For the sponge

For the sauce


  1. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease your dish. 

  2. Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.

  3. Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating – scraping down as necessary – until completely incorporated, then do the same with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.

  4. Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.

  5. Pour and scrape into your prepared dish or cake tin and bake for 30–35 minutes, or until a cake tester comes out clean.

  6. Meanwhile, to make the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.

  7. As soon as it’s out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.

  8. Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve.


Courgettes form a mild base for a quiche that is transformed with tangy feta and an equally punchy ­olive tapenade – perfect picnic ­fodder.

Prep time: 20 minutes, plus 1 hour chilling time and 30 minutes resting time | Cooking time: 1 hour 20 minutes


Four to six


For the pastry:

  • 170g plain flour, plus extra for dusting
  • 30g toasted ground hazelnuts
  • 1 tsp salt
  • 120g cold unsalted butter, diced
  • 1 egg yolk
  • 1 tbsp cold water

For the filling:

  • 150g courgette, grated
  • ½ tsp flaky sea salt
  • 200g feta, crumbled
  • 2 tbsp picked fresh thyme leaves
  • 6 egg yolks
  • 300ml double cream
  • 4 tbsp shop-bought black olive tapenade


  1. Place the flour, hazelnuts and salt into the bowl of a food processor. Add the cold diced butter and pulse briefly until the mixture resembles the consistency of breadcrumbs. Add the egg yolk and briefly blend again before adding the cold water, a little at a time, and mixing until you achieve a smooth dough.
  2. Remove the dough from the mixer, wrap in cling film and place in the fridge to rest for at least an hour.
  3. Preheat the oven to 190C/170C Fan/Gas 5.
  4. Remove the chilled pastry from the fridge and roll it out on a lightly floured surface to about the thickness of a pound coin so it’s large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, pressing it against the edge of the tin gently and allowing the excess to fall over the sides. If the pastry becomes too brittle after rolling out, place it back in the fridge before lining the tin.
  5. Line the inside with baking parchment and fill with ceramic baking beans or uncooked rice/pulses. Place the case on a baking sheet and bake for around 15 to 20 minutes.
  6. Remove from the oven, take out the parchment and cooking weights and return to the oven to continue cooking for a further 10 to 15 minutes, until the pastry case is golden brown and cooked through.
  7. Remove from the oven and turn the temperature down to 140C/120C Fan/Gas 1.
  8. Meanwhile, for the filling, tip the grated courgette into a colander with a bowl underneath.
  9. Sprinkle with half a teaspoon of flaky salt and toss it through, then leave for 30 minutes for the moisture to seep out. Tip the courgette on to a clean kitchen towel and squeeze out any excess liquid, then tip the dry courgette into a bowl and add the feta, thyme, eggs, and cream. Season well then beat together.
  10. Spread the tapenade all over the pastry base. Pour in the courgette and feta custard and bake for 45 minutes. Once cooked, remove from the oven and cool on a wire rack.



Before we begin to talk about how to poach eggs, I think it is appropriate to clear up a few myths and mysteries that surround the whole subject.

I met someone recently who said they had been to six leading kitchen shops and not one of them sold an egg poacher. My reaction was, ‘What a great leap for mankind.’ Egg poachers not only came out of the ark, but they never did the job anyway.  What they did was to steam and toughen the eggs, not poach them – and did you ever try to clean one afterwards?  The dried-on toughened egg white was always hell to remove.

Then came professional chefs, who passed their exams only if they created a strong whirlpool of simmering water using a whisk and then performed a sort of culinary cabaret act by swirling the poached egg back to its original shell shape.  At home we can now relax, throw out our egg poachers and poach eggs simply and easily for four or even six people.  The method below is not at all frightening or hazardous, but bear in mind that for successful poaching the eggs have to be really fresh.

To make life even easier, you can now watch How to Poach Eggs in our Cookery School video lesson below.



The key to success here is freshness.

So remember the horizontal position in a glass and the plump yolk with its inner gelatinous circle of white. Fill the pan with no less than 2.5cm of water from a boiling kettle – nothing else is needed, no salt, no vinegar, just water – and have the heat underneath quite gentle. What you need to see is the merest trace of tiny bubbles beginning to form over the base of the pan, no more than that.

Now break in the eggs, one at a time, or I think it helps to break the eggs into little bowls before slip them onto the hot water then set the timer for 2 minutes, and let the water barely simmer. When the time is up, simply remove the pan from the heat and set the timer to 10 minutes. During this time you can baste the top of the eggs with the hot water.

When the time is up, gently and carefully lift each egg out of the water on the draining spoon, letting it drain for a few seconds.

Then place the spoon on the kitchen paper to absorb any water still left.



