Archive for the ‘British Food’ Category

Mother’s Day Recipes

Thursday, March 12th, 2015
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Mother’s Day is just around the corner and if like me you’ve left planning to the last minute, you’ll be starting to feel the pressure of finding your mum the perfect gift. I’ve searched high and low for the ideal present but keep coming up short; longing for the days where a hand crafted card or painting would pass as an acceptable offering. Unfortunately I’m no longer eight years old and those types of gifts just don’t cut it with my mum, but I’m still able to make her something homemade that will bring a big smile to her face – food!

This Mother’s Day, I’ll be heading to the kitchen to make my mum and family some of her favourite treats. If you plan on cooking for your mum this year but need a little inspiration, keep reading as we list three of our favourite Mother’s Day recipes!

Eggs Benedict

Whether you live at home with your mum or you turn up early to cook her a surprise breakfast in bed, you can never go wrong with eggs. Try something different this year with an indulgent helping of Eggs Benedict; this recipe takes 10-30 minutes and will serve 3-6 people.


  • 6 large eggs
  • 12 slices of pancetta
  • 3 English muffins
  • 6 tbsp of hollandaise sauce


  1. Cut the English muffins in half and lightly toast whilst grilling the pancetta until crispy.
  2. Once toasted, butter the muffins and leave to one side. Remove the pancetta from the grill and keep warm whilst you poach the eggs.
  3. Poach the eggs in boiling water and heat the hollandaise sauce.
  4. Assemble the Eggs Benedict by placing a slice of pancetta onto the buttered half muffin and then top with a poached egg. Finish with a drizzle of hollandaise sauce and place under the grill for 30 seconds (keep your eye on this, you want the heat to glaze the surface of the hollandaise, not burn it).

For more wonderful breakfast recipes to share with your mum check out our previous blog post ‘The Perfect Mother’s Day Breakfast in Bed’

Chocolate and Raspberry Cupcakes

Not only do these cupcakes sound amazing but they taste incredible; delicately topped with a shiny raspberry, they are sure to impress your mum this Sunday. The recipe below takes around an hour (plus extra time for cooling) and will serve 12.


For the cupcakes

  • 2 large eggs
  • 100g granulated sugar
  • 100g light brown sugar
  • 95g plain flour
  • 40g cocoa powder
  • 2tsp vanilla extract
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 120ml butter milk
  • 80ml vegetable oil

For the icing

  • 420g icing sugar
  • 170g unsalted butter
  • 165g thick raspberry jam
  • 3 tbsp double cream
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • Raspberries for decoration


  1. Pre-heat the oven to 180C (gas mark 4) and line a muffin tray with cupcake cases.
  2. In a large bowl mix together the flour, cocoa powder, baking soda, baking powder and salt until combined.
  3. In a separate bowl whisk the eggs, granulated sugar, brown sugar, vanilla extract and vegetable oil together until you achieve a smooth mixture.
  4. Pour half of the egg mixture into the flour mixture along with half the butter milk – gently stir together. Repeat this step with the remaining egg mixture and butter milk. Do not over mix; you don’t want the cake mix to be too thick.
  5. Fill the cupcake cases with the cake mix (about half way) and bake for 15-20 minutes. Test the cupcakes are ready by inserting a toothpick – if it comes out clean you’re good to go.
  6. Leave the cupcakes to completely cool before frosting; this can take up to an hour.
  7. For the icing, beat the softened butter for around 5 minutes until smooth and pale.
  8. Whilst continuously mixing add the icing sugar, double cream, vanilla extract and salt to the butter. Beat at a high speed for around 1 minute.
  9. Add the raspberry jam to the mixture and beat for a further 2 minutes until thick and creamy. If the mixture is too thin simply add more icing sugar.
  10. Decorate your cooled cupcakes with the raspberry icing and fresh raspberries before serving.


Celebrate in style this Mother’s Day by treating your dear old mum to this fabulous cocktail. This recipe takes around ten minutes to prepare and will serve up to four people.


