckwheat flour 100g plain flour, plus extra to dust 110g unsalted butter, chilled and chopped 1 medium egg, beaten FOR THE FILLING 200g baby spinach 150g full-fat cream cheese 50g Cheddar, grated Finely grated zest 1 and juice 1⁄2 lemon 200g asparagus, trimmed and roughly chopped 1tsp olive oil 1 medium egg, beaten https://www.georgiedarcycoles.co.uk/recipes-1/yogurt-raita monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/d5e7745b-0a68-4446-91aa-4437e5783017/Raita+Mango+Chutney+Garlic+Naan.jpeg Recipes - Yogurt Raita - Hands-on time 5min. Serves 6 Hands-on time 5min. Serves 6 https://www.georgiedarcycoles.co.uk/recipes-1/quick-mango-relish monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/d5e7745b-0a68-4446-91aa-4437e5783017/Raita+Mango+Chutney+Garlic+Naan.jpeg Recipes - Quick Mango Relish - Hands-on time 10min, plus cooling. Cooking time about 15min. Serves 6 2 green cardamom pods 100ml cider vinegar 75g caster sugar 1 garlic clove, crushed 1 red chilli, deseeded and finely chopped 1⁄2tsp cumin seeds 1⁄2tsp fenugreek seeds 1⁄2tsp nigella seeds 2 ripe mangos, peeled, de-stoned and cut into 1cm pieces (about 400g fruit) https://www.georgiedarcycoles.co.uk/recipes-1/beef-massaman-curry monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/229641d1-a3fe-41ee-9b10-af63b9cdb57b/Beef+Massaman+Curry.jpeg Recipes - Beef Massaman Curry - Hands-on time 20min. Cooking time about 1hr 25min. Serves 4 400ml tin coconut milk 4tbsp Massaman curry paste, we used Bart 600g beef chuck steak or boneless shin, trimmed and cut into large chunks, see GH Tip 500g new potatoes, quartered 2 small onions, roughly chopped 1 bay leaf 1 cinnamon stick 1tbsp palm sugar or demerara sugar 1tbsp tamarind paste 1tbsp fish sauce 50g roasted salted peanuts 200g sticky rice Large handful Thai basil, torn if large, to serve Lime wedges, to serve https://www.georgiedarcycoles.co.uk/recipes-1/koftas-with-broccoli-couscous-and-zesty-yogurt monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/9e86c4fa-59cf-4fe8-ae5f-7c5234cc2fba/Beef+Koftas+Broccoli+Couscous+Preserved+Lemon+Yogurt.jpeg Recipes - Koftas with Broccoli Couscous and Zesty Yogurt - Hands-on time 30min, plus soaking and chilling. Cooking time about 12min. Serves 4 FOR THE KOFTAS 500g beef mince 2 shallots, finely chopped 2 garlic cloves, crushed 2tsp paprika 2tsp ground coriander 2tsp ground cumin 1tsp oil FOR THE COUSCOUS 1 medium broccoli head 350ml vegetable stock 100g couscous Juice 1 lemon FOR THE YOGURT 250g Greek yogurt 2tbsp roughly chopped fresh dill 1 preserved lemon, deseeded and finely chopped YOU WILL ALSO NEED 12 wooden skewers, soaked in water for 30min https://www.georgiedarcycoles.co.uk/recipes-1/cheats-homemade-gnocchi-with-sage-butter monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/5de609f2-996b-4c49-90ae-b089e1a3e437/Cheats+Gnocchi+Spinach+Sage+Butter+Sauce.jpeg Recipes - Cheat’s Homemade Gnocchi with Sage Butter - Hands-on time 20min, plus chilling and resting. Cooking time about 5min. Serves 4 750g shop-bought or leftover mashed potato, chilled 200g ‘00’ flour, see GH Tip, plus extra to dust 1 medium egg 150g butter, chopped 8 whole sage leaves 100g baby spinach 50g Parmesan or vegetarian Italian-style hard cheese, finely grated, plus extra, optional, to serve https://www.georgiedarcycoles.co.uk/recipes-1/cannellini-bean-and-meatball-stew monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/fff9cdd9-643b-4431-be8f-136e979a42c0/Cannellini+Bean+Meatball+Stew.jpeg Recipes - Cannellini Bean and Meatball Stew - Hands-on time 20min. Cooking time about 25min. Serves 4 FOR THE MEATBALLS 300g beef mince (or 400g beef mince, see intro) 100g pork mince 50g fresh breadcrumbs 1 medium egg 2tsp olive oil FOR THE STEW 2tsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 small carrot, finely chopped 2 garlic cloves, crushed 1tbsp tomato purée 2 rosemary sprigs, leaves picked and finely chopped (or use 2tsp dried) 400g tin cannellini