  • 6 slices of bread, or 8 depending on size
  • 150g of prawns, raw, de-veined
  • 1 garlic clove, large
  • 1 knob of ginger, thumb-sized
  • 3 spring onions
  • 1 red chilli, deseeded
  • 1 egg
  • 1 dash of soy sauce, (make sure you use gluten-free if making a GF version of this dish)
  • 1 dash of sesame oil
  • rice flour, just enough to bind the mixture so it’s not too sloppy
  • sesame seeds
  • oil, for deep frying (I used groundnut, but sunflower or vegetable will do the job)


Roughly chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the egg, soy and sesame oil. Blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy
Spread the mixture generously over the slices of bread, with more in the middle than the edges. Pour you sesame seeds into a bowl big enough to fit in the sliced bread and dunk it, prawn mixture side down, into the seeds to stick
Cut your slices into two or four triangles (again, this depends how big your slices are – gluten free bread tends to come up smaller, so I only cut mine in half)
Heat up the oil in a wide heavy-bottomed pan and use a fish slice to carefully place them in the hot oil, sesame side down. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in batches, so you don’t overcrowd the pan
If you put too many in at once, your oil will cool and your toast will get soggy. Once it’s nicely golden, fish your prawn toast out of the oil and drain it on kitchen paper, before serving with sweet chilli sauce


Lager brewing had a stuttering start in Britain. Many new lager breweries of the final decades of the nineteenth century had a lifespan measured in months, not years. Only a couple of the pioneers were able to forge a long-term business. Many lost their shirts.

So it’s odd that one of London’s big porter breweries would invest in such an uncertain venture. But in the early 1920s, Barclay Perkins built a shiny new lager brewhouse and brought in a Danish brewer to run it.

Barclay Perkins seems to have gotten the idea a few years earlier during World War I, when foreign supplies of lager were cut off, not just from Germany and Austria-Hungary, but also from Denmark and Holland. The war at sea made exporting a highly risky business, even for neutral countries. In 1915 and 1916, Barclay Perkins experimented with decoction mashing in their pilot brewhouse, brewing lager and mild with this mashing technique. 

When Barclay Perkins rolled out their lager, they eschewed faux-Nordic names (unlike brewers of British lagers of the 1960s) and went for a simple and honest “London Lager” brand. Judging by the style of its advertising, it was meant to appear classy.

Our Brew

Munich- and Vienna-style lagers were the first bottom-fermenting beers to arrive in Britain in the 1860s. The lager featured in our recipe is obviously meant to be in the Munich style and has a pretty decent gravity for 1920s Britain when the average gravity was about 1.043. The grist for our recipe is simplicity itself, consisting of just pilsner and crystal malt, roasted barley, and Saaz hops. Neither the roasted barley nor the crystal malt is very authentically Bavarian, but it seems Barclay Perkins didn’t care about that.

Learn to create crisp, cold-conditioned lagers at home with CB&B’s Introduction to Lagering online class. Sign up today! 

One frustrating feature of most brewing records is the absence of information about hops additions, which reduces me to guessing. Happily, Barclay Perkins is an exception. In this particular case, guesswork would never have worked out this hopping schedule. Additions later than 30 minutes were very rare, but in this recipe, two-thirds of the hops are added late. The 0-minute addition that I’ve listed was actually added in the hopback.

I’ve spent a lot of time arguing that Scottish brewers didn’t really boil down first runnings to get a syrup. But based on the brew sheet, Barclay Perkins did with this lager:

“6 brls [barrels] bright runnings boiled for 3 hours or more for carmelisation”

At the scale we’re brewing, six barrels is the equivalent of about a half-gallon.

The original beer was racked off into lagering tanks after a 10-day primary fermentation. It had a gravity of 1.021 when transferred and had a temperature of 46°F (8°C). For our recipe, I suggest doing something similar, transferring the beer to a temperature-controlled secondary when you hit a gravity of about 1.020. Then drop the temperature down to about 35°F (2°C) for a few weeks to knock off the rough edges. 

The longer you can keep your hands off this beer, the better. The old rule of thumb of one-week lagering for every degree Plato of the wort seems like a good recommendation to me. In this case, that would mean fourteen weeks.

1926 Barclay Perkins Dark Lager Recipe


Batch Size: 6 U.S. gallons (22.7 liters) 
Brewhouse efficiency: 72% 
OG: 1.057 
FG: 1.016 
IBUs: 15 
ABV: 5.4%


10.75 lb (4.9 kg) Pilsner malt 
2.25 lb (1 kg) crystal malt 
0.25 lb (113 g) roasted barley


0.5 oz (14 g) Saaz at 60 minutes 
0.5 oz (14 g) Saaz at 30 minutes 
1.25 oz (35 g) Saaz at 10 minutes 
0.75 oz (21 g) Saaz at 0 minutes 


Mash at 154°F (68°C). Sparge at 175°F (79°C). Boil for 60 minutes. Pitch the yeast when the temperature falls to 48°F (9°C).


White Labs WLP838 Southern German Lager Yeast


If you fancy doing a full reconstruction of this recipe, try the original mashing scheme (raising the temperature with steam): Protein rest at 122°F (50°C) for 1 hour. Saccharification rest at 154°F (68°C) for 20 minutes. 
Mash out at 168°F (75°C).


