
Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
This recipe might sound a bit unusual, but it's deliciously satisfying and simple to make. From the earthy tones of beetroot and smoky bacon to the buttery pastry and soft sponge, this savoury treat will get everyone talking.
To blind bake your pastry, top the pastry base with parchment paper and fill with baking beans, dried lentils or rice before putting in the oven.
Place all the chutney ingredients into a large pan, bring to the boil and then simmer for 30–45 minutes, stirring occasionally. It's ready when the ingredients are soft and the liquid has reduced, leaving a thick chutney.
Remove from the heat and allow to cool completely.
Place the flour and butter into a bowl and rub together with your fingers until it resembles breadcrumbs.
Add the salt and enough water to bring the mix together to form a dough. Wrap the dough in a beeswax wrap or place it into a container with a lid and leave to rest for 30 minutes.
Roll out the pastry to around 3mm thick and use it to line your (23cm) sandwich tin.
Lightly prick the base with a fork and blind bake at 170°C (150°C fan/gas mark 3) for 15–20 minutes, until lightly coloured and cooked through. Remove from the oven and leave to cool.
Cream together the butter and sugar until light and fluffy, then gradually incorporate the beaten eggs.
Fold in the flour and add almost all the grated cheese and bacon pieces, reserving a handful of bacon and cheese for sprinkling over the top.
Spread the cooled chutney over the pastry base. Spoon the sponge mixture over the chutney. Scatter the reserved bacon and cheese over the top.
Bake the cake in the centre of the oven for 25–30 minutes. Cook until lightly browned and firm to the touch.
Remove from the oven and leave to cool before cutting into portions.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.
Beetroot in a cake? Yes, you heard us right. You'll need to try it to believe us when we say that this flavour combination is delicious, so give your family and friends a surprise.
Try our cheese scone recipe and bake a batch of delicious savoury treats – perfect to serve on their own, slathered with butter or alongside a hearty bowl of soup.
Tuck into a slice of this classic carrot cake, spiced with cinnamon, topped with thick creamy frosting, crushed walnuts and seeds, and a sprinkle of carrot to finish.
The walled garden at Beningbrough supplies the apples for this savoury favourite. If you don't have Bramleys available for making at home, choose a tart dessert apple instead.