White Chocolate & Raspberry Layer Cake

Not the most slimming way to enjoy raspberries, but somehow white chocolate doesn’t seem as sinful as the dark stuff. I used 3 sandwich tins to make the layers, but it works just as well with 2x20cm tins.

Chicken & Potato Pie

This is my famous chicken and potato pie, which I’ve made countless times. It’s my family’s favourite dish and if I had to choose a last meal this would probably be it. The trick is to make sure the potato...

Beetroot & Goat’s Cheese Tart

Chef Rosemary Shrager has been perfecting her versatile culinary repertoire since she started cooking at the age of six. Her latest book Bakes, Cakes & Puds is a compilation of over 200 of her classic tried-and-tested recipes. Over the next...

Blackcurrant Iced Souffle

A delicious and very pretty little number. Wrapping greaseproof paper round the ramekins and overfilling them is an easy technique to make it appear that the soufflés have risen above the rim of the dish – you simply peel off...

Braised Pork Cheeks with Coconut & Lime Leaf

Paul Merrett creates Braised Pork Cheeks with Coconut & Lime Leaf

Homemade Labneh with Sumac, Pomegranate & Basil

Paul Merrett, shares three flavourful dishes from his new book, Spice Odyssey. Paul will be demonstrating his inventive recipes at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival

Coconut & Lemongrass Panna Cotta with Sweet Chilli Pineapple

These recipes were taken from Spice Odyssey by Paul Merrett, published by Kyle Books at £19.99.

Chocolate Mud Cake

I learned this recipe many years ago from my first cake teacher. The mixture is more like a liquid batter that needs to be poured into your cake pans. Trust me, this mix rises beautifully and the cake keeps really...

Miss Indigo Blue Mini Cakes

Sparkling and stunning, like the sky at night, these mini cakes are a decadent treat to enliven Afternoon Tea! Inspired by the twirly girl, Miss Indigo Blue.

Cheese Straws

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Here they create some Gluten Free Cheese Straws.

Roast Loin of Venison with Butternut Pumpkin, Girolles and Roast Radicchio di Treviso

Andy McLeish, Chef Patron at Chapter One, shares his recipe for Roast Loin of Venison with Butternut Pumpkin, Girolles and Roast Radicchio di Treviso

Miss Cherry Shakewell Cake

Inspired by the Lady of the Cake, Cherry Shakewell, this cake is gorgeous, crowned with glittering cherries. I have used vanilla buttercream and white chocolate cigarellos on the outside to conceal the deep dark chocolate and black cherries within.

Beef Wellington

Oast to Host won three Guild of Fine Food, Great Taste Awards last year and are now launching their special gluten-free ‘Ready to Roll’ pastry. For more information, and to buy Oast to Host pastry, contact Claire or Sally at...

Butternut Squash Soup with Chilli & Ginger

Claire Forster and Sally Black set up their specialist food company Oast to Host to provide tasty and imaginative gluten- and wheat-free dishes that everyone can enjoy. Proud of their ‘gluten-free, wheat-free, but not an apology’ philosophy, here they share...

Gypsy Tart

The story goes that a Kentish lady regularly saw undernourished homeless gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown...

Brandy Snap Cigars filled with Cardamom Infused White Chocolate Mousse

Lucinda has been a lifelong devotee of divine food – having trained in Switzerland and then in London with Anton Mosimann – and the café will offer the very tastiest daytime treasures from coffee and cake, to lovely lunches and...

Iced Coffee and Amaretti Souffle

This month, Lucinda Hamilton from Cocolicious shares her divine recipes for Wealden Sweethearts on St Valentine’s Day

Chocolate and Dulce de Leche Tart

Here at Wealden Times we’re delighted to be sharing some sneaky snippets of exciting Cocolicious news! Soon you’ll be able to enjoy goodies like these, but made for you by Lucinda and her team, at the first Cocolicious Pâtisserie Café,...

