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.

Leek, Rocket and Gruyere Frittata

Posted by Nigel Brown
Nigel Brown
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on Thursday, 10 January 2013
We're getting healthy this week with one of Nigel's 'Detox Dinners' - a great recipe to help combat those extra festive calories that we have all indulged in!

nigel jan10

Serves 2

2 tbs Rapeseed oil
1 large leek, pale section only, washed, thinly sliced
6 eggs, lightly whisked
185ml Natural yoghurt
40g coarsely grated Gruyere
1 Bunch of shredded rocket leaves
1 tbs chopped flat leaf parsley
Salt and pepper

Preheat the oven to 180°C.
Heat the oil in two frying pans over medium-low heat. Add the leek and cook, stirring, for 5-7 minutes or until soft. Set aside the leeks to cool slightly.
Combine the leek, egg, yoghurt, Gruyere, rocket and parsley in a bowl and season with the salt and pepper. Divide the mixture between the two prepared pans. Bake for 8-12 minutes or until just set.Turn onto a service plate and serve with a lightly dressed salad and warm crusty rolls.

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

Christmas Pudding Cheesecake

Posted by Nigel Brown
Nigel Brown
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on Thursday, 20 December 2012

Christmas Pudding Cheesecake



200g Christmas Pudding
200g full fat Cream Cheese
250ml Whipping Cream
2 tablespoons Elderflower Cordial
1 tablespoon Brandy
50g Butter
200g crushed Digestive/Gingernut Biscuits
8 fresh Blackberries
4 fresh Strawberries
8 fresh Cape Gooseberries
Olive Oil
Icing Sugar


Slice the Christmas Pudding to approximately 1cm thick and lightly fry in a non-stick frying pan treating it as if it were black pudding.
Once cooked remove from pan and place into a large bowl and allow to cool.
Prepare your cheesecake ring by lightly oiling with olive oil and place on a quality cake board.
Melt the butter in a pan and add to the crushed biscuits and mix well.
Place the biscuit mixture into the bottom of the flan ring but don' t pack tightly.
Add the brandy and elderflower cordial to the Christmas pudding and mix together. Soften the cream cheese and add to the mixture.
Whip the cream to a stiff peak and fold into the mixture.
Place the mixture onto the biscuit base and level with a palette knife to the top of the ring.
Wash all the berries and cut the strawberries in half and alternate the berries around the top rim of the cheesecake. Chill for 2 hours.
Remove the ring and serve.

Serving suggestion:
Serve with a warm cranberry topping

Fresh Cranberry Topping


250ml Water
400g fresh Cranberries
100g Icing Sugar

Wash the berries and place in a pan with the water and icing sugar.
Bring to the boil and simmer until it becomes a shiny red syrup consistency.
Remove from the heat and allow to cool.

Serving suggestion:

Either serve cold on top of the Christmas Pudding Cheesecake or serve warm and separately with cheesecake or ice-cream.

Pork pie

Posted by Nigel Brown
Nigel Brown
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on Thursday, 13 December 2012
They're a picnic classic.... but pork pies are also the perfect finger food for your Christmas celebrations.

nigel dec13


Hot water pastry

  • 375g plain flour
  • 1 large egg yolk
  • 125ml water
  • 110g butter
  • 1/2 tsp salt beaten egg for glaze

Pie filling

  • 450g minced pork
  • 1 tsp salt
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/4 tsp fresh ground pepper


1. To make pastry, slowly heat water and margarine/butter in a saucepan. Once the fat is melted, boil for 2 minutes. Put flour in a bowl and make a well in the centre. Add the seasoning and egg yolk into the well, cover with some flour and quickly pour in the contents of the saucepan, stirring continuously. Once cooled, knead into a ball then leave covered for 30 minutes in a warm place.

2. Separate about two thirds of the dough into five balls, each around the size of a billiard ball. The other third of the dough will be used later for the lids. Make each pie casing by moulding a ball around the outside of the bottom of a pint glass. Stretch the dough up the glass for around 1.5 inches so that the pastry is reasonably thin. The pastry is easier to remove if the glass is coated in flour first.

3. To make the pie filling, simply mix all ingredients together.

4. Fill the pastry casings with the pork mixture. Roll out the remainder of the pastry using the pint glass if you don't have a rolling pin. Cut out lids using the top of the pint glass as a pastry cutter. Place lids on pies, sealing around the edges with some water. Using the point of a knife, make a hole in the centre of each lid to allow steam to escape.

5. Cook at 180 C / Gas 4 in the centre of the oven for around 1 hour, glazing with a beaten egg yolk occasionally.

6. After cooking, leave to cool before eating. For a special touch, pour a small amount of warmed, reduced stock into the hole and cool in a refrigerator to allow the jelly to set (To make the stock, try boiling some pork stock bones for a few hours until most of the water evaporates off. After cooling a jelly should form, this can be poured into the pies).

Mulled Wine

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 05 December 2012
Time for a real winter warmer now that the snow has arrived!

Mulled wine


  • 1 litre red wine
  • 2 cinnamon sticks
  • 1 dessert spoon whole cloves
  • 1 dessert spoon whole allspice
  • 1 large piece orange rind
  • 1 large piece lemon rind
  • 4 tablespoons sugar


1. In a heavy saucepan over medium heat, combine the red wine, cinnamon, cloves, allspice, lemon rind and orange rind. Heat gently, but don't bring to the boil. Stir in 2 tablespoons of the sugar, and once dissolved, taste to see if you'd like to add more.

2. Keep hot on medium to low heat for 20 minutes to let the flavours infuse the wine. Serve your mulled wine hot in glasses or mugs.

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

Mince Pies

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 28 November 2012
The ultimate Christmas staple, always better when they're homemade!

nigel thurs29

350g plain flour
Pinch of salt
225g butter, diced
1 whole egg
1 jar of mincemeat
Dusting icing sugar

  1. Heat the oven to 400°F/205°C/Gas 6
  2. Place the flour, butter and salt into a large bowl.
  3. Rub the butter into the flour until the mixture resembles fine breadcrumbs,
  4. Add the egg to the mixture and using a knife stir, add cold water a teaspoon at a time until the mixture binds together.
  5. Choose a muffin or bun tin for the size of the pie you want.
  6. Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles to line the cups of your tin.
  7. Fill the pastry lined tins 2/3 full with mincemeat.
  8. Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids or cut out star shaped lids to be decorative.
  9. Bake in the preheated oven for 20 mins or until golden brown.
  10. Remove from the oven and sprinkle with the icing sugar.

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