We have a surprise for you, if you don’t fancy cooking on Christmas Eve or Christmas Day and if you don’t want to go out to a restaurant / pub then try or Home made Beef wellington; grass-fed Scottish Highland fillet of beef and a coating of homemade chicken liver pate and sliced mushrooms, all wrapped in homemade puff pastry
Beef wellington arrives ready to be baked, dauphinoise potato, gravy , parsnips and brussel sprouts. in addition to the main course theres a seafood platter and Pavlova for dessert.
The price for the meal is £45.00 per person The beef wellington is 700 grams in weight and can feeds 2 people.
Order your Christmas dinner here for delivery on 23rd.
This recipe is just in time for Easter weekend, filled with rich chocolate and delicious fluffy peanut butter. Easy to make crushed pretzel base, choc filling and peanut butter topping this recipe.
salted pretzels 170g
brown sugar 2 tbsp
unsalted butter 150g, melted
caster sugar 80g
cocoa powder 80g
drinking chocolate powder 120g
70% dark chocolate 60g
unsalted butter 30g
PEANUT BUTTER TOPPING
smooth peanut butter 85g
caster sugar 55g
soft cheese 110g
double cream 125ml, whipped to soft peaks
To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
Mix the peanut butter, sugar and soft cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.