Step into my Cotswold Kitchen. Each week I will be joined by a cast of special friends including Sandi Toksvig, Alison Hammond, and chef Tommy Banks. Each episode will be a unique culinary adventure as we share cherished recipes together. Beyond the kitchen, I will be celebrating my personal food heroes both locally and beyond
My Cotswold Kitchen
Welcome to my Cotswold Kitchen
The series is a celebration of food, friendship and fun- with easy to cook recipes for every occasion and handy tips and culinary hacks.
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My Cotswold Kitchen
Squash scones with whipped goat’s cheese, roasted red peppers and basil
Prep time: 25 mins Cooking time: 45 mins Makes 8 scones Ingredients: For the pumpkin scones: 300g peeled butternut squash, cut into chunks 350g self-raising flour, plus extra for dusting...
My Cotswold Kitchen
No-knead focaccia
Prep time: 15 mins Proofing time: 2 hours Cooking time: 20-25 mins Serves 8-10 Ingredients: 470ml lukewarm water (about 30°C) 10g fine salt 1 tbsp extra-virgin olive oil, plus extra...
My Cotswold Kitchen
Patrick Grant’s slow-cooked fenugreek lamb with pickled chillies
Prep time: 30 minutes plus 1 hour to overnight marinating Cooking time: 4 hours 30 minutes Serves 6 Ingredients: 12 cardamom pods, left whole 2 tsp fenugreek seeds 1 tbsp...
My Cotswold Kitchen
Burnt Basque Cheesecake
Prep time: 15 minutes Cook time: 50–60 minutes Serves 6–8 Ingredients: 675g full-fat cream cheese, at room temperature 225g caster sugar 4 large eggs + 1 yolk 375ml double cream...
My Cotswold Kitchen
Lemon and ginger no-bake cheesecake
Prep time: 15 minutes Chill time: At least 4 hours Serves 8 Ingredients: 75g Grape-Nuts breakfast cereal 150g ginger biscuits 100g butter, melted 500g mascarpone 225g luxury lemon curd 40g...
My Cotswold Kitchen
Maman Blanc’s Chocolate Mousse with Raymond Blanc
Preparation time: 20 minutes Serves 4 Ingredients: For the Chocolate Mousse: 165g dark chocolate (at least 70% cocoa solids), chopped 240g egg whites (organic, free-range, lion stamped) 1 squeeze lemon juice...