Archive | April, 2017
Mango Passionfruit Delice

Mango and Passionfruit Delice

Our new County Hall sous chef Rob Budd has gifted us with his debut recipe, the mango and passionfruit delice! You will need: For the sponge base- 125g caster sugar 4 whole eggs 125g plain flour, sifted 1 tsp vaniila extract 25g butter, melted For the delice- 125g passion fruit puree / pulp 125g mango puree […]

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Thai Dinner with Egg

Pork Pad Krapow

I’m a big fan of Thai food both in a take away version or coking at home. Recently I’ve been getting a takeaway from my local Thai which is a dish made with minced pork. So on Saturday I decided to have a go at making it at home and by some strange coincidence this […]

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