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.

Rhubarb, Ginger and Tea Tiramisu

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 30 May 2013
This is a dessert that will certainly impress...

Rhubarb, Ginger and Tea Tiramisu

  • Strong cold tea
  • 300g rhubarb
  • 4 tspn diced preserved ginger root
  • 1 tbsp caster sugar
  • 3 tbsp water
  • 25ml Raspberry liqueur

  • 250g mascarpone cheese
  • 30g icing sugar
  • 200ml whipping cream
  • 1 vanilla pod
  • Amaretti biscuits
  • 25ml Raspberry liqueur

  • 50g Cocoa powder
  • 50g Icing sugar


Cut the rhubarb into 2cm lengths and place it into a thick bottom pan, add the caster sugar, water and diced ginger and heat until the sugar has dissolved while cooking the rhubarb gently until it is soft but still has a firmer centre. Quickly remove from the heat and transfer into a cold bowl to cool.

For the filling

In a separate bowl, add the vanilla seeds to the mascarpone and icing sugar and gently mix and soften using the back of a spoon. In a separate bowl, gently whisk the whipping cream until just beginning to leave a light ribbon effect on the surface. Fold the mascarpone with the whipped cream together.

Take a Martini-style cocktail glass and place a heaped tablespoon of gingered rhubarb in the bottom of the glass keeping back some to layer up with.

Continue filling the remaining space with the amaretti biscuits and sprinkle with the raspberry liqueur and cold tea followed by the mascarpone mix. Now sprinkle some of the crushed amoretti biscuits over the top, keep layering all the ingredients until you finally fill the glass with the remaining mascarpone mix.

Place in the fridge for two hours to set.

Decorate by sieving the cocoa powder and icing sugar together over the top of the glasses and serve.

Asparagus tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Friday, 24 May 2013
With asparagus season upon us, why not take advantage and enjoy a delcious asaparagus tart.



250g puff pastry
1 egg, beaten
1 bunch asparagus
150g Brie cheese, sliced
Salt and pepper


  1. Roll out the pastry to a large rectangle, around 23 x 30cm .
  2. Using the remaining pastry roll and cut out 4 x 3cm wide strips, egg wash them and frame the pastry sheet that you first made and egg wash again.
  3. Place your frames pastry square on a baking sheet and chill for 15 minutes. Trim the asparagus to fit across the inside of the frame. Blanch it for 2 to 4 minutes in a saucepan of boiling water, then refresh and drain well on kitchen paper.
  4. Preheat the oven to 200 C.
  5. Bake the pastry in the oven until lightly browned. Remove and discard the top layer of the inner rectangle to prevent having too much soggy pastry underneath the asparagus. Arrange the asparagus inside the pastry frame, top with the cheese and season well.
  6. Bake the asparagus tart for 20 minutes or until the pastry is nicely browned and the cheese has melted.
  7. Served hot with some steamed Jersey Royal potatoes and a green salad.

Tomato Ravioli

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 16 May 2013
Almost too colourful to eat this pasta dish will delight...

Nigel Brown recipe


  • 200g '00' plain flour
  • 2 eggs
  • 1 medium onion, chopped
  • 1 fresh red chilli, chopped
  • 4/6 tomatoes
  • 1 tablespoon fresh thyme
  • 250g grated Parmesan cheese
  • salt & pepper


1. Pour the flour into a donut shape on your work surface, crack the egg into the middle and add a pinch of salt. Use your hands to fold together and then knead the pasta dough for about 10 to 12 minutes.

2. Using a rolling pin or pasta maker make rectangles approximately 2mm thick, 10cm wide and 30cm long.

3. Fry off the onion and chilli; add the tomatoes and season with salt and pepper. Cook until tender, before removing from the heat and add the thyme and grated Parmesan cheese.

4. Using a teaspoon, make small evenly spaced fillings of the tomato mixture along the middle a pasta rectangle, ensuring the end fillings are at least 1.5cms from the edge. Fold the pasta over the filling and use your fingers to seal around each filling before cutting out the ravioli shape.

5. Cook the ravioli in salted, boiling water for approximately 4 minutes then drain and serve with some olive oil tossed through and sprinkled with Parmesan cheese or serve with some additional tomato and basil sauce if preferred.

Spicy chicken wings

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 09 May 2013
Spice up your life with this simple recipe. I defy you to eat this without licking your fingers. A lot.

Spicy Chicken wings by Nigel Brown

  • 6 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 4 tbsp runny honey
  • 3 tbsp hot chilli sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp grain mustard
  • 24 chicken wings


1. Place all the ingredients except the chicken in a large bowl and mix thoroughly, then transfer to a large re-sealable food bag. Add the chicken wings, seal the bag and turn, massaging the wings to make sure they are completely covered with a generous amount of marinade. Ensure the bag is well sealed, put it into a large bowl and place in the refrigerator to marinate for between 2 and 24 hours.

2. Remove the chicken from the refrigerator and bring to room temperature.

3. Meanwhile, preheat the oven to 220ºC/425ºF/gas mark 7.

4. Space out the wings on an oven tray lined with greaseproof paper and cook in the oven for 20–25 minutes, until crispy and sticky, turning once. To test they’re done, pierce a wing through the thickest part right to the bone with a small, sharp knife. The juices should run clear.

5. Serve with your favorite dips and salads.

Cheese Omelette

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 02 May 2013
Sometimes the simplest recipes are the best - and this one will certainly brighten up brunch!
Cheese omelette recipe by Nigel Brown

  • Rapeseed oil and butter for frying
  • 1 medium onion, sliced or 2 spring onions
  • 3 eggs, beaten
  • salt and pepper
  • 40g Gruyere cheese (grated)


Heat a frying pan with oil and butter and add to the pan the onions and fry them until they are softened.

Whisk the eggs and add the seasoning. Pour into the pan and cook slowly until the top is just starting to cook. Place the onions back on top and add the grated cheese.

Place the pan under a grill to finish off - 2 minutes.

Carefully fold over the omelette and serve.

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