Category

Coco Kitchen

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Because sometimes, only carbs will do…

Crispy, salty, creamy, all the good stuff. Use any toppings you wish, the more the merrier.
Ingredients:
300g baby potatoes
100g cheddar cheese
3 rashers smoked streaky bacon
1 chilli pepper, chopped
50g mozzarella cheese
1tbsp chopped chives
3tbsp soured cream
1tbsp butter
1tbsp oil
Salt and pepper, to season
Method:

  1. Carefully slice the potatoes about 90% of the way through. I find it’s easier to place the potato in a wooden spoon before slicing.
  2. Heat the cutter and oil in a pan. Place the potatoes in the pan sliced side down and heat for 2 minutes. Turn and repeat.
  3. Transfer the potatoes to a baking tray. our the melted butter and oil over the top and season with salt and pepper. Bake in the oven for 45 minutes at 200C/180C (fan)/gas mark 6.
  4. Fry the bacon and chop into small pieces. Remove from the pan and fry the chilli for 30 seconds.
  5. Remove the potatoes from the oven. Leave to cool for 5 minutes before stuffing with the cheddar cheese, bacon and chilli. Sprinkle the mozzarella over the top and return the tray to the oven for 5 minutes.
  6. Remove the tray from the oven and top with soured cream and chopped chives. Season with salt and pepper and serve immediately.

A simple recipe for seasoned bakers and novices alike

I’ve been using the same sponge recipe since I first baked a cake as a child with my mother. Robust, light, and airy, I’ve never had a bad bake out of it.

Ingredients:

170g self raising flour

170g caster sugar

170g baking margarine (you can use butter, but the cake won’t be as light)

3 eggs

600ml double cream

8 tbsp strawberry jam

Fruit, to decorate

Method:

1. Preheat the oven to 165C/145C (fan)/gas mark 3. Grease and line a 15cm round cake tin in preparation.

2. Cream together the caster sugar and margarine until smooth. Fold in the flour and eggs before transferring the mixture to the prepared cake tin. Bake in the oven for 60 minutes.

3. Leave the cake to rest in its tin for 5 minutes before taking it out and leaving it to cool on a wire rack.

4. When the cake is fully cool, use a serrated knife to slice it into three layers.

5. Whip the cream until soft peaks form. Fill the cake with two layers of jam and cream, using any left over cream to cover the top. Decorate with fruit and serve immediately.

London boasts a plethora of dynamic rooftop restaurants in the city centre. One that has stood the test of time is Galvin at Windows. Being situated on the 28th floor of the historic London Hilton on Park Lane, you won’t be surprised to find unimpeded views of London’s fascinating skyline.

Chef Patron is Chris Galvin. Along with his brother Jeff, they’ve dominated the London restaurant scene for years with their Michelin-starred cooking skills at restaurants like Galvin La Chapelle. They famously opened the Wolseley restaurant in 2003 and Chris had already earned his first Michelin star at the Orrery back in the year 2000.

At Galvin at Windows, he has appointed talented Marc Hardiman as head chef. Marc had perfected his skills at the Ritz as Senior Sous Chef. Interestingly, Chris had worked as a commis chef at the Ritz back in the day.

With such power-packed CVs, you wouldn’t be surprised to find the food at Galvin at Windows is remarkably polished. Service is attentive yet discreet from the moment you step into the restaurant.

A great way to experience their menu is to try their Sunday lunch menu. For the quality of food and service and the views on offer, it is very reasonably priced at £59 per person for 3 courses. It is available from 12 pm to 3 pm every Sunday lunch.

Furthermore, they are dishes you readily pay a premium for, as the ingenious combination of ingredients is unlikely to be recreated at home. Think locally sourced Halibut paired with St Austell Museels, yuzu kosho, nori, Champagne and rose. It is rightfully decadent as you would expect dining at a rooftop restaurant in the heart of Park Lane.

Dishes I would recommend trying include a beautifully sweet heritage tomato salad. It has a beautiful zestiness due to the addition of ponzu dressing and has some weighty substance with the presence of moreish goats curd.

Their beef carpaccio was a delightful surprise. It had a real depth of flavour due to the fact it has been dry aged and they used the finest quality black Angus. It was very cleverly paired with artichokes, mustard seeds and a smoked egg yolk for added complexity.

Enhanced flavours were also the order of the day with the main courses. Cornish Brill had an extra umami kick with the inclusion of Porthilly oysters and coastal herbs. The extra ingredients are always given careful consideration on how they can enhance and support the main act.

They had a very healthy take on the classic lasagne. The ‘lasagne’ sheets were made with celeriac whilst the filling was stuffed with meaty confit king oyster mushrooms. There was a hint of truffle used, but it was never overpowering. This is very much unlike less celebrated restaurants, which often use truffles to compensate for a lack of flavour in their dishes.

