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Mathew Pemberton
Wholesome cakey goodness.
Blueberries and bananas make foolproof muffins that are wolfed down by children and adults alike.
One of the things I like most about this recipe is I’ve never messed it up (I’m not much of a baker you see).
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Hannah Pemberton
Ten years ago.
Over the desks of the studio he asked me out for a drink. I giggled, I didn’t think I was his type and newly single I’d told myself I’d stay that way a while.
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Hannah Pemberton
A vegan Christmas party piece.
I’ve always loved Sainsbury’s Magazine (would be amazing to work on it some day) and was very taken recently with their beautiful sausage roll wreath created by Anna Glover.
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Hannah Pemberton
Juicy oranges speak of the summer...
but leafy clementines belong to winter.
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Hannah Pemberton
’tis the season.
No, not Chrimbo (though that’ll be here soon enough) I’m talking about the abundance of pumpkins and squashes around us (the edible sorts, not the carving and sticking in the window varieties). So I thought it a good time to share this favourite recipe for getting the best out of them.
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Hannah Pemberton
It’s Christmas time!
Cacao, espresso, pecans and dates make for a toothsome treat that’s easy to make and impressive on the eye.
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Hannah Pemberton
To the library.
I’ve no idea if this originated on the island of Montechristo or if it appears the literary classic that shares the same name, but it’s bloody good.
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Hannah Pemberton
Glutton without prejudice.
Minced beef crispy pancakes, remember them? Yeah me too. They were one of my pikey penchants during my teenage years, glutton without prejudice that I was.
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Hannah Pemberton
No frying was involved in the making of these chips.
That's right, these crispy skinned and soft centred cheesy polenta chips are made in the oven, not the chip pan.
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Hannah Pemberton
Ibizan delights.
I’ve been in a bit of a recipe rut of late, but our recent family holiday to the beautiful white island has proven a new source of food inspiration. Ibizan food it seems is having a moment in the sun, scuse the pun.
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Hannah Pemberton
Bigger, bolder, beefier.
Beef cooked on the bone always tastes better — it’s bigger, bolder and well, er, beefier. Shame it’s usually super pricey.
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Hannah Pemberton
Crispy andhealthy.
Call it a rosti or a hash, I loves me a crispy potato product, especially at breakfast time. But it comes with more than a smidgen of guilt, so I decided to try teaming the potato with carrot and beetroot to readdress the nutrient balance, and it worked like a charm.
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Hannah Pemberton
The sweetest potato.
The sweet potato is crammed full of nutrients as well as being high on the comfort scale. I like to roast it hasselback style, topped with chopped chillies, salt and fresh rosemary. Like this it’s the perfect side to steaks, stewed chicken or even a hearty slow cooked lamb shank.
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Hannah Pemberton
Every party needs a centrepiece.
And over the years salmon has often been it. Whether it’s been poached and served with chilled cucumber or smoked and scoffed with buttered brown bread, we’ve enjoyed this delicious fish gracing our tables dressed up in a number of ways.
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Hannah Pemberton
The Spanish omelette or tortillais a classic on tapas and pintxos menus, but as well as being delicious for lunch and dinner I think it makes a great breakfast or brunch.
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Hannah Pemberton
No longer a labour of love.
I do love a risotto, but all that stirring? It’s enough to drive a girl mad. The good news is you can make a rich risotto without having to slave over the hob — because with this recipe the oven does all the work.
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Hannah Pemberton
Party perfection.
Yes,thatseason is almost upon us. It’ll soon be time to get out the co*cktail sticks and spear all manner of pastry goods, deep fry little parcels of deliciousness and make merry with co*cktails, fizz and mulled wine.
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Hannah Pemberton
One for the road.
I think this might be my last proper recipe post and picture for a little while. Today I’m 40 weeks pregnant and as much as I’d like to think I’ll be able to have babyfruit in one arm and a wooden spoon/camera in another, I think it might take me a while to build up to that level of multitasking.
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Hannah Pemberton
The king of puddings.
A far cry from the bread and butter pudding of my childhood, where scorched little raisins sat on top of burnt bread with a soggy milky underside (sorry auntie, puds just weren’t your forte) this one is rich and creamy, full of fresh homemade vanilla custard that’s soaked in to soft buttery brioche and comes complete with a crisp creme brûlée style top.
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Hannah Pemberton
A very British canapé.
Beef and horseradish are best friends that hold a special place in many a Brit’s heart. But contrary to popular belief, they don’t only have to put in an appearance at Sunday lunch. Oh no.
They go a treat on a delicate little crostini too, making them ideal snackage for parties, soirees or any good old fashioned booze-ups you might be planning for this coming festive season.I created these beefy little bites for Superfood Magazine’s Christmas special along with 9 others.
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