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  • Posted on May 30, 2018

    Door J’Adore

    Our beautiful new title from Instagrammer @door_jadore is out this month and we just can't get enough of the BEAUTIFUL doors from all over the world celebrated in this book. Here's a sneak peek into this great new book and a little from Nick Rowell about what inspired him to set up his door loving Instagram account and turn it into a book...

     

    I never used to care much for doors. They were objects that I opened and closed; whether my own front door, or someone else’s, they were merely functional barriers. Sometimes I might notice one that was more nicely kept than another, with a glossy paint job or roses scrambling round the door, but most of the time they were just things – things I needed to open, get through and close.

    Then in 2008, my mum came to visit me in Buenos Aires. We would walk up and down the cobbled streets of the old San Telmo market looking at the antiques and silver while eyeing up the latest Tango partnerships on the street corners. One day mum was lagging behind, so I walked ahead to find somewhere for lunch. When she finally caught up, she showed me a picture of a door. At first I dismissed it, irritated because I was hungry, but she insisted on pointing out the details. ‘Look at all the carving– it must have taken months to do,’ she said, as I tried to flag down a waiter. I let her ramble on until I was tucking into dessert, at which point I started paying attention.

    She explained how grand the door was, how much history it carried, and how many stories it could tell, how many people it had let in and out, how many secrets it held – in short, that door was beautiful.

    I wouldn’t say it was exactly a eureka moment, but that day made me realize how little attention I had paid to doors in the past. Now I was drawn to their craftsmanship and the statements they were capable of making. Mum and I spent the following days snapping away, capturing every interesting door we saw. We even started varying our routes to walk through areas where we might find some good doors – it was like a treasure hunt, and we found treasure every time.

    Nowadays, even a stroll to the supermarket is something of a door hunt for me. On weekends, I walk around London with friends, alert and ready for a corker. It’s exciting because you never know where you’ll end up – we have discovered all sorts of hidden corners as well as some truly wonderful doors.

    Door J'Adore

    Door J'Adore

    Door J'Adore

    Door J'Adore

    Door J'Adore

    Door J'Adore

     

    This blog is from Door J'Adore by Nick Rowell, photography by Nick Rowell © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with travel

  • Posted on May 24, 2018

    Classic Poke Bowl recipe

    Here is the granddaddy of all the poke recipes from our brand new and totally beautiful title Island Poke. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grade ‘ahi, ask your fishmonger to advise you on whether their freshest tuna can be eaten raw.

    Island Poke

    SERVES 4 AS A MAIN

    250 g/1 ½ cups sushi rice

    500 g/1 lb. 2 oz. sashimi-grade ‘ahi or yellowfin tuna

    2 tablespoons shoyu

    1 teaspoon sesame oil

    3 spring onions/scallions, finely sliced

    1 thumb-sized piece of fresh ginger, grated

     

    OPTIONAL TOPPINGS

    2 tablespoons Pickled Ginger

    2 red chillies/chiles, sliced

    2 spring onions/scallions, sliced

    1 avocado, peeled, stoned and sliced

    1 tablespoon edamame

    2 tablespoons tobiko (fi sh roe)

    2 tablespoons wakame seaweed

    1 tablespoon macadamia nuts

    2 tablespoons Crispy Shallots

    dash of sriracha sauce

    mixed sesame seeds, for sprinkling

    edible flowers, to garnish

     

    Make up a batch of sushi rice.

    Cube or dice ‘ahi or tuna into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions/scallions and ginger and gently mix together. Leave for at least 15 minutes for the flavours to combine.

    Place the rice in a poke serving bowl, add the poke and garnish with any of the toppings. Add one of the following sauces: sriracha mayo (see below), wasabi crema (see below), or straight sriracha sauce.

    SRIRACHA MAYO

    Mix together 2 tablespoons sriracha sauce, 3 tablespoons mayonnaise, 2 tablespoons thick yogurt and the freshly squeezed juice of 1 lime.