The highlight of their not-to-be-missed dessert section is the blackcurrant soufflé. Blackcurrants are incredibly underrepresented in fine dining menus. They have high levels of Vitamin C and antioxidants. The soufflé rose to just the right height and it had the perfect smooth consistency inside. It was paired with a delectable cheesecake ice cream and topped with crème de cassis to add to the blackcurrant notes.

Pairing the right ingredients to enhance the flavours is also evident in most of the other desserts on the menu. Case in point is the exquisitely executed white chocolate and blackberry crème brûlée. They’ve included a blackberry sorbet, so the tart and sweet notes come through even stronger. The texture was silky smooth along with the requisite crunchy topping. The dessert was finished off with a muscovado sugar shortbread.

When booking your table, check which side of the restaurant you might be sitting on. For example, when we visited for Sunday lunch recently, it was particularly glaring on the Hyde Park side. I would recommend booking for the Oxford Street side of the restaurant for Sunday lunch. You will still enjoy spectacular views of the London topography.

If you want a great recommendation for an apéritif or digestif, do check out their neighbouring bar, 10 Degrees Sky Bar. They offer some highly innovative cocktails and you can still admire the stunning views from the 28th floor.

For more information on the restaurant, please visit –

https://www.galvinatwindows.com/

On writing this article, I have just returned from working as a private chef on a Greek island for two months where I fed the rich and famous.

A confident chef I am but with these clients there was no room for error or second guessing and so, I entrusted myself to Thermapen. The quickest and most accurate cooking thermometer on the shelves, small enough to carry around with me, versatile enough to check meat temperatures when cooking over fire, testing monster sized fish fresh from the Med and even checking oil and sugar temps. It could even be used to play a game of ‘guess the temperature of the fiery furnace of the kitchen’- whoever got closest to the right answer not having to partake in clean down that night. Using the thermometer to read the environment temperature started as a game but ended up proving incredibly useful when looking for the coolest areas of the kitchen to prove dough – no pun intended. In a traditional kitchen where sugar thermometers and deep fat fryers were not available, this nifty gadget came into its own and allowed me to continue to cook the food I love to cook with precision.

Whilst I will always champion cooking is instinctive and a good chef should always trust their gut, it is comforting to have a tool that measures precision hiding in your apron pocket – especially in times of high pressure and when you are thrown out of your comfort zone. There is no shame in admitting at times you could do with a second opinion or a final check and Thermapen One does just that.

With its exceptional accuracy, speed, and versatility, the Thermapen has become an indispensable tool in my tool kit (or knife roll), it gives consistent and trustworthy results, allowing me to cook with confidence for the most discerning of diners.

The Thermapen stands out for its unmatched accuracy, ensuring precise temperature readings every time. Equipped with a professional-grade thermocouple sensor, it provides an accuracy of ±0.4°C, making it one of the most reliable thermometers on the market.

Time is of the essence in the kitchen – especially an open plan kitchen where your guests are watching your every move, the Thermapen excels in providing rapid temperature readings. Within just three seconds, the thermometer displays an accurate temperature reading, significantly reducing waiting time compared to conventional thermometers. This feature proves invaluable when preparing delicate dishes or when time is limited. The Thermapen’s ability to quickly assess temperatures enabled me to make immediate adjustments, ensuring optimal cooking results and preventing overcooking or undercooking.

Its compact size and foldable probe allow for easy storage and portability, making it an ideal companion for both professional chefs and home cooks. It lives very comfortably in my kitchen drawer when at home, in my knife roll when cooking in other kitchens and in my apron pocket during service. The large, easy-to-read digital display eliminates guesswork, while the backlight ensures readability even in dimly lit environments. Additionally, the auto-rotating display provides flexibility, allowing users to comfortably view temperature readings from various angles.

For me, the Thermapen is not just a kitchen gadget but a key part in cementing my confidence – nothing quite hits like the smugness of pulling something out of the oven when instinct tells you and it probing at the exact temperature you wanted.

Whether you are a home cook or a seasoned chef, no kitchen should be without one.

Find out more and become the most confident of chef’s here

Adding colour to your kitchen can be an exciting and rewarding way to make it feel more lively and inviting. Not only can it bring a sense of vibrancy and energy to the space, but it can also provide the perfect backdrop for culinary creativity. With the right approach, it’s possible to create a kitchen that is aesthetically pleasing and functional. This guide will help you make your kitchen more colourful and unique.

