Recipes

Nigel's Recipes

Brocoli and Stilton Scones served with Leek and Potato Soup taken from Nigel's recipes in conjunction with the national Love Food Hate Waste campaign...  Click here for the recipe

Chilli Con Carne for meat eaters or vegetarians taken from Nigel's recipes in conjunction with the national Love Food Hate Waste campaign...   Click here for the recipe

Thai Spiced Cod with a Spicy Tomato Topping and Egg Noodles...    Click here for the recipe

Rhubarb, Ginger and Apple Crumble Recipe from Nigel's blog on The Lady Magazine

A tangy twist to the classic Rhubarb and Apple Crumble recipe, the addition of ginger makes this dish even more warming - just perfect for a cosy night in.

Super simple and utterly yummy. Surely it's time to try this at home?

Serves 4

Ingredients

For the crumble

100g S/R Flour

100g unsalted butter

100g castor sugar

100g oat flakes

For the filling

4 Rhubarb sticks, wash trimmed and diced

2 Bramley apples washed peeled and diced

100g ginger marmalade

50g castor sugar

50g unsalted butter

Method

Sieve the flour and rub in the 100g of butter until a breadcrumb texture is formed, add the 100g castor sugar and 100g of oat flakes.

Now place all the filling ingredients in to a thick bottom pan and heat gently until the rhubarb just about starts to fall (break down)

Place the filling into your individual earthenware dishes and top with the crumble mixture.

Bake in the oven at 180°C until golden brown and serve hot with custard