Apple Cake

Squeezed Apple & Cinnamon Cake

This deeply comforting apple cake features a brilliant technique: grating the apples with their skins on for maximum texture, then squeezing the pulp dry in a clean tea towel. This ensures you get an intense hit of real fruit flavor without a soggy bake. Top it off with a late sprinkle of granulated sugar for a brilliant, crunchy crust.

 * Prep time: 20 mins

 * Bake time: 60 mins

 * Servings: 8–10

Ingredients

For the Cake:

 * 8 apples (approx. 600g whole), grated with skins on

 * Juice of 1 lemon (to prevent browning)

 * 220g unsalted butter, softened

 * 200g soft brown sugar

 * 1 tsp ground cinnamon

 * 4 medium eggs (approx. 180g deshelled)

 * 250g self-raising flour

 * 1 tsp baking powder

 * Granulated sugar (for the crunchy top)

For the Adventurous Topping (Calvados Cream):

 * Mascarpone and Double cream (equal parts)

 * Sugar (to taste)

 * Vanilla extract (optional)

 * Calvados (apple brandy, to taste)

> Alternative: If you want to keep things traditional, skip the mix and serve with a generous dollop of rich clotted cream.

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Method

1. Prep the Apples

Grate the apples (leaving the skin on) directly into the lemon juice to prevent browning. Transfer the grated apple to a clean tea towel and squeeze out as much juice as you physically can. You want to be left with roughly 250g of dry, squeezed apple pulp.

2. Cream & Mix

In a large mixing bowl, cream together the 220g softened butter and 200g soft brown sugar until combined. Add the squeezed apple pulp and 1 tsp ground cinnamon, stirring well. Next, crack in the 4 medium eggs and mix thoroughly until the batter is completely blended.

3. Fold the Dry Ingredients

Sift in the 250g self-raising flour and 1 tsp baking powder. Gently fold the ingredients together until just combined. Do not overwork the batter—you want to avoid releasing the gluten to keep the cake's texture tender and light.

4. The Two-Stage Bake

Pour the batter into a prepared cake tin. Bake in the center of a fan oven at 170°C for 40 minutes. Carefully remove the cake, sprinkle the top generously with granulated sugar, and return it to the oven at 160°C for a further 20 minutes until the top is beautifully golden and crisp.

5. Whip the Calvados Cream

While the cake cools slightly, whip together the mascarpone, double cream, sugar, and a splash of vanilla (if using) until it holds soft peaks. Right at the end, fold in a generous splash of Calvados.

6. Serve

Leave the cake to cool slightly in the tin so it remains perfectly warm. Slice up and serve with a massive dollop of the Calvados cream.

Choc chip and toffee bran muffins

Choc Chip and Fudge Bran Muffins

DRY MIX

200g wholemeal/plain flour
150g allbran
100g demerara sugar
4tsp Baking Powder
Teaspoon bicarbonate of soda
One teaspoon cinnamon
Half teaspoon salt

WET MIX

Two egg
300ml yoghurt
150ml skimmed milk
75 ml honey
60 ml rapeseed oil

ADDINS

100g milk choc chip
100g fudge chunks

Turn on oven, fan 200c
Mix all the dry ingredients then mix all the dry ingredients in a separate bowl.  Add the wet ingredients to the dry and mix together.  If it is a little dry add some more milk.

Depending in flavours, fold in the addins.  Put into 12 muffin cases then bake for 20minutes or until a toothpick test is dry.

Serve warm,  always serve warm!

Smoked Brisket Flat

Low and Slow: The Havana XL Method

Prep: 24 Hours Cook: ~8-10 Hours Target Temp: 85°C

The Sweet & Heat Rub

• Base: Sea Salt & Dark Brown Sugar
• The Kick: Hot Smoked Paprika, Cajun Pepper
• Earthy Notes: Cumin, Mustard Powder, Ground Allspice
• The Binder: Dijon Mustard

The Method

1. Trim & Bind: Trim the brisket flat, leaving a thin layer of fat for flavor. Apply a uniform coating of Dijon mustard—this acts as the glue for your rub without overpowering the beef.

2. The 24-Hour Dry Brine: Generously coat the meat in the rub. Wrap and refrigerate for 24 hours. This allows the salt to penetrate the meat and the sugar to prep the bark.

3. Fire Up the Pit: Set your pellet smoker to 105°C-110°C. Use a water trough to maintain high humidity. Place the brisket in and spritz hourly with water or cider vinegar to keep the surface tacky.

4. The Wrap (The Texas Crutch): When the internal temperature reaches the stall (around 65°C-70°C) and the bark is dark mahogany, wrap tightly in baking paper, then aluminum foil.

5. The Pull & Rest: Continue cooking until the average internal temperature hits 85°C. Remove from the smoker and let it rest in the wrap for at least 2 hours to allow the juices to redistribute.

Blogger Tip: Always slice against the grain! For a brisket flat, the muscle fibers are long; cutting across them ensures a tender, melt-in-the-mouth slice every time.

The Ultimate Charcoal-Grilled Butter Chicken

Charcoal-Grilled Butter Chicken

A Smoky, Slow-Cooked Masterclass in Flavor

This recipe bridges the gap between home cooking and restaurant-quality Indian cuisine. By utilizing a 24-hour yogurt marinade to keep chicken breast succulent and finishing the meat over charcoal, we achieve that essential tandoori char. The gravy is slow-cooked to perfection, thickened naturally with ground almonds for a velvety, regal finish.

Ingredients

The 24-Hour Marinade

• 4 large chicken breasts: cubed into uniform pieces.
• Yogurt & Lemon: for essential enzyme tenderization.
• Spices: Homemade garam masala, turmeric, and Kashmiri chilli.
• Aromatics: Grated ginger and garlic (use a fine grater for deep penetration).

The Silk Gravy

• Base: 2 large white onions, 6 cloves garlic, 1-inch ginger.
• Fats: A blend of ghee and mustard oil for a complex, pungent foundation.
• The Paste: Asafoetida, 2 tsp garam masala, cumin, coriander, and Kashmiri chilli.
• Liquid & Flavor: Tomato puree, honey, lemon juice, salt, black pepper, and curry leaves.
• The Finishing Trio: Ground almonds, double cream, and dried fenugreek leaves (Kasuri Methi).

The Method

1. The Long Soak: Mix the cubed chicken with the marinade ingredients. Cover and refrigerate for 24 hours. This is non-negotiable when using chicken breast; the yogurt and lemon will transform the texture.

2. Developing the Base: 

 Sauté sliced onions, garlic, and ginger in the ghee and mustard oil. While they soften, mix your dry spices with a little water to form a paste. Add this to the pan to bloom the spices without burning them.

3. Slow-Cooked Gravity: Add tomato puree, honey, seasoning, curry leaves, and water. Simmer for 10 minutes. Blend the mixture until silky smooth, then transfer to a slow cooker. Cook on low for 4 hours.

4. The Charcoal Finish: Thread the marinated chicken onto skewers. Grill over a high-heat charcoal BBQ (or under a very high grill) until the edges are singed and "burnt." The charcoal adds the smoky dimension that defines true Butter Chicken.

5. Final Assembly: Stir the ground almonds into the slow cooker. Add the cream and crushed fenugreek leaves. Slide the charred chicken into the gravy and let it rest for a few minutes before serving.

Chef's Note: Serve with aromatic Pilau rice. The cardamom and cloves in the rice provide a light floral contrast to the heavy, smoky richness of the almond-thickened sauce.

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