Add a colourful backsplash

A tile backsplash can be a great way to add colour and texture to your kitchen. It can help break up the monotony of the walls and create an eye-catching focal point. There are a variety of different tile materials available from tile experts like Target Tiles, so you can choose a style that best suits your taste and budget.

With careful planning and creative placement, you can create a backsplash design that is both unique and visually appealing. When it comes to choosing a colour palette, go for something that coordinates with the other elements in your kitchen, or opt for a vibrant contrast to really make the backsplash stand out. You can also mix and match different sizes and shapes of tiles for a more eclectic look. Consider adding a few accent tiles for a pop of colour, or opt for a more subtle approach with neutral hues.

Incorporate contrasting colours

You can add interest to your kitchen by using contrasting colours, incorporating different coloured worktops, cabinets, countertops, and other elements. For example, you can create a bold statement by pairing a dark coloured worktop with lighter coloured cabinets. Or, you can create a more subtle effect by pairing a light coloured worktop with darker coloured cabinets.

You can also switch up the look by painting the cabinets in a different colour than the walls. This will create a unique contrast that will help make the kitchen stand out. You can also choose to paint the cabinets in a colour that will make the kitchen feel more inviting and homey. No matter what colour scheme you choose, incorporating contrasting colours can help create a unique and stylish kitchen.

Update dinnerware

Consider adding pops of colour with dishes in shades of yellow, blue, pink, and green. You can also create a more cohesive look by sticking to a specific colour palette. For example, you could choose a combination of bright blues and greens, or a mix of warm oranges and yellows. Or, you could opt for a more subtle approach with neutrals, such as white and grey. No matter what colour scheme you choose, updating your dinnerware with bright colours can be a great way to add a touch of vibrancy to your kitchen.

Incorporate a monotone colour scheme

Incorporating a monotone colour scheme can be another interesting way to make your kitchen more colourful. This colour scheme involves using different shades of the same colour in order to create a unified, yet vibrant look. For a warm and inviting atmosphere, you can opt for earthy tones like beige, tan, or terracotta.

To get a more modern and contemporary home interior, try using greys, whites, and blacks. To add a bit of brightness, you can also incorporate brighter colours like blues, greens, and yellows. To create a classic kitchen, use richer tones like reds, greens, and blues. You can even layer different shades to create a unique and eye-catching look. No matter what type of vibe you’re trying to create in your kitchen, a monotone colour

Adding colourful lighting fixtures

Adding colourful light fixtures to your kitchen is a great way to give the space a boost of colour and style. Consider adding bold and colourful pendant lights that will draw attention to the space and make it feel more inviting. You could choose bright and vibrant shades, such as yellow and pink, to create a cheerful atmosphere, or opt for softer hues, such as blue and green, for a more subtle effect. You could also choose to go for a more eclectic look by mixing and matching different shades and styles of lights. If you want to make a bold statement, go for a larger light fixture in a vibrant shade like red.

Play with patterns

Playing with patterns is a great way to add colour and texture to your kitchen. Consider adding a patterned rug to the floor to create an eye-catching focal point. You could also add patterned wallpapers to the walls to create an interesting backdrop. Or, you could opt for a more subtle approach with patterned curtains or blinds. If you’re feeling adventurous, consider incorporating a patterned backsplash or tilework. This is a great way to create an interesting and unique look in the kitchen.

Are you looking for simple ways to revamp your kitchen? Upgrading your backsplash can do wonders for your space’s overall appearance. From tile backsplash in the bathroom to stove backsplash options, there are numerous ways to make your kitchen stand out.

A backsplash tile that is well-made may protect your walls from spills and stains, provide aesthetic appeal, and even make your property worth more.

Discover 20 simple backsplash tile ideas that will enhance your kitchen without breaking the bank. This comprehensive guide will provide you with the inspiration you need to create a stunning, functional kitchen.

Upgrading your kitchen can be really exciting and thrilling experience aa you go through our collection of backsplash designs, think about your budget, how you want to keep things clean, and the overall aesthetic of your kitchen. There are many various styles of design and options available which you’ll find below so tune in to this article.

Classic Subway Tile

The classic subway tile is an affordable, versatile, and timeless option for any kitchen. These kitchen tiles for wall applications are perfect for creating a bright and clean aesthetic.

Herringbone Pattern

Elevate your kitchen design with a herringbone pattern. This unique layout adds visual interest and works well with both traditional and contemporary styles. Opt for a porcelain backsplash to achieve a high-quality and durable finish.

Mosaic Tile

Mosaic tiles are an excellent way to introduce color and texture to your kitchen. Choose from glass, ceramic, or porcelain backsplash options to create a one-of-a-kind look that reflects your personal taste.

