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.

Bakewell Tart

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 24 April 2013
This traditional English dessert makes a wonderful afternoon tea treat...

Nigel Brown's bakewell tart


  • 100g shortcrust pastry
  • strawberry or raspberry jam
  • 60g butter
  • 60g caster sugar
  • 1 large egg few drops of almond extract (optional)
  • 1/2 tsp lemon zest
  • 200g ground almonds
  • 1/4 tsp baking powder
  • 1 tablespoon of flaked almonds Icing sugar for dusting


1. Pre-heat the oven to 190 C

2. Grease or line a 20cm (8 in) fluted tart tin.

3. Roll the pastry into a round shape a little larger than the tin.

4. Spread jam evenly over the bottom of pastry base.

5. Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add the optional almond extract.

6. Add the ground almonds and baking powder into the wet mixture

7. Spread this mixture over the jam layer. Sprinkle flaked almonds on top.

8. Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar and serve.

Ciabatta Bread Recipe

Posted by Nigel Brown
Nigel Brown
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on Thursday, 18 April 2013
An Italian classic that is sure to impress any dinner guest... 

Ciabatta Bread recipe

  • 355ml water
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 450g bread flour
  • 1 1/2 teaspoons dried yeast


1. Place all the dry ingredients into a mixing bowl and mix well together. Combine all the wet ingredients to the dry ingredients and mix together well. The dough will be quite sticky and wet once all the ingredients have been combined together so resist the temptation to add more flour.

2. Place the dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.

3. Lightly flour or use lined baking trays. Divide into 2 pieces, and form each into either 2 round or long loves. Place loaves on prepared trays, dimple the surface and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.

4. Preheat the oven to 220 degrees.

5. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle shelf. Bake for 25 to 30 minutes. During baking, sprinkle the loaves with water every 5 to 10 minutes for a crispier crust.

Chilli chicken meatballs

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 11 April 2013
This lighter type of meatball makes a quick and satisfying supper. Serve with rice, burger buns, or straight out the pan...

800g minced chicken
100g fresh white breadcrumbs
4 spring onions, finely sliced
½ bunch fresh coriander, chopped
4 tablespoons sweet chilli sauce
2 tablespoons fresh lemon juice
salt and pepper
Rapeseed oil for frying
1. In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander, chilli sauce and lemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. Heat oil in a large frying pan over medium heat. Pan fry the chicken meatballs in batches until golden brown all over and the juices run clear.
4. Serve the meatballs with a chilli sauce and rice or as burgers in buns with salad.

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

Peanut Butter Fudge

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 04 April 2013
Easter eggs all gone? How about trying this cheeky peanut butter fudge recipe. It'll definitely hit the sugar rush spot!

Peanut butter fudge

  • 110g salted butter
  • 475g soft brown sugar
  • 125ml whole milk
  • 200g peanut butter (smooth)
  • 1 teaspoon vanilla essence
  • 425g icing sugar


Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently.

Remove from heat. Stir in peanut butter and vanilla. Pour over icing sugar in a large mixing bowl.

Beat until smooth; pour into a 20cm square baking dish. Chill until firm and cut into squares.

Mushroom Soup

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 27 March 2013
We should have seen the last of the winter warmers, but it's so cold outside! This should help see off the chill...

Nigel Brown's mushroom soup


  • 3 tablespoons olive oil, divided
  • 2 small onions, diced
  • 1 tablespoon minced garlic
  • 12 medium mushrooms, chopped
  • 4 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons coarsely ground black pepper
  • 6 medium potatoes, peeled and diced to 2cm cubes
  • 750ml strong chicken or vegetable stock (I use OXO stock cubes)


1. Heat 1 tablespoon of the oil in a medium pot until hot, then add the onions. Sauté the onions over medium heat until they begin to turn clear, then add the minced garlic, and continue to sauté until aromatic.

2. Add the mushrooms with the remaining oil to the pot and reduce temperature to low/medium. Toss the mushrooms briefly then put the lid on the pot and steam for 2 minutes.

3. Remove the lid and turn the heat back up to medium, and toss the mushrooms until they have softened, then add the parsley.

4. Stir through the parsley, salt and pepper, then add the chopped potatoes. Add the stock and turn the heat up to medium-high, bringing the soup to the boil.

5. Allow soup to simmer, stirring occasionally until the potatoes are soft. Remove from the heat and allow the soup to stand for 5 minutes.

6. Using a blender, blend the soup until it is smooth..

7. Once blended, return the soup to the hob over medium heat, stirring frequently, until heated through. Serve

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