We love cooking

We are just as passionate about cooking as we are our kitchens.

So why not have a go at some of these recipes in your new kitchen!

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Baked Eggs with spinach and tomato

100g bag spinach
400g can chopped tomatoes
1 tsp chilli flakes
4 eggs

Takes 10 minutes | Serves 4

Heat oven to 200C/180C fan/gas 6.
Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach.
Make a small well in the centre of each and crack in an egg.

Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Italian Chicken with Ham, Basil & Beans

8 skinless chicken thighs, bone in
8 slices prosciutto or other dry-cured ham
2 tbsp olive oil
2 whole heads garlic
800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
175ml dry white wine
400g can cannellini beans or other white beans, rinsed and drained
large bunch basil

Takes 85 minutes | Serves 4

Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.
Heat oven to 160C/fan 140C/gas 3.

Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they’re big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine.

Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices.

Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender.

Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

Hot Cross Buns with spiced honey butter

300ml whole milk
zest 1 orange
50g butter, cubed
500g strong white flour, plus 140g for the crosses, and extra for dusting
1 tsp cinnamon
85g golden caster sugar
7g sachet fast-action dried yeast
1 large egg, beaten, plus 1 egg to glaze
oil, for greasing
100g dried mixed fruit
For the spiced honey butter
200g salted butter, softened
1½ tsp cinnamon
½ tsp ground ginger
4 tbsp clear honey

Takes 70 minutes | Makes 11 buns

Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.

Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic – the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.

Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one.

Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns – this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.

Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray.
Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.