Recipe from Bridewell Cafe's founder Katie

Recipe from Bridewell Cafe's founder Katie

Bridewell coffee was opened by owners Katie & Johnny in Donaghadee, Northern Ireland in 2016. Our food concept has changed massively during that time from a deli style lunch menu of salads and sandwiches to prepared to order plates of modern brunch food. We serve our food alongside some tasty speciality coffees from Bailies, a roaster from Belfast.
Recipe from BITTER HONEY, the debut cookbook by Letitia Ann Clark

Recipe from BITTER HONEY, the debut cookbook by Letitia Ann Clark

This is The Perfect Cake. It contains all of my favourite ingredients, and is both fluffy and moist, rich and light. The polenta gives it a pleasing crunchiness at the edges. Otherwise it stays soft and sticky for days, though it is unlikely it will last that long. It is delicious for breakfast with an espresso. Blood oranges look the most striking with their scarlet flesh, but normal oranges will work fine.
The Ultimate Ginger Biscuit Recipe from Manon's Little Kitchen

The Ultimate Ginger Biscuit Recipe from Manon's Little Kitchen

Manon Lagreve is a baker and runs her website called Manon’s Little Kitchen! 
Here she shares her recipes, her “coups de coeur”, her travels and anything that makes her happy.

She has shared with us her recipe for the Ultimate Ginger Biscuit Recipe.

Grace Regan's mid-week pantry dinner

Grace Regan's mid-week pantry dinner

After a successful run on the street food circuit, Grace Regan decided Spice Box a permanent home and opened her vegan curry house in Walthamstow in London (UK) earlier this year. This week she shares with us her recipe for Chana Masala.

Emiko Davies shares a recipe from Tortellini at Midnight

Emiko Davies shares a recipe from Tortellini at Midnight

Emiko Davies is a Food Writer based in Florence. She's half Japanese and half Australian, who visited Florence on whim, fell in love with a local and the rest is history.

Tortellini at Midnight is her third book, and for this weeks newsletter Emiko has shared with us one of her favourite recipes Pasta con la salsa doppia (pasta with double tomato sauce).   

Romy Gill's Sweet and Sticky Prawns

Romy Gill's Sweet and Sticky Prawns

Romy Gill MBE combines authentic Indian cooking iwht hyper- local produce at her Restaurant Romy's Kitchen. She is the first ever female Indian chef-owner in the UK, and was awarded a MBE for her services to the hospitality industry on the Queens 90th Birthday Honors list in 2016. She's been a PolkaPants ambassador from the start and has shared with us her recipe for Sweet and Sticky Prawns. 
Analiese Gregory's mouth watering Comte Gougere's

Analiese Gregory's mouth watering Comte Gougere's

At Franklin, I'm quietly happy about what I've done. I can work with spices because of [my time in] Morocco, and I know that I can use every f---ing gel and hydrocolloid under the sun and I can make f---ing silicon moulds in the form of sea urchins if I want to. I know that I can do all those things. But I can choose what I want to do now. And I choose not to do those things

A recipe from the Queens of King

A recipe from the Queens of King

These stuffed quails are incredibly festive.  Bejewelled with sumptuous sultanas and pine nuts, something like this would have been eaten by aristocrats in Southern Italy. We like to serve one bird as a starter, with nothing but a squeeze of lemon and some olive oil. 
Nia Burr of ESTERS recipe for Banana, Sesame & Date loaf

Nia Burr of ESTERS recipe for Banana, Sesame & Date loaf

Esters, a cafe tucked away on a sleep backstreet in East London is most famous for its ever changing seasonal menu and THAT white chocolate miso cookie. Chef and Owner, Nia Burr shares her recipe for Banana, Date & Sesame loaf. The perfect snack for morning, noon or night. 
Alex Baker of Yves in New York shares her recipe for Mussels Provencal

Alex Baker of Yves in New York shares her recipe for Mussels Provencal

This recipe is my take on mussels provencal and is a really fun way to impress your guests in an easy way! Pete Wells wrote about it in my New York Times review so it is very dear to my heart. 
We also served it all summer long at every event we have done and got rave reviews. It can be served cold or hot! Equally delicious
Melissa Leong's Death Row Meal: Hainanese Chicken Rice

Melissa Leong's Death Row Meal: Hainanese Chicken Rice

I often joke about death row meals when I have to interview a panel of people, because nothing shakes people out of their pretence like food…and I guess death?! Brevity of life aside, my death row meal would definitely be my mum’s Hainanese chicken rice, or at least the version I’ve adapted over many years of living away from her and requiring comfort food. I love that the world has come to embrace what South East Asians have known for a long time; that you can’t really beat that silky, aromatic combo of texture and flavour when it comes to a perfectly poached chook. The grainy rice, the pungent garlic and scallion sauce and the tender chicken makes for an all round delight…and I’m yet to meet anyone who doesn’t love it (if they didn’t I don’t think we could be friends).