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Lorraine's New Year's Eve Menu

22nd December 2014 For me, there's no better way to see in the New Year than with friends, fun and of course, great food! If you're looking for a little inspiration for your soirée, I've put together a simple but impressive New Year's Eve menu.

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Lorraine's vegetarian New Year's Eve Menu

22nd December 2014 For me, there's no better way to see in the New Year than with friends, fun and of course, great food! If you're looking for a little inspiration for your soirée, I've put together a simple but impressive New Year's Eve menu.

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Neat-and-tidy Eton mess with blackberries & stem ginger whipped cream

18th December 2014 There are times when I feel that the kitchen is my haven and wild horses could not drag me away from it. It is then that I make these white, crispy cradles from scratch.

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Greek spinach, feta & pine nut pie with dill & crunchy filo

18th December 2014 An impressive-looking pie. Great hot from the oven or for a packed lunch in the office. Mini ones can be fun to make also: just use a cupcake tray and line each hole with filo, add the filling and then top with another piece of this superfine pastry.

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White chocolate mousse with crème fraîche & stem ginger

18th December 2014 When I first made these mousses, I ended up eating nearly half of the mixture before it made its way into the glasses to set. You can make these up to 24 hours in advance and whip them out just as you are ready to serve.

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Lovely limoncello

18th December 2014 To prepare the containers for this luscious lemon drink, sterilise a 1-litre glass bottle with a stopper or a Kilner jar in the dishwasher on the hottest wash, or carefully put them in just-boiled water (off the heat) for a couple of minutes and dry with a clean tea towel.

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Prawn bisque with basil & brandy

18th December 2014 This dish requires a little effort and good large prawns are often not cheap, but it is definitely worth making.

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Mini beef Wellingtons with morel mushrooms, sherry & thyme

18th December 2014 Everyone was totally into it except one person, who shall remain nameless, who said that they would like theirs with no pastry. And so, the ‘naked’ beef Wellington was born – although I prefer to eat my Wellingtons fully clad!

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Baked mushroom, chestnut & pea ‘risotto’ with truffle oil

18th December 2014 This oil is one of life’s great pleasures. I was introduced to it a few years ago and since then I have not looked back.

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Lychee, Basil and Mint Bellini

18th December 2014 The perfect cocktail to get the party started

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