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Batter recipes
Make the best batter for crispy fish and chips, light and airy tempura prawns and fluffy pancakes.
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Barbecued shrimp & chorizo jambalaya
Strawberry & hazelnut meringue cake
Glazed gammon with parsley potato & bean salad
Easter nest chocolate cupcakes
Fish pie
Melissa’s butterfly leg of lamb with yogurt & herb sauce
Moroccan-style turkey meatballs with cauliflower couscous
The Happy Pear's fishless fingers, tartare sauce & greens
Triple chocolate hot cross buns
Herb omelette with harissa-roasted tomatoes
Martha's white chocolate joy cake
Tomato, red pepper and sweet potato soup with harissa yogurt
Flourless chocolate cloud cake
Menemen (Turkish-style omelette) with pepper and feta
Spring chicken stew with peas and herbed dumplings
Vanilla layer cake with passion fruit curd
Eggs blackstone
Tiger prawn & fish stew
Gin paloma cocktails with tostadas
Old school cake
Blueberry, elderflower & lemon pots
Parmesan & chilli savoury French toast
Pea risotto with spinach
Martha's mocha swirl blondies
Quick miso aubergine with jasmine rice
Low & slow lamb shoulder with harissa chick peas & feta yogurt
Martha’s Guinness beef stew with herb dumplings
Italian chicken & vegetable bake
Crispy crumbed cod with mixed veg
Shawarma-style pulled lamb with tahini-yogurt dressing
Sausage, sage & mushroom pasta
Scotch pancakes
Ants climbing trees with minced pork
Kung Pao chicken with peanuts
Guinness and chocolate cupcakes
Warm courgette and salmon salad
Bacon, egg and kale oven hash
Tandoori salmon with wild rice and raita
Jersey Royal, brie & asparagus frittata
Chargrilled vegetable asparagus salad
Beetroot & quinoa salad with tamarind dressing
Parsley, lemon & smoked haddock fishcakes
Turkish eggs with zaatar pitta crisps
Poached chicken & smashed cucumber salad
Roasted sweet potato and goats' cheese salad
Prawn & pineapple laksa
Italian-style baked eggs with basil & Parmesan
Tommy Banks' Roast pork belly
No-churn lime & ginger ice cream
Avocado, tahini and green pea smash
Spiced salmon curry
Pineapple-coconut cake
Hake with aonori seaweed and panko crumb
Artichoke, spinach and stilton tart