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Brian McDermott’s Surf ’n’ Turf Sliders

Surf n Turf Sliders

This is a recipe from Brian McDermott’s Donegal Table, a wonderful selection of dishes the award-winning chef cooks at home for his own family… Sliders are a great way to welcome guests to your home. This combination gives a great taste of the sea and the land that produce the great seafood and beef we are famous for in Donegal. ...

Yuzu & Honey Hot Cross Buns

yuzubuns

Bring a little Asian fusion into your Easter celebrations with these Yuzu & Honey Hot Cross Buns from Yutaka; the yuzu gives them a zesty tang, whilst the honey imparts an additional depth of flavour Makes 15-20 Ingredients For the buns: 575g strong bread flour 75g caster sugar 75g sultanas 50g mixed peel 7g quick working yeast 1 tsp salt ...

Welsh Cakes

Welsh cakes on rack

Cooking on a bakestone or griddle has been common practice throughout Wales for centuries.  The art of a good Welsh cake is to cook them quickly on both sides so that they stay moist in the centre, but take care not to burn them! Makes 15-18 Prep: 15 minutes Cook: 10 minutes Ingredients 225g self-raising flour Pinch of salt 1 ...

Ham and Cheese Potato Croquettes

Croquettes LS (cut) re

Right, we’re almost in the height of canape season when every host in the country wishes they had booked a holiday abroad instead. Stay calm and carry on with this great croquette recipe from Crisp n’ Dry oil… You’ll need a deep fat fryer for this recipe – the Crisp ‘n Dry oil helps to give a delicious crunchy texture ...

Pork Meatball Bánh Mi, Quick-Pickled Carrots & Daikon

Spicy Meatball Banh Mi

This is a superb lunchtime recipe from the Elizabeth Street Café, the famous Vietnames boulangerie in Austin, Texas. The café’s owners have released a book with Phaidon that beautifully illustrates their best recipes and we got the one for their popular pork meatball bánh mi (don’t say we never get you anything)… Essentially our meatball sub, this bánh mi came from ...

Haunting Witches’ Halloumi Fingers

Halloumi fries with Frank’s RedHot® 1

In what we hope will be our last Halloween-themed recipe (just put the ketchup fake blood down, guys… enough already), we offer you Frank’s RedHot Original Sauce Haunting Witches’ Halloumi Fingers –digits never tasted so good! Makes 24 chunky chips Prep time: 10 minutes Cook time: 5 minutes Ingredients: 2 tbsp flour 2 tbsp za’atar 2 tbsp Frank’s RedHot Original ...

Devilled Eggs

Devilled eggs with Frank’s RedHot®

This time of year you should only be making food with ‘devil’ in its name and these hot devilled beauties are more nice than they are naughty… Makes 8 Prep time 10 minutes Cook time 15 minutes Ingredients: 4 eggs 3 tbsp mayonnaise 2 tsp softened butter 4 tsp Frank’s RedHot Original sauce 1 tsp French’s Classic Yellow Mustard 1 tbsp ...

Beet-leaf Dolmades with beetroot & walnut tzatziki

Are you ready for National Rice Week yet? We’re limbering up and getting our rice recipes out for 18-24 September to enjoy one of our favourite ingredients. Here’s the first in a series of rice-based recipes coming your way over the next few days… Inspired by Greek dolmades, which traditionally use preserved vine leaves, these use tasty fresh beetroot leaves ...

Salty Cookies from Chocolate and Love

Homemade chocolate chip cookies with milk

There are companies that it is really very easy to fall in love with and Chocolate and Love is one of them. Organic, Fairtrade, delicious and packaged beautifully, the company’s chocolate is an expression of true love so let a little of that love seep into your life with these delightfully moreish cookies… This lovely chewy cookie is packed with ...

Debbie & Andrew’s Scotch Eggs

scotch eggs 2

With a bank holiday coming up in the UK (alas not for our readers in Scotland or those in Ireland), we offer you this classic recipe for the perfect picnic treat. Make sure you pack a brolly, just in case! Prep time: 15 minutes Cooking time: 25 minutes Serves 6 Ingredients: 1 pack Debbie & Andrew’s Harrogate 97% Sausages 6 ...