A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

by Lolo Stubbs | Jun 17, 2025 | Featured, Food

A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

As a family of six, finding a restaurant that can cater to our bustling brood can be a challenge. But our recent visit to Blacklock in Manchester proved to be an exceptional experience that exceeded our expectations. We opted for their famous platter of roast dinner, and it was truly a treat for all of us.

A family of six enjoying their Sunday Roast at Blacklock Manchester, smiling and sharing food at the table

The Blacklock Sunday Roast piles up a heady mix of Beef, Lamb and Pork Roasts with all of the trimmings. The star of the show was undoubtedly the succulent meats, cooked to perfection.

Whole joints are roasted over open coals and English oak the traditional way. Served with

Yorkshire pudding, duck fat-roast potatoes, a selection of seasonal vegetables and an

unsparing amount of Blacklock Gravy. From the tender lamb to flavourful beef, every bite was

a delight. The quality of the food was exceptional, and we appreciated the generous portions

that especially kept our growing teenage boy happy!

One of the standout aspects of Blacklock was the relaxed atmosphere that

permeated the entire dining area, so we didn’t have to worry about the kids getting restless

or getting overexcited.

Blacklock’s is nestled in a cosy basement in the corner of a Grade ll listed warehouse,

formerly home to a textile merchant rich with Mancunian history, with a warm and inviting

decor, adding to the overall ambiance of the meal.

Child enjoying sunday dinner at Blacklock Manchester

The service at Blacklock was top-notch. Our server was attentive, friendly, and efficient, ensuring that our glasses were always full and our plates were never empty. They were also happy to accommodate our requests and made sure we had everything we needed throughout the meal, making sure everyone felt at ease—especially Peter, who served us throughout and even got a hug from our youngest, Hartley (a thank you for all the extra gravy!).

No meal at Blacklock would be complete without trying their famous desserts. Whilst the rest of the family indulged in the renowned Blacklock white chocolate cheesecake, I was completely stuffed from the delicious Sunday Roast and opted for a Black Forest Cocktail—which was heavenly! The creamy textures and rich flavors were the perfect way to round off our meal.

Our visit to Blacklock was an unforgettable experience that left everyone in our family feeling full and content. With its exceptional food, relaxed atmosphere, and outstanding service, it’s a restaurant that we would highly recommend to families and foodies alike. We can’t wait to go back!

–

🍽️ Book a Table Direct

Ready to enjoy your own family feast?
Book a table direct at Blacklock Manchester

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Interview with Reshmin Chowdhury

by Guest Contributor | Jun 19, 2025 | Featured, Motivation

MUM-OF-TWO, RESHMIN CHOWDHURY IS A BRITISH SPORTS JOURNALIST AND BROADCASTER KNOWN FOR HER WORK WITH TNT SPORTS AND talkSPORT, AND MAJOR GLOBAL EVENTS LIKE THE FIFA WORLD CUP, THE OLYMPICS AND THE UEFA CHAMPIONS LEAGUE. RESHMIN HAS A BACKGROUND IN POLITICS AND JOURNALISM, AND BEGAN HER CAREER IN NEWS BEFORE MOVING INTO SPORTS BROADCASTING. SHE’S MULTILINGUAL, HAS WORKED WITH TOP ATHLETES, AND IS ALSO A CLASSICALLY TRAINED SINGER. AS A SINGLE MOTHER, SHE ALSO ADVOCATES FOR DIVERSITY AND REPRESENTATION IN MEDIA.

A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

by Lolo Stubbs | Jun 17, 2025 | Featured, Food

From the moment we stepped into Blacklock Manchester, it was clear this wasn’t your average Sunday lunch. With perfectly roasted meats, generous portions, and a warm, welcoming atmosphere, Blacklock delivered a family dining experience that ticked every box for our bustling brood. Exceptional service, unforgettable flavours, and a setting steeped in local history made this a feast we’ll be talking about for a long time. If you’re searching for the ultimate family roast in Manchester, Blacklock is a must-visit.

Interview with Entrepreneur Simon squibb – what’s your dream?

by Lolo Stubbs | Jun 16, 2025 | Featured, Work

If you’re an entrepreneur, or have aspirations to start your own business, and you have a TikTok or Instagram account then you are sure to have heard the words, ‘’What’s your dream?” words that have become synonyms with renowned entrepreneur, Simon Squibb.

Recharge, Relax, Repeat – the Multiple Benefits of Magnesium

by Charley Nicholls | Jun 16, 2025 | Balance, Featured

It is estimated between 10% – 30% of UK adults may have a suboptimal magnesium status, where serum levels are low enough to impair function even without overt symptoms.

SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

by Simon Wood | Jun 11, 2025 | Featured, Food

Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making: VIMTO SWEET & SOUR HANGER STEAK KEBABS

Adolescence in schools – is it the answer to challenging online misogyny?

by Teresa Parker | May 23, 2025 | Family, Featured

Just about everybody’s talking about it, or is aware of the heated debate over whether it is appropriate for the Netflix series Adolescence to be shown in schools, to tackle online misogynistic attitudes. The show has been a massive success and within just 11 days in March, became the most-watched UK series ever on Netflix, with over 66k views.

Catherine Tyldesley cooks Greek Salad & Lamb Pittas

by Catherine Tyldesley | May 23, 2025 | Featured, Food

Greece is one of our favourite holiday
destinations and I must admit- a large part
of the reason for this is the food! Grilled
meats, pitta, feta, olives… all of the Greek
foods we know and love feature heavily in
our home recipes when back in the UK.

Simple Ways to Keep Your Brain Sharp Every Day

by Partnered post | May 19, 2025 | Balance, Featured

The great thing about brain training is that it doesn’t require anything fancy, it’s more about building small habits that challenge your mind in different ways. Reading a book, even for just a few minutes a day, helps your brain stay engaged. Solving puzzles, like crosswords or Sudoku, also gives your brain a workout, pushing it to think critically and solve problems. It’s not about doing these things perfectly. It’s about keeping the brain active and flexible, like any other muscle.