Batch Size: 6 U.S. gallons (22.7 liters) 
Brewhouse efficiency: 72% 
OG: 1.057 
FG: 1.016 
IBUs: 15 
ABV: 5.4%


9.25 lb (4.2 kg) Pilsner liquid extract 
2 lb (907 g) crystal malt 
0.25 lb (113 g) roasted barley


0.5 oz (14 g) Saaz at 60 minutes 
0.5 oz (14 g) Saaz at 30 minutes 
1.25 oz (35 g) Saaz at 10 minutes 
0.75 oz (21 g) Saaz at 0 minutes 


Steep the specialty grains at 160°F (71°C) for 30 minutes. Bring the wort to a boil, then turn off the heat to avoid scorching the extract. Add the extract, stirring while you add it. When the extract is fully dissolved, turn the heat back on, and bring the wort to a boil. Boil for 60 minutes. Pitch the yeast when the temperature falls to 48°F (9°C).


White Labs WLP838 Southern German Lager Yeast


Crayfish cocktail with horseradish cream

Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado in this delicious dinner party starter
PREP 15 mins 


1 tbsp crème fraîche
½ tsp creamed horseradish sauce
juice 1 lime
1 chicory head
1 avocado
140g pack crayfish tails,
cayenne pepper, to serve.


  1. First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.

  2. Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.

  3. Add the horseradish cream and a light sprinkling of cayenne pepper to serve.


Here’s what you need, the best tips and preparation and how to make it.

What you need and tips

What type of meat?

For chicken shish it is only breast meat and for lamb, it is mid-neck as that is the most succulent.

How to make the marinade

The perfect kebab is the result of marination. The lamb and chicken must sit in a marinade of onions, bell pepper paste, white pepper, garlic, long-life milk, olive oil, tomato purée and fresh lime for 24 hours.

Hazev serves 300 covers every day and marinates 40kg of chicken and 60-100 neck fillets in one go every day for the following day’s service.

Make sure the grill is hot

The charcoal must be allowed to turn white so it burns more evenly at a less ferocious temperature. It should be glowing but not on fire. When using smaller piece of meat, the coals you use should be smaller so the outside of your kebab doesn’t cook as fast compared to the middle.

What size does the meat need to be

Chicken and lamb should be cut between 20-30grams per piece, five pieces per skewer. Lamb is cut slightly bigger than chicken because it loses more moisture and fat, and shrinks more during cooking.

How long should you cook it for?

If it’s your first time cooking a kebab go for chicken first – it’s easier to check it’s cooked because, unlike lamb, you want to cook it all the way through and it won’t give too much if pressed between your fingers.

It should take between 5 and 7 minutes to cook your kebab, turning part way through cooking and basting with melted butter.

How to serve it

Kebabs are not traditionally served inside a pita but with rice or cous-cous. Cous-cous is more traditional and is said to aid digestion. It is associated with meals served outside the major cities where rice is more commonly served.

How to make the perfect kebab

1. Take the lamb neck and remove the fat

2. Add tomato paste, olive oil, milk and lime juice

3. Season with paprika, cumin and salt

4. Mix together and marinade for 24 hours

5. Repeat the same process for your chicken, cut it up.

6. Chop up some garlic, squeeze in the lime juice and a generous glug of olive oil.

7. Add some UHT milk. Mix it up.

Now the mince kebab…

8. Add onion, peppers, herbs to the mince.

9. Add cumin, salt, paprika and dried chilli.

10. Massage the mince.

11. Spread the mixture evenly on the skewer.

12. Skewer the lamb and chicken.

13. Make sure the coals are hot – and there are no flames.

14. Make sure it is cooked through but tender.

15. Keep basting with butter to stop it burning.

16. Serve them all with cous cous.


Grilled Jerk Chicken with Mango and Coriander Salsa

Cook time:15

Prep time:25


Skill: Easy


1 cup vegetable oil

Mango-coriander Relish:

1 large yellow onion, coarsely chopped

3 scallions, coarsely chopped

2 Scotch bonnet pepper, stem and seeds removed

2 tablespoons fresh ginger, grated

4 cloves garlic, coarsely chopped

2 tablespoons finely chopped fresh thyme leaves

1/4 cup red wine vinegar

1 tablespoon light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Pinch ground cloves

1 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

8 chicken thighs, skin on, bone in

8 drumsticks, skin on

For the mango and coriander salsa:

3 ripe mangoes, peeled and diced

1/4 cup finely chopped red onion

2 tablespoons chopped fresh coriander leaves

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped green onions

3 tablespoons lime juice

3 tablespoons fresh orange juice

1 teaspoon honey

Salt and freshly ground black pepper


1. Puree all the ingredients, except the chicken, in a food processor until almost smooth.

2. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken.

3. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.

4. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

5. To make the salsa: combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.