Searcys has come up with ideas ranging from allotment salad, and corned beef & piccalilli sandwiches to milk and toffee pudding.
Here are nine of its recipes or visit www.searcys.co.uk to find out more
5. Chocolate brownies
Chocolate brownies Makes 15 portions Prep time – 45 minutes Equipment needed – Bakewell tin, steel ruler INGREDIENTS 275g dark chocolate 275g unsalted butter 50g white chocolate dots 50ml milk chocolate dots 325g caster sugar 175g plain flour 4g baking powder 4 eggs 5ml vanilla extract Method: Preheat your oven to 160°C Melt the dark chocolate and the butter Fold in sugar, add eggs and vanilla Fold in flour, baking powder and the chocolate dots Bake in a greased and lined half gastro for 25-30mins or until cooked NOTE: the mixture will not be completely set Allow to cool in the tin Trim edges and cut into 15 pieces each approximately 7x6cm | Other 3rd Party Photo: Searcys
6. Victoria sponge cake
Victoria sponge cake Makes 4 large or 12 small cakes Prep time – 20 minutes Cooking time – 20 minutes INGREDIENTS 200g self-raising flour 200g caster sugar 200g unsalted butter 4 eggs 1 tsp baking powder 2 tbsp milk 1 tsp vanilla For the filling 100g butter 150g icing sugar 1tsp vanilla extract Strawberry jam Method: • Grease four x 5-inch cake tins or 12 small tins • Preheat oven to 200°C • In a mixing bowl whisk the butter and flour until soft and fluffy • Add vanilla essence and eggs and whisk until combined • Add the milk then gently fold in the flour and baking powder • Divide between the tins • Place in oven and bake for around 20 minutes or until the middle of the cake is cooked • Once cooked remove from oven and place on a wire rack to cool • For the filling place the butter, icing sugar and vanilla into a bowl and whisk until soft and fluffy • Cut each sponge in half and spread a generous amount of jam on one half and a generous amount of filling on the other, sandwich the two together, dust with icing sugar and serve | Other 3rd Party Photo: Searcys
7. Bird's nest cupcakes
Bird's nest chocolate and coconut cupcakes Cooking time – 12 – 15 minutes INGREDIENTS Cake 30ml – water, boiling 20g – cocoa powder 3 – eggs 175g – unsalted butter 165g – caster sugar 115g – self-raising flour 4g – baking powder 30g – desiccated coconut, toasted Frosting 300g – icing sugar 100g – unsalted butter 30g – cocoa powder 40ml – full-fat milk 15g – milk chocolate, melted To finish 60g – desiccated coconut, toasted 140g – chocolate mini eggs 18 muffin cases Method: Heat the oven to 200˚C and line a muffin tin with paper cases. Sift the cocoa powder into a mixing bowl. Mix the boiling water with the cocoa to form a thick paste. Add the remaining cake ingredients to the mixture and beat. Divide the mixture equally between the 18 paper cases. Bake for 12-15 minutes until they are well risen and springy to the touch. Leave the muffins to cool on a wire rack. The frosting Beat the icing sugar, butter and cocoa powder together. Add the milk and melted milk chocolate and beat on high for 5 minutes. To finish Using a piping bag with a fluted nozzle, pipe a nest of frosting on top of each cake. Sprinkle the toasted coconut over the frosting and place 3 chocolate eggs in the middle of each nest. | Other 3rd Party Photo: Searcys
8. Percy pineapples
Percy pineapples Makes eight portions Prep time – 30 minutes Cooking time – 30 minutes Soaking time – overnight INGREDIENTS 150g plain flour 150g self-raising flour 5g baking powder 130g unsalted butter 1 lemon, zested 1 orange, zested 3g ground nutmeg 100g dried pineapple 60g dried cranberries 140g sultanas 25 fresh pineapple 100g honey 50g dark brown sugar 1 egg 50g buttermilk 1 fruit teabag Method: Steep the teabag in a bowl of boiling water and add 50g honey and all the dried fruits – leave to soak overnight. Heat the oven to 160˚C. Trim and cut the pineapple into chunks and toss with the remaining honey and brown sugar – roast for 10-15 minutes, make sure they do not burn. Take the pineapple out of the oven and allow to cool – reserve the juice for glazing later. Leave the oven at 160˚C. Rub butter into the flour until a crumb. Drain the soaked fruits and add with the citrus zests to the mix. Whisk the buttermilk and egg together and add to the dry mix. On a floured table roll out and shape into 8 circles. Press pieces of roasted pineapple into the centre of each circle. Place on a greased baking sheet and bake for 10 minutes. Remove from the oven and brush with the reserved pineapple juice – return to oven and bake for 5 minutes by which time they should be golden. | Other 3rd Party Photo: Searcys/Sue Todd