Navigating Vitamin Choices: Supporting Your Family’s Health

by Charley Nicholls | May 15, 2025 | Balance, Featured

For working parents and self-starters, maintaining peak performance while ensuring your own and your family’s well-being is paramount. Enter the wellness world’s best kept secret, liposomal supplements. An innovative approach to nutrition that’s transforming how we support our health, energy and overall vitality.

« Older Entries

Links

SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

by Simon Wood | Jun 11, 2025 | Featured, Food

VIMTO SWEET & SOUR HANGER STEAK KEBABS
BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

“It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.” – SIMON WOOD

I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

VIMTO SWEET & SOUR HANGER STEAK KEBABS

Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

2 Shallots (Sliced)
20ml Sunflower Oil
300ml Vimto
150ml Water
75ml Red Wine Vinegar

Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

BBQ IMAGES © FOR BROOD MAGAZINE

For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

5 kilos of Beef
8 Large Green Peppers
8 Large Spring Onions (The giant ones)
6 big sprigs of rosemary (to brush)
Maldon Sea Salt
8 Metal 14” Kebab Skewers
200ml Sunflower oil
5 Sprigs of rosemary tied with string

Method

First Dice your beef into equal sized pieces, around 1.5 inches square is best
De-seed and chop your peppers into the same size
Then, Half your onions
Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

A Limoncello Spritz

25ml Luxardo Limoncello

25ml Forty-Five Dry Vermouth

Fill with ice and then Top with Sparkling Wine of Choice.

My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

Thanks, Simon

Simon is a Private Chef, you can find our more about Simon and his services here: https://swcooks.com/

Written by

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Greek Salad & Lamb Pittas:

By Catherine Tyldesley

Greece is one of our favourite holiday destinations and I must admit- a large part of the reason for this is the food! Grilled meats, pitta, feta, olives… all of the Greek foods we know and love feature heavily in our home recipes when back in the UK.

So I wanted to share one of our favourite recipes with you. It’s pretty much a weekly
go-to because it’s fast, simple, super healthy and super tasty! Very nutritionally dense – full of protein, good fats, prebiotics and immuneboosting garlic!
Parental units- from our family to yours it’s our Greek Lamb Pitta Salad!

Love Auntie Cath x

Insta: @auntiecath17

Greek Salad & Lamb Pittas

Ingredients:

2 lamb steaks
Block of feta cheese
1 small yellow onion, roughly chopped
5 cloves garlic, 3 minced, 2 left whole
Mixed Olives
1 pt. grape or cherry tomatoes, halved
1 tsp. fresh oregano leaves or 2 tsp. dried oregano
2 cups whole milk plain Greek yogurt
1 cucumber, grated on a box grater
2 tbsp. chopped dill or mint
Freshly ground black pepper
Flatbreads or pittas, warmed, for serving
Chopped romaine lettuce, for serving
Thinly sliced red or yellow onion, for serving

The Method

The Greek Salad
Simply chop the lettuce, tomatoes, feta cheese, olives and onion. Then combine to make your Greek Salad.

Olive Oil Dressing:
Finely chop 2 whole garlic cloves, oregano, 1 tablespoon of salt, and 1⁄2 teaspoon of pepper in the bowl with a generous pouring of Olive Oil.

Tzatziki Sauce:
In a medium bowl, stir together the yogurt, cucumber, remaining 3 cloves of minced garlic, dill, and 1 teaspoon of salt. Refrigerate until ready to use.

Lamb Flatbread:
Dress your lamb steak in the olive oil dressing and pan fry for 2-3 minutes each side. Then let it rest for 3-4 minutes. Slice thinly.
Assemble the sandwiches by placing a few strips of meat on a flatbread or pita and topping with tzatziki sauce, lettuce, sliced tomato, and sliced onion.

The Method

The Greek Salad
Simply chop the lettuce, tomatoes, feta cheese, olives and onion. Then combine to make your Greek Salad.

Olive Oil Dressing:
Finely chop 2 whole garlic cloves, oregano, 1 tablespoon of salt, and 1⁄2 teaspoon of pepper in the bowl with a generous pouring of Olive Oil.

Tzatziki Sauce:
In a medium bowl, stir together the yogurt, cucumber, remaining 3 cloves of minced garlic, dill, and 1 teaspoon of salt. Refrigerate until ready to use.

Lamb Flatbread:
Dress your lamb steak in the olive oil dressing and pan fry for 2-3 minutes each side. Then let it rest for 3-4 minutes. Slice thinly.
Assemble the sandwiches by placing a few strips of meat on a flatbread or pita and topping with tzatziki sauce, lettuce, sliced tomato, and sliced onion.

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Interview with Reshmin Chowdhury

by Guest Contributor | Jun 19, 2025 | Featured, Motivation

MUM-OF-TWO, RESHMIN CHOWDHURY IS A BRITISH SPORTS JOURNALIST AND BROADCASTER KNOWN FOR HER WORK WITH TNT SPORTS AND talkSPORT, AND MAJOR GLOBAL EVENTS LIKE THE FIFA WORLD CUP, THE OLYMPICS AND THE UEFA CHAMPIONS LEAGUE. RESHMIN HAS A BACKGROUND IN POLITICS AND JOURNALISM, AND BEGAN HER CAREER IN NEWS BEFORE MOVING INTO SPORTS BROADCASTING. SHE’S MULTILINGUAL, HAS WORKED WITH TOP ATHLETES, AND IS ALSO A CLASSICALLY TRAINED SINGER. AS A SINGLE MOTHER, SHE ALSO ADVOCATES FOR DIVERSITY AND REPRESENTATION IN MEDIA.

