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.

Burger Recipe

Posted by Nigel Brown
Nigel Brown
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on Thursday, 04 July 2013
Nigel Brown's burger recipeWe're heading for a heatwave so home-made burgers should totally be on your menu this weekend!


  • 1kg minced beef
  • 1 small onion, finely chopped
  • 4 tablespoons fine breadcrumbs
  • 1 egg, lightly beaten
  • 1 red chilli, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon mustard powder or mustard
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, crushed


Add all prepared ingredients to large mixing bowl, mix well with your hands.

Wet your hands in cold water and shape into burgers. Flatten them into about 1 inch thick.

Cook on medium heat for 5 minutes each side.


Posted by Nigel Brown
Nigel Brown
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on Thursday, 27 June 2013
Nigel Brown FocacciaEmbrace your inner Italian with this oven-baked bread...


  • 1/2 teaspoon honey
  • 7g yeast
  • 160ml warm water
  • 250g plain flour
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil


1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add 125g flour, salt and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the remaining flour. Knead the dough until smooth, elastic and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1cm thick. Place in greased 20x30cm tin or baking tray. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas 6.

4. Poke dimples in the focaccia and drizzle 1 tablespoon of the olive oil on top. Bake in the preheated oven for 15 minutes.

Barbecued Pineapple Dessert

Posted by Nigel Brown
Nigel Brown
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on Thursday, 20 June 2013
The perfect summer pudding...
1 fresh pineapple
4 tablespoons rum
4 tablespoons soft brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1. Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish.
2. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover and chill overnight.
3. Preheat barbecue and cook the pineapple rings on cooking grate over hot coals hot for 15 minutes, turning once, or until outside is dry and char-grilled.
4. Serve with remaining marinade and vanilla ice-cream on a hot sunny day!

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to

Duck breasts with Calvados apple sauce

Posted by Nigel Brown
Nigel Brown
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on Thursday, 13 June 2013
Nigel Brown recipeA mere four ingredients is all that is required to create this delicious dish...

  • 4 duck breasts
  • 20g salted butter
  • 4 firm apples, sliced
  • 200ml Calvados


1. In a nonstick frying pan, add the breasts to the pan skin side down and cook over high heat for 2 minutes. Reduce heat to low and cook for 5 more minutes on each side.

2. Melt the salted butter in a separate frying pan on high heat, add the apples and cook for 2 to 3 minutes or until golden brown.

3. Reduce to low heat and cook the apples for 10 minutes.

4. Reduce heat to very low and deglaze the pan with Calvados.

5. Serve the duck breasts immediately with the Calvados sauce.

Treacle Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 06 June 2013
This traditional English dessert is sure to put a smile on everyone's face this summertime...Treacle Tart


  • 50g fresh white breadcrumbs
  • 150g shortcrust pastry
  • 6 tablespoons golden syrup
  • 1 teaspoon lemon juice


Preheat oven to 200 C.

In a saucepan, combine the breadcrumbs, syrup and lemon juice. Heat gently over medium low heat until just melted. Remove from heat and allow the mixture to cool.

Roll out the pastry and line a 20cm (8 in) flan or baking dish. Pour the cooled syrup mixture over the pastry.

Trim the pastry over-hanging from the dish.

Bake for 25 to 30 minutes or until the pastry is golden brown. Serve hot or cold with whipped vanilla cream, ice-cream or custard.

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