Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Chocolate Brownie Recipe

Posted by Nigel Brown
Nigel Brown
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on Thursday, 26 September 2013
Nigel Brown Chocolate Brownie recipeThere's nothing quite like an indulgent chocolate brownie as the days get colder and the evenings darker...

  • 400g caster sugar
  • 225g butter, melted
  • 60g cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 225g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60g walnut halves


1. Mix all ingredients in the order given.

2. Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.

3. Cool, and slice into equal square portions.

Roasted Tomato and Basil Soup

Posted by Nigel Brown
Nigel Brown
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on Thursday, 12 September 2013
What to do with an abundance of vine ripened tomatoes in the greenhouse? Make some Roasted Tomato and Basil Soup, of course... Nigel Brown recipe


  • 600g vine-ripened tomatoes
  • 1 sticks celery, chopped
  • 1 clove garlic, finely chopped
  • 1 red pepper, chopped
  • 30g butter
  • 1 onion, finely diced
  • 60g plain flour
  • 1 litre chicken or vegetable stock
  • 1 bunch of fresh chopped basil
  • 2 sprigs of thyme
  • Salt and pepper
  • Freshly chopped parsley
  • 100ml double cream


Quarter the tomatoes and place them in a buttered oven-proof baking dish. Mix in celery, garlic and red pepper. Cover and bake at 190 C for 25 minutes.

In a large thick bottom pan, melt the butter over medium heat. Add the chopped onions and cook and stir for about 5 minutes.

Slowly stir in flour. Add chicken or vegetable stock, basil and thyme, stirring until soup comes to the boil. Add the contents of the baked tomato dish from the oven and bring to the boil.

Cover and simmer the soup for about 30 minutes and then place in a food processor and blend until smooth. Season the soup with salt and pepper and serve with a drizzle of double cream and chopped parsley.

Apple & Blackberry Pie

Posted by Nigel Brown
Nigel Brown
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on Thursday, 05 September 2013
Nigel Brown's Apple and Blackberry PieAutumn is on its way... so make the most of the fruits in your garden (and hedgerows) with this delicious dessert!


  • 500g shortcrust pastry
  • 200g caster sugar
  • 300g fresh blackberries
  • 225g apples
  • 50g butter
  • 1 egg


Preheat oven to 180 C

On a floured surface, roll out 2/3rds of shortcrust pastry, and place in a 23cm pie dish. Roll out the remaining 1/3rd of shortcrust pastry to top the pie, and set aside.

In a large bowl, mix together the sugar, blackberries and prepared apple . Toss gently to coat without mashing the berries.

Spoon the filling into pastry lined dish. Dice and sprinkle the fruit filling with the butter. Moisten the edge of the pastry with eggwash. Cover with top pastry sheet; trim and crimp edge.

Cut a slit in the top to allow steam to escape during baking and decorate with the reformed pastry trimming.

Bake the pie in preheated oven for 30 to 40 minutes or until the pastry is golden brown. Serve hot or cold with custard, cream or icecream.

Salad Niçoise

Posted by Nigel Brown
Nigel Brown
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on Thursday, 29 August 2013
Salad NicoiseThe sunshine has made a brief return this week - so there's still time for a salad...


  • 450g of tuna tinned in olive oil
  • 8 anchovies 30g black olives
  • 4 eggs, soft-boiled
  • 1 baby gem lettuce
  • 1 bunch of spring onions, sliced
  • 8 radishes, cut into quarters
  • 1/2 cucumber, sliced
  • 2 beef tomatoes
  • 12 fine green beans, sliced and blanched

  • 180ml of extra virgin olive oil
  • 60ml of balsamic vinegar
  • 80g of cherry tomatoes
  • 2 garlic cloves
  • salt, pepper


For the dressing, chop the cherry tomatoes and garlic cloves really fine, then add the oil and balsamic vinegar and mix to combine all the dressing together. Season with salt and pepper and set aside.

In a large salad bowl, mix together the anchovies, tuna, eggs, olives, tomatoes, spring onion, cucumber, beans, radishes and lettuce. Drizzle the salad dressing over the top and serve with crusty bread

Lancashire Hotpot

Posted by Nigel Brown
Nigel Brown
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on Thursday, 22 August 2013
Lancahsire HotpotThe long summer evenings starting to draw in its time to dig out the casserole dish and try this tasty treat!


  • 55g beef dripping or lard 8 lamb chops, on the bone
  • 225g onions, skinned and finely sliced
  • 55g butter, melted
  • 900g potatoes, peeled and thickly sliced
  • 1 carrot, peeled and thickly sliced
  • Salt and pepper
  • 1 litre of beef or chicken stock
  • 1 tbsp Worcestershire Sauce


Pre heat the oven to 200°C

In a large frying pan, melt the dripping or lard and heat until hot but not smoking. Quickly colour the chops on both side, remove from the fat, and drain on kitchen paper.

Add the sliced onions to the hot fat and cook quickly, stirring constantly until softened but not coloured. Remove from the fat and drain on kitchen paper.

In a large oven proof casserole pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper. Lay the chops on the top of the onion. Add the carrot, cover with the remaining onions and season.

Pour in enough stock to come two thirds way up the casserole dish, don’t worry if you have some left over you can always top up during cooking. Add the Worcestershire sauce.

Cover with another layer of overlapping potatoes, ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.

Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.

After 30 minutes, reduce the heat to 350°F/180°C/Gas 4 and cook for a further 1½ hours. Check from time to time to make sure the casserole isn't drying out, top up with stock or water as necessary.

Remove the lid from the casserole and cook until the potatoes on the surface are brown, remove from the oven and leave to rest for 10 minutes. Serve on hot plates with fresh, seasonal vegetables.

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