A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

by Lolo Stubbs | Jun 17, 2025 | Featured, Food

From the moment we stepped into Blacklock Manchester, it was clear this wasn’t your average Sunday lunch. With perfectly roasted meats, generous portions, and a warm, welcoming atmosphere, Blacklock delivered a family dining experience that ticked every box for our bustling brood. Exceptional service, unforgettable flavours, and a setting steeped in local history made this a feast we’ll be talking about for a long time. If you’re searching for the ultimate family roast in Manchester, Blacklock is a must-visit.

Interview with Entrepreneur Simon squibb – what’s your dream?

by Lolo Stubbs | Jun 16, 2025 | Featured, Work

If you’re an entrepreneur, or have aspirations to start your own business, and you have a TikTok or Instagram account then you are sure to have heard the words, ‘’What’s your dream?” words that have become synonyms with renowned entrepreneur, Simon Squibb.

Recharge, Relax, Repeat – the Multiple Benefits of Magnesium

by Charley Nicholls | Jun 16, 2025 | Balance, Featured

It is estimated between 10% – 30% of UK adults may have a suboptimal magnesium status, where serum levels are low enough to impair function even without overt symptoms.

SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

by Simon Wood | Jun 11, 2025 | Featured, Food

Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making: VIMTO SWEET & SOUR HANGER STEAK KEBABS

Adolescence in schools – is it the answer to challenging online misogyny?

by Teresa Parker | May 23, 2025 | Family, Featured

Just about everybody’s talking about it, or is aware of the heated debate over whether it is appropriate for the Netflix series Adolescence to be shown in schools, to tackle online misogynistic attitudes. The show has been a massive success and within just 11 days in March, became the most-watched UK series ever on Netflix, with over 66k views.

Catherine Tyldesley cooks Greek Salad & Lamb Pittas

by Catherine Tyldesley | May 23, 2025 | Featured, Food

Greece is one of our favourite holiday
destinations and I must admit- a large part
of the reason for this is the food! Grilled
meats, pitta, feta, olives… all of the Greek
foods we know and love feature heavily in
our home recipes when back in the UK.

Simple Ways to Keep Your Brain Sharp Every Day

by Partnered post | May 19, 2025 | Balance, Featured

The great thing about brain training is that it doesn’t require anything fancy, it’s more about building small habits that challenge your mind in different ways. Reading a book, even for just a few minutes a day, helps your brain stay engaged. Solving puzzles, like crosswords or Sudoku, also gives your brain a workout, pushing it to think critically and solve problems. It’s not about doing these things perfectly. It’s about keeping the brain active and flexible, like any other muscle.

Navigating Vitamin Choices: Supporting Your Family’s Health

by Charley Nicholls | May 15, 2025 | Balance, Featured

For working parents and self-starters, maintaining peak performance while ensuring your own and your family’s well-being is paramount. Enter the wellness world’s best kept secret, liposomal supplements. An innovative approach to nutrition that’s transforming how we support our health, energy and overall vitality.

« Older Entries

Links

Leftover Easter Chocolate BARK Smash!

by Kate Devine | Apr 21, 2025 | Food

Leftover Easter Chocolate BARK Smash!

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Kate’s Leftover Easter Chocolate Smash!

Hello lovely people, I hope you all had a wonderful chocolate bunny filled Easter and enjoyed a well deserved long weekend of rest and delicious food!

I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way.

Ingredients:

200g of milk chocolate – or dark chocolate – at least 70% organic for a healthier snack alternative
30g of white chocolate for the topping
50g of dried fruit of your choice e.g. raspberries/cherries/goji berries/cranberries
20g of nuts – crushed in a pestle and mortar e.g. pistachio/walnuts/almonds – you can leave the nuts out if you prefer, just add a different dried fruit

What you will need:

Medium saucepan
Glass bowl to rest on the top of the saucepan for melting the chocolate
Spatula/mixing spoon
Medium size baking tray
Parchment paper

Method:

Weigh out all ingredients before beginning the following process…
Place the chocolate in the bowl, grab the saucepan and fill with cold water approx 200ml
Place the bowl of chocolate on top of the saucepan and heat on a medium to high heat
When you notice the chocolate begin to melt, stir continuously with a spatula until smooth
In the meantime, cover the baking tray with parchment paper
Once the chocolate has fully melted, pour into the baking tray and spread evenly with a spatula approx half to 1cm thick
Add the fruit and nuts, spacing evenly. Push any larger piece into the chocolate so they set properly and place in the fridge for 10 mins
Meanwhile, melt the topping chocolate the same way as the milk chocolate
When the 10 mins is up, remove from fridge and using a fork, flick the topping chocolate over the bark chocolate and fruit and nut pieces on the baking tray
Return back to the fridge for 30 mins or until fully set
When set, remove the parchment paper and smash with a rolling pin into snack size pieces
Share with family and friends and enjoy!

I also make this as a snack for myself but use dark chocolate (as mentioned above) and leave out the extra chocolate topping. Store these in an airtight container in the fridge and they will last up to a week, although I doubt they’ll be any left after a few days, they’re that delicious!