    WASABI CREMA

    Stir together 125 g/ ½ cup sour cream, 3 tablespoons crème fraiche, 2 teaspoons wasabi paste, 1 teaspoon light soy sauce and the freshly squeezed juice of 1 lemon. Leave for at least an hour to allow the flavours to develop.

    SPICY ‘AHI VARIATION

    Heat up a cast iron pan and char 2 jalapenos and 2 red chillies/ chiles until just blistered on all sides. Remove from the pan and set aside. In the same pan, toast 1 tablespoon coriander seeds, then run a knife across them before crushing in a mortar. De-stem and finely dice the charred chillies/chiles. Make up a Standard ‘Ahi Tuna Poke and combine with above ingredients.

     

    This recipe is from Island Poke by James Porter, photography by Mowie Kay © Ryland Peters & Small

     


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, recipe for the weekend, healthy, poke

  • Posted on May 24, 2018

    Cosmopolitan Ice Pop recipe

    We’re getting summer ready with these grown-up ice pops! The cosmopolitan is a classy, classic cocktail, and famously Carrie Bradshaw’s drink of choice in Sex and the City. It has dangerously drinkable fresh and fruity flavours, with a lovely citrus tang that comes from lime juice and triple sec. Instead of lime slices to garnish you could add orange slices for a different colour combo and fruity flavour.

    BoozieSlushies

    300 ml/10 oz. cranberry juice

    1 tablespoon white sugar

    20 ml/3/4 oz. triple sec

    10 ml/1/3 oz. vodka

    3 fresh limes

    4 ice pop moulds and

    4 sticks

    Makes 4

     

    Mix together the cranberry juice and sugar in a jug/pitcher until the sugar has dissolved. Add the triple sec, vodka and juice of 2 of the limes and mix together.

    Slice the third lime into thin slices and place one into each of the ice pop moulds.

    Pour the cranberry juice mixture into the ice pop moulds and add the sticks in a straight, upright position. Freeze for at least 8 hours or overnight until solid.

    When ready to serve, remove the cosmopolitan pops from their moulds and serve straight away.

     

    This recipe is from Boozy Slushies, Poptails and Ice Pops by Hannah Miles.


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, cocktail, sweet, summer, ice pops

  • Posted on May 22, 2018

    Sparkling Mediterranean Rosé Punch

    A cheeky punch recipe to get you in the summer spirit this bank holiday weekend! This recipe makes an extra-large quantity so it is ideal for an alfresco party with the scent of thyme to transport you to a village nestled away on a hilltop in Tuscany. You’ll need a 3.5-litre/scant 4 quart capacity punch bowl or drinks dispenser to serve.

    Rose Cocktails Sparking Mediterranean Punch

     

    4 sprigs of fresh thyme, plus extra to garnish

    1 x 750-ml/25-oz. bottle Aperol, well chilled

    1 x 750-ml/25-oz. bottle dry white vermouth, well chilled (I like to use Lillet)

    1 litre/4 cups fresh pink or white grapefruit juice

    1 x 750-ml/25-oz. bottle juicy, sparkling rosé, well chilled (a Cava Rosada or rosé Prosecco both work well here)

    slices of pink grapefruit, to garnish

    ice cubes

    serves 20

     

    Combine the thyme sprigs, Aperol, vermouth and grapefruit juice in a jug/pitcher and chill for at least 2 hours.

    Pour into a large punch bowl, add the sparkling rosé and plenty of ice cubes. Add a few ice cubes and a slice of grapefruit to each serving glass. Small wine glasses or tumblers can be used.

    Pour in the punch and add a sprig of fresh thyme to each serving to garnish. Serve at once.

     

    This recipe is from Rosé Cocktails by Julia Charles, photography by Alex Luck © Ryland Peters & Small

    Rose Cocktails


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, recipe for the weekend, cocktail, Midsummer

  • Posted on May 16, 2018

    Shabby Chic Interior Inspiration from the home of Rachel Ashwell

     

    Take a sneak peek into the home of Rachel Ashwell, founder of the Shabby Chic brand and discover her design and interior inspirations for creating a beautiful, comfortable and liveable home…

    Home truly is where we hang our hats, and I have hung my hats in a lot of different places.  When I move into a home, I never quite know my length of stay but “home is where the heart is” are the truest of words. My philosophy is that wherever I am, I make my nest, even in a rented home or hotel. With flowers, music, candles, and beautiful, comfortable, and functional things, a home will be that much lovelier a place for our hearts to be.