Scandinavian Cinnamon Buns

Lucinda Hamilton from Cocolicious shares her recipes for divine breakfast goodies to treat weekend guests

Parsley & Pumpkin Seed Dressing

Served over broccoli, carrots and potatoes, this light and nutritious dressing is an excellent one for those dealing with lung, bladder, or prostate challenges

Portuguese Vanilla Custard Tarts

Lucinda Hamilton from Cocolicious shares her recipes for divine breakfast goodies to treat weekend guests. Take a leaf out of Loulou’s book and create a real morning feast and serve with pots of fragrant chai tea and ice cream sundae...

East African Doughnut Mandazi

Take a leaf out of Loulou’s book and create a real morning feast and serve with pots of fragrant chai tea

Baked Beetroot with Horseradish Creme Fraiche and Spring Onions

Based in Kent, Juliet’s Catering creates innovative, creative and individually designed menus for a range of events including weddings, charity balls, dinner or drinks parties and social occasions. To find out more, visit www.julietscatering.co.uk

English Spinach with Pancetta & Breadcrumbs

Creative caterer Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

Roast Parsnip & Butternut Squash Mash

For families around the Weald, settling down together to enjoy a succulent roasted turkey on Christmas Day is the highlight of the culinary calender. But why stick to the traditional format year after year?

Rosemary Roasted Potatoes with Rosemary Oil

Juliet Bidwell shows that there is a different way to Roast Potatoes

Reindeer Cupcakes

These are great fun for everyone to make. Children may need a hand cutting up the (marshmallow) eyes and also the ‘Curly Wurly’ Reindeer antlers, as these can be brittle and hard to make into consistent ‘antler’ shapes. They’re also...

Tiny Toads in the Hole with Caramelised Onion

Despite their unappetising name, these little ‘toadlets’ are perfect for both Bonfire Night and seasonal gatherings – make plenty, as they’ll disappear fast. You’ll need a mini muffin tin (or two, depending on the size of your tin).

Cherubs on Horseback

This is my spin on those other Heaven/Hell based bacon wrapped things (dates or prunes are Devils on horseback, oysters are Angels). I struggle to see where the horse comes in, but they are all to die for…

Brie and Cranberry Bites

These are so quick and easy to make and may end up actually saving you time

Cranberry Sauce

The Cranberry sauce recipe will make enough for the Brie bites with plenty left over for the turkey…

Pork En Croute

I guess this is the ultimate ‘pig in a blanket’ – just like Beef Wellington, only with a pork fillet and seasonal mushrooms.

Roast Vegetable Cous Cous with Feta

This is a versatile dish, so use whatever seasonal vegetables you have to hand. I used a red onion, half a butternut squash, 2 peppers, a Romanesco courgette and 3 mushrooms. Beetroot, artichoke hearts, leeks and celery are good, too,...

Butternut Squash Soup

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…

Poached Pears

So glamorous, so delicious and so simple to make – just perfect to serve at a dinner party, as it can be made in advance and kept in the fridge until you’re ready to serve. The other good thing is...

Pan Fried Duck Breasts in Plum Sauce

This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck.

Baked Camembert

This is barely a recipe, more just a gorgeous way to serve cheese as a starter…

Halibut with Bouillabaisse, Shellfish & a Herb Crust

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

Chorizo & Gruyère Loaf

John Rogers makes a Chorizo & Gruyere Loaf

Lemon & Cumin Danish Pastry

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells

Parmesan Shortbread

John Rogers shares inspiring recipes sure to impress even the foodiest of friends...

Chocolate and Peanut Bar

Find out more about the range of one-day and half-day courses that John runs at Rosemary Shrager’s Cookery School in The Pantiles, Tunbridge Wells by visiting www.rosemaryshrager.com/the-cookery-school. For information on Chef’s Table demonstration dining experiences, call 01892 528700 or book...

Bouillabaisse

John Rogers from Rosemary Shrager's Cookery School creates a Bouillabaisse

Nutella S’Mores

Lucinda creates gorgeous sweet and savoury dishes through her company, Cocolicious. For more information on private catering, cakes and canapés, email info@cocolicious.co.uk or search for Cocolicious on Facebook.

Grilled Aubergines

Lucinda Hamilton creates a vegetarian barbecue dish using Aubergines

Grilled Coconut Bananas

Lucinda Hamilton creates a barbecued dessert

Grilled Coconut Swordfish with Lime, Chilli and Coriander Sauce

Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...