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Lemon posset with blueberry jam and almond biscuit crumble

Lemon posset with blueberry jam and almond biscuit crumble

This is my absolute favourite dessert! It’s easy to make in no time at all and is really refreshing.

To make the blueberry jam

100g of blueberries
50g of caster sugar

add the above to a pan and cook on a medium heat until the fruit breaks down and it starts to look like jam. Put a small blob on a plate and put in the freezer for a short while, check it to see if it is thick. If not return pan to the heat for a while longer. This will become easier with practice.

For the set lemon cream you will need

600ml of double cream
150g of caster sugar
2 lemons

Bring the cream up to the boil then add the sugar, stirring well and simmer for about 3 minutes or until the sugar has completely dissolved. Take off the heat and squeeze the juice form 1 lemon and check the taste add more lemon if you like it lemony. Pour the mix evenly into 6 bowls, spoon in a heaped teaspoon of jam into the centre of the cream and set in the fridge for at least 5 hours.

to make the biscuit you will need

250g of unsalted butter
125g of caster sugar
1 egg yolk
200g of plain flour
100g of plain oats
50g of sliced almonds

Soften the butter overnight, beat the butter and sugar together in a mixing bowl with a wooden spoon until well combined. Beat the yolk in to the mix and toast the almond slices in the oven for a few minutes or in a pan on the stove. Cool and mix into dough. Then add in the flour, almonds and oats and mix with your hands to get a really good mix. Place some parchment paper on a baking tray and with a quarter of the mix just crumble lumps on to the tray. Roll up the left over dough into a long sausage shape in parchment paper. Put in the dough in the freezer for future use or after the dough has chilled for an hour slice into 1cm cookies and bake along with the crumble to enjoy with a nice cuppa.

Take the possets out of the fridge and top with the cooled biscuit crumble, fresh blueberries and black berries. Dust with icing sugar to serve. If you prefer you can omit the crumble from the topping and serve the mini cookies on the side.

Celeriac remoulade

Celeriac remoulade

A great side dish to serve with the pork belly, fennel and chorizo brochettes.

500g of celeriac peeled
2 large gherkins
Tbsp of capers

Grate these ingredients and squeeze half a lemon all over, roughly chop a good bunch of Italian flat leaf parsley and toss together in a large bowl. Finally mix in 125g of good quality mayonnaise. Make your own if you prefer but don’t leave it out in a warm room or in the sunshine.

Strawberries and Cream

Strawberries and Cream

A quickie here.

You can either use Peters Yard ring crisp beads or make your own rings using puff pastry and pastry cutters.

Serves 4

Start with
400g of strawberries
50g of organic coconut sugar
handful of fresh basil

trim the strawberries and cut into quarters, sprinkle with the sugar, tear the basil leaves over the strawberries and toss. Leave this on the side for a few hours tossing occasionally to keep the coating even.


250g of mascarpone
50g of organic coconut sugar
a splash of strawberry liqueur if you have any

Gently stir these ingredients together – you need a good quality full fat mascarpone fro this to work – put the mascarpone into a piping bag.

1 rolled puff pastry
1 egg
1 tbsp of organic coconut sugar

Cut out the pastry with the largest ring and then use one a few sizes down so you get a good thick surface – you can bake these between to baking sheets for a flat crisp pastry or just egg wash and leave open on a tray to get fluffy and crispy pastry.

Macerated berries
Sweet Mascarpone
Puff pastry rings
Purple basil leaves
Icing sugar

Once the pastry had cooled down pipe a few dots of mascarpone in a ring on the plate, dot with a few strawberry pieces then place the pastry on top – dust with icing sugar, place the strawberries around the ring and then fill in the gaps with mascarpone. Drizzle with the macerating liquid and garnish with purple basil leaves. Ask Nick at Goughs in Tettenhall for the purple basil.

Funeral wake catering

Funeral wake catering

We recently catered for a funeral wake at a clients home. We set up in their kitchen and got ready for the return of everyone to serve coffee and tea, wines and beer supplied by the client and served by us. We also had a great variety of crostini, crisps and roasted nuts ready for everyone to have a nibble before the main buffet.