  • 240ml vodka
  • 90ml cranberry juice
  • 4 tbsp fresh lime juice
  • 2 tbsp triple sec
  • Ice
  • 1 lime for decoration


  1. Fill a cocktail shaker with the ice, vodka, cranberry juice, lime juice and triple sec. Shake for around 30 seconds before straining into a Martini glass.
  2. Decorate the glass with a slice of lemon before serving.

And there you have it, three of our favourite recipes to treat your mum with this Mother’s Day. If you’re not a fan of cooking then why not treat your mum to an afternoon tea at one of these fantastic team rooms instead?

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By Nicole Westley

As a food lover Nicole can often be found in the kitchen, covered in flour and experimenting with new tastes! When not making a mess she loves to explore her Celtic roots by roaming the Scottish countryside or exploring the bays along the Anglesey coast with her fiancé.

Ten Facts about Pancakes

Tuesday, February 17th, 2015
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It’s here, it’s here! After a bit of a false start when one of the Sykes team thought Pancake Day was last week (there was an upsetting moment of realisation and then a lot of consoling…) Shrove Tuesday is really here and of course we can’t let one of the tastiest days of the year go by without a blog post. We’re serving up a stack of pancake facts, drizzling them with mouthwatering images and spreading some topping ideas.

Ten Flippin’ Good Pancake Facts

  1. Pancakes were originally created as a way to use up the leftover fatty and rich foods before the beginning of lent.
  2. In Britain we use an estimated 55 million eggs on Pancake Day, which is around 22 million more than usual.
  3. The number of pancakes tossed in the quickest time is 349 tosses in 2 minutes. The accolade is held by Dean Gould of Suffolk.
  4. On average, we each eat two pancakes on Shrove Tuesday in Britain. This totals a huge 117 million pancakes consumed in Britain.
  5. In France, you would often make a wish whilst flipping the pancake during cooking whilst holding a coin in the other hand.
  6. It seems that Shakespeare was quite a fan of pancakes, as they feature in his plays. Most notably Act 1 Scene 2 of As You Like It. To flip or not to flip… that is the question.
  7. Supposedly, before baking soda was created, cooks used to use freshly fallen snow as an ingredient in pancakes to ensure they were soft and fluffy.
  8. The largest stack of pancakes was 76cm tall and was created by a pile of 60 pancakes. This broke the world record in 2012.
  9. Russian Andrei Smirnov once ate 73 pancakes in one hour.
  10. The highest pancake toss recorded reached 329cm high.

Eggcellent Topping Suggestions

We seem to be quite a traditional bunch here at Sykes Cottages, as a quick ask around the team revealed that the majority of us stick to the typical lemon and sugar on our pancakes (although a few of us did say that it has to be Nutella, yum!) In order to spread some inspiration, we thought sharing a couple of alternative toppings would be a good idea to get your creative juices flowing. Plus, they each sound flipping good if you ask me…

If you have a sweet tooth why not try banana and honey, fruit and whipped cream or the ultimate winter warmer of fried apples, cinnamon and honey.

If savoury is more your thing, why not treat yourself to an American brunch style pancake by having it with crispy bacon and fried eggs or fully indulge with scrambled eggs and salmon.

So, when it comes to pancakes… how do you eat yours? Tweet us and let us know!

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Leanne Dempsey

By Leanne Dempsey

A lover of reading, eating and shopping Leanne will often be found spending time with her two pugs or snapping away on instagram. A big fan of the city, She likes nothing more than getting away for a weekend break in the UK, her favourite places being London and Bath.

Yorkshire Pudding Recipes

Sunday, February 1st, 2015
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Yorkshire Puddings are one of the favourite foods of the blog writing team at Sykes Cottages. They are the crowning glory of the roast dinner plate and their simplicity makes them all the more wonderful, so just imagine the delight in the Sykes Cottages office when we discovered it was Yorkshire Pudding Day!

