Thank you so much for your support at Lisa’s demonstration at Hampton Court Palace Flower Show.  We hope you enjoyed your time in the cookery theatre and make the recipes at home.

Don’t forget to contact us with any questions that you may have or post pictures of your cooking on twitter or instagram to @cooksandmakers.

We would love to hear from you and see what you have been inspired to make.


Spinach Roulade with Two Cheeses – gluten free

This recipe was shared to my by Rosie Davies of Penny’s Mill near Frome and it is one that I turn to time and time again. 

100g (4oz) wilted spinach, squeezed dry and chopped finely

2 large eggs, separated plus one extra egg yolk

Grated Parmesan cheese

Seasoning and nutmeg

Preheat the oven to 200 C Gas Mark 6

Line a swiss roll tin with baking parchment paper to fit along the base and sides.  Finely chop spinach in a food processor and and the egg yolks, combine with seasoning and nutmeg.

Whisk the egg whites to soft peaks. fold carefully in to the spinach mixture and then pour everything into the lined tin, spreading the mixture in an even layer.

Sprinkle with parmesan and bake for 10 – 12 minutes until firm.  Remove from the baking tray and allow to get completely cold.

Fill with cream cheese and herbs, or smoked salmon and avocado.  Leaving a gap at the edges.  Then roll as you would a swiss roll.  Wrap and chill in the fridge and then cut into slices as required.



Blush Grapefruit Posset 

Serves 12 shot glass portions

900ml (1 1/2pints) double cream

200g (8oz) caster sugar

Juice of one grapefruit

Measure the cream and sugar together and put in a pan over a low heat.  Stir all of the time to dissolve the sugar and then lower the heat slightly, but continue to stir and cook for 2 minutes.

Add the grapefruit juice and stir well again. Leave to cool slightly and then pour into twelve shot glasses or demi tasse cups.

Leave to set in the fridge and serve with a jug of pouring cream.


Plum and Almond Cake with Labna 

Makes 18- 20 baby cakes

400g (14oz) fresh ripe plums, stone removed

225g (8oz) caster sugar

250g (9oz) ground almonds

6 free range medium size eggs

1 teaspoon of baking powder

zest of 1 lime – finely grated

Heat oven to 190 C

Line a swiss roll tin (30 cm x 20 cm)with baking parchment

Cut the fruit in half, and then quarters removing the stones and puree in a food processor

Add the remaining ingredients and pulse to form a batter

Pour into prepared tin, ensure that the mixture is even and place on the middle shelf for 20-30 minutes

Remove from oven when firm to touch and golden, allow to cool completely before stamping into rounds.  Dust with icing sugar and top with yoghurt or Labna and lime zest


Labna (soft yoghurt cheese) with chives and parsley 

450g (1lb) whole milk yoghurt – ideally Greek yoghurt

Pinch salt

½ tsp chives washed and dried well, finely snipped

1 tsp parsley washed and dried well, finely chopped

To taste lemon balm, chervil or garlic & a little sugar

Or mint & dill

Or marjoram and a drizzle of olive oil


Line a strainer with a triple thickness of cheesecloth

Place it over a bowl and add the yoghurt

Tie the four corners of the cheese cloth to make a bundle

Suspend the bundle of yoghurt over a bowl and allow it to drain for 8 hours, preferably overnight

When it has finished draining, remove the cheesecloth

Mix the cheese with all of the fresh soft herbs and if liked the additional ingredients to taste

Store in the ‘fridge in a covered plastic container for at least an hour before serving

A small amount of liquid may accumulate, discard this before serving


This cheese will keep up to one week in the fridge

Alternatively drain for up to two days and the yoghurt cheese can be rolled by hand into small balls and stored in a flavoured olive oil.  Or omit the herbs and sweeten with honey to use with dessert dishes.


Scones with Lavender and Honey – All Hallows AGA scones 

Makes six generous scones or 12 baby scones – I usually bake my scones early in the morning when the AGA is at its hottest or set your conventional oven to 210 C or gas mark 7.

Check that your grid shelf is located on the middle runner of the roasting oven.

225g (8oz) Self raising flour

1/2 teaspoon freshly chopped lavender leaves

50g (2oz) Butter – we use unsalted, cut into cubes

150ml (1/4 pint) milk – plus a little extra for brushing

Line a baking tray with parchment.

Put the flour in a bowl with the butter and using your fingertips rub together to resemble fine breadcrumbs.  Or blitz together in your food processor.  Add the lavender leaves.

Add the milk in one go and mix well to combine.

Do not over knead but roll out to a thickness of 1.5cm on a lightly floured board and using a 6.5cm cutter, stamp into six rounds.

Brush with a little milk and place in the roasting oven of your AGA, set your timer to 6 minutes which is approximately half the cooking time.  Check the scones and decide whether they need to be finished on the floor of the roasting oven to ensure that they have beautifully cooked throughout.  If cooking in a conventional oven, we suggest baking on the middle shelf and turn the tray around half-way through cooking.  This will give your scones an even rise.

Once golden brown and well risen, remove from the oven and transfer to a cooling rack.  Enjoy Warm from the AGA with clotted cream and jam or homemade mascarpone and honey.


Homemade Mascarpone

 ¼ teaspoon tartaric acid

600ml (1 pint) double cream (good date)


Line a colander or sieve with 3-4 layers of dampened cheesecloth.

Slowly and carefully heat the cream to 83 C.  This is best done in a double boiler, bain marie or with a commercial thick based saucepan.  Take care not to catch the cream as you will alter the flavour of the mascarpone.  Remove from heat.

Add the tartaric acid and stir for several minutes: the mixture should slowly thicken and tiny flecks of curds should form.  If not add a pinch more tartaric acid and stir for five more minutes.  Do not add any more than this else a grainy texture will occur.

Ladle the curd into the prepared colander.

Leave to strain for about an hour and then place the mascarpone in a covered container.

Seal, label and date, keep in the fridge – use within five days


Tartaric acid can be bought from specialist cheese making suppliers on line – contact me for details

It is a naturally occurring acid which is found in grapes and bananas but in its crystallized form is added to bicarbonate of soda to make a raising agent for baking.

Mascarpone can be used in both sweet and savoury dishes such as tiramisu, baked or set cheesecakes and as a filing in sponges.  It can also be used as a base for a savoury sauce in pasta dishes or to finish a risotto.