We served bowl food which included salmon and leek gratin, lasagne and beef chilli with sour dough bread. We also made some mini pies with slow cooked beef shin with beer, black pudding sausage rolls, medium sized brioche burgers with cheese, bacon and tomato relish. To compliment this we served bean and broccoli salad with kale and walnut pesto, tomato and herbs salad with spiced roast new potatoes and creme fraiche.

For sweet we served a large choice of chocolate brownies with orange mascarpone and physalis, morgans spiced rum chocolate mousse, lemon drizzle friand, small carrot cake with spiced buttercream and pumpkin seeds, lemon posset with blueberry jam, mini Victoria sandwich and berry glasses with raspberry sauce.

We provided side plates, small forks and serviettes with 3 staff to serve and clear and chef to provide the freshly cooked food.

Strawberry Daiquiri

Strawberry Daiquiri

One of your five a day here. If you have some left over strawberries knocking around why not turn them into a strawberry daiquiri? Quite simply crush the berries with an equal weight of caster sugar, then a squeeze of lime juice, a strawberry liqueur or a sugar syrup and a good slug of good quality white rum. Put a tablespoon of freeze dried strawberries on a board with a tbsp of caster sugar and crush together then dip the rim of your glass into some lime juice and then into the strawberry garnish. Chill the cocktail in a jug for 30 minutes and then pour into glasses and serve.
Goat cheese and sun-blushed tomato Spanakopita

Goat cheese and sun-blushed tomato Spanakopita

I haven’t made Spanakopita for years until a recent gig, catering for a yoga relaxation weekend in Shrewsbury for Spiritual Warrior.

For Saturday brunch I made the typical Spanakopita with feta, spinach, nutmeg and eggs but on Saturday I had some goats cheese to use up so I made a twist on the Greek classic. Roasted red pepper and goats cheese spanakopita.

As more and more people are looking to replace meat in their diets this is a must try recipe.

Preparation time

20 minutes

Cooking time



4/8 depends how hungry you are


12 sheets of filo pastry
300G goats cheese rind removed
2 red peppers seeds removed and sliced into wedges
100g of sun-blush tomatoes
30g of fresh basil
pinch of sea salt
1 white onion finely diced
4 cloves of garlic finely sliced
Rapeseed oil
3 eggs
1 small bag of baby leaf spinach
75g of unsalted butter
A tablespoon of mixed seeds


  • Baking tray around about 325mm x 265mm
  • Small bowl
  • Pastry brush
  • Parchment paper
  • Chopping board
  • Cooks knife
  • Serrated knife
  • Large mixing bowl
  • Small pan


Pre-heat your oven to 170oC and get your tin ready for filling. Tear off a large piece of parchment and push it into the corners of the baking tray, cut with scissors to fit if easier. You can grease the tray first to get the paper to stick to the tray if your struggling with it.

Start by sweating off the diced onion in a good glug of rapeseed oil and once becoming translucent add in the garlic and the red pepper wedges until softened then set aside. Get a large mixing bowl and empty the spinach from the bag (wash first if unwashed) into bowl, crumble goats cheese over leaves, tear basil and add in with the sun-blushed tomatoes and the cooked pepper, onion and garlic mix. Crack in 3 eggs, season with maldon sea salt and cracked black pepper and fold together with 2 spoons or put some gloves on and get stuck in, mix the eggs in well with everything else.

Melt butter in a pan and then carefully peel off one sheet of filo at a time, lay into the base of the baking tin brushing all over with the butter and fold the other half over and brush then carry this on with 3 sheets in total so you effectively have 6 buttered layers for the base. Now push all of the filling on top of the filo layers and then top with the rest of the filo, 6 buttered layers again, push down on the top to push filling to sides and then sprinkle a handful of seeds over the top. Bake for 40 minutes on 170oC , take out of oven and allow to rest for about 20 minutes before slicing with a good serrated knife into 8 portions and serve immediately.