beans, drained and rinsed 400g tin plum tomatoes 125ml red wine 200ml vegetable stock https://www.georgiedarcycoles.co.uk/recipes-1/pain-au-chocolat-bread-and-butter-pudding monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/21e87f8e-fce1-4b52-b395-955ffdc11ea2/Pain+Au+Chocolate+Bread+Butter+Pudding.jpeg Recipes - Pain au Chocolat Bread and Butter Pudding - Hands-on time 15min, plus soaking. Cooking time about 45min. Serves 8 Butter, to grease 8 pain au chocolat, each cut in half diagonally 500ml whole milk 300ml double cream 100g dark chocolate, at least 70% cocoa solids, finely chopped 50g chocolate hazelnut spread 3 medium eggs 2tbsp caster sugar Icing sugar, to dust, optional https://www.georgiedarcycoles.co.uk/recipes-1/baci-di-dama monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/3645b7c3-4bd7-4915-bb21-68689fed940d/Baci+Di+Dama+D.jpeg Recipes - Baci di Dama - Hands-on time 25min, plus cooling, chilling, and setting. Cooking time about 20min. Makes about 40 100g pistachio kernels 100g butter, softened 100g caster sugar 100g plain flour FOR THE FILLING 75g dark chocolate, at least 70% cocoa solids, chopped https://www.georgiedarcycoles.co.uk/recipes-1/zingy-salmon-with-soba-noodles monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/29b33c39-590d-436a-bc17-81568f1e5981/Salmon+Soba+Noodles+Grapefruit+Dressing.jpeg Recipes - Zingy Salmon with Soba Noodles - Hands-on time 15min. Cooking time 15min. Serves 1 1 red grapefruit 2tsp sesame oil 1⁄4tsp freshly grated root ginger 1tsp soy sauce 1⁄2tsp maple syrup 1 salmon fillet 75g soba noodles 75g Tenderstem broccoli, cut into 5cm lengths 40g frozen edamame beans Small handful coriander, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/courgette-mezze-with-chickpea-flatbread monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f970ea29-ea1a-4cba-a7b0-d2176da788e3/Courgette+Mezze+Chickpea+Flatbread.jpeg Recipes - Courgette Mezze with Chickpea Flatbread - Hands-on time 15min. Cooking time about 40min. Serves 1 FOR THE CRISPY CHICKPEAS 100g chickpeas (drained weight), rinsed 1tsp cornflour 1tsp Aleppo chilli flakes or chilli flakes, plus extra to garnish, optional 1tsp olive oil FOR THE FLATBREAD 50g self-raising flour, plus extra to dust 35g vegan yogurt alternative, we used Alpro Greek Style Plain FOR THE COURGETTE 1 medium courgette, about 125g 1tbsp olive oil 1 garlic clove, crushed Finely grated zest 1⁄2 lemon TO SERVE 150g vegan yogurt alternative https://www.georgiedarcycoles.co.uk/recipes-1/black-olive-ciabatta monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/e056217e-8ba8-454e-ad05-d163d6bbbc3d/Black+Olive+Ciabatta.jpeg Recipes - Black Olive Ciabatta - Hands-on time 30min, plus (overnight) rising and cooling. Cooking time about 30min. Makes 3 loaves, each cuts into 8 slices FOR THE STARTER (BIGA) 1tsp fast-action dried yeast 100g strong white flour FOR THE DOUGH 400g strong white bread flour, plus extra to dust 11⁄4tsp fast-action dried yeast 1tbsp extra virgin olive oil 150g black pitted olives, chopped, I used Kalamata https://www.georgiedarcycoles.co.uk/recipes-1/pistachio-cardamom-and-rose-fudge monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/b7446d17-c971-49fb-8d4a-7a85a5a8009f/Pistachio+cardamom+and+rose+fudge.jpeg Recipes - Pistachio, Cardamom and Rose Fudge - Hands-on time 25min, plus cooling and setting. Cooking time about 20min. Makes about 64 6 cardamom pods 125g butter, chopped 100ml milk 450g light muscovado sugar 397g condensed milk, we used Carnation 100g pistachio kernels, see GH Tip 1⁄4tsp rose water TO DECORATE Pistachio kernels Dried rose petals https://www.georgiedarcycoles.co.uk/recipes-1/berry-granola-flapjacks monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/09ac561b-2b49-413a-9964-2a770c15161d/Berry+Granola+Flapjacks.jpeg Recipes - Berry Granola Flapjacks - Hands-on time 10min, plus cooling. Cooking time about 20min. Makes 12 200g butter, plus extra to grease 150g