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Monthly Archives: August 2016
  • Posted on August 25, 2016

    Recipe for the Weekend: National Burger Day

    It’s quite warm here in London and we’re certain that there’ll be one or two bbqs lit this weekend. So it’s great news that today is National Burger Day and we have not one, not two, not even three, but four fab recipes for burgers, perfect for whatever mood you’re in. Happy cooking!

    Miranda Ballard’s Ultimate Burger

    We couldn’t very well have a round up of our favourite burgers and not include this one from Miranda’s first book, Burgers and Sliders could we? Find the recipe here.

    Hearty Mushroom & Barley Burger

    If meat isn’t your thing, get a load of these veggie burgers going. You’ll be fighting the carnivores for one of these hearty burgers! Click here for the recipe.

    Fish Pie Burger

    With a burger-based twist on a British classic, these Fish Pie burgers are utterly delicious. Head over to The Pantry’s YouTube channel and find the recipe video.

    Burger Macaron

    And last but by no means least, finish up your burger party the super-cute way with adorable macarons! Head over here for the recipe.

    Have a great weekend!
























    This post was posted in Featured, News, Recipes, UK and was tagged with fish, savoury, burger, school holidays, recipe for the weekend, beef, vegetarian, photos, quick, national burger day, 2016, macaron

  • Posted on August 18, 2016

    Recipe for the Weekend

    A combination of the recent warm weather and the arrival of a new book in the office has got us planning a weekend foraging trip. The Forager’s Kitchen by Fiona Bird is out now and the recipe we’ve shared today is a perfect pudding for any summer dinner party, but with Fiona’s suggestions for other berries and flavours, it will see you right through to Autumn too!

    Bilberry and Lime Posset

    In medieval times, a posset was a curdled wine but it is now associated with a syllabub pudding. This simple recipe could be adapted to elder or other wild blossom by infusing the blossoms in the cream at step 1. Elderflowers were traditionally added to a summer baby’s christening posset.

    What to forage and find:

    Generous 2 cups (500ml) heavy (double) cream

    ¾ cup (150g) superfine (caster) sugar

    Zest of 1 lime, plus extra to garnish

    Juice of 2 limes

    ¾ cup (100g) bilberries, washed and dried

    Makes 6–7 small pots

    What to do:

    Put the cream, sugar, and lime zest in a heavy-based saucepan, and cook over low heat until the sugar dissolves (3–4 minutes). Remove from the heat.

    Whisk the lime juice into the cream (it will thicken).

    Divide half of the bilberries between the pots and pour in half of the lime cream. Scatter most of the remaining bilberries on top of the cream (reserving 6–7 for decoration) and then divide the rest of the lime cream between the pots. Decorate each pot with a bilberry and lime zest.

    Leave to cool, and then refrigerate.

    Wild Notes

    Purée wild fruits and layer with the posset in a glass. You can use any soft wild fruit, or edible (and not protected) wildflowers in a posset.

    Try sweet violets: substitute the lime for the more traditional lemon, and swirl in some color with a splash of Sweet Violet Syrup. A dash of Honeysuckle Syrup, will sweeten a blackberry posset, or a drizzle of Pontack Sauce will spice it up.

    The Forager's Kitchen by Fiona Bird is available here.

    This post was posted in Featured, Recipes, UK, What's new and was tagged with Forager's Kitchen, Fiona Bird, recipe for the weekend, dessert, sweet, lime, 2016, foraging

  • Posted on August 17, 2016

    What to eat for the Olympics

    Last night we somehow found ourselves ensconced on the sofa, G&T in hand, saying things like “Excellent pike position there, shame about the rotation”. We were watching the Men’s 3m Springboard diving final and we are, of course, now experts. That’s the beauty of the Olympics. You get very caught up in sports that you had hitherto not even known existed and suddenly Jack Laugher’s silver medal seems like the most exciting thing all week.

    Speaking of medals, a flurry of Team GB successes over the last two days calls for something special and we think Will Torrent’s recipe for Pistachio and Strawberry Délices decorated with ACTUAL GOLD fits that bill nicely.

    How pretty are these? Head over to The Pantry’s YouTube channel to see a video of The Berkley's Head Pastry Chef, Mourad Khiat, building these beautiful cakes.

    It’s not all about Team GB though and we thought we’d share some Olympian recipes for the other nations topping the medal table.

    The United States are having a cracking Olympics – Simone Biles of their gymnastics team is our new hero – and we feel like it’s only right to honour such athletic skills with cheesey-goodness in the form of this Pimento Mac ‘n’ Cheese. Get the recipe here.

    Fold dim sum dumplings with the artfulness of 4½ somersaults in the tuck position (that’s Cao Yuan’s gold medal-winning dive for the uninitiated) with our video tutorial from Modern Dim Sum. Find it on YouTube here.

    Every Olympics viewing party needs snacks and with Russia and Italy doing so well, these two canapé recipes are topping our Must Cook list. Try Salmon Caviar Canapés from Mat Follas’ Fish (recipe here) and Courgette and Parmesan Crocchette, featured in Cicchetti by Liz Franklin (video tutorial here).  

    And last but not least, if you’d like to drink like a local head over here to find Mark Dredge’s top Brazilian Beers as featured in Craft Beer World. Cheers!

    We can’t wait to see what the last few days in Rio bring, but we’re sure we’ll be experts in a few more sports before next Monday’s closing ceremony!




    This post was posted in Featured, News, News, Recipes, UK, Videos, What's new and was tagged with fish, canapes, savoury, event, italian, Will Torrent, vegetarian, snacks, photos, quick, sweet, Asian, Mat Follas, 2016, Loretta Liu

  • Posted on August 11, 2016

    Recipe for the Weekend

    Here at RPS Towers we love figs, and now that they're in season (late June through to early Autumn, so get ‘em now!) we’re all about imaginative ways to eat them. So we were delighted when we spotted this recipe in our new book, Cicchetti. Cicchetti are Italian small plates and appetizers, and this recipe puts a delicious trio of figs, blue cheese and rocket on adorably tiny pizzas – a perfect starter for your next dinner party.

    Fig, Blue Cheese & Rocket/Arugula Pizzette

    Figs have a natural affinity with blue cheese, and the rocket/arugula balances the sweet and the salt with a peppery kick. I like to smear the pizzette bases with a layer of Robiolino – a lovely soft, mild cheese not unlike Philadelphia but with a slightly less pronounced flavour. Choose figs that are ripe, but not too soft. My pizzette base requires a little time to make – but I promise it’s worth it!

    300 g/10.oz. Robiolino (or other buttery cream cheese)

    400 g/14 oz. Gorgonzola

    4–5 ripe fresh figs

    a generous handful of fresh rocket/arugula


    500 g/3¾ cups Italian ‘00’ flour

    10 g/2 teaspoons salt

    5 g/1 teaspoon fresh yeast

    250 ml/1 cup warm water

    3 large baking sheets, floured

    MAKES 8

    First, prepare the pizzette dough. Put the flour into a large mixing bowl and stir in the salt. In a separate bowl, stir the yeast and water together until the yeast has dissolved and then mix it into the flour. Bring everything together to form a soft dough. Leave the mixture to rest for 10 minutes, then lightly knead the dough, cover and leave to rest for 1 hour, somewhere not too warm. Lightly knead the dough a second time and leave for a further 1 hour. Knead the dough a third time, then cut into 8 pieces. Roll the dough out into 20-cm/8-inch circles, making sure the bases are really thin. Lay them on the prepared baking sheets and leave for 30 minutes while you preheat the oven to its highest setting, usually 230˚C (450˚F) Gas 8.

    Spread the bases with a thin layer of Robiolino. Arrange small nuggets of Gorgonzola evenly over the top and bake for 8–10 minutes, until the bases are crisp and golden. Slice or quarter the fresh figs and arrange them over the pizzette. Garnish with fresh rocket/arugula and serve immediately.

    Cicchetti by Liz Franklin is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with baking, savoury, recipe for the weekend, cheese, vegetarian, Pizza, 2016, fig

  • Posted on August 4, 2016

    International Beer Day

    August 5th is International Beer Day which of course calls for a suitably beery recipe for this week’s Recipe for the Weekend. Naturally we turned to Mark Dredge and his latest book, Cooking With Beer and he did not let us down. This recipe takes the very British idea of Lager and Lime and gives it an international twist. Enjoy!


    Lager and lime is a curious British combination which is quite literal: it’s a pint of lager with a dash of lime cordial in it. This takes that concept and turns it into a Mexican-inspired dish of lager-and-lime-brined chicken, topped with salsa and wrapped in beer tacos – the recipe for these is great for small tacos or larger tortillas. This is also a great recipe to use up any unwanted lager that you might happen to have in the fridge.

    SERVES 4


    400g chicken thighs, skinned, boned and diced

    1 bottle of lager

    300ml water

    Juice of 3 limes

    3 tablespoons sugar

    3 tablespoons salt

    12 coriander seeds

    12 black peppercorns

    4 garlic cloves, roughly chopped

    4 chillies, roughly chopped

    Plus, to cook: Salt, black pepper, some cayenne pepper (optional), and 1 whole lime (halved)


    250g masa harina flour

    Pinch salt

    330ml lager


    2 ripe avocados, peeled and stoned

    100g sweetcorn

    2 tablespoons lager

    2 teaspoons salt

    Juice of ½ lime

    1 green chilli pepper, finely diced

    TO SERVE: 50g goats’ cheese and some fresh coriander


    In a large, sealable plastic container, mix the lager, water and lime juice to make a brine. Add the sugar and salt, stirring until everything is combined and then add the rest of the ingredients. Place the chicken in the brine, put the lid on the container and keep in the fridge for up to 24 hours.

    Preheat the oven to 425°F/220°C/Gas 7. Remove the thighs from the brine and pat them dry with some paper towel. Add extra seasoning and some cayenne pepper if you like your tacos hot. Place the thighs on a baking tray, along with the lime halves so that they caramelize and cook for approximately 30 minutes. You can also cook the chicken thighs on a barbecue.


    Mix the masa harina flour and salt in a bowl. Add the lager and mix into a smooth dough with a clay-like consistency. Leave to rest for 15 minutes and knead again.

    Divide the dough into small balls (you should get about 10-12). Flatten the balls of dough until they are about 1/8in (3mm) thick. A rolling pin works fine for this unless you have a tortilla press. Either way, place the dough balls between two pieces of clingfilm when flattening them.

    Cook the tacos in a dry frying pan over a medium-high heat for about 30 seconds on each side. Place in a warm over until needed.


    Chop the avocado into 1cm cubes. In a small bowl, mix the avocado with the sweetcorn, lager, salt, lime and chilli pepper and place in the fridge until ready.

    To serve, place a chicken thigh in a soft taco, top with some avocado salsa and add goats’ cheese and a few leaves of fresh cilantro.

    Cooking With Beer by Mark Dredge is available here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with chicken, savoury, Mark Dredge, craft beer, beer, recipe for the weekend, Mexican, 2016

  • Posted on August 3, 2016

    Wordless Wednesday: The French-Inspired Home

    The French-Inspired Home by Caroline Westbrook, with photography by Keith Scott Morton, is available here.



    This post was posted in Featured, News, UK, What's new and was tagged with interiors, french, Wordless Wednesday, 2016

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