We had a lovely time at Dartmouth food festival and it was lovely to see some of you there.
Here are the recipes from our demo.


140g plain flour
1/3 tsp baking powder
pinch of salt
175ml milk
1 egg
1 tsp butter, melted

Combine the flour with the baking powder and salt
Make a well in the center and crack the egg in, start whisking it in
Add the milk, gradually and keep whisking
Add the melted butter
Heat vegetable oil in a pan and fry the batter in batches, until golden brown
Top the blinis with smoked salmon, horseradish creme fraiche and gold leaf, if using


Mini Yorkshire Puddings with Beef and horseradish crème fraiche

75 g plain flour
1 egg
75ml milk
50ml water
2tbl beef dripping or goose/duck fat
Salt and pepper
1/2 teaspoon of Garam masala
1/2 teaspoon of dried mixed herbs
100ml crème fraiche
Grated horseradish
Roast beef

Place the flour into a bowl with the herbs, spices and a pinch of salt
Make a well in the centre
Break the egg into it and beat and gradually incorporate the flour, and then beat in the milk and water
No need to leave the batter to stand, but will hold for a couple of hours in the fridge
Add the dripping to the roasting tin and place in a hot (220C) oven, get sizzling hot
Pour the batter into the sizzling hot fat. Return to the oven and turn it down to 200C
The pudding will take 10-15 minutes to rise and become crisp and golden
To make the horseradish crème fraiche, combine the cream with freshly grated horseradish to taste
Serve as soon as possible: if it has to wait around too long it loses its crunchiness, but you can just flash it through the oven to crisp up again and freezes well.
Serve with beef and crème fraiche


Mini meringue nests

4 egg whites (medium, each weighing 30g)
225g caster sugar
1/4 teaspoon of cinnamon powder

Preheat oven to 110C and line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and cinnamon and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes to an hour (depending on the size) until the meringues lift off easily of the paper
Leave to cool and then decorate with the whipped cream and fruit