Ingredients Facts:

Chocolate – Some research suggest there may be healthful nutrients belonging to chocolate, including improved immunity, greater longevity and quicker recovery from intense exercise. Dark chocolate without unhealthy additives and sugar have been shown to lower blood pressure, cancer and stroke risk as effectively as antioxidant-rich fruits and vegetables.
Raspberries – Packed with antioxidants, potential benefits in regulating metabolism and fighting diseases – contains the antioxidant compound, ellagic acid, which is cancer protective
Cherries – Rich in antioxidants, anti-inflammatory and help in the treatment of gout. They also contain melatonin, which helps treat insomnia and encourage good sleep.
Cranberries – Again, high in antioxidants, helps prevent infections from taking hold in the urinary tract, kidneys, and bladder. Aids digestion by helping to prevent stomach ulcers, helps alleviate heavy periods, stomach upsets, sore throats and laryngitis.
Goji Berries – These berries belong to the nightshade family that includes chilli peppers and tomatoes and are rich in a combination of antioxidant nutrients that benefit cardiovascular health – they contain carotenoids known to boost metabolic processes and promote good sleep and memory.
Almonds – Good source of zinc, magnesium, potassium, vitamin E, which supports the brain, cardiovascular and respiratory systems and are rich in cholesterol-lowering monounsaturated fatty acids and help regulate blood sugar levels.
Pistachio Nuts – Contain anti-inflammatory properties, high in beta-carotene, oleanolic acid and phytosterols, a type of anti-inflammatory plant hormone associated with improved immune function, lower levels of LDL cholesterol and reduced risk of cancer.
Walnuts – Rich source of Alpha-linolenic acid (ALA) and omega-3 fatty acid. ALA helps lower unhealthy cholesterol (LDL) levels and keeps arteries healthy. They contain antioxidants and tocopherols (Vit E complex), helping to reduce the risk of cancer and heart disease and maintain skin and tissue health. They also contain serotonin, a brain chemical that can help lift depression.

READ MORE FROM KATE HERE

KATE DEVINE IMAGES ©

written BY KATE DEVINE

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HOW TO MAKE YOUR OWN EASTER EGG

by Oli ‘the choc’ Dunn

🐥

Hey everyone, I’m Oliver Dunn aka Oli The Choc, I’m a Chocolatier and grateful to have grown up surrounded by chocolate in the family business Simon Dunn Chocolatier.

I love working with chocolate as it helps me to release my own creativity into the world but it’s more that that, it enables me to connect with people on a more meaningful level, helping them to enable their own creativity is something I’m passionate about.

More so I never know from one week to the next where my chocolate adventures will take me and what opportunities just might present themselves.

Master Chocolatier Oli Dunn is a Guinness World Record holder and has appeared on TV shows such as This Morning, Blue Peter and Stephs Packed Lunch.

www.olithechoc.com

Oliver Dunn Chocolatier © BROOD MAGAZINE

How to make an Easter Egg using a balloon and some chocolate, here’s what you need;

Easter Egg Recipe.

1 balloon
300g of milk chocolate
50g white chocolate
Greaseproof paper
Wooden or metal skewer
2 large bowls
Mini eggs for decoration

Method.

Firstly you’ll need to temper 300g of milk chocolate, which means you need to melt it and add solid chocolate pieces back to the mixture in order to cool it down, until there is no heat whatsoever in the bowl and especially in the chocolate, the chocolate should be cool to touch on your lip and when you splash some on the greaseproof paper it will solidify within a few minutes, if its still slightly warm add some more soli pieces until it’s cool on your lip and the chocolate pieces no longer melt, not even slightly.

For more in depth instructions on tempering you can follow the instructions on this video https://youtu.be/8hBEGFutYlI?si=93LXEkxY5VZ3-Jf5

Inflate the balloon to the size you would like the egg, in this case I recommend inflating to circa 100mm in width.

Thread the skewer through the mouthpiece and cover the balloon with as much tempered chocolate as possible.

Rest each end of the skewer on two boxes/ bowls or similar so the chocolate egg (covered balloon) is suspended above the surface and not in contact with anything.

Leave it to dry, you will notice as long as the chocolate is perfectly tempered (cool on your lip) that it will lose its shine and begin to have a slightly matt finish when it’s set and therefore ready for another layer. Repeat this process to give the egg a second layer.

Suspend the egg again using the skewer until the egg has completely set.

Pop the balloon carefully using the end of the skewer and slowly, carefully remove the balloon from inside.

Pipe a blob of chocolate slightly bigger than the hole onto a piece of greaseproof paper, allow it to lose its shine and as its beginning to set, sit the egg on the blob of chocolate. Once it has set enough to peel away from the greaseproof you can do just that while using a spatula or pallet knife to smooth out the patched up hole, you can use your finger to smooth it out too.

Pipe a similar sized blob, perhaps slightly bigger (circa 5cm wide) to sit the egg on so it stands up on its own.

Decorate the egg accordingly with white chocolate writing if you wish to personalise.

Or to make an egg-head by piping a face on, use chocolate buttons as eyes and a mini egg for the nose.

Give this a go, tag me and Brood in your pics.

Go Eggstra or go home.

Peace, Love, Choc ‘n’ Roll

Oli

Rice crispy cakes.

When I was a boy my Mum always used to use the chocolate from my Dads chocolate factory to make crispy cakes at Easter for my sister and I. Therefore the crunchy chocolateyness fills me with pure nostalgia and takes me back in time like I just hopped out of the DeLorean.

FFWD to NOW and I’m a big kid with a nearly threenager daughter, I love baking with her and the great thing about crispy cakes is they’re is no baking involved so it’s super quick and easy to do. If you happen to have any eggs left after Easter (unlikely though right?!) they can come in very useful and provide a great family activity, just melt and add rice crispies.

My Mums recipe with an Oliver twist.

100g rice crispies

100g milk chocolate (buttons or broken up solid chocolate bar pieces)

20g white chocolate (as above)

50g Mini Marshmallows

65 Sprinkles of your choice

4 Tbsp Honey or maple syrup (optional)

110g Mini eggs

10 x paper cases / cupcake case

Makes circa 6 cakes.

Method.

Temper the milk chocolate.

Firstly you’ll need to temper 100g of milk chocolate, which means you need to melt it and add solid chocolate pieces back to the mixture in order to cool it down, until there is no heat whatsoever in the bowl and especially in the chocolate, the chocolate should be cool to touch on your lip and when you splash some on the greaseproof paper it will solidify within a few minutes, if its still slightly warm add some more soli pieces until it’s cool on your lip and the chocolate pieces no longer melt, not even slightly.

