Recipe of the Month – Smoked Salmon Pasta

Smoked salmon pasta sounds really fancy, but the truth is, it’s so easy and quick to cook.  It comes together in just under 30 minutes making it the perfect dish to whip up on a weeknight, but still good enough to impress your guests.

Preparation : 10 minutes

Cooking time : 20 minutes

Serves : 4


1lb spaghetti

1/2 red onion, chopped

2 garlic gloves, finely chopped

1/4 cup white wine

3/4 cup double cream

Juice of half a lemon

Pinch of salt

1/2 lb smoked salmon, cut into bite size pieces

Garnish with chopped dill


In a large pot of saled boiling water, cook the pasta according to the packet instructions until al dente

Drain, reserving 1/2 cup of the water, and return the cooked pasta to the pot

Heat the oil in a frying pan, add the onion and cook for about 5 minutes until soft

Add the garlic and cook for a further 1 minute

Add the wine and cook for a further 5 minutes, until the wine has almost completely reduced

Add the double cream and lemon to the frying pan and cook until thickened, about 5 minutes.

Season with salt and pepper

Add the salmon and cook for 2 minutes until the salmon is warmed through, and then add to the pasta.

Stir well, using a little of the reserved pasta water if the dish is too thick.

Serve, garnished with dill



Recipe of the Month – Cheesy Taco Skillet

This month we bring you the ultimate comfort food!  Serve this in the pan on the table for an ‘everyone tuck in’ meal.

Preparation : 5 minutes

Cooking time : 20 minutes

Serves : 4


1 tbsp vegetable oil

I red bell pepper

1/4 cup sliced green onion, plus more for garnish

2 garlic cloves, crushed

1 tbsp chili powder

1 tbsp ground cumin

pinch salt

1lb ground beef

15oz can of chopped tomatoes

1 cup black beans

1 tbsp hot sauce (such as Tabasco)

1 cup grated Monteray Jack cheese

1 cup grated cheddar


Heat the oil in a large skillet (or frying pan) over a medium heat.

Put the red bell pepper and green onion into the skillet and cook for 5 minutes until tender.

Add the garlic and cook for 1 minute

Stir in the chili powder, cumin and salt and salt.

Add the tomatoes and black beans, stir well

Stir in the hot sauce, add the cheese and cover for 2 minutes to let the cheese melt.

Sprinkle the onion garnish on the top and serve


Recipe of the Month – Chicken & Chorizo Jambalaya

This is a lovely Cajun inspired rice dish with spicy Spanish sausage, peppers and tomatoes.  Ready in under an hour, it makes a great weekday dinner.

Preparation : 10 minutes

Cooking time : 45 minutes

Serves : 4


1 tbsp olive oil

2 chicken breasts, chopped

1 onion, chopped

1 red pepper, thinly sliced

2 garlic cloves, crushed

75g chorizo, sliced

1 tbsp cajun seasoning

250g long grain rice

400g can plum tomatoes

350ml chicken stock


Heat the olive oil in a large frying pan with a lid, add the chicken and brown for 5-8 minutes

Remove the chicken and set aside

Tip the diced onion into the pan and fry for 3-4 minutes until soft

Add the red pepper, crushed garlic cloves, the sliced chorizo and the cajun seasoning and cook for a further 5 minutes

Add the chicken back in, then add the rice, tomatoes and chicken stock

Cover and simmer for 20-25 minutes until the rice is tender



Recipe of the Month – Spiced Cranberry & Fig Chutney

Yes, it’s time to start thinking about Christmas!  This gorgeous chutney makes a wonderful alternative to cranberry sauce, and will go great with leftovers too.

Makes 2kg

Preparation time – 30 minutes

Cooking time – 1hr 30 minutes


600 ml (1 pint) red wine

850 ml (1.5 pints) red wine vinegar

450g (1lb) light muscovado sugar

1.3kg (3lb) Bramley apples, peeled, cored and chopped

200g (7oz) stoned dates, chopped

450g (1lb) onioins, peeled and chopped

150g (5oz) cranberries

150g (5oz) figs, chopped

125g (4.5oz) sultanas

3tsp yellow mustard seeds

1tsp black pepper

2tsp ground cinnamon

2tsp English mustard powder

2tsp salt


Sterilise jars

Place the red wine in the preserving pan.  Bring to the boil, stirring until reduced to 200ml (7fl oz)

Add the red wine vinegar and sugar and stir until dissolved, and then add the remaining ingredients and stir well

Bring the mixture to the boil and then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick.  Remember that chutneys thicken even more when cold.

Spoon the chutney into warm sterilised jars and seal

Store in a cool dark place for at least 4-6 weeks before eating.  It will last for 3 or 4 months.

Recipe of the Month – Butterbean & Vegetable Stew

Perfect for when time is short, this vegetarian recipe bursting with butterbeans and vegetables is crying out to have big chunks of baguette dipped in it.

  • Serves 4
  • Hands-on time 30 min



Olive oil for frying

2 onions, finely sliced

2 garlic cloves, crushed

4 carrots, chopped into 1cm cubes

600ml passata

Pinch caster sugar

200g frozen spinach

2 x 400g tins butterbeans, drained and rinsed

½ large bunch fresh flatleaf parsley, chopped

Handful fresh basil, roughly chopped


To serve

Crusty baguette slices



Heat a glug of oil in a large flameproof casserole dish or chefs pan over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.

Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.

Stir through the parsley and basil, then serve in bowls with crusty baguette slices.

Recipe of the Month – Lemon Curd Cheesecake

Bring a little sunshine into your life with this easy to make cheesecake, perfect for citrus lovers!

  • Serves 12
  • Hands-on time 25 min, Oven time 1 hour, plus 12 hours chilling


150g digestive biscuits, or your favourite biscuits

75g caster sugar

75g unsalted butter, melted

2 tsp warm water


For the filling

300g cream cheese, softened (we recommend Philadelphia)

180g caster sugar

300g soured cream

3 large free-range eggs

Finely grated zest and juice 1 lemon


For the lemon curd topping

125g unsalted butter

Finely grated zest 1 lemon, plus the juice of 1½

25g free-range egg yolk (around 1 medium free-range egg yolk)

95g caster sugar


To serve 

Double cream, whipped to soft peaks (when you lift out the beaters, the peaks curl over)

Candied lemon slices to garnish (optional)

Sifted icing sugar for dusting


You’ll also need…

23cm loose-bottomed cake tin



Grease the base of the cake tin, then line the base and sides with baking paper. Break the biscuits into chunks, then put in a food processor. if you don’t have a food processor, put the biscuits into a lunch bag and bash with a rolling pin.  Whizz until the biscuits have the consistency of sand, then tip into a bowl. Add the sugar, the melted butter and water, then mix until all the crumbs are damp with the butter, like wet sand. Tip the crumbs into the cake tin, then use the back of a metal spoon or a straight-sided glass to press the mixture into the base of the tin. Put in the fridge to set for an hour or so.

When you’re ready to bake, heat the oven to 170°C/150°C fan/gas 3½. To make the filling, beat the cream cheese and sugar in a bowl, using an electric mixer, until soft and well combined. Add the soured cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will beat in air and make the cheesecake rise as it cooks, then crack as it cools – always set the mixer speed to slow-medium. Add the eggs one at a time, beating in each one until incorporated. Add the lemon zest and juice, then beat slowly for about a minute.

Pour the mixture over the biscuit base. Bake for 1 hour or until the cheesecake is a light golden colour, but still a bit wobbly in the middle. Leave to cool in the oven with the door ajar. Refrigerate for 12 hours or overnight until chilled.

To make the lemon curd topping, put the butter and lemon zest in a heavy-based saucepan and put over a medium heat. In a separate bowl, mix together the egg yolk and sugar. When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly using a balloon whisk until the curd thickens. This will take about 10 minutes. Leave to cool.

Just before serving, carefully remove the cheesecake from the tin, then spread with most of the lemon curd. Decorate with big dollops of thick cream and candied lemon slices, if desired. Drizzle with the remaining lemon curd, dust with icing sugar, then serve.


Recipe of the Month – Provençal beef daube

Ready for the cooler September evenings, this dish will warm the cockles of your heart! It’s a little more technical than our usual recipes … you’ll be fine!  It’s perfect for making ahead and freezing, and we’ve included notes on this in the method.

  • Serves 6-8
  • Hands-on time 1 hour 5 min, oven time 2-3 hours


1 large celery stick

2 bay leaves

3 large fresh parsley sprigs

4 large fresh thyme sprigs

1kg British braising steak, such as chuck or blade

4 tbsp olive oil

225g unsmoked free-range bacon lardons, in short chunky strips

3 onions, halved and thinly sliced

6 fat garlic cloves, thinly sliced

600ml red wine, such as cabernet sauvignon

200ml good quality fresh beef stock

350g carrots, cut into small chunky pieces

400g can chopped tomatoes

2 anchovy fillets, chopped

4 strips pared orange zest

100g black olives

For the beurre manié

20g soft butter

20g plain flour

For the persillade

25g fresh flat leaf parsley leaves

1 fat garlic clove



Make a bouquet garni by cutting the celery stick in half, sandwiching the herbs between the 2 pieces and tying everything into a tight bundle with kitchen string. Set aside.

Cut the braising steak into large chunky pieces – thick slices cut across the grain about 3cm thick and each weighing about 75-100g. Heat 3 tbsp of the olive oil in a large flameproof casserole and brown the meat in batches until well coloured all over. Lift each batch onto a plate, then season with salt and pepper.

Add the bacon strips to the pan and fry until golden brown, then remove and set aside with the beef. Add the remaining oil and the onions to the casserole and fry for 10-12 minutes until richly browned and slightly caramelised. Add the sliced garlic and fry for 1-2 minutes more.

Add the wine to the casserole and leave to simmer vigorously, scraping the base of the casserole with a wooden spoon to release all the caramelised juices, until the liquid has reduced by half.

Heat the oven to 150°C/fan130°C/gas 2. Stir in the beef stock and return the meat and bacon to the casserole with the carrots,  chopped tomatoes, anchovies, pared orange zest, bouquet garni, 1 tsp salt and some pepper. Cover with a sheet of foil and a close-fitting lid, then cook in the oven for 2-3 hours until the meat is fall-apart tender.

Shortly before the daube is ready, knead or stir the butter and flour for the beurre manié to a thick paste.

Remove the daube from the oven, uncover and skim off any excess oil from the top, then remove and discard the bouquet garni. Bring it to a gentle simmer on top of the stove and stir in the beurre manié and olives. Simmer for 5 minutes, then remove from the heat and leave to go cold. Spoon into a lidded freezer proof container and freeze until required.

When ready to serve, remove the daube from the freezer and leave to thaw overnight in the fridge. Spoon it back into a flameproof casserole, bring it gently back to a simmer and leave it to heat through for 10-15 minutes. Take care when stirring to make sure you don’t break up the meat. Meanwhile, put the parsley and garlic on a board and finely chop them together. Sprinkle the persillade over the daube and take it to the table immediately. Serve with olive oil mash and vegetables of your choice.





Recipe of the Month – Panettone Bread & Butter Pudding

We think this recipe is too good for leftover panettone, so we’ll probably buy an extra one just to make this bread and butter pudding – what could be better on a cold evening!







Preparation time 20 minutes, Cooking time 45 minutes, Serves 6



750g panettone

600 ml double cream

7 eggs

1 egg yolk

200g caster sugar

1 tsp vanilla extract

2 tbsp demerara sugar



Preheat oven to 150 degrees / Gas Mark 2

Cut the panettone into 2 cm thick slices and place in overlapping layers into a baking dish

Bring the cream almost to the boil over a medium heat.  In the meantime whisk the eggs, yolk and caster sugar together

Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs scrambling

Add the vanilla, sieve the custard into a jug, and pour into the baking dish, covering all of the panettone.  Baste any parts of the panettone that are dry, and leave to soak for 10 minutes.  Then sprinkle the demerara sugar over the top for a crispy topping

Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden

Serve warm.  This keeps in the fridge for a few days.  To reheat cover with foil.


Recipe of the Month: Easy Banana Bread

banana bread

This month the team at Inhouse Manager bring you a recipe for delicious Banana Bread


Serves 12, Preparation time 10 minutes, Cooking time 55 minutes



7 oz plain flour

5 oz castor sugar

1 ¼ teaspoons baking powder

½ teaspoon bicarbonate of soda

½ teaspoon ground cinnamon

2 egg whites

3 bananas, mashed

4 tablespoons apple puree or sauce


Preheat the oven to 180 C Gas Mark 4

Lightly grease loaf tin (20x10cm / 8×4 in)

In a large bowl, stir together the flour, sugar, baking powder, bicarbonate of soda and cinnamon.

Add the egg whites, bananas and apple puree and stir until combined

Pour into the loaf tin and bake for 50-55 minutes, until a skewer inserted into the center of the loaf comes out clean.

Turn onto a wire rack and allow to cool before slicing (if you can resist!)

Recipe of the month: Chicken & Macaroni Cheese Bake


chicken & mac cheese bake


Chicken and Macaroni Cheese Bake

This month’s recipe is the ultimate comfort food ready in time for autumn!


Serves 8, Preparation time 30 minutes, Cooking time 40 minutes


½ cup chopped onion

3 tablespoons butter, melted

2 cans of cream of chicken soup

2 cups of grated cheddar cheese

1 cup milk

3 ½ cups chopped cooked chicken

2 ½ cups cooked macaroni

Salt & pepper

¼ cup of crumbled crackers



In a frying pan, sauté the onions in the butter until soft

Add in the soup and 1 ½ cups of cheese, and gradually stir in the milk

Cook over a medium heat until the cheese melts then stir in the chicken and macaroni – season with salt and pepper

Transfer to a casserole dish and sprinkle with the cracker crumbs

Bake in a pre-heated oven at 350 F, Gas mark 4 for 30 minutes

Sprinkle the remaining cheese and bake for a further 5 minutes

Tuck in!