Category Archives: Recipes

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Sticky Gingerbread

Category : Picnic & Party Food

A traditional teatime or picnic treat. This cake should be moist and delicious, but not heavy.



175g/6oz dark brown sugar

2tbsp black treacle

2tbsp golden syrup

2 eggs

150g/5oz butter or lard

250ml/0.5pt water

275g/10oz self raising flour

Pinch of salt

1tsp bicarbonate of soda

1tsp ground nutmeg

1tsp ground cinnamon

2tsp ground ginger


Preparation Time
60 minutes


Cooking Instructions

Preheat the oven to 160°C/325°F/Gas mark 3.

Beat together the treacle, syrup, sugar and eggs. Heat the butter or lard and water to a boil. Meanwhile soft the dry ingredients together.

Stir the dry ingredients into the treacle mixture. Stir in the butter or lard and water slowly and mix well. Bake in a greased, lined 1kg/2lb loaf tin for 30 minutes. Reduce the oven temperature to 1650°C/300°F/Gas mark 2 and continue to bake for a further 30 minutes until cooked.

Leave to cool and then slice.


8 pieces

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Rosemary Potato Wedges

Category : Picnic & Party Food

Tasty, crisp potato wedges. Perfect as an accompaniment to a BBQ or summer party.



1lg/2lb potatoes

1 tbsp olive oil

Coarse sea salt and freshly ground black pepper

Rosemary, chopped, to taste

Crushed garlic, to taste


Preparation Time
30 minutes


Cooking Instructions

Pre-heat the oven to 200°C/400°F/Gas mark 6.

Wash and dry the potatoes, cut into wedges and DON’T remove the skin.

Place the potato wedges into a bowl, add the oil, garlic, rosemary and seasoning. Mix well and tip onto a baking sheet.

Cook in the middle of the pre-heated oven for approx 30 minutes, until golden brown and cooked completely through.

Serve immediately as part of an outdoor summer lunch or picnic.


4-6 people

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Category : Picnic & Party Food

Homemade guacamole is so much tastier than shop bought varieties, so why not having a go at this delicious, cool dip for yourself.



2 ripe avocados

1 ripe tomato, roughly chopped

0.5 small onion, roughly chopped

1 clove of garlic, crushed

Chilli to taste (fresh or powder)

Fresh coriander, chopped

Juice of lemon or lime


Preparation Time
5 minutes


Cooking Instructions

Peel, de-stone and roughly chop the avocados.

Add the tomato, garlic and onion and mix well.

Add the chilli, lemon or lime juice and lots of fresh coriander.

Blitz in a food processor until you reach the texture you desire – rough but without large chunks usually works well for dipping.


8 people

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Mini Pitta Pizza

A perfect snack or teatime treat to make with the kids.



2 x pitta pockets
2 tbsp tomato puree
2 – 3 tbsp grated cheese
A few sliced mushrooms, diced pieces of ham or whatever toppings you like.


Preparation Time
5 minutes preparation, 15 minutes cooking


Cooking Instructions

From experience, toddlers, and children in general, are much more likely to try eating something new, if they helped to make it – this is a perfect recipe for involving the children in the kitchen, without causing too much mess or risk of injury.

Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

Make sure the children have washed their hand, and place 2 whole pitta pockets on a low table that they can reach.

Ask the children to squeeze about a tablespoon’s worth of tomato puree onto each pitta pocket, and smooth around with the back of a wooden smooth, to ensure even coverage.

Add half of the grated cheese to the top of the pittas, and reserve the rest for later.

Ask the children to be creative and add the sliced mushrooms, ham, or whatever toppings you are using, to the pizzas. Try making funny faces or letters with the topping ingredients.

Add the rest of the grated cheese to the tops of the pizzas, distributing evenly.

Pop the finished pizzas on a baking sheet and cook in the middle of the pre-heated oven for approximately 10 – 15 minutes, or until the edges are crispy and the cheese is bubbling and starting to turn golden.

Allow to cool for a few minutes, and serve with a fresh salad or some seasonal veggies. Delicious!


2 mini pizzas

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Cheesy Biscuits

Make a great party or picnic food, and simple for cooking with the children too.



100g/4oz mature cheddar cheese, grated

100g/4oz plain flour

100g/4oz butter, softened


Preparation Time
10 minutes


Cooking Instructions

Preheat the oven to 180°C/360°F/Gas mark 5.

Mix all the ingredients together in a bowl to form a dough. If it looks like it is too dry trying adding a little warm water.

Roll the dough on a floured surface to a thickness of approx 0.5cm. Cut out shapes using small pastry cutters and transfer to a lined bakig tray.

Cook in the middle of the pre-heated oven for approximately 10 minutes until golden brown.

Allow to cool on a wire rack. Serve as part of a party or picnic, or simply as a snack.


8 people

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Chocolate Cornflake Cakes

A very simple recipe to make with even the youngest children.



100g/3.5oz milk chocolate

2tbsp golden syrup

50g/1.75oz butter or margarine

75g/2.5oz cornflakes

Sprinkles, silver balls etc for decorating (optional)


Preparation Time
1 hour chilling


Cooking Instructions

Melt the chocolate, golden syrup and butter together in a saucepan and mix thoroughly. Allow to cool a little before getting children involved and then stir in the cornflakes, making sure they are all combined and fully coated.

