Birmingham | Clear sky 
7°C
7°C
Opening hours:
10:30am
―
5:00pm
|
CLOSED
-
Hot cross bun bread and butter pudding
If you’ve got a pack of hot cross buns sat in the back of the cupboard beginning to go stale, then this deliciously hearty recipe is just what you need. A simple twist on the traditional bread and butter pudding, using leftover hot cross buns, provides a seasonal burst of flavour. Ingredients: Method
-
Burns Night Cullen Skink
Ingredients Method Finely chop your onion. Heat your butter on the pan and once frothing, add the onion. Fry on a medium heat for around 5 minutes, or until translucent – but careful not to let it colour. Whilst your onions are frying, peel and roughly chop your potatoes into small chunks. Add these to
-
Recipe: Minestrone soup
Ingredients: 1 tbsp olive oil 1 brown onion 2 sticks of celery 1 clove of garlic 1 medium carrot 1 medium courgette 400g tin of tomatoes Vegetable stock cube 1tsp mixed herbs 400g tin of cannellini beans 200g uncooked ditalini, orzo or any small pasta Salt Black pepper Method: Heat your oil in a large
-
Recipe: Honey cake
If you visited the Birmingham Honey Show, your taste buds may well have been inspired by the honey cakes lovingly baked by competitors. Have a go at baking one yourself at home using Birmingham and District Beekeepers’ simple recipe. Make sure to use locally sourced honey to celebrate the deliciously sweet flavours of the region.
-
Recipe: Lemon and elderflower drizzle cake
Clutch onto the floral and citrus flavours of summer with this luscious lemon and elderflower drizzle cake. This recipe is a firm favourite of our Communications and Events Supervisor Jenny, who cooked it regularly with her grandma growing up. Ingredients: For the cake: 113g caster sugar 113g butter 2 medium eggs 113g self-raising flour 1tsp