Favourite recipes

Step-by-step method:

1. Preheat oven to 200 degrees and bake the sausage patty and bacon for 8 mins
2. Once cooked, stack the bacon on the sausage and add your slices of cheese, return to the oven for 2 more mins.
3. Whilst the cheese melts, gently toast the croissant.
4. Once the cheese has melted and the croissant is toasted, assemble everything, add any sauce of your choosing, and serve.

Step-by-step method:

1. Grease a rectangular baking dish.
2. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf.
3. In a medium bowl, beat mascarpone and 1 teaspoon vanilla until smooth.
4. Beat in powdered sugar until combined. Fold in blueberries.
5. Pipe filling between baguette slices; arrange baguettes side by side in prepared dish. In a large bowl whisk together eggs, milk, 100g granulated sugar, remaining vanilla, and 1/2 teaspoon cinnamon.
6. Pour over bread.
7. Cover; chill overnight.
   Preheat oven to 180 degrees.
8. Uncover dish. In a small bowl stir together remaining 50g granulated sugar and 1 teaspoon cinnamon.
9. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning.
10. Remove; let cool slightly.

Step-by-step method:

1. Allow croissants to thaw for 30 mins then bake at 170 degrees for 16 mins and allow to cool.
2. While they bake, make the whipped cream (this recipe uses gelatine, so the cream holds its shape)
3. Bloom the gelatine in a small bowl with cold water (1 ½ tbsp) and a tsp of heavy cream sprinkle the gelatine on top to allow it to absorb into a soft gel.
4. Melt the bloomed gelatine for 5 seconds until you can’t see granules, it should be pourable and smooth.
5. In a cold bowl, whip the cream until foamy, add the icing sugar and vanilla then whip until just before soft peaks.
6. -Slowly add the gelatine with the mixer on low.
7. Continue whipping on medium until the cream is firm enough to hold itself and put in a piping bag and use immediately.
8. Slice each croissant from top to bottom down the middle
9. Pipe in your vanilla cream and top with fresh berries and serve!

Step-by-step method:

• Add the fig, lemon, honey and balsamic to a pan and simmer for 10mins until thickened, leave to cool
• Bake the potato basket for 7mins at 150 degrees.
• Whilst the potato bakes add the goats’ cheese, cream and some seasoning to a bowl and whisk till combined and pipeable then add to piping bag.
• Once the potato is cooked, allow to cool for 3 mins then pipe in the goats, add the fig compote and serve.

Step-by-step method:

1. Grease a rectangular baking dish.
2. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf.
3. In a medium bowl, beat mascarpone and 1 teaspoon vanilla until smooth.
4. Beat in powdered sugar until combined. Fold in blueberries.
5. Pipe filling between baguette slices; arrange baguettes side by side in prepared dish. In a large bowl whisk together eggs, milk, 100g granulated sugar, remaining vanilla, and 1/2 teaspoon cinnamon.
6. Pour over bread.
7. Cover; chill overnight.
   Preheat oven to 180 degrees.
8. Uncover dish. In a small bowl stir together remaining 50g granulated sugar and 1 teaspoon cinnamon.
9. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning.
10. Remove; let cool slightly.

Step-by-step method:

1. Allow croissants to thaw for 30 mins then bake at 170 degrees for 16 mins and allow to cool.
2. While they bake, make the whipped cream (this recipe uses gelatine, so the cream holds its shape)
3. Bloom the gelatine in a small bowl with cold water (1 ½ tbsp) and a tsp of heavy cream sprinkle the gelatine on top to allow it to absorb into a soft gel.
4. Melt the bloomed gelatine for 5 seconds until you can’t see granules, it should be pourable and smooth.
5. In a cold bowl, whip the cream until foamy, add the icing sugar and vanilla then whip until just before soft peaks.
6. -Slowly add the gelatine with the mixer on low.
7. Continue whipping on medium until the cream is firm enough to hold itself and put in a piping bag and use immediately.
8. Slice each croissant from top to bottom down the middle
9. Pipe in your vanilla cream and top with fresh berries and serve!

Step-by-step method:

1. Allow croissants to thaw for 30 mins then bake at 170 degrees for 16 mins and allow to cool.
2. While they bake, make the whipped cream (this recipe uses gelatine, so the cream holds its shape)
3. Bloom the gelatine in a small bowl with cold water (1 ½ tbsp) and a tsp of heavy cream sprinkle the gelatine on top to allow it to absorb into a soft gel.
4. Melt the bloomed gelatine for 5 seconds until you can’t see granules, it should be pourable and smooth.
5. In a cold bowl, whip the cream until foamy, add the icing sugar and vanilla then whip until just before soft peaks.
6. -Slowly add the gelatine with the mixer on low.
7. Continue whipping on medium until the cream is firm enough to hold itself and put in a piping bag and use immediately.
8. Slice each croissant from top to bottom down the middle
9. Pipe in your vanilla cream and top with fresh berries and serve!

Step-by-step method:

1. Grease a rectangular baking dish.
2. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf.
3. In a medium bowl, beat mascarpone and 1 teaspoon vanilla until smooth.
4. Beat in powdered sugar until combined. Fold in blueberries.
5. Pipe filling between baguette slices; arrange baguettes side by side in prepared dish. In a large bowl whisk together eggs, milk, 100g granulated sugar, remaining vanilla, and 1/2 teaspoon cinnamon.
6. Pour over bread.
7. Cover; chill overnight.
   Preheat oven to 180 degrees.
8. Uncover dish. In a small bowl stir together remaining 50g granulated sugar and 1 teaspoon cinnamon.
9. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning.
10. Remove; let cool slightly.

Step-by-step method:

1. Allow croissants to thaw for 30 mins then bake at 170 degrees for 16 mins and allow to cool.
2. While they bake, make the whipped cream (this recipe uses gelatine, so the cream holds its shape)
3. Bloom the gelatine in a small bowl with cold water (1 ½ tbsp) and a tsp of heavy cream sprinkle the gelatine on top to allow it to absorb into a soft gel.
4. Melt the bloomed gelatine for 5 seconds until you can’t see granules, it should be pourable and smooth.
5. In a cold bowl, whip the cream until foamy, add the icing sugar and vanilla then whip until just before soft peaks.
6. -Slowly add the gelatine with the mixer on low.
7. Continue whipping on medium until the cream is firm enough to hold itself and put in a piping bag and use immediately.
8. Slice each croissant from top to bottom down the middle
9. Pipe in your vanilla cream and top with fresh berries and serve!

Step-by-step method:

1. Allow croissants to thaw for 30 mins then bake at 170 degrees for 16 mins and allow to cool.
2. While they bake, make the whipped cream (this recipe uses gelatine, so the cream holds its shape)
3. Bloom the gelatine in a small bowl with cold water (1 ½ tbsp) and a tsp of heavy cream sprinkle the gelatine on top to allow it to absorb into a soft gel.
4. Melt the bloomed gelatine for 5 seconds until you can’t see granules, it should be pourable and smooth.
5. In a cold bowl, whip the cream until foamy, add the icing sugar and vanilla then whip until just before soft peaks.
6. -Slowly add the gelatine with the mixer on low.
7. Continue whipping on medium until the cream is firm enough to hold itself and put in a piping bag and use immediately.
8. Slice each croissant from top to bottom down the middle
9. Pipe in your vanilla cream and top with fresh berries and serve!