For more in depth instructions on tempering you can follow the instructions on this video https://youtu.be/8hBEGFutYlI?si=93LXEkxY5VZ3-Jf5

Add the rice crispies or your choice of cereal.

Stir until all of the cereal is covered in chocolate, add more cereal if you can / if it looks like the chocolate will go further. More cereal the softer / easier they will be to eat.

Add 4 tbsp oh honey or maple syrup if you wish to make them softer, this will help bind the mixture too.

Act quick here before the chocolate starts to set, spoon the crispy cakes into the cases.

Then for the satisfying part, drizzle tempered white chocolate over the top and add decoration such as mini eggs, sprinkles or mini mallows.

Give it a go, tag me and Brood in your pics.

Peace, Love, Choc ‘n’ Roll

Oli 🫶🏼

Interview with Reshmin Chowdhury

by Guest Contributor | Jun 19, 2025 | Featured, Motivation

MUM-OF-TWO, RESHMIN CHOWDHURY IS A BRITISH SPORTS JOURNALIST AND BROADCASTER KNOWN FOR HER WORK WITH TNT SPORTS AND talkSPORT, AND MAJOR GLOBAL EVENTS LIKE THE FIFA WORLD CUP, THE OLYMPICS AND THE UEFA CHAMPIONS LEAGUE. RESHMIN HAS A BACKGROUND IN POLITICS AND JOURNALISM, AND BEGAN HER CAREER IN NEWS BEFORE MOVING INTO SPORTS BROADCASTING. SHE’S MULTILINGUAL, HAS WORKED WITH TOP ATHLETES, AND IS ALSO A CLASSICALLY TRAINED SINGER. AS A SINGLE MOTHER, SHE ALSO ADVOCATES FOR DIVERSITY AND REPRESENTATION IN MEDIA.

A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

by Lolo Stubbs | Jun 17, 2025 | Featured, Food

From the moment we stepped into Blacklock Manchester, it was clear this wasn’t your average Sunday lunch. With perfectly roasted meats, generous portions, and a warm, welcoming atmosphere, Blacklock delivered a family dining experience that ticked every box for our bustling brood. Exceptional service, unforgettable flavours, and a setting steeped in local history made this a feast we’ll be talking about for a long time. If you’re searching for the ultimate family roast in Manchester, Blacklock is a must-visit.

Interview with Entrepreneur Simon squibb – what’s your dream?

by Lolo Stubbs | Jun 16, 2025 | Featured, Work

If you’re an entrepreneur, or have aspirations to start your own business, and you have a TikTok or Instagram account then you are sure to have heard the words, ‘’What’s your dream?” words that have become synonyms with renowned entrepreneur, Simon Squibb.

Recharge, Relax, Repeat – the Multiple Benefits of Magnesium

by Charley Nicholls | Jun 16, 2025 | Balance, Featured

It is estimated between 10% – 30% of UK adults may have a suboptimal magnesium status, where serum levels are low enough to impair function even without overt symptoms.

SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

by Simon Wood | Jun 11, 2025 | Featured, Food

Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making: VIMTO SWEET & SOUR HANGER STEAK KEBABS

Adolescence in schools – is it the answer to challenging online misogyny?

by Teresa Parker | May 23, 2025 | Family, Featured

Just about everybody’s talking about it, or is aware of the heated debate over whether it is appropriate for the Netflix series Adolescence to be shown in schools, to tackle online misogynistic attitudes. The show has been a massive success and within just 11 days in March, became the most-watched UK series ever on Netflix, with over 66k views.

Catherine Tyldesley cooks Greek Salad & Lamb Pittas

by Catherine Tyldesley | May 23, 2025 | Featured, Food

Greece is one of our favourite holiday
destinations and I must admit- a large part
of the reason for this is the food! Grilled
meats, pitta, feta, olives… all of the Greek
foods we know and love feature heavily in
our home recipes when back in the UK.

Simple Ways to Keep Your Brain Sharp Every Day

by Partnered post | May 19, 2025 | Balance, Featured

The great thing about brain training is that it doesn’t require anything fancy, it’s more about building small habits that challenge your mind in different ways. Reading a book, even for just a few minutes a day, helps your brain stay engaged. Solving puzzles, like crosswords or Sudoku, also gives your brain a workout, pushing it to think critically and solve problems. It’s not about doing these things perfectly. It’s about keeping the brain active and flexible, like any other muscle.

Navigating Vitamin Choices: Supporting Your Family’s Health

by Charley Nicholls | May 15, 2025 | Balance, Featured

For working parents and self-starters, maintaining peak performance while ensuring your own and your family’s well-being is paramount. Enter the wellness world’s best kept secret, liposomal supplements. An innovative approach to nutrition that’s transforming how we support our health, energy and overall vitality.

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SPRINGTIME SALAD BY AUNTIE CATH

by Catherine Tyldesley | Mar 12, 2025 | Edition 10, Food, Trending

Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses, but what some people may not know is that Cath’s other huge passion in life is Food! After studying nutrition whilst on maternity leave with her first child, Caths enthusiasm for food grew – especially for nutritious, budget friendly, tasty family meals…

“With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley

Banner of Strawberries in grey bowl. Fresh strawberries. Beautiful strawberries.

SPRINGTIME SALAD

INGREDIENTS

* 2 tbsp. fresh lemon juice
* 1/2 tsp. Dijon mustard
* 1/4 c. extra-virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 5 c. packed baby spinach (5 oz.)
* 2 rotisserie chicken breasts, cut into 1/2″ pieces
* 2 c. thinly sliced strawberries
* 3/4 c. chopped toasted pecans
* 1/4 small red onion, thinly sliced
* 5 oz. feta, crumbled

METHOD

* Step 1 

In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.

