The Latest From Flora's Kitchen

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Puddings Recipes Sweet things

Blueberry and Chocolate Clafoutis

Makes enough for 8 x 180ml / 8mm ramekins This batter rises a little. Serve straight from the oven or warm. You can make the …

March 27, 2021

Mini raspberry tartes creme patissiere pastry mothers day treats

Cakes Puddings Recipes

Mini Raspberry Tartes

Makes 24 mini tarts These look fantastic and taste fantastic and really are easy to make so don’t be put off by having to make …

February 24, 2021

tres leches layer cake crean dulce de leche

Cakes Puddings Recipes

Tres Leches Cake

20cm round layer cake A Mexican inspired cake using a fatless sponge doused in a liquid made from milk and finished with dulce de leche! …

February 23, 2021

Goings on

We have lots of pretty pictures

I wish I had written a letter to HRH Prince Philip

I wish I had written a letter to HRH Prince Philip, The Duke of Edinburgh to thank him. Without the DofE Award scheme which he founded in 1956 to give students an opportunity to attain standards of achievement and endeavour in a huge variety of activities including cooking I would not have had the professional guidance to set up Flora’s Kitchen or had the chance to meet so many inspiring participants.

My heart goes out to HM Queen Elizabeth II and all her family.

Photo credit: The Duke of Edinburgh photographed attending the presentation receptions for The Duke of Edinburgh Gold Award holders, on July 16, 2010 at the Palace of Holyroodhouse in Edinburgh
(Photo: Danny Lawson/WPA Pool/Getty)

If like me you butterflied your leg of lamb for Ea

If like me you butterflied your leg of lamb for Easter Sunday lunch you might want to make a wonderful lamb stock? Maybe not 😂but here’s the recipe that can be used for beef bones too! If you got your butcher to do it maybe he gave you the bones?
Roast off the bones and any scraps in a preheated oven (230*C) until browned - I used the top right oven of my @aga_cookers - for about 20 mins. Then I smeared over the preserving juice from a tin of toms I’d used for something else but you could use tomato purée. I Added a couple of roughly chopped red onions (including their skin), 3 roughly chopped and washed large carrots and 3 washed and roughly chopped large stalks of celery. I roasted these for another 10-20 mins again just to brown not burn! I tipped all this into a big stock pot and filled the pan to the brim with cold water. Added a couple of bay leaves, a tbsp of black peppercorns, some thyme and parsley stalks and brought to a simmer. Skimmed the scum. Transferred to the bottom right simmering oven (150*C) and forgot about it for about 8 hours. Strained through a chinois/conical strainer / sieve into a big bowl. Allowed to cool. Removed the fat. Put into Tupperware and labelled. Use stock to make the gravy or freeze to add to sauces, soups, risotto, gravy!

This is a sneak peak of the corn chaat i share wit

This is a sneak peak of the corn chaat i share with you on my Easter masterclass tutorial available to buy online now from @the_global_artichoke
All the proceeds go to @charliewalleruk
Create all or some of the dishes with your kids next weekend - or anytime these holidays. Once downloaded you can watch it any time and as many times as you like!

It’s LIVE! You can now buy the Easter Feast vide

It’s LIVE! You can now buy the Easter Feast video tutorial I created for @the_global_artichoke from their website! The link is in my bio - I can’t tell you how happy I am to say those words - very very special thanks to @ht_creative_ for telling me to use @linktr.ee - literally life changing!!

There are 3 canapé ideas two using the DELICIOUS @chalk_stream hot smoked trout and if you’re quick and order ASAP you’ll be one of the very lucky first 50 to get a free packet!

All the money goes to @charliewalleruk who are doing such incredible work championing mental health and helping so many people. There is also a link so you can make an additional donation if you wanted.

The tutorial is about 55 mins long and demonstrates 11 dishes and there are 11 detailed recipes to go with it. It is definitely something that all the family can do - anyone who knows the way I teach will know I like to share as many tips and tricks as possible!

I should have curled the pasta to make a better ph

I should have curled the pasta to make a better photo! But I wanted to eat it! Linguini with scallops and chorizo - chop and cook the chorizo slowly over a medium heat. Set aside. Transfer the oil to a bowl leaving 1 tbsp in the pan. Heat the pan over a high heat and when smoking add the seasoned (still frozen in my case) tiny scallops. Don’t move them for a minute or two or until slightly browned. Shake the pan to turn them over and then cook until just cooked in the centre. Set aside. Pour a splash of water into the pan to to deglaze and pour over the scallops unless burnt in which case throw away. Add another tbsp of chorizo oil to the pan and cook a finely chopped small onion and a couple of cloves of finely sliced garlic until soft and translucent. Add a glass of white wine to the pan and some halved fresh cherry tomatoes. You can also use tinned cherry tomatoes but only use the tomatoes not the preserving juice. Add the rind of an old Parmesan and simmer gently until the tomatoes soften. Add the chorizo. Cook the pasta. Spiralise a courgette. Reserve some of the cooking water. Drain. Add the pasta to the sauce and add the scallops and the courgette and some of the cooking water and stir. Serve with fresh basil, glug of extra virgin @elanthyoil and maybe some parmesan cheese.

Flora’s Kitchen 🔔 join myself and @the_global

Flora’s Kitchen 🔔 join myself and @the_global_artichoke for an instagram live this evening! We’ll be going live at 6.30pm for 5 minutes to chat about our Easter Cooking Masterclass in aid of the Charlie Waller Memorial Trust.

🔔Set a reminder on your phone, and sit down with a cup of tea (or a glass of wine?) for our conversation, and if you have any questions we’d love to hear them.

Flora and Anna x

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