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

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

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.
Lipolife Vitamins
Manchester Blacklock
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
BROOD magazine podcast

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!).

cheese cake at Blacklock
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!

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Interview with Reshmin Chowdhury

Interview with Reshmin Chowdhury

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

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

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.

Simple Ways to Keep Your Brain Sharp Every Day

Simple Ways to Keep Your Brain Sharp Every Day

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.

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

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

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.

 

San Carlo Spring Menu
Simon Wood
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/

WoodKraft Cheltenham
Simon Wood
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Catherine Tyldesley cooks Greek Salad & Lamb Pittas

Catherine Tyldesley cooks Greek Salad & Lamb Pittas

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

Lipolife Vitamins

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
Lamb Pittas
BROOD magazine podcast

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.

Greek Salad Recipe

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

Interview with Reshmin Chowdhury

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

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

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.

Simple Ways to Keep Your Brain Sharp Every Day

Simple Ways to Keep Your Brain Sharp Every Day

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.

Leftover Easter Chocolate BARK Smash!

Leftover Easter Chocolate BARK Smash!

Leftover Easter Chocolate BARK Smash!

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.
  • RaspberriesPacked 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 BerriesThese 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.
  • AlmondsGood 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 NutsContain 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

easter egg leftovers
Nutritionist Kate Devine
Easter Eggs Leftover
KATE DEVINE IMAGES ©
Shayne Ward and Sophie Austin
written BY KATE DEVINE

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Simple Ways to Keep Your Brain Sharp Every Day

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.

read more
How to make your own Easter Egg

How to make your own Easter Egg

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
Oliver Dunn Chocolatier © BROOD MAGAZINE 
Incredible edible branded chocolate
BROOD Membership

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

 

Chocolate Rice Cake
Chocolate Rice Cake

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 🫶🏼

San Carlo Spring Menu
Interview with Reshmin Chowdhury

Interview with Reshmin Chowdhury

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

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

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.

Simple Ways to Keep Your Brain Sharp Every Day

Simple Ways to Keep Your Brain Sharp Every Day

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.

Brood Magazine
SPRINGTIME SALAD BY AUNTIE CATH

SPRINGTIME SALAD BY AUNTIE CATH

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

Brood Live

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

Interview with Reshmin Chowdhury

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

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

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.

Simple Ways to Keep Your Brain Sharp Every Day

Simple Ways to Keep Your Brain Sharp Every Day

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.

The perfect healthy pancakes

The perfect healthy pancakes

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!

Pancakes
Official Dad Bag

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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Simple Ways to Keep Your Brain Sharp Every Day

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.

read more
Are you camp Dry January or camp Ginuary? Cocktail Recipes for both!

Are you camp Dry January or camp Ginuary? Cocktail Recipes for both!

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!) 

Cocktails

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! 

No-jito

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.

Pink Gin 75

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

Vodka Martini ingredients

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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Simple Ways to Keep Your Brain Sharp Every Day

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.

read more

Festive Christmas Party Food

Festive Christmas Party Food

Garlic Salmon and Cream Cheese Fried Toasts

SIMON WOOD’S CHRISTMAS PARTY FOOD

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

Simon Wood
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

 

Garlic Salmon and Cream Cheese Fried Toasts
WoodKraft Cheltenham

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.

Mince Pie Brownie Bites

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

Cheeseboard Roulette ‘Breadsticks’
Simon Wood

Contact Simon

CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST

MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR

Colmans Christmas

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Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

Simon Wood Brood Live

SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

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

Maple Mustard Franks in Blanks
Halloween Party Food<br />

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.

Halloween Party Food<br />
WoodKraft Cheltenham

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.

Simon Wood
Written by

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SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD

SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD

Simon Wood Brood Live

SIMON WOOD’S HALLOWEEN PARTY FOOD

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

Simon Wood of Woods Restaurant
Halloween Party Food<br />

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

Halloween Party Food<br />
WoodKraft Cheltenham

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.

 

 

Simon Wood
Written by

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HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

Healthy Halloween platter and October Wellness 

Shayne Ward and Sophie Austin

It’s Halloween month! I’m already stocking up on decorations and costumes for the younger boys (the oldest is too cool for school these days and would definitely not wear a halloween costume) and thinking about what food to prepare, of course!  

I’ve been working on some healthy, scary, fun ideas and the winner, with my kids, was a Halloween sharing platter. It’s basically lots of snacks all placed creatively on a platter and decorated for the occasion. Here’s a few ideas, should you wish to create your own!