Marble Backsplash

For a touch of luxury, consider a marble backsplash. The natural veining and unique patterns found in marble will instantly elevate your kitchen design.

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Herringbone Arrangement

Revamp your kitchen aesthetic with an eye-catching herringbone pattern. This distinctive layout complements both classic and modern styles, infusing visual intrigue into your space. Choose a porcelain backsplash for a long-lasting, high-quality finish that’s both stunning and practical.

Mosaic Tiles

Introduce a pop of color and an interesting texture to your kitchen with mosaic tiles. Select from a variety of materials, such as glass, ceramic, or porcelain, to craft a truly unique and personalized backsplash that mirrors your individual style.

Luxurious Marble Backsplash

Incorporate a touch of opulence into your kitchen design with a marble backsplash. The inherent veining and exclusive patterns found in marble will effortlessly enhance your kitchen’s appeal, creating an air of sophistication and elegance.

Stainless Steel

Stainless steel backsplashes combine practicality and elegance, making them an excellent choice for the modern kitchen. They not only protect your walls from heat and grease, but also lend a sleek, professional look that complements contemporary appliances.

Hexagon Tiles

Hexagon tiles infuse your kitchen with a touch of geometric sophistication. Their distinctive shape and array of colors and sizes allow you to create an eye-catching, custom design that reflects your personal style and enhances your kitchen’s overall aesthetic.

Beadboard

For those seeking a charming, cottage-style look on a budget, beadboard is an appealing alternative to tile. Paint it to match your kitchen cabinets or choose a contrasting color to make a bold design statement.

Glass Tiles

Glass tiles bring a luxurious, modern touch to your kitchen, offering a glossy, reflective surface that’s both beautiful and easy to maintain. Their versatility also makes them a stylish choice for bathroom backsplashes, creating a harmonious design throughout your home.

Brick Backsplash

A brick backsplash instantly adds warmth, texture, and character to your kitchen, evoking a cozy, rustic ambiance. Whether you opt for genuine brick or brick-look tiles, this timeless material will make your space feel more inviting.

Cement Tile

Cement tile is a durable, low-maintenance option that introduces an artisanal element to your kitchen. With its extensive selection of patterns and colors, cement tile is adaptable to any design style, from traditional to contemporary.

Mirror Backsplash

A mirror backsplash creates an illusion of depth and space, making even the smallest kitchen appear larger and brighter. This reflective surface is not only visually appealing but also easy to clean and maintain.

Chalkboard Paint

Chalkboard paint offers a unique and interactive way to personalize your kitchen. Use it as a backsplash to jot down recipes, shopping lists, or motivational messages, turning your kitchen into a creative and functional space.

Penny Tiles

Penny tiles, with their playful, vintage vibe, add character and charm to your kitchen backsplash. These small, round tiles come in a variety of materials and colors, allowing you to create a one-of-a-kind design that reflects your personality.

Travertine Tiles

Travertine tiles exude warmth and natural beauty, making them an inviting choice for a rustic kitchen backsplash. Their earthy hues and tumbled texture create an atmosphere of comfort and serenity.

Vertical Tile Layout

A vertical tile layout enhances your kitchen by drawing the eye upward and adding visual interest. This technique is especially effective with long, narrow tiles, helping to make compact kitchens appear more spacious.

Chevron Pattern

A chevron pattern imparts a dynamic, contemporary flair to your kitchen backsplash. This striking design can be achieved with various tile materials, such as porcelain and ceramic, creating an eye-catching focal point in your space.

Terracotta Tiles

Terracotta tiles bring a warm, Mediterranean ambiance to your kitchen. Their rich, earthy tones and textured surface evoke a sense of warmth and hospitality, perfect for creating a welcoming, convivial atmosphere.

Fish Scale Tiles

Fish scale tiles, also known as scallop or fan tiles, lend a whimsical, nautical touch to your kitchen. Their distinctive shape and diverse color options make them a standout choice for both kitchen and bathroom backsplashes, adding a playful, unique element to your home.

Reclaimed Wood

For an eco-friendly and rustic option, consider using reclaimed wood as your backsplash. Salvaged from old barns, buildings, or pallets, this material adds warmth, character, and a story to your kitchen while being environmentally responsible. Reclaimed wood can be repurposed into a variety of styles, from traditional farmhouse to modern industrial, making it a versatile choice for any design aesthetic.

When selecting reclaimed wood for your kitchen backsplash, ensure that the material is properly treated and sealed to protect against moisture and stains. This additional step is crucial in maintaining the longevity and appearance of your backsplash. You can also choose to paint or stain the wood to match your existing kitchen color scheme or leave it in its natural state to highlight the wood’s unique textures and imperfections.

