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.

Chicken & Ham Pie

Posted by Nigel Brown
Nigel Brown
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on Thursday, 16 January 2014
See off the chill with some classic comfort food...Nigel Brown's Chicken and Ham pie recipe


  • 225g/8oz plain flour
  • ½ tsp salt
  • 65g/2½oz chilled butter, cut into pieces
  • 65g/2½oz chilled lard, cut into pieces
  • 1½-2 tbsp cold water


Sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. Roll out on a little more flour and use as required.

Chicken and Ham Pie filling

  • 450g (1lb) Cooked Chicken
  • 300 ml (½ pint) Chicken stock
  • 110g (4oz) Cooked Ham
  • 1 Onion
  • 150 ml (¼ pint) Milk
  • 150 ml (¼ pint) Single Cream
  • 25g (1oz) Parsley Ground Bay Leaves
  • Salt & Black Pepper


Melt the butter and cook the chopped onion until transparent.

Dice the chicken and ham.

Mix with the chicken, ham, onions in an ovenproof pie dish.

Add the flour gradually stirring in the chicken stock.

Bring to the boil, stirring continuously and simmer until thickened.

Stir in the milk, cream, parsley and a pinch of bay, season and heat without boiling for 2 minutes.

Assemble your pie with the rolled out pastry and pie filling, decorate, egg wash and bake until golden brown.

Banana smoothie

Posted by Nigel Brown
Nigel Brown
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on Friday, 03 January 2014
Nigel Brown Banana Smoothie recipe
Get 2014 off to a healthy start with this nice and easy Banana smoothie...

  • 1 whole large banana
  • 1 teaspoon honey
  • 450ml skimmed milk
  • 6 ice cubes


Peel and slice banana.
Add all ingredients to blender.
Blend until smooth.
Pour and serve with a twist of lime juice.

Chicken Liver Parfait

Posted by Nigel Brown
Nigel Brown
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on Thursday, 12 December 2013
Nigel Brown recipeIn need of a great starter for those festive feasts? This should do it...  

  • 250g chicken livers
  • 2 shallots, diced
  • 4 tsp madeira
  • 4 tsp port
  • 4 tsp brandy
  • 1 sprig of thyme
  • 2 eggs
  • 250g butter, melted salt and pepper


1. Preheat the oven to 170°C/gas 3. Line six ramekins with cling film.

2. Rinse and clean the livers, removing any veins.

3. Combine the shallots, Madeira, port, brandy and thyme in a saucepan. Bring to the boil, then simmer briskly until reduced and the liquid is almost syrupy. Remove the thyme sprig.

4. Once the livers and eggs are at room temperature, tip them into a blender or food processor along with the reduced sauce and melted butter. Whiz to a purée and season.

5. Press the mixture through a fine sieve.

6. Pour into ramekins. Place foil over each ramekin and place in a roasting pan. Add enough hot water to come halfway up the sides of the ramekins. Bake for 30 minutes.

7. Remove from the oven and allow to cool completely before chilling.

Tomato relish

Posted by Nigel Brown
Nigel Brown
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on Thursday, 28 November 2013
Christmas is creeping closer (Advent starts on Sunday after all) so now's the perfect time to make that tomato relish, ready for Boxing Day's cold meat and salad... Nigel Brown recipe

  • Rapeseed oil, for frying
  • 2 red onions, finely chopped
  • 10 tomatoes, finely chopped
  • 150g demerara sugar
  • 150ml red wine vinegar
  • 1 cinnamon stick
  • tabasco, to taste


Heat a little rapeseed oil in a frying pan and cook the onions until softened. Add the tomatoes and mix well, then add the sugar, vinegar and cinnamon and bring to the boil.

Simmer for 20 minutes. Season to taste with Tabasco sauce, salt and pepper and set in sterile jars with tight fitting lids.

Store the relish in your fridge for 1 month for best results.

Cranberry Sauce

Posted by Nigel Brown
Nigel Brown
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on Friday, 22 November 2013
It wouldn't be Christmas without Cranberries! Why not make your own this year.


200g caster sugar
225ml orange juice
350g fresh cranberries


1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice.

2. Stir in the cranberries, and cook until they start to pop (about 10 minutes).

3. Remove from heat, and transfer to a bowl.

4. Cranberry sauce will thicken as it cools.

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