Bank Birmingham
Our latest DIY feast comes from Stephen Woods, head chef at the immensely popular Bank Restaurant in Birmingham. Read More
Roasted Parsnip & Garlic
Soup
This is a very tasty and very simple soup to make. Be sure to pass through a strainer of sieve as well as blending for an extra smooth finish. Read More
Warm Quail & Foie Gras Salad. Wild Mushroom Vinaigrette
This dish is rich and delicious and the homemade ravioli is an impressive touch. Read More
Maize-Fed Chicken & Parma Ham
Maize-fed chicken is delicious but make sure that it’s free range – not all maize fed birds are allowed to roam free. Read More
Pot Roast Rabbit & Vegetables
The is a good old fashioned rustic dish and perfect to get you through the final stretch of winter. Just in case you’re wondering, rabbit tastes like chicken. Read More
Sticky Toffee Pudding
This is the ultimate in comfort food. The secret ingredient in this classic recipe is the dried dates. They make this beautiful pudding sticky and moist. Read More
Vanilla Pannacotta With Fruit Salsa
Pannacotta is a great way to end a meal - creamy yet fresh on the palette. Read More
Sticky Toffee Pudding
This is the ultimate in comfort food. The secret ingredient in this classic recipe is the dried dates. They make this beautiful pudding sticky and moist.
Serves 8
Ingredients
100gr dried dates
200 ml water
5 grams bicarbonate soda
90 grams butter
150 grams sugar
180 grams flour
3 or 4 free range eggs
Method
Chop dates, mix with water & bring to the boil
Cream the butter & sugar, beat in the eggs
Fold in the sieved flour
Add the bicarbonate soda & the date mixture, then fold in the butter, sugar & flour mix