Mixed Material Backsplash

Combine different materials, such as glass, metal, and stone, to create a unique, customized backsplash. Mixing materials allows you to showcase your creativity and personal style, resulting in a truly one-of-a-kind kitchen design.

Conclusion

Upgrading your kitchen backsplash is a simple and effective way to refresh your space and make it feel new again. With options ranging from classic tile backsplash in the bathroom to more unconventional materials, there’s a design to suit every taste and budget.

Keep in mind your desired aesthetic, functionality, and maintenance requirements when selecting the perfect backsplash for your kitchen. With these 20 simple backsplash ideas as inspiration, you’ll be well on your way to creating the kitchen of your dreams.

Are you looking to give your house a modern, chic update? Black is the perfect color for creating a luxurious and stylish home. While black can be intimidating for those used to more traditional or earthy tones, it is one of the easiest colors to use in interior design.

In this blog post, we’ll show you how adding a black kitchen to your home can transform its look!

Read about porcelain kitchen benchtops

What Exactly Is a Black Kitchen?

Black kitchens are becoming more popular. From black kitchen cabinets to black countertops and even black appliances, this trend is taking over homes everywhere!

Since black is a neutral color, it can blend with any interior decorating style. This neutral color is a perfect choice for modern and classic homes.

Black is so versatile that you can dress it up or down depending on if you want something sleek and contemporary or homey and inviting.

When choosing black cabinets for your kitchen, the possibilities are endless. So, be sure to explore all the different options!

Why Black Kitchen Is Getting Popular

With black kitchen cabinets, appliances, and countertops, it’s easy to create a stunning black kitchen.

Using black in the kitchen adds sophistication and elegance that can’t be achieved with any other color. Plus, it helps to make all other colors, such as white, pop.

Having black in your kitchen also helps create a level of consistency with the design.

The black color also allows for easier coordination between different elements and saves you time and money in the long run.

You don’t have to limit yourself either; black comes in many different shades, so you can find just the right hue to suit the look and feel of your kitchen. Black is a great choice for any kitchen remodel, with so many benefits!

Exploring Different Ways to Incorporate Black Into Your Kitchen

Who said black couldn’t be a classy and chic color for the kitchen? Black is a timeless color used in interior design for centuries and remains popular today.

If you’re looking for ways to incorporate black into your kitchen, here we will provide some great ideas for doing just that!

Black Cabinets and Countertops

Installing cabinets and countertops in these shades is one of the most popular ways to spruce up your kitchen with black.

Whether matte or glossy finishes, black cabinets can instantly make any space look more sophisticated and modern.

Try pairing black cabinets with marble countertops for an added luxury touch. This combination can create a striking yet subtle look that will turn heads.

Accents and Accessories

If you don’t want to paint all your cabinets or countertops black, you can opt for smaller accents like hardware knobs and appliances. For example, gold-tone hardware against dark wood cabinets looks stunning!

If you’d rather go for something subtler, add matte black handles or faucets to existing white cabinetry. This will give your kitchen an elegant yet edgy feel that won’t overwhelm the space.

Lighting Fixtures

Lighting can play a huge role in transforming a space as it sets the mood and creates ambiance. When it comes to incorporating black into your kitchen, lighting fixtures are key.

You could go for something modern like pendant lights or something more traditional like chandeliers. Either way, it will add an exciting contrast against lighter colors such as white walls or neutral furniture pieces.

Just make sure not to go overboard so as not to overpower the entire room; keep things balanced by adding touches of other colors too!

The Benefits of Installing a Black Kitchen in Your Home

Kitchens are the heart of the home. A beautiful kitchen can make your entire house look and feel luxurious. There’s no better way to add a touch of sophistication to your living space than by installing a black kitchen.

This bold color choice is becoming increasingly popular for homeowners especially, who are looking for a unique and stylish way to upgrade their kitchens.

Let’s take a look at what makes black kitchens so great.

Aesthetic Appeal

The primary benefit of having a black kitchen is that it looks sleek and modern. This dark hue will lend an air of sophistication to your kitchen. Doing this makes it the perfect spot for entertaining guests or simply enjoying some quiet time with family.

The deep colors add depth to the room and create an atmosphere that is inviting yet elegant. Plus, black pairs well with nearly any other color. If you want to incorporate it into your design scheme, you’ll have plenty of options when it comes to accessorizing your space.

Durability and Easy Maintenance

In addition to its aesthetic appeal, a black kitchen has several practical benefits as well. Black is one of the most durable colors on the market. It means that your cabinets, countertops, and appliances won’t show wear and tear as quickly as they would with lighter colors.

This makes it an ideal choice if you’re looking for something that will last for years without needing too much upkeep or maintenance. And because light colors tend to show dirt more easily than darker hues, a black kitchen will stay looking clean even after heavy use!