* Step 2 

Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.

* Step 3 

Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.

Interview with Reshmin Chowdhury

by Guest Contributor | Jun 19, 2025 | Featured, Motivation

MUM-OF-TWO, RESHMIN CHOWDHURY IS A BRITISH SPORTS JOURNALIST AND BROADCASTER KNOWN FOR HER WORK WITH TNT SPORTS AND talkSPORT, AND MAJOR GLOBAL EVENTS LIKE THE FIFA WORLD CUP, THE OLYMPICS AND THE UEFA CHAMPIONS LEAGUE. RESHMIN HAS A BACKGROUND IN POLITICS AND JOURNALISM, AND BEGAN HER CAREER IN NEWS BEFORE MOVING INTO SPORTS BROADCASTING. SHE’S MULTILINGUAL, HAS WORKED WITH TOP ATHLETES, AND IS ALSO A CLASSICALLY TRAINED SINGER. AS A SINGLE MOTHER, SHE ALSO ADVOCATES FOR DIVERSITY AND REPRESENTATION IN MEDIA.

A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

by Lolo Stubbs | Jun 17, 2025 | Featured, Food

From the moment we stepped into Blacklock Manchester, it was clear this wasn’t your average Sunday lunch. With perfectly roasted meats, generous portions, and a warm, welcoming atmosphere, Blacklock delivered a family dining experience that ticked every box for our bustling brood. Exceptional service, unforgettable flavours, and a setting steeped in local history made this a feast we’ll be talking about for a long time. If you’re searching for the ultimate family roast in Manchester, Blacklock is a must-visit.

Interview with Entrepreneur Simon squibb – what’s your dream?

by Lolo Stubbs | Jun 16, 2025 | Featured, Work

If you’re an entrepreneur, or have aspirations to start your own business, and you have a TikTok or Instagram account then you are sure to have heard the words, ‘’What’s your dream?” words that have become synonyms with renowned entrepreneur, Simon Squibb.

Recharge, Relax, Repeat – the Multiple Benefits of Magnesium

by Charley Nicholls | Jun 16, 2025 | Balance, Featured

It is estimated between 10% – 30% of UK adults may have a suboptimal magnesium status, where serum levels are low enough to impair function even without overt symptoms.

SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

by Simon Wood | Jun 11, 2025 | Featured, Food

Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making: VIMTO SWEET & SOUR HANGER STEAK KEBABS

Adolescence in schools – is it the answer to challenging online misogyny?

by Teresa Parker | May 23, 2025 | Family, Featured

Just about everybody’s talking about it, or is aware of the heated debate over whether it is appropriate for the Netflix series Adolescence to be shown in schools, to tackle online misogynistic attitudes. The show has been a massive success and within just 11 days in March, became the most-watched UK series ever on Netflix, with over 66k views.

Catherine Tyldesley cooks Greek Salad & Lamb Pittas

by Catherine Tyldesley | May 23, 2025 | Featured, Food

Greece is one of our favourite holiday
destinations and I must admit- a large part
of the reason for this is the food! Grilled
meats, pitta, feta, olives… all of the Greek
foods we know and love feature heavily in
our home recipes when back in the UK.

Simple Ways to Keep Your Brain Sharp Every Day

by Partnered post | May 19, 2025 | Balance, Featured

The great thing about brain training is that it doesn’t require anything fancy, it’s more about building small habits that challenge your mind in different ways. Reading a book, even for just a few minutes a day, helps your brain stay engaged. Solving puzzles, like crosswords or Sudoku, also gives your brain a workout, pushing it to think critically and solve problems. It’s not about doing these things perfectly. It’s about keeping the brain active and flexible, like any other muscle.

Navigating Vitamin Choices: Supporting Your Family’s Health

by Charley Nicholls | May 15, 2025 | Balance, Featured

For working parents and self-starters, maintaining peak performance while ensuring your own and your family’s well-being is paramount. Enter the wellness world’s best kept secret, liposomal supplements. An innovative approach to nutrition that’s transforming how we support our health, energy and overall vitality.

« Older Entries

The perfect healthy pancakes

by Kate Devine | Mar 4, 2025 | Food

Kate’s Perfect Healthy Pancakes

The ‘Perfect’ Healthy Pancakes

Here’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

Maybe you can share with your kids, what all the different foods they are helping you prepare, can do for our bodies?

Happy cooking!

Makes 8 pancakes

Ingredients:

2 ripe bananas, peeled – Bananas are rich in potassium which is essential for maintaining healthy blood pressure and helps strengthen bones – they are natural antacids, and contains slow release sugars to help maintain a balanced blood glucose level
100g quinoa flakes – Quinoa is highly regarded as nature’s most complete plant food as it contains amino acids, enzymes, vitamins and minerals, fibre, anti-oxidants and phytonutrients – it is also high in protein and naturally gluten free
180ml of nut milk – Almond/coconut etc or milk of your choice – rich in beneficial fats
1 organic egg – contains protein, omega-3 fats, high in vitamins, zinc, magnesium, calcium and dietary cholesterol (good cholesterol)
1 tsp vanilla extract – Vanilla extract is a powerful anti-oxidant, has antibacterial and anti-inflammatory properties and helps improve mental health
2 tsp ground cinnamon – Cinnamon is a digestive aid that helps reduce the risk of heart disease and diabetes – it is also a first-class antiseptic that can help fight bacteria, viruses and fungal infections – it is rich in anti-oxidants, which gives it a mild analgesic and anti-inflammatory effect
1.5 tsp baking powder – while baking powder contains few vitamins and minerals, it still plays a role in maintaining healthy teeth, bones and nails
Small pinch of Pink Himalayan salt – contains more than 80 minerals including potassium, iron and calcium which aid the bodies natural detoxification process and promote the removal of bacteria
2 tsps organic maple syrup – sweeter than sugar so a little goes a long way – it is nutrient rich and full of minerals
1.5-2 tbsp coconut oil – high in healthy fats – medium chain triglycerides (MCTs) – which can help lower risk of heart disease and help with weight management by reducing appetite, boosting metabolism, and increasing activity of fat burning cells