demerara sugar 50g golden syrup 300g rolled jumbo oats 100g mixed seeds 100g dried berries, we used cranberries, strawberries and goji https://www.georgiedarcycoles.co.uk/recipes-1/grated-tofu-chorizo-tacos monthly 0.5 2024-11-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1730483798499-3QSAUUVLBDW6NRDB3BDK/Grated+Tofu+Chorizo+Taco.jpeg Recipes - Grated Tofu ‘Chorizo’ Tacos - Hands-on time 45min. Cooking time about 30min. Serves 4 FOR THE CASHEW CREAM 50g cashews 1⁄2tsp apple cider vinegar FOR THE AVOCADO CREAM 2 small avocados, peeled and stoned Juice 1 lime FOR THE SALSA (PICO DE GALLO) 150g cherry tomatoes, roughly chopped 1⁄2 red onion, finely chopped Small handful coriander, finely chopped Juice 1 lime FOR THE ‘CHORIZO’ FILLING 450g extra firm tofu, we used The Tofoo Co. 1tsp dried oregano 1tsp ground coriander 1tsp paprika 1tsp ground cumin 1⁄4tsp ground cloves 1tsp sugar 1tsp soy sauce 1⁄2tsp chipotle paste 3tsp vegetable oil 300g chestnut mushrooms, finely chopped TO SERVE 12 corn tortillas, we used Cool Chile Company https://www.georgiedarcycoles.co.uk/recipes-1/5h7vhz65wja8g5wrsw9juzknsryp0m monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/d0a4159a-31e0-4024-a8a6-502b785df6e8/Seabass+Coconut+Curry+Paratha.jpeg Recipes - Seabass Coconut Curry with Paratha - Hands-on time 30min, plus resting. Cooking time about 35min. Serves 4 FOR THE PARATHA 200g stoneground wholewheat (atta) flour, plus extra to dust 2tbsp natural yogurt Ghee, melted, or use vegetable oil, to brush FOR THE CURRY 1tsp coconut oil 1tsp black mustard seeds 1⁄2tsp fennel seeds 10 dried curry leaves 1 onion, finely sliced 4 garlic cloves, crushed 5cm piece fresh root ginger, peeled and grated 1-2 green chillies, deseeded and finely chopped 1tsp ground turmeric 1⁄4tsp ground cinnamon 5 tomatoes, roughly chopped 300ml light coconut milk 4 x rough 125g sea bass fillets, skinned and roughly chopped Juice 1⁄2 lemon Large bunch coriander, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/miso-pork-meatballs-with-kale-crisps-and-butter-bean-mash monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/6c4a7da7-681a-4dbb-8944-9a833fc85a7a/Miso+Pork+Meatballs.jpeg Recipes - Miso Pork Meatballs with Kale Crisps and Butter Bean Mash - Hands-on time 25min. Cooking time about 25min. Serves 4 FOR THE MEATBALLS 4 spring onions, finely chopped 2 garlic cloves, crushed 3cm piece fresh root ginger, peeled and grated 2tbsp white miso paste 400g lean pork mince 2tsp vegetable oil 2tbsp soy sauce 1tbsp runny honey FOR THE MASH 3 x 400g tins butter beans, drained and rinsed Juice 1⁄2 lemon FOR THE KALE 150g bag sliced kale, woody stems removed 2tsp oil https://www.georgiedarcycoles.co.uk/recipes-1/quinoa-paella monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/4afe3cad-1a78-4b08-b6d9-67110d4991ca/Quinoa+Paella.jpeg Recipes - Quinoa ‘Paella’ - Hands-on time 15min. Cooking time about 35min. Serves 4 500ml hot vegetable stock Pinch saffron, optional 1tbsp olive oil 1 onion, finely chopped 1 red pepper, deseeded and cut into 1cm pieces 4 garlic cloves, crushed 2tsp hot smoked paprika 200g quinoa, rinsed under cold water 200g passata 200g green beans, trimmed 175g chargrilled artichokes, drained 400g tin butter beans, drained and rinsed 150g frozen peas 100g pitted dry black olives, roughly chopped Juice 1⁄2 lemon, plus wedges to serve Large handful parsley, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/turkey-and-kale-salad-with-tahini-dressing monthly 0.5 2025-06-20 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/f1a37480-0df3-4af3-875d-f3768fad4672/Turkey+Kale+%2B+Roast+Vegetable+Salad+%2BTahiniDressing_preview.jpg Recipes - Turkey and Kale Salad with Tahini Dressing - Hands-on time 15min. Cooking time about 10min. Serves 4 FOR THE SALAD 300g mixed roasted vegetables, we used parsnips, butternut squash and carrots 125g bag sliced kale, tough stalks removed 300g cooked turkey, shredded 100g feta cheese, crumbled 