Recipes

Sarah’s delicious home-made cakes and soups are always very well received in the shop. We would like to share some of her favourite recipes with you here. Just click on the individual link to read and print.

We’d love to hear what you think and how you get on, or perhaps you might have a recipe of your own that you would like to recommend. Just drop us an email to: hello@beechwoodfinefoods.com

17-02-10-pink-rhubarb-ripple-cakeMake with new season pink rhubarb for a really delicate rhubarb flavour!

Can be made ahead and frozen. Cuts into 12-16 slices.

read more »

pumpkin-carrot-soupA simple and tasty way of making the most of seasonal veg that is in abundance in the autumn.

Makes enough for 8 servings

read more »

lemon-polenta-cakeThere are lots of recipes for polenta cakes but I find this one works every time. Naturally gluten free this makes a sharp but sweet sticky ‘cake’ which is also great as a dessert served with crème fraiche. For a real treat you could add some limoncello to the syrup!

Cuts into 12-16 slices.

read more »

Less formal than a traditional simnel cake, there are lots of variations depending on how much time you have or how fancy you want to make the cake. This version is a combination of different cake recipes I use, and the cake in the accompanying photo was made with gluten free flour.

Can be made ahead and frozen

Cuts into 12-16 pieces.

read more »

15-12-01-stollen-cupcakesSweet bites of marzipan and mixed spice, fruit and nuts in a bun! Any dried fruits or nuts will do, choose your favourites or just use what you have in the cupboard. Best eaten on the day they are made.

Makes 6-8 cupcakes

read more »

15-08-26-recipeAt this time of year it is often difficult to know what to do with a glut of some fruits and veg; this is a great way to use an excess of tomatoes, and it freezes well too!

Makes enough for 6-8 servings

read more »

15-03-13-zesty-lemon-cakeThis is a genoise style sponge which can be a bit more tricky, but a higher proportion of butter and the addition of a little baking powder should help produce a wonderfully light sponge. The sweetness of the butter cream filling is offset by the zingy lemon syrup; the cake in the accompanying photo was made with gluten free flour. The sponge can be made ahead and frozen

Cuts into 12-16 pieces.

read more »

15-01-30-feb-recipeDense and sweet, this is great comfort food and really simple to make!

Can be made ahead and frozen. Cuts into 12 to 16 slices.

read more »

15-01-12-soupGreat comfort food for chilly winter days!

Makes enough for 6-8 servings

read more »

14-12-15-mincemeat-slicesTraditional mince pies can be time consuming and fiddly to make, so here’s a couple of alternatives (both of those pictured have been made with gluten free flour!)

Both recipes cut into 12 pieces.

read more »