Functionality and Versatility

Finally, if you’re aiming for maximum functionality in your kitchen design, then you should consider installing a black kitchen.

Black goes well with any style, from traditional to contemporary – so no matter what kind of look you’re going for in your space, this color can help bring it all together in one cohesive package!

Additionally, this neutral hue provides endless opportunities when it comes to designing storage solutions such as hidden drawers or built-in shelves. It allows you to make full use of every inch of the room without compromising on style or functionality.

Conclusion

A black kitchen can be just what you need to elevate the look of your home and make it stand out from the rest. Whether you’re looking for something sleek and modern or luxurious and chic, adding some high-end black appliances is sure to do the trick!

Not only will they bring instant sophistication into any space, but they’ll also be easy to maintain over time—no more worrying about fingerprints ruining the look of your refrigerator!

So, if you’re looking for an upgrade without breaking the bank, consider getting some stylish new black kitchen appliances today.

Serves 6

I’ve recently returned from an incredible House of Coco trip to South Africa where my favorite drink played a key part in the proceedings. Amarula spiked coffees on morning game drives, over ice while I sank into my roll-top tub, via miniatures on the plane home. It only seemed right that I share a recipe using sweet nectar – A Taste of South Africa.

A taste of South Africa

My Love Affair with Amarula

Amarula has a very special place in my heart. For those who are not acquainted with this delicious, creamy liqueur – it is sort of like Baileys, but not really as it’s about one million times better. It is made from the fruit of the Marula tree – often called the elephant tree as the Heffalumps have a particular love of this fruit and are often found stumbling around when they’ve eaten too much of the fermented fruit. I have witnessed first-hand a drunk elephant – it’s fantastic.

At the tender age of 17, I made my first trip to the land of braiis and buckees, my school were so fed up with me that they told me I could only return to do my A levels if I spent my summer volunteering at an orphanage to get some perspective and sort my appalling attitude out. It worked. It was the best thing that ever came out of being a vile teenager because without that wake-up call I may never have fallen head over heels in love with Africa, resulting in many further trips and a desire to move there but more importantly, I fear without that trip, I would have followed a downward spiral into entitled spoilt brat and never really grasped what happens outside of our privileged world.

A Liqueur of Memories and Meaning

I digress, back to the booze. It was on this trip that I discovered this drink. Not in a ‘lads on tour, underage drinking’ way but at the end of our trip we were taken out for a farewell meal and our host insisted we all try the drink and raise a toast – shouting ‘Amaroooooooooooola’ as we clinked our glasses. My alcohol taste preferences before this were strictly Smirnoff Ice and WKD Blue so you can imagine how classy I felt being offered this exotic liqueur… in an actual glass… with ice. Not only did the drink taste delicious but it signified something so special – a bond forged with a group of people who had just spent two months doing something important, connecting with kids who had no one else in the world. We witnessed death, abandonment, and sickness but we also witnessed kids finding forever homes, and overcoming disease and despite everything they had been through – the most unthinkable of scenarios – they continued to smile and act with grace and positivity. I learnt more about humanity on that trip than I could ever imagine. And so, I always have a bottle of Amarula in stock because just seeing the bottle reminds me of both the happiest and saddest of times and reminds me to take a reality check every once in a while.

To create a recipe that showcases this tipple makes me feel warm and fuzzy inside. I have played around with the measurements so the hit of booze is balanced perfectly with the creaminess – not too harsh but not washed away either. It’s a very simple recipe to make, perfect for dinner parties, as it needs to be made in advance but can then be forgotten about. My mission in life is to ensure everyone I have met has tried this drink, be it in liquid or solid form, so I truly hope you give it a whirl and love it as much as I do. Extra points if you shout ‘Amarooooooooooooola’ at some point during the cooking/eating process.

Check out our recent article on House of Coco where we explore why we’ve fallen for this South African rose. Read more here to discover the captivating story behind it.

What you need :

  • 4 gelatine leaves
  • 300ml of full fat milk
  • 20g caster sugar
  • 300ml double cream
  • 150ml Amarula
  • Gold candy to decorate (optional)

How you do it :

  • Bloom the gelatine sheets in cold water for 5 minutes.
  • Meanwhile pour the milk, cream and sugar into a saucepan and bring to just scolding – the surface should begin to pucker and steam will rise from the top. Stir occasionally to ensure the sugar dissolves.
  • Take off the heat and stir in the Amarula.
  • Remove the gelatine from the water and wring out all excess water, whisk into the panna cotta mix.
  • Pour the mix into a pudding mould and pop it into the fridge to set for at least 6 hours.
  • When ready to serve, turn the pudding moulds onto plates and warm them with a cook blow
  • torch to release the pannacotta. Alternatively, sit the moulds in a bowl of hot water for a few minutes.
  • Decorate with gold glitz or any other boujee decorations you see fit.