Topping options:

100g mixed berries/spoonful of Greek yoghurt/coconut yoghurt/crushed pistachios/drizzle of maple syrup
2 apples, grated/sprinkling of ground cinnamon/spoonful of toasted flaked almonds

Method:

Place all ingredients for the pancakes (except oil) in a blender and whizz for around 30 seconds – alternatively, mash bananas with a fork and mix in a jug with remaining ingredients
Melt the oil in a large frying pan on a high heat
Spoon about 3 tbsp of the batter into the pan and circle about 1cm thick and 8cm wide. Repeat to make more pancakes, depending on the size of the pan
Reduce the heat to medium and leave the pancakes to set for round 1 min. When they start to bubble, flip each one over and cook for 1 min on the other side
Remove from the pan and repeat with the rest of the batter. Use a little more oil each time until you’ve made 8 pancakes (you do not have to eat them all, they can be kept in the fridge for 2 days, or frozen – pop them in the oven or fry in a pan to reheat)
Serve as is, add toppings recommended above or toppings of your choice.

written BY KATE DEVINE

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Dry January or Ginuary? – Cocktail recipes for both

By Lolo Stubbs

Are you in camp Dry January or camp Ginuary? It’s the first year we’d heard about Ginuary, not sure how we’ve missed it in previous years, but we were keen to find out more about it – is it just another hashtag or is there more to it than? Effectively Ginuary is simply a counterpoint to Dry January or Dryanuary.

Rather than campaigning for people to stop drinking during January, Ginuary – or Dry Ginuary – provides reasons to drink gin (in moderation of course!)

As January is deemed one of the hardest months of the year, many of us don’t want to have a month without alcohol especially when we’ve already lost our Christmas trees, fairy lights and we’re on the healthy eating wagon. Gin lovers claim the juniper berries in Gin offer a wide range of benefits to our well-being, as the juniper berries contain antioxidants, flavonoids, and enzymes that may help with digestion, blood circulation, and heart health. so it’s another reason to sway towards Ginuary!

But if you have stronger willpower than us we’ve asked our friends at George’s to include a mocktail in our Cocktail Hour feature, along with some cocktails to celebrate making it through Dry January with easy to make recipes, to add a little fun to your Valentines weekend!

All cocktail Recipes courtesy of @georges_worsley

No-jito

Ingredients:

7 mint leaves
50ml elderflower cordial
25ml lime juice
Topped with soda,
Crushed Ice

Method:

Muddle the mint at the bottom of your shaker, Add the lime juice, elderflower cordial, and a handful of ice to the cocktail shaker, and shake it vigorously.

Strain the contents of the cocktail shaker over a glass filled with ice. Top your glass with soda water, and garnish it with lime slices and more fresh mint sprigs.

All cocktail Recipes courtesy of @georges_worsley

Pink Gin 75

Ingredients:

50ml pink gin
3 muddled raspberries
1 tablespoon of grapefruit juice
1 tablespoon sugar syrup

Method:

All shaken in a cocktail shaker

All cocktail Recipes courtesy of @georges_worsley

Classic Vodka Martini with added Blue Curacao

Ingredients:

50ml Grey goose vodka,
25ml martini dry
Blue Curacao

Method:

All shaken in a cocktail shaker

Campari Spritz

Ingredients:

50ml Campari
Top with Prosecco
Top with Sparkling water
Garnish with an orange peel

Method:

All shaken in a cocktail shaker

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SIMON WOOD’S CHRISTMAS PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Seasonal Dishes for over the festive period.

Garlic Salmon and Cream Cheese Fried Toasts

Garlic Salmon & Cream Cheese Fried Toasts

Ingredients

1 x Thick White Loaf
1 x Garlic Oil
400g Smoked Salmon
1 x Tub Garlic & Herb Cream Cheese
30g Double Cream
Chives to Finish

Method

Use a round cookie cutter to cut 5cm discs out of your bread

In a large frying pan add the garlic oil and toast the bread until golden and crisp throughout

In a mixing bowl gently combine the cream cheese and double cream, add it to a piping bag if you have one

Next pipe onto the now-cooled toast and top with slivers of salmon before finishing with chopped chives

Mince Pie Brownie Bites

Ingredients

185g Unsalted Butter, Cubed
185g High-Quality Dark Chocolate, Chopped
85g Plain Flour
40g Cocoa Powder
3 x Large Free Range Eggs
275g Golden Caster Sugar
1 Jar Mince Pie Mix
Icing Sugar, For Dusting

Method

Melt the butter and chocolate in a medium bowl, over a pan of simmering water and stirring occasionally.

Once melted, leave to cool.

Heat the oven to 160ºc fan

Line the base of a shallow 20cm square tin with non-stick baking paper.

Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer until thick and creamy,

This should take about 5 minutes

Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight

Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy don’t overmix it.

Spoon half of the mixture into the prepared tin, then add the mince pies filling in uniform teaspoon-sized balls Scrape over the rest of the mixture and Level the top. Put in the oven for 25 mins.

Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four.

Cheeseboard Roulette ‘Breadsticks’

Ingredients

350g Ready-Rolled Puff Pastry
200g Left Over Cheese, Grated Or Chopped Finely
Large Free Range Egg
20g Colman’s English Mustard
20g Whole Milk
20g Black Onion Seed
Flour, To Roll Pastry On

Method

Pre-heat oven to 220ºc

Mix the Milk, Egg and Mustard together

Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a floured surface,

roll out to until ½ a centimetre thickness.