     

    Kitchen

    Authentic is the way I would describe my kitchen. While I have affections for squeaky cupboards, wonky drawers, and dripping faucets, the reality is that every kitchen needs careful planning and to function well. I removed most of the cupboards and installed a couple of open shelves, my philosophy being that if you don’t use it, lose it, and if I can’t see it, I forget I have it, so all my new and vintage dinnerware and odd useful charming things end up for daily use, not always as originally intended, but used nonetheless. The countertops are of pure white Thasos marble honed to take off the shine and straight-edged— any bevel would have been too fancy. A rough wood dresser houses a multitude of things, and baskets sit underneath, storing essentials. On top, a microwave and books rumble together in orderly chaos. Farmhouse sinks to me are a must for any home that can house one, and I love how they bring instant cottage or castle to the story. Pots and pans and cleaning things are actually hidden away in unsqueaky drawers under the countertop, concealed by crudely constructed rough wood doors.

     

    Rachel Ashwell Shabby Chic

     

    My office at home

    Other than a couple of pale blue painted harvest tables, a white leather chair, and breezy voile curtains hung on a set of French doors, everything else in the room evolves and changes as my projects command. Fortunately everything that pops in is usually so lovely in some form or another that process and mess always look beautiful. Behind my desk is a memo board that’s an ever-evolving work of art. Cards made by my children share equal status with my bits and bobs and dates to remember, mainly already past.

     

     

    The hodgepodge room

    This room could easily have been the forgotten space or the walk-through room at best, had it not been the recipient of a misplaced but much appreciated fireplace more suited to a drafty castle than my sunny Californian home. But nonetheless, its presence gave the room the upper hand over its sister room where the television and the kitchen sit. I have always loved dark brown leather Chesterfield sofas but never had the right home. Finally this seemed right. However, I did change the leather set of cushions for sage velvet so I still had elements of my mushy comfort. The shallow but densely strung and clustered crystal chandelier hangs low over the coffee table. Dimly lit, with candles and the fire, it is nearly impossible not to have a romantic moment.

     

    Rachel Ashwell Shabby Chic

          

     

    Beautiful boudoir

    I am just as happy in a beach shack or a barn in the fields of Texas; however, when I want the classical, luxurious hotel experience I am often left disappointed with corporate luxury. This bedroom was my stage to create the Grand Hotel that I have yet to find: a place to play out my imaginings of being a princess. Decadent plush silks, velvets, and crumpled linens were my vision. To me, a test of lovely bedding is if the bed looks equally yummy unmade. A vital glamour element is vintage lighting: chandeliers, wall sconces, and lampshades (often tattered) make the story real.

     

    Rachel Ashwell Shabby Chic

     

    For more interior inspiration from Rachel, check out her book Shabby Chic Interiors, photography by Amy Neunsinger © CICO Books.


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, rachel ashwell, shabby chic

  • Posted on May 15, 2018

    Sun-blush Tomato, Orange & Burrata Salad recipe

    Gloriously simple to put together, this bright and colourful dish offers a Mediterranean-inspired combination of colours, textures and flavours for a fantastic summery feel!

    Veggie Salad Bowl

    2 large oranges

    24 sun-blush/semi-dried

    cherry tomato halves

    2 burrata cheeses (or good-quality fresh mozzarella cheese)

    TO SERVE

    olive oil

    freshly ground black pepper

    a handful of fresh basil leaves

    Serves 4

     

    Peel the oranges, making sure to trim off all the white pith, and cut into even, thick slices.

    Place the orange slices on a large serving dish, then scatter over the sun-blush/semi-dried tomato halves. Tear the burrata cheeses into chunks and layer on top of the orange slices and tomato halves.

