Recipes

Chetna’s Ultimate Chocolate Cake!

This is one of those very indulgent cakes, which will be perfect for a celebration or as a centrepiece at a party. I usually do very simple cakes but with different flavours. With this cake…
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How to temper chocolate – our expert guide.

Award-winning British Chocolatier Paul A. Young teaches us how to easily temper chocolate to achieve a shiny professional finish in a step-by-step guide. The definition of tempering is to introduce hardening crystals into melted chocolate…
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How to make ganache

A perfect silky smooth emulsion of chocolate and a liquid is known as ganache. Follow Paul A Young’s easy recipe for stunning results you will want to make again and again.  Classic Dark Chocolate Ganache …
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Chocolate Making with Paul A Young

We admit it – when offered a home-made chocolate there’s no way we can resist! We’ve been fans of making your own for some time – you don’t need a lot of equipment or years…
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PRESSURE COOKERS EXPLAINED

  Why choose a pressure cooker? Far removed from the hissing pressure cookers of old, modern-day versions are safe and simple to use with straightforward locking systems and not a rattling lid in sight. Quick,…
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Recipes

No-Stir Spring Risotto

This delicious risotto recipe can be made in one of our large Lakeland Slow cookers Ingredients 1 tbsp olive oil 25g butter 1 leek, finely sliced 1 clove of garlic, crushed 4 spring onions, sliced 300g…
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Lamb – the cuts and how to cook them

Succulent, roasted spring lamb is an integral part of the Easter feast and a delicious option for the weekly Sunday lunch. In our opinion, British lamb is best as the sheep have had the advantage…
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