We couldn’t let today pass without paying homage to our favourite pudding, so we thought that we would share some recipes here on the blog.

Traditional Yorkshire Puddings

What you need

140g plain flour
4 eggs
200ml of milk
sunflower oil

What you do

Heat the oven to 230 degrees/ gas mark 8.

Drizzle a touch of sunflower oil evenly into each of the holes on a muffin tin and put in the oven to heat.

Put the flour into a bowl and beat in the four eggs to create a smooth batter then gradually add in the 200ml of milk and keep beating until the mix is free of lumps.

Season the batter with salt and pepper.

Pour the batter into a jug and carefully take the hot tin out of the oven then evenly pour batter into the holes in the tin.

Put the tins back in the oven for around 20-25 minutes until they have puffed up and browned.

Serve immediately and enjoy!

Recipe from BBC Good Food

Herby Mustard Yorkshire Puddings

What you need

2 large tablespoons of English mustard powder
200g of plain flour
5 eggs
400ml milk
bunch of rosemary and thyme
4 tablespoons of sunflower oil

What you do

Heat the oven 220 degrees/gas mark 7

Beat the flour, mustard powder and eggs together in a bowl to create a smooth, thick batter.

Gradually beat in the milk then stir in the herbs and season.

Drizzle a small amount of oil into each hole of a 12 muffin tin then put the tin in the oven.

After 5 minutes, take the tin from the oven and quickly pour batter into each hole, filling each around two-thirds full.

Place the tin back in the oven and cook for around twenty minutes until your Yorkshires are puffed up and brown.

Recipe from BBC Good Food

Yorkshire Pudding Puddings

No recipe required here – why not turn the traditional Yorkshire pudding recipe above into a dessert style dish? Cook up a batch of Yorkshires and fill them each with a scoop of ice cream then layer on your favourite toppings. Why not try sliced strawberries or maple syrup? Ice cream and chocolate sauce is a particular tasty combination!


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Leanne Dempsey

By Leanne Dempsey

A lover of reading, eating and shopping Leanne will often be found spending time with her two pugs or snapping away on instagram. A big fan of the city, She likes nothing more than getting away for a weekend break in the UK, her favourite places being London and Bath.

The Perfect New Year Buffet

Monday, December 29th, 2014
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Maybe you’re hosting a New Year party and still need to have a last minute think about food and drink. Or maybe you’ll be ringing in 2015 at a ‘bring a plate’ style soiree and are still unsure of what to bring. Well, don’t worry as we’re here to calm your catering fears and give you some ideas for New Year nibbles that are sure to go down a storm on the buffet table.

Make the Mains Mini

Buffet Food Image

Image via Flickr

New Year is a chance to chatter and have fun, so make the mains handheld so that guests can pick one up as and when they get peckish. Mini burgers and hot dogs always go down a storm, as do mini pizzas and chicken wings. For vegetarian guests include meat free pizzas, quiches and halloumi bites with sweet chilli dipping sauce.

Simple Sides

Buffet Food Image

Image via Flickr

Unless you want to, there is no need to go over the top on side dishes for a New Year buffet. A simple dressed salad, coleslaw and crudités with dips are all you really need. If you want a little extra. potato skins are always a good choice as are mozzarella dipper sticks. Yum!

Delicious Desserts

Buffet Desserts Image from Flickr

Image via Flickr

It’s the night before the resolutions start so treat your guests and yourself with naughty desserts. Like the rest of the buffet table, keep them small and simple; mini chocolate éclairs and cheesecake slices go down well as do homemade biscuits and of course, mince pies.

New Year Tipples

New Years Eve Cocktail Image

Image via Flickr

Alongside the bubbly at midnight when everyone raises a glass and brings in 2015, New Year is a fairly boozy occasion. You can choose to warm up with mulled wine, an Irish coffee or a Baileys hot chocolate or get creative with a more chilled out tipple. Take a look at some of the festive drink recipes we shared right here on the Sykes Cottages blog earlier in the month.

