Glasswells

Food & Drink

The Dinner Party Resurrection

The Dinner Party Resurrection

Issue: 160The Dinner Party Resurrection By Charlie Smith-KnightIn the spirit of Spring and breathing new life into things, I am spear heading a campaign to bring back the Dinner Party. I am infamous for my frozen pizza catering method but 2 weeks ago I made a perfect...

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Herby Goats Cheese & Porcini Risotto

Herby Goats Cheese & Porcini Risotto

ISSUE No.160Ingredients: Serves 2 • 1 tbsp extra virgin olive oil • 200g mushrooms, sliced • 1 clove garlic, crushed • 190g pack Cooks&Co Porcini Mushroom Risotto • 150ml white wine • 500ml vegetable stock • 5g Cooks&Co Sweety Drop Peppers • 1 knob butter •...

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Go Bananas!

Go Bananas!

Go Bananas!  - by Alice Talbot  www.artscraftkitchen.co.ukISSUE NO: 160Did you know that Wednesday 17 April is National Banana Day? A day on which people celebrate everything wonderful about this brilliant fruit and make creative culinary dishes incorporating it. The...

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Coffee Cream Heart Cake – April 24

Coffee Cream Heart Cake – April 24

ISSUE NO. 160Ingredients: Makes one cake of approx. 16 slices TIP: Have all at room temp before mixing up the cake and frosting Sponges: • 200g spreadable butter or margarine • 200g caster sugar • 4 medium eggs • 225g self-raising flour whisked with 1 tsp baking...

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Glasswells
The Next Loaf – April 24

The Next Loaf – April 24

ISSUE NO: 160I’m Rebecca Bishop of The Next Loaf Baking School in Wenhaston, Suffolk. I teach fun, informative and hands-on baking classes that’ll leave you feeling inspired and eager to get back to your own kitchen to practise what you’ve learnt!  With Christmas fast...

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The Next Loaf – April 24

The Next Loaf – March 24

ISSUE NO: 159I’m Rebecca Bishop of The Next Loaf Baking School in Wenhaston, Suffolk. I teach fun, informative and hands-on baking classes that’ll leave you feeling inspired and eager to get back to your own kitchen to practise what you’ve learnt!  With Christmas fast...

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Walnut & Coffee Cake

Walnut & Coffee Cake

Marbled Coffee and Walnut CakeISSUE NO: 159Cooks tip: Try swapping out the walnuts for pecans or hazelnuts for something a little bit differentPrep time: 15 minutes Baking time: 25 minutes Serves: 10 Ingredients: For the Cake • 200g butter, softened • 200g caster...

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Living on the veg

Living on the veg

Issue 158Method: Preheat the oven to 180°C. Put the cubed sweet potato on a baking tray with a drizzle of rapeseed oil, season with sea salt and black pepper and roast for 30 minutes. Put a large saucepan on a medium heat with a tablespoon of rapeseed oil. Add the...

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