Massive Sale Starts Thursday 10th October!
An extensive array of baking and cooking essentials and wonderful kitchen tools from the humble pastry brush to quality pasta machines and food mixers.
We love baking and love to have a range of products available to fit the bill. We particularly love the Silverwood range and are pleased to stock a wide choice from small tartlet tins to the large multi-mini tin.
A huge selection of perfect gifts from stocking fillers to expensive items, 'spoon' vouchers and a great range of "fun" gifts.
All This in Store!
A Range of Quality Cookware Products
London Teapot Company, Aga, Fairmount & Main, Judge ...
Judge, KitchenCraft, Le Creuset, Stellar, MasterClass and more!
Recipes
We still publish our loved, tried, tested and trusted recipes.
Some are from the tearoom days, some are from our own cooking experiences and some are courtesy of YOU! We are always happy to publish recipes sent in by valued customers
Cooking Fantastic Recipes
- Details
- Category: Beef
I know it's not winter but I just had a fancy for making a REALLY GOOD chilli - not the mince-and-kidney-bean-tuesday-night-tea-variety, so I looked out this recipe and thought I'd share it with you in case you either didn't know it or had forgotten it.
- Details
- Category: Beef
Serves: 8
Ingredients
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1kg minced steak (it is best not to use lean mince as fat will help to keep the burgers moist)
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1 small onion, finely chopped
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4tbsp fine breadcrumbs
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1egg, lightly beaten
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1 red chilli, finely chopped
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1 tsp salt
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1tsp mustard powder or mustard
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1/2 tsp black pepper
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2 cloves garlic, crushed
- Details
- Category: Beef
Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland. And all the better for being cooked in one of our lovely Le Creuset pots!
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1½kg/3lb 5oz stewing beef, cut into cubes
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175g/6oz streaky bacon
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3 tbsp olive oil
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12 baby onions, peeled
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18 button mushrooms, left whole
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3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
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salt and freshly ground black pepper
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1 tbsp chopped thyme
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2 tbsp chopped parsley
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10 cloves of garlic, crushed and grated
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425ml/15fl oz red wine
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425ml/15fl oz chicken or beef stock
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- Details
- Category: Beef
This recipe is from the fantastic Lupe Pinto's - a superb import shop based in Edinburgh and Glasgow. Okay, not dead handy for Knaresborough, but they are definitely worth a visit when in either city and you can buy a lot of their stuff online.
They also have a great recipe book - Two Cooks and a Suitcase - available from the online shop where they also always have a few good recipes.
- 500g beef chunks or steak mince
- 1 chorizo, diced
- 2 medium onions (chopped)
- 1 garlic clove (minced)
- 200g tin of red peppers (pureed or chopped fine)
- 400g tin of tomatoes
- 1/2 tsp cumin
- 4 chipotle chillies in adobe sauce
- 500g tin of black beans
- Salt and Pepper to taste
- Details
- Category: Biscuits
7 cups cereal, like rice krispies or corn flakes
1/2 cup (120g) butter
500g marshmallows
1/2 cups sunflower seeds
3/4 cups sesame seeds
1/2 cups pumpkin seeds
1/2 cup pecan pieces
1/2 cup hazelnut pieces
1/2 cup dried chopped apricots
1/2 cup dried cherries
3/4 cup raisins
- Details
- Category: Biscuits
An Easter Recipe for Bunny Biscuits - A special treat for the kids, they'll just love the marshmallow tails.