    Drizzle with olive oil and season with pepper. Garnish with the basil leaves and serve at once.

     

    This recipe is from The Veggie Salad Bowl, photography © Ryland Peters & Small

    The Veggie Salad Bowl


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with salad, savoury, recipe for the weekend, vegetarian, summer

  • Posted on May 8, 2018

    Cinnamon Bun French Toast recipe

    Brunch goals coming up! For our US friends, we have another recipe from Brontë Aurell's newest book ScandiKitchen Summer that is the perfect way to say thank you this Mother's Day. (But really, who need's an excuse to try this indulgent breakfast to start your weekend!)

    Imagine the situation – you have some leftover cinnamon buns. It doesn’t happen often, but it CAN happen. What does one do with those useless, stale things? Cinnamon bun French toast with vanilla syrup and cardamom yogurt, of course. The syrup recipe makes an ample amount, but it will keep in the fridge for a few weeks. If you can’t be bothered, use maple syrup instead.

    ScandiKitchen Summer 

    VANILLA SYRUP

    150 g/3⁄4 cup caster/ superfine sugar

    100 ml/1⁄3 cup plus 1 tablespoon water

    1 vanilla pod/bean

    sea salt flakes (optional)

    YOGURT TOPPING

    200 g/1 cup thick Greek/ plain Greek-style yogurt

    ground cardamom, to taste

    FRENCH TOAST

    3 eggs

    pinch of salt

    1⁄2 teaspoon ground cinnamon

    50 g/generous 1⁄3 cup plain/ all-purpose flour

    small pinch of bicarbonate of soda/baking soda

    125 ml/1⁄2 cup whole milk

    4 cinnamon buns, sliced widthways in half (traditional Scandi yeast-based buns)

    butter, for frying

    fresh raspberries or blackberries, to serve

    Serves 4

     

    For the vanilla syrup, put the sugar and water in a saucepan, scrape the vanilla pod/bean and add the pod and seeds to the pan. Boil gently for 4–5 minutes on a medium-high heat, taking care not to burn the syrup. If it’s reducing too quickly, shorten the cooking time or your syrup will be too thick. Remove from the heat and add salt flakes to taste, if you like (it intensifies the vanilla flavour).

    For the yogurt topping, stir the cardamom into the yogurt, to taste – I like freshly ground cardamom, but you can leave it plain if you are not a fan.

    For the French toast, mix the eggs with the salt, cinnamon, flour and bicarbonate of soda/baking soda. Pour in the milk, bit by bit, and stir into a smooth batter. Place the bun pieces in a bowl and pour the batter over.

    Mix to ensure all pieces are generously coated. Cover with clingfilm/plastic wrap and leave for 10 minutes to soak through.

    Heat some butter in a frying pan/skillet, then fry the pieces of bun until cooked through and golden on both sides, adding more butter as needed. Arrange two on each plate, top with cardamom yogurt and berries. Pour over syrup to taste.

     

    This recipe is from ScandiKitchen Summer by Brontë Aurell, photography by Peter Cassidy © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with breakfast, brunch, recipe for the weekend, sweet, scandikitchen

  • Posted on May 2, 2018

    Feasts from the Fire

    Time to up your BBQ game this bank holiday! We guarantee your mates will be impressed with this unique way of cooking salmon on an open fire and we’ve not forgotten the veggies too with this stunning charred treviso salad.

     

    CEDAR PLANK SALMON with sake

    Wooden planks are a great way to cook fish on the grill as they stop the fish from sticking to the metal grate. This recipe uses cedar planks, but there are other varieties of wood that lightly flavor the fish. The wooden planks are soaked in cold water first to prevent them burning over the hot coals.

    Feasts from the Fire

     

    1 lb/450 g center-cut salmon, skin on

    ½ cup/125 ml sake

    ¼ cup/60 ml olive oil, plus extra for drizzling

    1 tablespoon wasabi powder

    pinch of sea salt

    10 shishito peppers, thinly sliced

    cracked black pepper

    2 lemons, quartered

    cedar plank, 7 x 15 inches/ 18 x 38 cm

    SERVES 4

     

    Soak the cedar plank in cold water for a minimum of 3 hours, up to a maximum of 24 hours.

