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baking tips

21st Centruy Ham, Cheese and Chive Loaf
this recipe is by my all time favourite chef, Lorraine Pascale. Its really quick to make and is done from start to finish in less than an hour, because it hasnt got any yeast in so theres no need to knead it. its perfect for when you havent got much time, and is absaloutley delicious! it tastes like a big cheesy scone.


435g self raising flour
1 tsp baking powder
tsp salt
150g cheddar
bunch fresh chives, finely chopped.
Few twists of black pepper
1tsp paprika
1tsp mustard powder
6 slices honey roast ham
200 ml water


  1. preheat the oven to 200C. put all of the ingredients in a bowl exept the water and the 10g of cheese and mix together well. Add enough water to make a soft but not sticky dough. I usually add 200ml, stir it briefly and then get my hands in and squidge it together, adding more water if neccesary. Remove the dough from the bowl and shape it into a ball, flatten the ball slightly, so it cooks more quickly, then slash the loaf three times vertically with a sharp knife.
  2. spray some water in the oven to create a steamy atmosphere. I usually spray 8-10 squirts with a spray gun, then place the dough on a baking tray and bake for 35-45 minutes or until the bread is golden brown and smells cooked.
  3. once cooked remove from the oven and leave to cool a bit. I love this served with lots of butter and a steaming hot bowl of soup.