Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Norfolk Treacle Tart (8-10)

A deeper and lighter version with a hint of lemon from Mark Hix.

Pear, Rosemary and Olive Oil Cake (10)

A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.

Bacon and Marmalade Cornbread (6)

A recipe from Felicity Cloake’s ” Perfect Host” which is good for breakfast.

Jeremy Lee’s Ginger Cake (1 cake)

A dark and sticky cake from Jeremy Lee, chef/owner of Quo Vadis, London. It is best left for at least a couple of days before eating.

Fig, Dark Chocolate and Brandy Cake ( 1x 23cm cake)

A seriously good cake from Thomasina Miers. if you like serve with some whipped cream or creme fraiche on the side.

Beetroot, Caraway and Goat’s Cheese Bread ( 1 loaf)

A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.

Bakhlava Traybake (24 pieces)

This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.

Cherry Blondies with Bay Cream (12)

Delicious blondies from Ruby Tandoh.

Chocolate, Olive Oil and Rosemary Loaf (1 kg loaf)

A moreish cake from Anna Jones. You could replace the rosemary with orange zest or the seeds from a vanilla pod if you like.

Maple, Oat and Banana Loaves (makes 2)

A light and moreish loaf to enjoy for breakfast from Thomasina Miers.

Chocolate, Pecan and Orange Cookies (makes 12)

These cookies from Ravneet Gill make great gifts and will keep for up to a week wrapped or in an airtight container.The cookie dough balls freeze really well, too – keep them in an airtight container in the freezer for up to a month. Simply bake from frozen and add an extra one to two minutes to the baking time

Orange and Almond Cake (12)

A moist and flourless cake from Claudia Roden’s ” A New Book of Middle Eadtern Food”.

Clementine and Almond Cake (10-12)

This version of an orange and almond cake from Anna Jones has a crunchy streusel topping. You can leave this out for a more traditional version.

Chocolate Chip Cookies (makes 12)

A very good version from the New York Times.

Cherry Polenta Cake (8-10)

In my view you can never have enough recipes for cherries or polenta cakes, so here is a winning combination from Nigel Slater.