    Rinse the salmon under cold water and pat dry with paper towels. Place in a ceramic baking dish. In a small bowl, whisk together the sake, olive oil, wasabi powder, and sea salt. Pour over the salmon and marinate for 20 minutes.

    Heat the grill/barbecue to medium–high. Place the wet plank on the grill and leave it there for 6–8 minutes until the wood is charred on one side.

    Turn the plank over. Remove the salmon from the marinade and place on top of the charred side of the plank. Sprinkle with the sliced shishito peppers and some cracked black pepper. Close the lid of the grill and cook for 15–20 minutes until the salmon is cooked. Times may differ depending on the thickness of the fish, so check for doneness by inserting a sharp knife into the fish— the flesh should be opaque in the middle.

    Serve on the plank with the lemons and drizzle with a little extra olive oil.

     

    Charred Treviso SALAD

    Charred Treviso bathed in an anchovy and almond dressing is a delicious accompaniment to any cookout. It’s a hardy but milder relative of radicchio and has pretty, long leaves that are tinged with green and white. The anchovy and breadcrumbs add sweetness to this salad.

    Feasts from the Fire

     

    ½ cup/55 g almonds, roughly chopped

    2-oz/56-g can of anchovies

    2 cups/100 g panko breadcrumbs

    3 tablespoons salted capers

    ¼ cup/60 ml olive oil

    4 small Treviso chicory/ radicchio, cut in half lengthwise

    ¼ cup/30g grated Parmesan

    cheese (optional)

    cracked black pepper

    oil, for brushing the grate

    SERVES 6–8

     

    Place the almonds and anchovies (there’s no need to drain them) in a food processor and pulse to a rough consistency. Pour the mixture into a bowl and add the breadcrumbs, capers, and half the olive oil.

    Toss together and season with pepper.

    Heat a pan over a medium–high heat, add the breadcrumb mixture, and toast until golden brown. Set aside. Heat the grill/barbecue to medium–high. Brush the grate with oil.

    Place the Treviso on a baking sheet and brush with the remaining olive oil. Grill for 2–3 minutes on each side until slightly charred and wilted.

    Remove them to a platter and scatter with the breadcrumb mix. Sprinkle with the Parmesan, if using, and season with a little more black pepper.

     

    These recipes are from Feasts from the Fire by Valerie Aikman-Smith, photography by Erin Kunkel © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, bank holiday, bbq, recipe for the weekend, vegetarian, open fire cooking

  • Posted on April 25, 2018

    Almond Affogato recipe

    Something truly indulgent and truly delicious for you to try this weekend, from The Happy World of Dri Dri Gelato. This coffee/dessert is a perfect way to end a dinner party. It's easy to make and bound to impress your guests!

    Affogato, meaning ‘drowned’, is a classic Italian way to serve gelato. Drown scoops of gelato with a shot of hot espresso. Almond and coffee is a perfect combination, but you could try it with other gelato flavours such as Madagascan Vanilla, Bacio or Hazelnut. This recipe makes enough gelato for eight servings, but if fewer servings are required, simply store the remaining gelato in the freezer to enjoy another time.

     

    500 ml/2 cups organic whole milk

    165 ml/2⁄3 cup organic whipping cream

    140 g/1 cup shelled almonds

    ½ teaspoon of sea salt

    165 g/ ¾ cup organic (caster) sugar

    1 free-range egg white

    shots of espresso made with organic

    100% Arabica beans, to serve

    Serves 8

     

    Put the milk and cream in a small saucepan and heat gently until it reaches boiling point. Pour the mixture into a heat-resistant bowl and refrigerate for 20 minutes.

    In a dry frying pan/skillet, lightly toast the almonds with the salt and set aside to cool. When cooled, grind the almonds to a paste in a food processor.

    In a large mixing bowl and, using an electric hand whisk, beat together the sugar and egg white until it forms soft peaks when the beaters are lifted out of the mixture.