Spoon the mixture to 12 paper cases in a bun tray. Now get creative! Decorate the tops of the cakes with sprinkles, silver balls or whatever you and your children fancy.

Allow to chill and set in the fridge for about an hour before enjoying.


12 cakes

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Gingerbread Men

Moist, yet crispy gingerbread shapes, perfect for decorating with the children! This recipe makes approximately 12 gingerbread men.



350g/12oz plain flour, sifted
175g/6oz soft brown sugar
100g/3.5oz butter
1 large egg, beaten
4 tbsp golden syrup
1 tsp bicarbonate of soda
1/4 tsp ground ginger
Icing pens, icing and sweets to decorate


Preparation Time
15 minutes


Cooking Instructions

Preheat oven to 180°C / 350°F / Gas Mark 4.

Place the flour, butter, ground ginger and bicarbonate of soda into a large mixing bowl and crumble together with fingertips until it resembles fine breadcrumbs.

Mix in the golden syrup and beaten egg with a wooden spoon.

Once combined, kneed the mixture until it forms a firm dough, leaving the bowl clean.Roll out on a floured surface to a thickness of 8mm.

Cut into gingerbread man shapes, or whatever shapes you desire, and place on a baking tray lined with baking paper.

Cook in the centre of the preheated oven for approximately 10-15 minutes, or until lightly golden but not completely firm, as they will continue to harden once removed from the oven.

Allow to cool completely on a wire rack before decorating with icing pens or sweets applied with icing.


12-14 men / shapes

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Fairy Cakes

Light and airy fruit sponge cakes, great for cooking with the kids. This recipe makes approximately 20 cakes.


170g/6oz self raising flour, sifted
115g/4oz butter/margarine
115g/4oz sugar (caster or granulated)
2 large eggs, beaten
140g/5oz dried mixed fruit
A little milk, if needed


Preparation Time
20 Minutes


Cooking Instructions

Preheat oven to 190°C / 375°F / Gas Mark 5.

Lay out approximately 20 cake or muffin cases on a bun tray.

Cream the butter and sugar together with an electric mixer or by hand in a large bowl, until light and fluffy and all sugar has been combined.

Add the eggs a little at a time until completely combined.

Add a little of the sifted flour at a time, ensuring that it is all combined before adding more.

Stir in the fruit and mix thoroughly to ensure that the fruit is evenly distributed throughout the cake mixture.

Once all the flour has been incorporated, the mixture should be of a “dropping” consistency (i.e. the mixture should drop easily off of a metal spoon). If the mixture is still a little thick, add a touch of milk until the right consistency is achieved.

Divide the mixture evenly between the cake cases.

Bake in the middle of the preheated oven for approximately 20 minutes until lightly golden, or until a skewer comes out of the middle of the cakes clean and not sticky.

Allow to cool on a wire rack.


20 cakes

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Fruit and Nut Muesli Bars

A healthy and satisfying snack treat.



200g/7oz unsalted butter

80g/3oz golden syrup

75g/2.5oz sift brown sugar

40g/1.5oz clear honey

300g/10.5oz rolled porridge oats

50g/1.75oz dried mixed berry fruits

40g/1.5oz dried apricots, chopped

25g/1oz hazelnuts, roughly chopped

25g/1oz pecan nuts, roughly chopped

75g/2.5oz mixed seeds such as sunflower, pumpkin, sesame etc


Preparation Time
20 minutes


Cooking Instructions

Preheat oven to 180°C/350°F/Gas mark 4. Line a baking tray (28cm x 20cm x 4cm) with baking paper.

Place the butter, syrup, honey and soft brown sugar in a medium sized saucepan and heat gently. Stir continuously with a wooden spoon to ensure the butter is melted and sugar grains dissolved.

Remove the pan from the heat, stir in the oats, fruits, nuts and seeds and mix well.

Press the combined mixture lightly into the lined baking tray. Bake in the oven for approximately 20 minutes until lightly golden brown.

Remove from the oven and allow to cool slightly in the tray for 5 minutes before scoring lightly with a sharp knife into 12 bar shapes.

Leave the bars to completely cool and then wrap in foil of cling film to retain their moisture and freshness. These bars will keep in an airtight container for up to 5 days.


12 bars

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Victoria Sponge Sandwich

Category : Cakes & Biscuits

A classic British sandwich cake incorporating light sponge and sweet jam. Perfect for afternoon or high tea!



175g/6oz softened butter

175g/6oz caster sugar

3 large eggs

175g/6oz self-raising flour

1 ½ tsp baking powder

2 x 18cm (7in) greased and lined sandwich tins

4 tbsp jam of your choice for the filling

Icing sugar for dusting


Preparation Time
25 minutes


Cooking Instructions

Pre-heat the oven to 180°C/360°F/gas 4. Grease two 18cm (7inch) sandwich tins (preferably with spring bottoms), and line with baking paper.

Cream together the butter and sugar using an electric mixer or hand whisk until the mixture is light and fluffy.

Divide evenly between the two tins and bake in the centre of the pre heated oven for approximately 25 minutes until golden and risen. The cakes should be receding slightly from the edges of the tins and spring back when touched in the centre.

Allow to cool a little in the tins before turning out onto wire racks to cool thoroughly.

Once cold add the jam to one of the cakes and sandwich together. Dust the top of the completed sandwich with icing sugar to serve.


8 wedges

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