Makes 24
- 4 oz (100g) butter
- 6oz (150g) plain flour
- 2oz (50g) light muscovado sugar
- half a tsp. (2.5ml) ground cinnamon
- Grated rind of one lemon
- The yolk of one large egg
- 2-3 tbsp. Water
- Currants and marshmallows to decorate
- Details
- Category: Biscuits
Makes 18 biscuits
Prep. time 15 mins
Cook time 10 mins
Ingredients
175g (6 oz) plain flour
2.5ml (1/4 tsp) chilli powder
pinch of salt
100g (4 oz) butter, softened
50g (2 oz) parmesan cheese
1 egg yolk
beaten egg, to glaze
- Details
- Category: Biscuits
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100g (3½oz) polyunsaturated margarine, softened
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50g (1¾oz) caster sugar
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100g (3½oz) rice flour
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100g (3½oz) cornflour
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50g (1¾oz) good quality chocolate (gluten-free if desired)
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Grated rind of 1 orange
- Details
- Category: Biscuits
100g Butter/Margarine
50g Caster Sugar
Grated rind of 1 large lemon or orange (or try cinnamon/nutmeg)
150g self raising flour
- Details
- Category: Biscuits
Equipment: Silicone Spoon, Egg Separator, Measuring spoons, Digital Scales, Silverwoods Biscuit tray
- Details
- Category: Biscuits
8 oz plain sweet biscuits
3 oz margarine
6 level tbsp set honey
4 level tbsp crunchy peanut butter
- Details
- Category: Biscuits
- 175g icing sugar
- 125g ground almonds
- 3 large free-range egg whites
- 75g caster sugar
- Details
- Category: Biscuits
3 cups plain flour
1 tsp baking soda (bicarb)
1/4 tsp salt
1 3/4 cups caster sugar
1/4 cup packed light brown sugar (if you only have dark -- it should work)
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 cup unsalted butter, softened
2 large eggs
extra sugar for sprinkling
- Details
- Category: Biscuits
180g Wholemeal Flour
60g plain flour
1 tbsp baking powder
260g peanut butter
175ml Milk
- Details
- Category: Biscuits
Usually associated with savoury dishes, rosemary is a great, robust winter herb that can give shortbread a different dimension. It makes the biscuits taste a little less sweet.
from Gordon Ramsay Makes about 20
- Details
- Category: Bread
300ml tea – make as usual but don’t add the milk!
2 tablespoons marmalade
1 egg
6 tablespoons soft brown sugar
1 teaspoon mixed spice – I put a little extra as I like it spicy!
450g self-raising flour
Milk as necessary
To glaze: honey
- Details
- Category: Bread
oven at 475° for 10 mins, reducing to 425° for 10 mins, then 400° until cooked.
- Details
- Category: Bread
It’s a good idea to make hot cross buns when you're cooking other recipes because of the time it takes for the dough to rise.
- Details
- Category: Bread
Preheat the oven to 190 C / Gas mark 5
- Details
- Category: Bread
You will need 2 1/2 cups of of cooked squash - depends on the squash as to how many you'll need to bake!
- Details
- Category: Bread
3 3/4 cups plain flour
3/4 tea. baking soda (bicarbonate)
1 3/4 tea baking powder
1 1/4 tea salt
1 Tbl ground cinnamon
1 1/4 tea ground nutmeg
1 1/4 cups vegetable oil
1 1/4 cups black Treacle
1/2 cup + 1 Tbl packed brown sugar (dark or light)
2 large eggs
1 egg yolk
1 1/4 Tbl freshly grated orange zest
1 1/4 cups Stout, poured & settled
Icing sugar for dusting
- Details
- Category: Bread
Just follow the stages… and you’ll get two fine loaves.
- Details
- Category: Bread
I developed this recipe because the shop-bought GF bread was soooo dire. The key ingredient (as in all GF baking) is the Xantham Gum. This ‘glues’ together the flours in the absence of the gluten present in wheat flours.
I found that using a mixture of flours makes for a more tasty dough, so I just mix together a few of the following - G-F white bread flour, brown rice flour, white rice flour, gram flour (also known as Chick Pea flour) and Soy Flour. You can also add Buckwheat flour which has a unique flavour, but makes the bread rather grey!
- Details
- Category: Cake Icings
This icing recipe may seem a bit odd, but I can assure it works!
Using white shortening (Trex) instead of butter or marge makes for a very white cream icing which colours much better for decorating and actually doesn’t taste odd in the slightest!
- Details
- Category: Cake Icings
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract or camp coffee
- Details
- Category: Cake Icings
Tricky to learn, but makes fantastic cake topping for cup cakes and petit fours.