Things you’ll need:

  • Halloween cookie cutters – I got mine from Amazon or I have noticed them in the baking isles at supermarkets at the moment
  • Edible eyes – as above
  • White cooking chocolate
  • Small marshmallows like what you’d have in hot chocolate
  • Drinking straws – two sizes
  • The rest of the things are basic cupboard/fridge staples
  • Pesky Pumpkins – made from whole, peeled tangerine with a small piece of celery for the stem
  • Strawberry Yummy Mummies – whole strawberries including stem, with melted white chocolate drizzled using a fork to create the bandages and an edible eye in the centre – keep in the fridge until ready to use
  • Monstrous Mouths – using an apple, cut into four equal quarters, remove the core and slice evenly to create ‘lips’, spread with soft nut butter on one side of each slice and put in pairs to use as top and bottom lips. Add small white marshmallows to one piece using the nut butter to stick to and place the other on top. Put out last as they tend to brown quickly
  • Boo Bananas – use 2 bananas, cut in half and slice down the centre to make 4 banana ghosts. Using a knife, cut out small triangle shape around the straight edge to make the bottom of the ghost. Add two chocolate chips for eyes on each piece. Put out last as they tend to brown quickly
  • Creaking Coffin Pittas – using the coffin cutter, cut out as many coffin shapes as required and lightly toast – I paired with hummus/guacamole to dip and placed the edible eye on top
  • Creepy Cucumber Skulls – cut the cucumber into discs, using the bigger of the straws poke out the eye holes and use the smaller for the nostril holes. Using a knife, cut a small semi circle from the sides on the nostrils to the chin to create a skull shape
  • Crustless Spooky Sandwiches – Make a sandwich with a filling of your choice, cut out different shapes using the cookie cutters to make different Halloween themed creations
  • Boiled Bat Cheese – Using the bat cutter, press into hard cheese slices
  • Edible Evil Eggs – Hard boil as many eggs as necessary, wait to cool and remove the shell. Cut in half, lengthways and use black olives, sliced into small triangular pieces as the eyes.

I hope you have fun creating Halloween goodies with your families and don’t forget to tag @the.devine.life and @broodmagazine if you post any pics on social media. We love seeing all your creations!

Happy Halloween!!

      Halloween Foods by Kate Devine
      Kate Devine's Kids tucking into a healthy halloween platter
      written BY KATE DEVINE

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      Simple Ways to Keep Your Brain Sharp Every Day

      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.

      read more

      Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood

      Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood

      Ingredients

      As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:

       

      Rib of beef, Celeriac Puree, & Pommes Anna

      BY SIMON WOOD

      Sticky Rib Sauce 

      • 2 Litre Beef Stock
      • 100ml Mirin
      • 100ml Gluten Free Soy
      • 50g Dashi Granules
      • 30ml Lemon Juice
      • 60g Brown Sugar

       

      Beef Rib

      Method 

      Add all of the ingredients to a saucepan and bring to a steady simmer, in an oven proof pan add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender

      Remove the rib and chill in the fridge or if eating straight away remove from the sauce and then start to reduce the sauce into a sticky glaze in a pan and then re add the rib once the sauce is thickened and sticky

       

      BROOD Magazine

      Salt bake pastry (Salt baked celeriac sheets)

       

      Celeriac Puree

      • 1kg celeriac peeled and sliced
      • 50g unsalted butter 
      • 200ml double cream

      Method 

      Thinly slice the celeriac before adding the double cream and unsalted butter, and cooking in a saucepan on a low heat for 30 minutes. Then, place into a food processor and blend into a puree.

      Spring Onions

      Slice thinly and add to iced-water to curl

      Pommes Anna

      • 1kg Redskin Potato (Like a Rooster)
      • 250g Butter
      • 1 Bulb Garlic Halved
      • 1 Bunch Thyme
      • 3 Spring Rosemary
      • 1/2 tea spoon maldon sea salt

      Method

      Add your butter and aromats to a low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass so you just have butter left, season it with salt

      Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish, add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and Fry until golden when required.

      Rib of Beef
      Interview with Reshmin Chowdhury

      Interview with Reshmin Chowdhury

      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

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

      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.

      Simple Ways to Keep Your Brain Sharp Every Day

      Simple Ways to Keep Your Brain Sharp Every Day

      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.

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of this season’s natural produce.

      By Kate Devine

      Spring has (nearly) sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season. When foods are in season, obviously they taste better due to being richer in vitamins and minerals, but eating seasonal foods is also more sustainable as they are relevant to your geographical area and therefore require less travel, packaging and storing, while supporting small farmers and the local economy. Growing and consuming crops seasonally not only guarantees flavourful and nutritious produce, but promotes a varied diet and allows the environment to cycle through its natural resources and seasons like it would without human intervention.