Cut into 1cm strips, then twist the strips 3-4 times and glaze with the egg mix

Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden

Contact Simon

CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST

MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR

SIMON WOOD WEBSITE

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SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Autumn Dishes

Sweet Potato Puffs

Ingredients

400g Sweet Potato Dry Roasted Whole
400g White Potato Dry Roasted Whole
200g 0:0 Flour, Plus Extra For Dusting
2 Free Range Egg Yolks
1½ Tsp Salt
½ Tsp White Pepper
150g Unsalted Butter
3 Garlic Cloves, Grated
10g Fresh Parsley, Finely Chopped

Parmesan, To Serve

Method

Bake your potatoes until softened all the way through, then while warm remove the skins, transfer to a bowl and mash well.

Sift the flour over the surface of the potato and mix and then add the egg yolk, salt, white pepper and garlic and mix until you have a soft dough, do not overwork it. Add a little more flour if needed.

Dust a work surface with flour. Divide the dough into 4 pieces and roll each into a 40cm long sausage shape; cut into 3cm pieces.

Bring a large pan of salted water to the boil, then turn down to a simmer and tip in a third of the gnocchi. Stir briefly, then wait for them to rise to the surface, about 3 mins. Remove with a slotted spoon and set aside before repeating.

Heat the butter in a large frying pan over a medium heat until foaming add the gnocchi and Fry until golden brown, then stir in the parsley and grate over the Parmesan to serve.

Maple Mustard Franks in Blanks

Ingredients

24 Cocktail Sausages
3 Tbsp Clear Honey
3 Tbsp Wholegrain Mustard
2 Tsp Chopped Fresh Parsley
Oil For Deep Frying

Method

Deep fry the sausages until evenly browned and cooked through

In a frying pan add the honey and heat until loosened, add in the mustard and combine well, next add the sausages and top with the chopped parsley

Parkin Cake

Ingredients

800g butter
800g golden syrup
340g treacle
340g light brown sugar
400g oats
1kg self-rising flour
60g ginger
4x eggs
240g milk

Method

Melt the butter, syrup, treacle & sugar in a pan.

Place dry ingredients into mixer with the paddle or combine with a wooden spoon

Pour in the (Wet) butter mix and combine, then add the eggs and milk to finish.

Bake at 160ºc degrees for 50 mins.

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SIMON WOOD’S HALLOWEEN PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon wood shares his Halloween Favourite Dishes

Pumpkin Spice Wontons

Ingredients

400g Roasted Pumpkin, smashed with a fork

70g Maple syrup

20g Brown sugar

5g Cinnamon

2g Nutmeg

1 Pack Wonton wrappers

Icing sugar, for dusting

Oil for Deep Frying

Method

Use a fork to mix all of the ingredients together

Place a heaped teaspoon of mixture into the centre of a wonton wrapper

Use a little water to dampen around the edges before pinching all four corners together and giving them a little twist.

Deep fry at 180ºc and allow to cool slightly before dusting with icing sugar

Honey Nut Mushrooms

Ingredients

100g Crunchy nut cornflakes Crushed

100g Panko Breadcrumbs

200g Small Baby Button Mushrooms

20g Sesame Oil

2 Eggs, beaten

50g Plain Flour

Oil for Deep Frying

Siracha mayonnaise for Dipping

Chopped Coriander to garnish

Method

Cook the whole mushrooms in the sesame oil and drain in kitchen paper, don’t worry about cooking them right the way through as they will be cooked again once you crumb them.

Take three bowls and fill each one with the Flour, Egg, Breadcrumb Flake Mix

Add the mushrooms to the flour and coat evenly, next add them into the egg, and then into the crumb mixture.

Deep fry at 180ºc and allow to cool slightly and serve with Siracha mayonnaise and coriander

Rosemary-Pumpkin Seed Brittle

Ingredients

200g caster sugar

150ml water

70g pumpkin seeds, roughly chopped

2 Springs Rosemary leaf, Chopped

Method

Place the caster sugar into a pan and add the water.

Heat gently, stirring to dissolve the sugar, then turn up the heat and cook (Do not stir with a spoon!)

Cook until the sugar turns a deep caramel colour – with care swirl the pan occasionally.

While the sugar is cooking, line a large baking sheet with baking paper.

Pour the caramel on to the prepared sheet, spreading to a thin, even layer with a spatula.

Sprinkle over the pumpkin seeds and Rosemary. Leave to set.

Break into shards with a rolling pin or toffee hammer.

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A Family Feast to Remember: The Roast Dinner at Manchester’s Blacklock

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VIMTO SWEET & SOUR HANGER STEAK KEBABSBY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

“It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.” – SIMON WOOD

VIMTO SWEET & SOUR HANGER STEAK KEBABS

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Greek Salad & Lamb Pittas:

Greek Salad & Lamb Pittas

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Leftover Easter Chocolate BARK Smash!

Kate’s Leftover Easter Chocolate Smash!

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written BY KATE DEVINE

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HOW TO MAKE YOUR OWN EASTER EGG

Oliver Dunn Chocolatier © BROOD MAGAZINE

How to make an Easter Egg using a balloon and some chocolate, here’s what you need;

Easter Egg Recipe.

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SPRINGTIME SALAD

Kate’s Perfect Healthy Pancakes

written BY KATE DEVINE

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Dry January or Ginuary? – Cocktail recipes for both

No-jito

Pink Gin 75

Classic Vodka Martini with added Blue Curacao

Campari Spritz

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Related Articles

Links

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SIMON WOOD’S CHRISTMAS PARTY FOOD

Garlic Salmon & Cream Cheese Fried Toasts

Mince Pie Brownie Bites

Cheeseboard Roulette ‘Breadsticks’

CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST

MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR

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SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Sweet Potato Puffs

Maple Mustard Franks in Blanks

Parkin Cake

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VIMTO SWEET & SOUR HANGER STEAK KEBABS
BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE