Black Forest Arctic Roll with Chocolate Cherry Sauce

Serves 12 

Preparation time:  60 minutes (including overnight freezing)

Cooking time:          30 minutes

Allergens: Gluten, Dairy, Eggs

Ingredients

• 1 litre best quality vanilla ice cream 

• 370g Opies Cherries with Kirsch 

• 200g cherry jam 

• 4 medium eggs

• 100g caster sugar

• 75g self-raising flour

• 3 tbsp cocoa powder

• Pinch of salt

• 2 tbsp brown sugar 

• Icing sugar for dusting 

Method

1. Remove ice cream from the freezer to soften slightly. Drain the cherries, reserving the liquid and keeping 50g of cherries to one side. In a bowl, stir the remaining cherries through the ice cream along with 3 tablespoons of cherry jam then pop back in the freezer for 15 minutes to firm up slightly. Lay out a large piece of grease proof paper, spoon the ice cream lengthways down the middle to create an even log shape around 22cm in length. Roll the paper around the filling and refreeze for at least 2 hours, but ideally overnight. 

2. Preheat the oven to 200°C / 180°C Fan / Gas 6. Line a 22cm x 33cm flat baking tray with paper, ensuring it reaches all corners.

3. Whisk the eggs and sugar in a bowl until thick and light. Sift then gently fold in the flour, 2 tablespoons of cocoa powder and the salt. Spoon the batter into the tin, smooth the top then bake for 10 -15 minutes in the middle of the oven until risen and springy to touch. Remove, leave to cool in the tin for 5 minutes then turn out onto a sheet of baking paper lightly dusted with icing sugar. Carefully pull the paper away and leave to cool.

4. Spread the remaining jam over the top of the sponge. Remove the ice cream from the freezer and place along the short side of the sponge. Use the paper to help roll it up to enclose the log. Place back into the freezer for another two hours. 

5. Meanwhile make the sauce. Warm 60ml reserved kirsch syrup, brown sugar and the remaining cocoa powder in a pan over a low heat. Once the sugar dissolves, turn the heat up slightly and reduce down until thickened. Leave to cool. 

6. Dust with icing sugar, drizzle with sauce, spoon over the reserved cherries, slice thickly and serve straight away. 

Where to Buy: 

Opies Black Cherries with Kirsch are available from Tesco, Waitrose, Booths & Ocado 390g from £4.00

Lemon, Blueberry & Poppy Seed Cake

Serves 12

Meal Occasion: Summer Baking

Preparation time: 15 minutes

Cooking time: 60 minutes

Allergens: Dairy, Eggs, Gluten

Ingredients: 

• 225g Butter, plus extra for greasing

• 175g Caster Sugar

• Pinch of Salt

• 2 Eggs

• 200g Soured Cream

• 1 tsp Vanilla Extract

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

• 1 tbsp Poppy Seeds

• 200g Self-raising Flour

• 125g Blueberries

For the icing

• 80g Icing Sugar, sifted

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

To decorate – optional 

• 50g Blueberries

• 1 tsp Poppy Seeds

• Opies Sliced Lemons, cut into small pieces

• Edible flowers

Method:

1. Preheat oven to 180°C / 160°C fan / gas mark 4. Grease and line a 900g loaf tin.

2. In a large bowl cream the butter and sugar until light and fluffy, then add the salt, eggs, soured cream, vanilla extract, lemon juice and poppy seeds. Gently fold in the flour until just combined.

3. Fold in 3/4 of the blueberries then pour the cake mixture into the prepared tin and top with the reserved blueberries. Bake in the oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then carefully tip out and leave to cool completely on a wire rack.

4. Mix the icing sugar and lemon juice together in a clean bowl until smooth, then drizzle over the cooled cake so that it drips over the sides. 

5. Scatter over remaining poppy seeds, fresh blueberries, Opies Lemon Slices and edible flowers, if using (we used pansies and cornflowers). 

Where to Buy: 

Opies Sliced Lemons are available from most major supermarkets from £1.59.

Ginger Nojito

A tasty mocktail on an absolute classic. Refreshing with a slight spiced back-note. 

Ingredients: 

15ml Opies Stem Ginger Syrup (taken from the jar)

3 cubes of Opies Crystallised Stem Ginger

15ml freshly squeezed Lime Juice

12 Mint Leaves

Soda Water

Method:

1. In a highball glass slightly crush the mint leaves with the cubes of crystallised stem ginger. Add crushed ice and all remaining ingredients into the glass and stir well. 

2. Garnish with a slice of stem ginger, spring of mint and lime wedge. 

Where to Buy: 

Opies’ Stem Ginger in Syrup is available from Tesco (350g £2.60) and Asda (280g £2.28)

Opies’ Crystallised Stem Ginger is available from Tesco (200g £2.45)

Cheese & Walnut Palmiers with Pickled Walnut Sauce

Makes: 18 – 20 palmiers

Prep time: 60 minutes (plus chilling)

Cooking time: 20 minutes

Allergens: Gluten, dairy, walnuts, egg, (check chutney for allergens)

Ingredients:

For the palmiers:

• 320g sheet ready-rolled Puff Pastry

• 200g mixed Hard Cheese, grated (we used Red Leicester and Cheddar)

• 2 Opies Pickled Walnuts, finely chopped

• 50g Red Onion Chutney

• 1 Egg, beaten

For the pickled walnut sauce

• A jar of Opies Pickled Walnuts, pickling liquor reserved

• 50g light Brown Sugar

• 50g Muscovado Sugar

• Salt and Pepper, to taste

• Picked fresh Thyme Leaves, to garnish 

Method

1. Preheat oven to 200°C /180°C Fan/Gas 6. 

2. Add the grated cheese and pickled walnuts to a bowl and mix together well.

3. Unravel the puff pastry sheet onto a lightly floured surface, then spread with an even layer of the red onion chutney. Top with the walnut and cheese mixture, spreading over the pastry in an even layer.

4. Tightly roll the pastry up from the longest side, stopping in the middle. Repeat on the opposite side so it meets the first roll. Moisten the two rolls with the egg then lightly press together so they stick. Place in the freezer to chill for 30 minutes.

5. Remove from the freezer, slice into 0.5cm slices and place onto a lined baking tray, swirl side up. Brush with the beaten egg and bake in the oven for 20 minutes until golden and puffed up. Leave to cool completely on the baking tray.  

6. Meanwhile to make the pickled walnut sauce put all the pickled walnuts, 2 tsp of the pickling liquor and sugars into a saucepan and gently simmer until all sugar has dissolved, breaking the pickled walnuts up with a spoon as you go.  Set aside and leave to cool.

7. Once cooled, add to a food blender and blitz until smooth. Push through a sieve for an extra smooth sauce and serve in a dipping pot alongside the palmiers. Sprinkle with some fresh thyme before serving. 

Hints and Tip: This is a wonderful recipe, especially for parties and can be made a day in advance of eating. 

Where to Buy: 

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Booths, Ocado and Sainsbury’s from £3.00.

Summer Berry Mini Trifles

Serves 6

Preparation time:  10 minutes

Cooking time:          0 minutes

Allergens: Gluten, Dairy, Eggs, Nuts

Ingredients:

• 1 shop-bought madeira cake 

• 180ml double cream 

• 2 tbsp icing sugar 

• 270g Opies Summer Berry Compote 

• 150g fresh blueberries

• 180ml custard (homemade or shop bought) 

• 150g fresh raspberries 

• 2 tbsp chopped hazelnuts 

Method: 

1. Slice the madeira cake into horizontal slices 2cm thick. Using a 6cm round cutter cut out 6 rounds, then halve into semi-circles. Position into the bottom of 6 curvy 227g Opies jars to form a circle, using the butt of your knife to position into place.

2. Beat the double cream until slightly thickened then add the icing sugar and whisk again until you have stiff peaks (be careful not to over whisk!). Set aside.

3. Spoon 2 tablespoons of Opies Summer Berry Compote into each jar. Top with a layer of blueberries and the 2 tablespoons of custard. Add another layer of blueberries, a layer of raspberries and one more tablespoon of compote. 

4. Using a piping bag with a star nozzle, pipe the whipped cream over the top. Sprinkle over some chopped hazelnuts and top with more fresh berries to serve. 

Where to Buy: Opies Summer Berry Compote 360g is available from Booths, Waitrose and Ocado from £2.49.

Crowned King of Cocktails with Cawston Press

From the Rhubarb Royale to the Elderflower Spritz, Cawston Press has crafted the perfect cocktail recipes to cheer on your Coronation celebrations.

With the King’s Coronation just weeks away, experts in Pressed Juice, Cawston Press has developed a selection of delicious cocktail recipes to welcome in the bank holiday celebrations. Perfect for street party tipples, the crowd-pleasing recipes are easy to assemble and contain Cawston Press’ No Jiggery Pokery promise, using juice with familiar ingredients with no added sugar or sweeteners.

Embrace the balmy days of summer with a Cawston cocktail, perfectly fit for a King, with recipes including Rhubarb Royale, Elderflower Spritz, Sloe Motion and a Guilt Free Spritz. Guaranteed to get you in the Coronation spirit, mark the special occasion in style and follow the Cawston Press cocktail recipes below:

Rhubarb Royale

INGREDIENTS

● 7.5ml / 1½ TSP Strawberry puree*

● 60ml Cawston Press Sparkling Rhubarb, chilled

● 40ml Sparkling wine, (ideally english), chilled

HOW TO MAKE IT

Simply pour all your ingredients into a champagne flute, give a quick stir and

garnish with a slice of strawberry. *To make a simple strawberry puree, blitz fresh

or frozen (defrosted) 100g of strawberries with 1 tsp of sugar, then sieve. We also

recommend using a splash of strawberry liqueur in place of the puree.

Elderflower Spritz

INGREDIENTS

● 1 bottle of Cawston Press Sparkling Elderflower

Lemonade, chilled

● 125ml of Dry White Wine

● Lemon

● Ice

HOW TO MAKE IT

Half fill a large Collins glass, or similar, with ice. Pour over the white wine of choice

and Cawston Press Elderflower Lemonade, stirring to mix. Finally, garnish with a

slice of lemon. Sit back and refresh.

Sloe Motion

INGREDIENTS

● 1 can of Cawston Press Sparkling Elderflower Lemonade,

chilled

● 200ml Sloe Gin

● Lemon

HOW TO MAKE IT

In a champagne flute, pour the 20ml shot of sloe gin (bit less than a standard shot

or 2 dessert spoonfuls) then top it up with chilled Sparkling Elderflower

Lemonade. Garnish with a twist of lemon zest.

Guilt Free Spritz

INGREDIENTS

● 1 bottle of Cawston Press Sparkling Rhubarb,

chilled

● 25ml shot of alcohol-free gin

● Lemon

● Fresh mint

● Ice

HOW TO MAKE IT

Fill a spritz glass with ice. Pour over 25ml of the alcohol-free gin and top with

Cawston Press Sparkling Rhubarb, stirring to mix. Finally, garnish with a slice of

lemon and a sprig of fresh mint. Sit back and refresh.

-

OGGS® Vegan Coronation Quiche

Looking for a neat vegan twist on the Coronation Quiche? You need look no further! Scrambled OGGS®, spinach, plant-based cheese and broad beans make this perfect for a Coronation street party. Feel free to mix up the fillings however you want!

This cracking alternative isn't merely tasty, it's also a great source of plant-based protein, meaning you’ll be properly fuelled and ready to hit up all the royal celebrations this May.

Ingredients:

200ml Scrambled OGGS®

500g plant-based shortcrust pastry block

150ml plant-based milk alternative

1 tbsp olive oil

60g cooked broad beans

180g cooked spinach, lightly chopped

100g grated plant-based cheese (Violife is favoured for this role!)

Salt

1 tablespoon chopped fresh tarragon

Side salad, to serve

Method:

Place a baking sheet in the oven and preheat to 180°C Fan (200°C / Gas 6).

Roll the pastry to the thickness of 3mm and line a 23 x 2.5cm loose-bottomed, fluted tart tin.

Refrigerate for 1 hour.

Whisk together the Scrambled OGGS® and milk alternative in a large jug and season with salt and pepper.

Scatter half the plant-based cheese into the quiche, alongside the chopped spinach, cooked broad beans and tarragon.

Pour into the pastry case and top with the remaining cheese.

Bake for 40-50 mins until the quiche has completely set and the top is golden.

Allow to cool slightly, then slice and serve with a side salad!

Doing your bit

Not only can you rest assured knowing you have all the ingredients you need to make that Royal quiche, you’ll also be doing your bit for the environment (we think our new King will approve!).

Nutritious and delicious, Scrambled OGGS® produces 60% less CO2 equivalent than eggs. With their range of plant-based egg alternatives and sweet treats, to date, OGGS® has saved over 3 million eggs, given over half a million chickens the week off, and saved enough CO2e to drive around the world 123 times! 

https://www.loveoggs.com.

Celebrate the Coronation with Lío London

From being a dedicated fan of royal family to simply enjoying a luxurious drink, Pacha’s Lío London (recently transformed from the iconic Café de Paris) has the coronation weekend cocktail selection to leave you royally impressed. 

Lío’s carefully crafted a range of cocktails inspired by the regal themes and tastes of the monarchy featuring some of the most exquisite and premium ingredients. Each drink has been expertly designed to create a unique and indulgent drinking experience, fit for a king or queen.

Cocktails include:

Long Live The King: Tanqueray No10, skinos, with citrus notes and raspberry - £20

Queen’s Passion: Ciroc summer citrus with tropical passion fruit and sweet vanilla - £20

The Heir of the Throne: Singleton 12yo, mixed with raw honey and red sour cherries - £22 

King of Soho: Kind of Soho Gin, yuzu and citrus notes, herbs and lemonade - £25

The Duchess: Casamigos reposado accompanied with Grand Marnier, fresh lime and rhubarb - £23

The Duke: Casamigos mezcal, ojo de dios hibiscus, umami sense, fresh lime and grapefruit soda - £25

And, if you really want to splash, out there is something for you too:

Crown Jewel (served in an actual crown): Johnnie Walker blue, with macadamia nuts and chocolate - £65

Lastly, for those who prefer a non-alcoholic option providing a refreshing a guilt-free indulgence, they offer:

Mock the Jester: Seedlip, with sweet agave and citrus fruits - £15

Lío London offers a unique concept, so while you’re sipping on your cocktail you can enjoy the signature cuisine, music and a modern reinterpretation of a cabaret show. The Mediterranean inspired à la carte menu has been expertly brought to life by former Kensington Palace executive Chef Attila Kalanyos and includes the signature Pacha Cherry dessert alongside delicacies such as Blue Fin T-Bone Tuna and Confit Potatoes.  

Wow! This looks absolutely great and looks an ideal venue for you to celebrate the Coronation of King Charles III.

https://liolondon.co.uk/

Buzzed Royal Whisky & Tonic the ideal Coronation drink

With the Coronation of Charles III soon to be here, on Saturday 6th May 2023, our nation is ready for a right royal (bee’s) knees-up. 

So, ready to ensure you’re crowned the host with the most as the celebrations take flight, Buzzed, the world’s first energy tonic water and ultimate mixer to lift your spirits, has unveiled its Buzzed Royal Whisky & Tonic, just the tonic for celebrating the historical occasion, serving up a contemporary twist on one of King Charles’ top tipples.

With King Charles’ love of whisky well recorded, the Buzzed Royal Whisky & Tonic elevates his traditional whisky on the rocks with a simple twist fit for a king, or queen bee, adding just the right amount of pomp and pageantry! 

With Buzzed’s liquid carefully flavour profiled to work with all spirits, including whisky, there’s never been a better time to enjoy a W&T than the moment Charles takes the throne… 

What you require to make:-

Ingredients/equipment

• One full can of Buzzed Energy 

• 25ml whisky of your choice

• A sprinkle of edible gold leaf

• Round ice mould 

• Water (for ice)

Method

• Fill your round ice mould with water in advance, giving you the perfect round ice cubes for your serves

• In a short glass, add 25ml whisky of your choice

• Top with Buzzed Energy until half full and add your round ice cube

• Top further with Buzzed Energy until near full

• Carefully sprinkle your edible gold leaf on top of your ice cube

• Serve immediately  

Expertly crafted to lift your spirits as the perfect accompaniment for your measured spirit and low/no alcohol of choice, Buzzed is sweetened by nature, with the finest pure Blossom Honey and plant-based Stevia, and only 17kcals per can.  What’s more, boasting more caffeine per 100ml than the UK’s leading energy brand, Buzzed’s caffeine is extracted from 100% natural plant sources, to give the ultimate all-natural, uplifting buzz.

Proud to be British, Buzzed has 100% recyclable packaging, with all ingredients ethically produced in the UK.

The new Buzzed energy tonic water is available in Selfridges and on Amazon, in cases of 8 (RRP £5.50).

Also, visit the Buzzed website at https://buzzedenergy.co.uk for exclusive online offers.

Of course, Buzzed is committed to ‘responsible drinking’.

Celebrate the Royal Wedding with Swizzels Coronation Sweets

You can celebrate the Royal Wedding with Swizzels, the iconic sweet treats of your childhood.

Because Swizzels, has launched a very special super-limited edition offering which is coming out just in time to celebrate the Coronation of King Charles III. 

The sweet manufacturer’s special Coronation gift box will be the perfect, very thoughtful and on trend gift to surprise a loved one during a celebratory street party. (Or as a very splendid self-gift if you are a lover of both the monarchy and Swizzels sweets!) 

The company’s elegant Coronation gift box includes much-loved bespoke Love Hearts rolls with four new messages (Congrats, Crown image, Charles, King) and a commemorative Coin with printing on both sides.

The limited-edition contemporary gift box will be available from www.swizzels.com/shop for £5.99 + p&p.