      I’m pretty sure we’ve all heard of the tomato shortage that’s swept the nation recently? Or as I noticed on a news app the other day, ‘Salad crisis to hit Britain!’. WOW, no wonder we all panic bought toilet rolls in the pandemic! Well, rest assure, it’s only due to the unexpected weather conditions abroad, therefore the fruit and veg that gets imported hasn’t grown as it should. I’ve read that things will return to ‘normal’ within 6-8 weeks so no need to panic people!

      Here’s a list of some of the foods, and their amazing properties, that are in season during Spring:

      Apple – help balance blood sugar levels, strengthen bones, lower cholesterol and provide relief from constipation and diarrhoea
      Artichoke – help balance blood sugar levels, lower cholesterol, aid the digestion of fat and has a mild laxative and diuretic
      Asparagus – help strengthen the immune system, keeps blood vessels supple, removes energy-draining toxins and has a mild laxative action
      Beetroot – Has a liver-cleaning action, lowers the risk of heart attack, improves blood oxygen uptake and has an anti-diabetic effect
      Broccoli – promotes collagen synthesis, strengthens the immune system, promotes prostate health and protects eye health – make sure to eat the leaves as they contain the most beta-carotene
      Cabbage – helps heal ulcers, supports healthy liver function, fights free-radical damage to skin
      Carrots – help lower cholesterol, powerful antioxidant, aids digestion and feeling of fullness and helps maintain good eyesight
      Chicory – promotes healthy digestive tract, removes toxins from the blood, natural sedative properties and has a mild diuretic action
      Leeks – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and have a gentle diuretic and laxative
      Parsnip – helps lower cholesterol levels, contain anti-inflammatory and anti-fungal properties, boosts your immune system and aids digestion
      Purple Sprouting Broccoli – contains more antioxidants than green varieties but more prone to nutrient loss when cooking
      Radishes – help lower blood pressure, supports healthy liver function, treats congestion and inflammation
      Rhubarb – helps strengthen bones, protects against neurological-degeneration, lowers cholesterol and helps protect eye health
      Spring Onions – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and contains immunity-boosting sulphur compounds
      Watercress – contains anti-cancer substances, aids digestion, promotes clear skin

      Try to include these foods in your diet as much as possible over the next few months to ensure you and your family are getting the most out of this seasons natural produce.

      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

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      Auntie Cath Cooks Tandoori-Spiced Monkfish

      Auntie Cath Cooks Tandoori-Spiced Monkfish

      Auntie Cath Cooks Tandoori-Spiced Monkfish

       

      Ingredients:

      • 280-300g monkfish tail fillet, the thick end
      • 1 tbs rapeseed oil
      • A knob of butter
      • 50ml water
      • Squeeze of lemon juice
      • For the tandoori spice mix:
      • 1 tbsp each of salt and powdered ginger, cumin, coriander, paprika, turmeric and cayenne.
      • For the dal:
      • 100g red lentils
      • 1/2 tspn turmeric
      • 2 tbsp butter
      • 1 tspn cumin seeds
      • 2 shallots or equivalent in onion, peeled and finely chopped
      • 1 fat clove of  garlic, finely chopped
      • 1 small medium hot chilli, seeds included, finely chopped
      • 2 heaped tbsp tinned chopped tomatoes
      • 1 tbsp chopped fresh parsley (or coriander)
      • 2 or 3 heaped tbsp creamed coconut
      • Salt and pepper, to taste

       

       

      Auntie Cath Cooks Tandoori Spiced Monkfish
      San Carlo Spring Menu

      Method:

      Pre-heat the oven to 180C/350F/Gas Mark 4. Cut the monkfish into two even fillets, dust all over with the tandoori spice mix and set aside. If you refrigerate it, remember to take it out 10 minutes before you start cooking.

       

      Put the lentils in a small pan and add enough cold water to cover them by about an inch. Bring to the boil, skim off any scum, then add the turmeric and a knob of butter (about 1 tbsp). Cover and simmer gently until they’re soft, stirring occasionally.

      In a small frying pan, dry-fry the cumin seeds for a minute or two, then pour into a bowl and put to one side. In the same pan, melt another knob of butter and gently fry the garlic, shallots and chilli until the onions are soft and golden. Add the chopped tomatoes and toasted cumin seeds and stir through.

      Stir this into the lentils, which should be quite porridgey by now, and add the creamed coconut and chopped parsley. Season to taste with salt and pepper, stir well to mix and set aside to keep warm.

      Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base. Add the monkfish fillets and colour them all over, then place in the oven for 10 minutes.

      Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice. Once the butter has melted, baste the fish with the spicy juices for a minute or two.

      Slice each piece of monkfish into four discs. Divide the dal between two plates and serve the fish on top, garnished with more herbs if you like.

      Auntie Cath Cooks Tandoori Spiced Monkfish

      Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.
      Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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