2-1/2 cups sugar
1/2 cup water
1/4 cup glucose syrup
Use a Sugar Thermometer
- Details
- Category: Cake Icings
120g butter
120g vegetable fat
1 lb. icing sugar
flavouring (try to use the real stuff & not 'essence')
a splash of milk
- Details
- Category: Cakes
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3/4 cup brown sugar
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3/4 cup white sugar
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3 cups all-purpose flour
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1/2 teaspoon baking soda
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1 teaspoon ground ginger
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1 cup butter, melted
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2 eggs, beaten
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1 1/4 cups milk
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1 cup chopped cranberries
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1 cup chopped, peeled apple
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1/2 cup chopped dried figs
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3/4 cup chopped toasted hazelnuts
- Details
- Category: Cakes
If you are looking for a more exciting use for your overripe bananas then I can’t recommend these highly enough. And I have a sneaky suspicion that they might prove popular with any small people in your house too!
250g golden caster sugar
100g butter
100g caramel, from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
100g white chocolate
2 eggs
200g self-raising flour
2 ripe bananas, sliced
- Details
- Category: Cakes
300ml tea – make as usual but don’t add the milk!
2 tablespoons marmalade
1 egg
6 tablespoons soft brown sugar
1 teaspoon mixed spice – I put a little extra as I like it spicy!
450g self-raising flour
Milk as necessary
To glaze: honey
- Details
- Category: Cakes
Use this simple recipe to create a Basic Cake which can be used in any cake tin, cupcake, loaf tin, or specialty pan. It provides a nice canvas for decorating and can be filled with your favourite filling.
- Details
- Category: Cakes
Cake
170g / 6oz Self-Raising Flour
Pinch Salt
155g / 5oz Butter
85g / 3oz Sugar
2 Eggs
¼ tbsp Vanilla Essence
120ml / 4 floz Milk
- Details
- Category: Cakes
Recipe courtesy of The Caked Crusader and using the Silverwood Victoria Surprise Tin
For the cake:
200g caster sugar
200g unsalted butter, at room temperature
4 eggs
200g self raising flour
1 teaspoon baking powder
2 tablespoons milk
150g blueberries
- Details
- Category: Cakes
Cardamom and Vanilla Scented Apple Cake - A wonderful recipe to use wonderful seasonal apples.
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185 grams unsalted butter, softened
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185 gms (3/4 cup) of caster sugar
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2 large eggs
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250 grams (2 cups ) of self raising flour
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150 mls of milk
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1 teaspoon of vanilla extract
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Seeds of 8 green cardamom pods, ground in a morter and pestle with a
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teaspoon of sugar
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2 large apples
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Juice of half a lemon
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icing sugar to sift
- Details
- Category: Cakes
It looks hard, but really, it isn't! The cake can be made ahead and sit quite happily until needed (if you can wait that long!) without sinking. P.S The recipe came from an old Martha Stewart mag.
Products used: Silverwood springform pan; measuring cups and a Kitchen Aid mixer!
10 tbsp unsalted butter, plus more for the pan
1 cup hazelnuts (about 4 oz)
3/4 cup firmly packed light-brown sugar
6 large eggs separated, plus 4 large egg whites
12 oz dark chocolate, melted and cooled
4 oz roughly chopped dark chocolate
1 tbl pure vanilla extract
1 tbl rum
pinch of salt
1 tbl. cornflour
1/4 tea cream of tarter
1 cup caster sugar
- Details
- Category: Cakes
4oz butter or marg
3oz plain chocolate
4oz plain flour
Walnuts optional
3 eggs
8oz caster sugar
1tsp baking powder
Melt the chocolate and butter together. In a separate bowl put the flour baking powder and sugar, beat in the eggs followed by the melted butter and chocolate and bake in a 6x8 tin and bake at 180 for 30 minutes.
- Details
- Category: Cakes
This recipe multiplies well and makes a good "large" cake.
2 tbsp Cocoa Powder
7oz Plain Flour
5oz Brown Sugar
1tsp Baking Powder
1tsp Baking Soda (bicarbonate of soda)
2 tbsp Syrup
2 Eggs
½ pint light Oil
½ pint Milk
- Details
- Category: Cakes
This recipe multiplies well and makes a good "large" cake.