Lancashire lass and superstar chef Lisa Goodwin-Allen has been casting her culinary magic over Northcote Manor since the age of 20. Named head chef at the tender age of 23, one of the youngest chefs to take on the role in a Michelin starred kitchen at the time, she has helped maintain the accolade it has held continuously since 1996. Boasting a glittering culinary career from the Ribble Valley to prime-time television, Lisa’s kitchen prowess is hard to beat. We sat down with the famed chef for a chat about all things food, Lancashire, and Nigel Mansell, of course.

So, tell us why you love to cook. At what point did you realise that cooking is your passion?

I fell in love with food during my school years. I was always fascinated by watching my family cook. I struggled at school but enjoyed practical subjects especially Home Economics and found my niche with food. I was very shy as a young girl, cooking was my way of expressing myself and showing my personality.

Every dish on your autumn menu made me smile. There’s something very special about a Michelin-starred menu that retains a homely, northern tilt. Are any of your dishes inspired by your life and upbringing in Lancashire?

Seasonality and locality are extremely important in order to get the best flavours. I like to take traditional dishes and classic flavours and put a modern spin on them. Food conjures amazing memories, whether it’s tasting something that you remember from childhood, or something you ate with your grandparents. I think food just comes with this amazing history. We source the most amazing local produce from very passionate people, so we really want to use that produce in a way that brings the best from it.

You’ve been smashing out dishes at Northcote since you were 23 years old, yet you continue to create innovative seasonal menus several times a year. What keeps that fire burning? How do you keep the ideas fresh and exciting year on year?

I’m very hands-on and I love being creative. I like taking traditional things and stamping my DNA on them. Creating a dish that doesn’t look like an apple pie, but it tastes like an apple pie, that’s really exciting to me. I also want to be able to taste everything that’s on the plate.

Buying seasonally not only ensures great quality; it leads to less wastage. And taking what’s in abundance makes you think outside the box, too. Sometimes it’s wacky and wonderful because you get an ingredient, draw a circle and think, what can that go with it? It can end up completely different to what you had in mind before.

You have the cleanest, calmest kitchen I have ever seen! Was it difficult to source and put together such a beautifully synchronised team?

I’m passionate about developing young talent. We run an apprenticeship scheme, where young chefs are assessed in-house and get to learn on the job. We have three in the kitchen at the moment, they’re with us five days a week. To be an ambassador and bring the next generation through is really important, especially now when the industry is in a time of need. I really believe that if you develop your staff and provide the training they need, the longevity of them staying with you is amazing.

Your team both in and out of the kitchen possess an outstanding knowledge of produce origins and the whys/hows behind each dish. Do you think diners are more inquisitive about the food on their plate nowadays?

Yes absolutely, people want to know where the ingredients on their plate is from, and how it’s been sourced and farmed. Respecting the land, sourcing seasonally, locally and ethically, minimising waste and ensuring produce is grown and reared in a responsible manner is the Lancashire way. It’s important that myself and the team visit every supplier of ingredients we use at Northcote, it gives the team so much more enthusiasm and respect for the produce they are using, and they can then in turn communicate this to our guests.

Following on from that, what are your predictions for restaurants and dining in future?

Sustainable sourcing and farming is going to become more and more a focus. Right now we are very much focused on the future of dining, and ensuring the next generations can enjoy the amazing ingredients we are. The personal, direct connection with suppliers will continue to be really important.

You’ve racked up quite the on-screen career, appearing on the likes of the Great British Menu Christmas Special, and James Martin’s Saturday Morning, as well as whipping up magic in the kitchen here in the Ribble Valley. What’s more nerve-wracking: filming for tv or unveiling a new menu at Northcote? And more importantly, do you ever sleep?!

To be honest, both are equally as nerve -wracking at the pressure points, TV – undoubtedly I want to do my best, when its live TV, it’s a completely different approach and there is nowhere to hide! I’m very competitive, so when it’s a competition, I put even more pressure on myself to achieve and be the best. It’s important not to lose your identity when talking on TV. When we launch a new menu in the restaurant, the nerves are different but the adrenaline is still there, and the responsibility to make sure I please the guests, my team, and the amazing producers who support me with their produce.

Now for the fun part: you have a table for four and can invite any four people, dead or alive. Who are you inviting and what are you cooking?

My dad, Pink, Nigel Mansell and Sandra Bullock. I would cook English Antipasto, steak & chips and “apple Pie” Lisa’s way!

Finally, do you have any parting advice for young chefs at the start of their career journey?

Gain as much experience as possible, be willing to learn and be open to advice and try to absorb all the skills you can from the people around you like a sponge. Hospitality is an incredible field; not only can you learn a lot through hard work and determination, you can see the world and it is like one big family.

You can sample Lisa’s current seasonal menu at Northcote by booking here. Seasonal lunch starts at £48, while the must-try 5 course Gourmet menu starts at £115pp.

Tacos, tacos, tacos. One of my favourite foods, pure joy on a plate. I genuinely believe they make the world a better place. Traditionally a street food of humble origins, the official rule is, you should not put your taco down once you have taken your first bite, expect to get messy!

What you need :

For the tacostraditionally you would use Masa flour to make your taco shells and if you can find it (available online & at specialist stores) I would defo urge you to do so as it really adds to the authenticity of the dish and the flavour is unparalleled. If you do use it, follow the recipe as below but leave out the oil and baking powder. When it comes to press (roll) the shells, the masa makes them a lot more delicate so just be careful when working with it.

  • 225g plain flour
  • ½ tsp fine salt
  • ½ tsp baking powder
  • 40ml corn oil
  • 125ml warm water
  • Greaseproof paper

For the salsa

  • 1 mango
  • ½ red pepper
  • 1 fresh jalapeno – just use as much as you like heat wise. I go whole hog but not judgement if you can’t take it… much.
  • 1 lime
  • Bunch of fresh coriander

For the prawns –

  • 9 raw king prawns
  • 30g desiccated coconut
  • 30g panko breadcrumbs
  • 1 egg
  • 1l corn oil for frying
  • 125g plain flour
  • 1tsp baking powder
  • 1tsp fine salt
  • 150ml ice water

To serve –

  • Fresh lime wedges
  • Coriander leaves
  • Hot sauce such as Cholula

How you do it :

  1. First up – to make the tortilla dough you can use a stand mixer with a dough hook or skip arm day on your virtual HIIT class and do it by hand. Put your flour, salt & baking powder in the bowl of your stand mixer (or large bowl) and create a small well in the middle. Pour your oil and then slowly start to add in your warm water. Do this gradually so you can assess how the dough is coming, adding more water or flour if needed. Once everything is combined let the dough hook (or your arms) do the thing until the dough is smooth and elastic – 3 to 4 minutes with a machine, 7 to 10 without. If using Masa flour then you do not need to knead for as long, just a minute will do the trick.
  2. Portion out the dough by making golf ball size balls.
  3. Cut your greaseproof paper into squares, 2 squares per ball, each square about 15cm wide.
  4. Place a ball of dough in between 2 sheets of your squares of paper, lightly press down with your fingers to give him a little squidge. Either using a taco press or a rolling pin, roll your balls into discs about 12-15cm diameter.
  5. Keeping the tacos in the greaseproof sheets (this is important so they don’t stick together), stack them and place to the side till ready to cook.
  6. Salsa time – dice your mango, red pepper & jalapeno as small as possible. Pick your coriander leaves. Put it all into a bowl, with the salt & lime juice. Combine & taste, adjusting if needed – put to the side.
  7. Put your corn oil in a pan and bring to 180. (If you have a deep fryer, even better) – we all know the drill here, make sure there is a good couple of inches clearance between the surface of the oil and the top of the pan. Do not leave unattended. Clear the kids out etc.
  8. Whilst your oil is coming up to temp, combine your panko & coconut in a shallow bowl and mix well.
  9. In another bowl sift your flour, baking powder & salt. Make a well in the centre and crack in your egg, using a fork bring in your flour to combine.
  10. Whisk in your cold water.
  11. Working quickly (you want to keep that batter as cool as possible) dip your prawns in the wet batter and then dredge in the panko, coconut mix.
  12. Carefully lower your coated prawns into the hot oil and fry for 2 minutes.
  13. Remove with a slotted spoon and drain on kitchen paper.
  14. Whilst the prawns are cooling down get on with your tacos.
  15. Heat a frying pan over a medium heat, you cook these dry so no oil needed.
  16. Carefully remove the greaseproof paper and pop your taco into the pan. If using masa flour, be careful, they are very delicate. I find it easiest to remove one piece of paper, flip them into the pan and then when the heat ‘grabs’ the taco you can carefully peel off the other sheet.
  17. When the tacos start to puff and brown on the bottom, carefully flip and cook the other side. Repeat till all tacos are cooked.
  18. To plate, spoon the mango salsa on the taco & top with 3 prawns.
  19. Serve with fresh coriander leaves,  lime wedges & lashings of hot sauce.