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

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

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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.

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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.

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

Makes enough for 6-8 servings

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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.

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Pear-and-blackberry-cakeThis has been a great year for foraging; I used locally picked wild blackberries and English Conference pears. You can substitute regular flour for a gluten free alternative and add xanthum gum (optional) with just as good results.

Cuts into 10-12 slices

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Pear-walnut-cheese-sconeA quick and easy alternative to flavoured bread, serve with salads or soup

Serves 6-8

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strawberry-desert

Here’s my slant on another classic English summer dish. The addition of redcurrants to this adds a sharper edge and stops it becoming too sweet. It’s easy to be creative with this one, just change the fruits to use whatever is available at the time.

Serves 4-6

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Gooseberry-elderflower-coconut-cakeThis is a variation on a recipe already on the website and received great feedback when served in Beechwood as a gluten free cake.

Cuts into 10-12 slices.

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Is this a cake, a scone or a shortcake? I’m not quite sure, but made with early season English strawberries you can enjoy the taste of summer now.

Cuts into 12 slices.

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