    Stir in the almond paste, add the chilled milk mixture and whisk for a further 20 seconds.

    Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. Prepare shots of espresso using an espresso machine or an Italian moka. Place a scoop of the gelato into each coffee cup and serve with a shot of espresso on the side so guests can pour the hot coffee over the gelato and enjoy immediately.

     

    This recipe is from The Happy World of Dri Dri Gelato by Adriano di Petrillo, photography by Steve Painter © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with coffee, recipe for the weekend, dessert, sweet, drink, gelato

  • Posted on April 19, 2018

    National Tea Day

    Happy National Tea Day! We couldn’t get through a day in the office without a good cup of tea, so we’ve turned to Mat Follas to find out how to brew the perfect cuppa. Then, why not pair it with a delicious Anzac biscuit – because you can’t have tea without a good biscuit!

    How to make the perfect cup of afternoon tea

    How to make the perfect cup of tea, for all varieties of tea, is not something I can realistically cover in a few words here. Whole books are dedicated to tea making. What I can talk about is my view of how to make the perfect cup of afternoon tea.

    A pot of afternoon tea should always be a blend of Assam Indian tea leaves; one teaspoon per person and one for the teapot is a good rule of thumb. You might like it a little stronger, if so, add another teaspoon.

    The tea is made with just-boiled water and left for about 3 minutes before serving. Tradition demands that, for luck, the teapot is turned around three times in a clockwise direction during this time, I remember my Grandmother always doing this. Assam tea is served with a dash of milk in the teacup before the tea is poured. Sugar is optional but really should be used only in the morning, as afternoon tea should always be served with sweet treats.

    A pot of Earl Grey tea is also ideal for drinking with afternoon tea; the bergamot zest in the tea leaves gives the tea a lovely zesty and floral flavour. It should be served with similar amounts of tea per teapot to the Assam tea, but with a tiny slice of lemon in the teacup, not milk.

    All of the above said, do make your tea how you like it. Add milk to your Earl Grey, pour the milk after the tea or add sugar… it’s your cup of tea after all.

     

    Anzac biscuits

    In New Zealand and Australia, Anzac biscuits/cookies are traditionally used as a fundraiser for returned servicemen, so they hold a special place in the hearts of everyone from either country. They are long-lasting, so they were made by wives and mothers during the Second World War and posted to servicemen. Today, no Australasian cafe would be without them, because they are absolutely delicious with a cup of tea (dunking required to soften them!).

     

    100 g/3⁄4 cup plain/all-purpose flour

    200 g/1 cup caster/granulated sugar

    75 g/1 cup desiccated/dried unsweetened shredded coconut

    75 g/generous 3⁄4 cup rolled/ old-fashioned oats

    150 g/1 1⁄4 sticks butter

    50 g/2 1⁄2 tablespoons golden/ light corn syrup

    1 teaspoon bicarbonate of soda/ baking soda splash of boiling water

    2 baking sheets lined with baking parchment

    PREPARE 10 MINUTES / COOK 15 MINUTES

    MAKES ABOUT 15

     

    Preheat the oven to 160°C (325°F) Gas 3.

    Mix the flour, sugar, coconut and oats together in a large mixing bowl. Place the butter and golden/light corn syrup in a small saucepan and heat on a low heat until melted and combined.

    In a bowl, combine the bicarbonate of soda/baking soda and a splash of boiling water to  dissolve it. Stir, then pour into the saucepan with the butter and syrup. Add the liquid ingredients to the mixing bowl with the dry ingredients and stir to mix thoroughly.

    Using a dessertspoon, form balls of the mixture and place on the lined baking sheets with a 2.5-cm/1-inch gap between each one.

    Bake in the preheated oven for about 15 minutes, until golden. Remove from the oven and leave to cool and harden before removing them from the baking sheets.

     

    For more delicious recipes from Mat Follas, check out Afternoon Tea at Bramble Cafe. Photography by Steve Painter © Ryland Peters & Small

     


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, tea, recipe for the weekend, sweet, national tea day, biscuits

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