We hope we have given you some ideas of what to put on your buffet table on Wednesday night. If you’re having a New Year party we’d love to hear what you’ll be eating. Tweet us and let us know!

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Leanne Dempsey

By Leanne Dempsey

A lover of reading, eating and shopping Leanne will often be found spending time with her two pugs or snapping away on instagram. A big fan of the city, She likes nothing more than getting away for a weekend break in the UK, her favourite places being London and Bath.

Autumnal Recipes for National Apple Day

Saturday, October 18th, 2014
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Can you think of a more autumnal flavour than the humble apple? From crumbles to pies, sauces to chutneys, apples and autumn go hand in hand. This explains why National Apple Day always falls around this time of year. In honour of this year’s apple day, we’ve tracked down some recipes for our favourite apple dishes that you can try at home!

Mini Apple Crumbles

via Flickr

via Flickr


  • 125g of flour
  • 75g of unsalted butter
  • 75g of caster sugar
  • 50g of oats
  • 750g of apples
  • 2 tsp of caster sugar
  • 2 tsp of unsalted butter


  1. First up preheat your oven to around 200°c.
  2. Place your flour in a large bowl and add the butter. Rub the butter and flour together until the texture resembles breadcrumbs and then mix in the 75g of caster sugar and the oats.
  3. Next take your apples, peel them and chop them before mixing in with the rest of the sugar.
  4. Divide the mixture between the jars and top with the crumble mixture.
  5. Place in the oven and cook until the crumble topping is golden brown and crisp.

Toffee Apples

toffe apples

via Flickr


  • 8 apples (preferably Granny Smith)
  • 4 tsp of golden syrup
  • 1 tsp of vinegar
  • 400g of caster sugar


  1. First, put the apples in a bowl and cover with boiling water. This will remove the natural waxy cover and will make the toffee stick. After they have soaked, dry them and push a skewer through the core of the apples.
  2. Place your sugar into a pan with 100ml of water and cook over a medium heat until the sugar has completely dissolved.
  3. Add the vinegar and golden syrup and turn up the heat. Using a thermometer, wait until the mixture has reached 140°c.
  4. Once that temperature has been reached, take each of the apples and dip into the toffee mixture. Place them on a sheet of baking paper and leave to cool.

Classic Apple Pie



via Flickr

via Flickr

  • 250g of plain flour
  • 75g of caster sugar
  • 2 egg yolks
  • 125g of plain flour
  • A pinch of salt.


  • 1 kg of Cox Apples
  • 250g Granny Smith Apples
  • 250g Bramley Apples
  • 200g of caster sugar.


  1. Start by making the pastry. Put your butter, sugar, flour and salt in a food processor and blend until it looks like breadcrumbs. Then, add in your egg yolks and gently pulse the mixture until it is dough like.
  2. Knead this mixture on a floured surface until it is smooth and then wrap in cling film and refrigerate.
  3. Next peel and core all of your apples and slice them up. Add them to a saucepan with the sugar and gently heat the mixture until the apples begin to break down.
  4. Next take your pastry, split one third away from the mixture and roll out both pieces until they are a few millimetres wide. Take the bigger portion and use it to line a pie tin before blind baking it for 20 minutes at 200°c.
  5. Spoon your apple mixture into the pie dish and cover with the remaining third of the pastry. Return to to oven and bake for another 25-30 minutes, or until the pastry is golden brown.

Well there you go, some simple recipes for our favourite autumnal apple dishes. Next time you’ve got family or friends coming round to dinner why don’t you give them a go. They’re easy enough to do and I’m sure they’ll bring out a few smiles around the table!

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Jamie Tomkins

By Jamie Tomkins

Jamie is a big fan of long weekend walks with the dog, especially when there is the chance to refuel with lunch in a country pub. Living in Lancaster for three years gave him the perfect opportunity to spend a lot of time in the Lake District.