2 tbsp Cocoa Powder
5oz Brown Sugar
7oz Gluten -free Flours –a mixture of Rice flour and GF flour
3 tsps Xantham Gum
1tsp Baking Powder
1tsp Baking Soda (bicarbonate of soda)
2tbsp Syrup
2 Eggs
½ pint light (Vegetable) Oil
½ pint Milk or Soya Milk
- Details
- Category: Cakes
I just thought it was a good time to make this scrummy cake by Nigella Lawson from the Domestic Goddess. No flour so good for gluten-free too!
300g best dark chocolate
50g best milk chocolate
175g unsalted butter
8 large eggs separated
100g light muscovado sugar
100g caster sugar
1 tbsp vanilla extract
pinch of salt
- Details
- Category: Cakes
You can also decorate this delightfully fruity Christmas cake in the traditional way - just follow our step by step guide
Ingredients
75g glacé cherries, halved, washed and dried
550g currants
225g sultanas
225g raisins
150g ready-to-eat apricots, cut into pieces the same size as the cherries
250g good-quality candied peel, chopped
150ml Drambuie, plus extra to spike the cake
Finely grated zest of 2 large oranges and 2 large lemons
Juice of 1 large orange and 1 large lemon
275g unsalted butter, at room temperature, plus extra for greasing
275g plain flour
½ tsp salt
1 tsp baking powder
½ tsp freshly grated nutmeg
½ tsp mixed spice
½ tsp ground cloves
½ tsp ground cinnamon
275g dark muscovado sugar
5 medium free-range eggs, beaten
200g walnut pieces
1 tbsp black treacle
1 tbsp marmalade
- Details
- Category: Cakes
Celebrate the 4th July with these lovely colourful cupcakes
From the Noble pig.com
adapted from Patrick Decker
2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups double cream
1/2 cup icing sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
- Details
- Category: Cakes
I used the Silverwood 23cm springform tin to make this divine chocloate cake - it's squigdy and yummy and makes a great afternoon cake or dinner dessert.
- 8 ounces dark chocolate (I use 72% cocoa content dark chocolate bars)
- 1 cup butter
- 3 tablespoons unsweetened natural cocoa powder, sifted
- ¼ cup strong brewed coffee
- 2 whole eggs
- 6 eggs, separated
- 1 cup sugar
- ½ teaspoon cream of tartar
Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.
- Details
- Category: Cakes
For the Cake
6 oz honey
4 oz soft brown sugar
5 oz butter or margarine
2 eggs
7 oz Self Raising flour
- Details
- Category: Cakes
For the cake
225g Butter softened
225g Caster Sugar
275g Self-Raising Flour
2 tsp Baking Powder
4 Eggs
4 tbsp Milk
2 Lemons - grated zest only
- Details
- Category: Cakes
For the Cake
8oz Margarine (softened)
8 oz Caster Sugar
4 Eggs
8 oz SR Flour
2 Lemons - juice and zest
- Details
- Category: Cakes
- 175g icing sugar
- 125g ground almonds
- 3 large free-range egg whites
- 75g caster sugar
- Details
- Category: Cakes
(named after the lovely lady who gave us the recipe)
Cake
5oz Margarine or Butter
8oz Sugar
2 beaten eggs
4oz Sieved Plain Flour
2oz Cocoa
½ tsp Baking Powder
Topping
2oz Margarine
5oz Sieved Icing Sugar
2 Tblsp Cocoa
1 Tbsp of Milk
- Details
- Category: Cakes
2 cups instant Polenta
6 cups Water in a medium saucepan
1 tsp Baking Powder
1tsp Ginger (powdered if you like, but the Bart’s ground root is better)
200g Dark Chocolate
1 cup of chopped up preserved stem ginger
- Details
- Category: Cakes
A traditional Easter cake with a slight twist (chocolate!) and 11 marzipan balls, representing the 11 faithful apostles.
- Details
- Category: Cakes
3 3/4 cups plain flour
3/4 tea. baking soda (bicarbonate)
1 3/4 tea baking powder
1 1/4 tea salt
1 Tbl ground cinnamon
1 1/4 tea ground nutmeg
1 1/4 cups vegetable oil
1 1/4 cups black Treacle
1/2 cup + 1 Tbl packed brown sugar (dark or light)
2 large eggs
1 egg yolk
1 1/4 Tbl freshly grated orange zest
1 1/4 cups Stout, poured & settled
Icing sugar for dusting
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