50g pumpkin seeds 50g pomegranate seeds FOR THE DRESSING 2tbsp extra virgin olive oil 2tbsp tahini 1⁄2tsp white wine vinegar Juice 1⁄2 an orange or clementine https://www.georgiedarcycoles.co.uk/recipes-1/curried-bubble-and-squeak-toasties monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/b94806a9-fcf3-41e1-9d5e-ed53b87b8f9b/Curried+Bubble+%2B+Squeak+Toasties_preview.jpg Recipes - Curried Bubble and Squeak Toasties - Hands-on time 15min. Cooking time about 15min. Serves 2 FOR THE BUBBLE AND SQUEAK 3tsp olive oil 2 shallots, finely sliced 1 garlic clove, crushed 1tsp mild curry powder 200g roast potatoes, finely chopped 50g cooked Brussels sprouts, finely sliced 50g cooked greens, finely sliced, we used kale FOR THE TOASTIE 40g butter, softened 4 slices white farmhouse bread 2tbsp mango chutney 4 Cheddar cheese slices Small handful coriander, roughly chopped https://www.georgiedarcycoles.co.uk/recipes-1/whole-stuffed-celeriac monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/23823862-cc96-4d72-a3f9-abcabc93fa7c/Whole+Stuffed+Celeriac.jpeg Recipes - Whole Stuffed Celeriac - Hands-on time 30min, plus cooling. Cooking time about 21⁄4hr. Serves 6 20g dried wild mushrooms 1 large celeriac, about 1kg, see GH Tip 2tbsp olive oil 1 echalion shallot, finely sliced 2 garlic cloves, crushed 100g chestnut mushrooms, sliced 150ml vegan white wine 2 tarragon stalks, leaves picked and roughly chopped 250ml dairy-free cream alternative, we used Oatly 100g baby spinach 1tbsp truffle oil (optional) 25g cooked chestnuts, roughly chopped 15g pine nuts, toasted and roughly chopped 250g pouch cooked mixed grains, we used Merchant Gourmet Pomegranate seeds, to garnish https://www.georgiedarcycoles.co.uk/recipes-1/salsa-verde monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/b2ad9672-456b-489b-b4b4-fe504df1de2f/salsa+verde Recipes - Salsa Verde 25g coriander, stalks and all 25g mint, leaves picked and stalks discarded 25g basil, stalks and all 1tbsp capers, drained 1 garlic clove, crushed 1tsp Dijon mustard Juice 1⁄2 lemon 1tbsp red wine vinegar 5tbsp olive oil (or use 3tbsp oil and 2tbsp water (plus the extra water in the recipe)) 1. Put all the ingredients plus 2tbsp water in a food processor and pulse to a chunky consistency. Or, finely chop the herbs and capers by hand, mix in a small bowl with the garlic, mustard, lemon juice and vinegar, then gradually whisk in oil, followed by 2tbsp water. 2. Season and set aside. https://www.georgiedarcycoles.co.uk/recipes-1/hot-chocolate-stirrers monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/d5210d1d-395e-4b18-b8c0-8d83f62d65ed/Hot+Chocolate+Stirrers.jpeg Recipes - Hot Chocolate Stirrers - Hands-on time 45min, plus chilling. Cooking time about 15min. Makes 25 FOR THE WHITE AND MILK CHOCOLATE 100g white chocolate, chopped 10g freeze-dried raspberry pieces 200g milk chocolate, chopped 30g mint chocolate biscuits, broken into small pieces 2tbsp strong espresso, cooled 15 mini marshmallows FOR THE DARK CHOCOLATE 140g dark chocolate, chopped 30g salted caramel sauce 1⁄2tsp flaked sea salt 25g mini fudge pieces 30g smooth peanut butter 25g mini honeycomb pieces YOU WILL ALSO NEED Sunflower oil, to grease Wooden lolly sticks and/or candy canes https://www.georgiedarcycoles.co.uk/recipes-1/egcqy3fpy2g7ofv9hg3by1h33vfkp0 monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/88d9d390-fcd8-43f3-8561-372d702bb32d/Chocolate+Hazelnut+Truffles_1.jpeg Recipes - Chocolate Hazelnut Truffles - Hands-on time 30min, plus chilling. Cooking time about 5min. Makes about 35 150g milk chocolate, finely chopped 100ml double cream 50g chocolate hazelnut spread (I used Nutella) 250g white chocolate, chopped 200g roasted chopped hazelnuts https://www.georgiedarcycoles.co.uk/recipes-1/coffee-cardamom-amp-hazelnut-cake monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/4c7f9f69-73da-462c-a4ea-f3f089496c16/Cardamom+Coffee+Cake+sliced.jpeg Recipes - Coffee, Cardamom & Hazelnut Cake FOR THE CAKE 225g unsalted butter, softened, plus extra to grease 7 green cardamom pods 225g caster sugar 4 medium eggs, beaten 225g self-raising flour 4tbsp espresso or strong black coffee, cooled 75g chopped roasted hazelnuts FOR THE COFFEE SYRUP 50ml espresso or strong black coffee 50g caster sugar FOR THE ICING 150g unsalted butter, softened 200g icing sugar 4tbsp espresso or strong black coffee, cooled 25g chopped roasted hazelnuts https://www.georgiedarcycoles.co.uk/recipes-1/tahini-caramel-squares monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/37c5020a-b042-4ab0-8f12-03a88e628e72/Tahini+caramel+squares+copy.jpeg Recipes - Tahini Caramel Squares - Hands-on time 30min, plus chilling and cooling. Cooking time about 45min. Cuts into 25 squares FOR THE SHORTBREAD 150g butter, softened, plus extra to grease 75g caster sugar 175g plain flour FOR THE TAHINI CARAMEL 100g butter 200g light brown soft sugar 150ml double cream 1⁄2tsp flaked sea salt 100ml tahini, we used Belazu 1⁄2tsp vanilla bean paste FOR THE SEEDY TOPPING 11⁄2tbsp vegetable oil 11⁄2tbsp runny honey 150g mixed seeds https://www.georgiedarcycoles.co.uk/recipes-1/blackberry-apple-and-sloe-gin-crumble monthly 0.5 2024-11-27 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/4ddecdb1-e2d6-4f4e-95a5-842ec54ba930/Blackberry+and+Apple+Sloe+Gin+Crumble.jpeg Recipes - Blackberry, Apple and Sloe Gin Crumble - Hands-on time 20min. Cooking time about 45min. Serves 6 FOR THE FILLING 4 Bramley apples (about 750g total), peeled, cored and finely sliced 400g blackberries 100g light brown soft sugar 2tbsp cornflour 200ml sloe gin, I used Sipsmith FOR THE TOPPING 125g butter, chilled and cubed 175g plain flour 50g rolled oats 75g demerara sugar https://www.georgiedarcycoles.co.uk/recipes-1/4xp98kol9kwwcp6b2rbh8x47s0wbs4 monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/aaa29a48-5c9d-49fa-801f-27f697dd06fb/Banh+Khot+Vietnamese+Pancake.jpeg Recipes - Giant Banh Khot (Vietnamese Pancake) - Hands-on time 20min, plus resting. Cooking time about 10min. Serves 1 FOR THE BATTER 40g rice flour 1tsp cornflour 1⁄4tsp ground turmeric 25ml light coconut milk 1tbsp vegetable oil Small handful coriander, roughly chopped, to garnish FOR THE DRESSING 2tsp lime juice 1⁄2tsp caster sugar 1tsp soy sauce 1⁄4tsp fish sauce 1⁄2 small red chilli, deseeded and finely chopped FOR THE FILLING 75g raw, peeled king prawns 1 garlic clove, crushed 1tsp vegetable oil https://www.georgiedarcycoles.co.uk/recipes-1/blog-post-title-one-9j5lr monthly 0.5 2024-11-18 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/716b4fbf-96fb-4d02-bb2c-35de9ecb9449/Bean+Stew+Salsa+Verde+V2.jpeg Recipes - Mixed Bean Stew with Salsa Verde - Hands-on time 20min. Cooking time about 45min. Serves 4 INGREDIENTS FOR THE STEW 1tbsp olive oil 1 red onion, finely sliced 1 fennel bulb, finely sliced 250g cherry tomatoes, halved 2 garlic cloves, crushed 1tbsp tomato purée 1tsp mild chill powder 2tsp sweet smoked paprika 2 x 400g tins mixed beans, drained and rinsed 750ml vegetable stock 200g Savoy cabbage, roughly chopped FOR THE SALSA VERDE 25g coriander 25g mint, leaves picked and stalks discarded 1tbsp capers, drained 1 garlic clove, crushed 1tsp Dijon mustard Juice 1/2 lemon 1tbsp red wine vinegar 5tbsp olive oil https://www.georgiedarcycoles.co.uk/recipes-1/category/dinner+party monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/sauces monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/lunch monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/salad monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/cocktails monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/drinks monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/main monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/gluten-free monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/midweek monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/pescatarian monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/meals+for+one monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/sunday+lunch monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/side monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/bread monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/starter monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/vegan monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/pudding monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/christmas monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/supper monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/veggie monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/brunch monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/healthy monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/fish monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/mains monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/meat monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/sides monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/sweets monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/sweet monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/breakfast monthly 0.5 https://www.georgiedarcycoles.co.uk/recipes-1/category/canape monthly 0.5 https://www.georgiedarcycoles.co.uk/about daily 0.75 2026-03-02 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https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/dc8dc851-6356-4f37-9ead-501fb18141a4/Badrutts4.jpg TRAVEL https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/8655d1a2-3e5d-4b75-a061-f14b289f7dcf/Badrutts5.jpg TRAVEL https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/33a4f741-6735-46f7-826c-3bb681f81159/Badrutts6.jpg TRAVEL https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/73aef269-7ea9-4e59-b71c-bf07b5cb34e8/Badrutts7.jpg TRAVEL https://www.georgiedarcycoles.co.uk/editorial daily 0.75 2026-01-26 https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/2c3394ae-0ff8-49fe-a4c8-296df786485b/IMG_9411.jpg Editorial The Telegraph Feb 2026 Mini Chopper Review https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1769447073341-D4D2JOIO641CQTXROTT7/IMG_6747.jpg Editorial The Telegraph December 2025 Casserole Dishes Review 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Editorial Tesco June 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/c2e9cf4c-bc0c-4cce-a9ed-79a58bbf8547/Screenshot+2025-06-05+at+10.26.43.jpg Editorial Tesco June 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/e75c6975-0b0a-4c9c-84cd-2edb5b161ec1/Screenshot+2025-06-05+at+10.26.49.jpg Editorial Tesco June 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1749119374579-D6XETHZCRPH7YK8SINTX/Screenshot%2B2025-06-05%2Bat%2B11.28.06.jpg Editorial Tesco May 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/6402e6ad-c7d9-4ca6-9e2b-022d6313ed35/Screenshot+2025-06-05+at+11.28.23.png Editorial Tesco May 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/4b22f090-d6e0-4753-b689-380de14758e0/Screenshot+2025-06-05+at+10.26.55.jpg Editorial Tesco June 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/ac5d3bd8-1c07-4a1f-9dae-8dffba7f836f/Tesco+1.png Editorial Tesco April 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1744479933343-NO1N6AJYNXI0R2C1GD74/Tesco%252B2.jpg Editorial Tesco April 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/1744479876271-YA3YFF560P0JWRYOCOHO/Screenshot%2B2025-04-12%2Bat%2B18.36.42.jpg Editorial Tesco April 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/b176b463-c4ff-49d8-8315-ec97de55d02d/Screenshot+2025-04-12+at+18.37.02.png Editorial Tesco April 2025 Recipe Development https://images.squarespace-cdn.com/content/v1/672245af7b8bac76892a4992/59758e7b-dea0-4b6f-8a29-1b27d9f97b52/FOOD_+Christmas+-+Main+Christmas+menu+%26+how+to+do+it+for+less_pdf_4.jpg Editorial Good Housekeeping 2022 Turkey Recipe 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