Kitty & Gus Cookery Masterclass

RECIPE OF THE WEEK

Today we are sharing a scrumptious recipe from .co.uk

If you do have time to make these little beauties, please share a photo with us.

Full recipe details are available on our website.

We would like to pass on our apologies for being so quiet lately!

Now that we are back to school and back doing after school clubs [we do swimming club, piano lessons, badminton club, netball] ... and we need to exercise Fluffy & Hop our Rabbits! So we are finding a bit less time to be so active in the kitchen.

From now we will try to post a recipe on a weekly basis. We will aim to do this on a Saturday morning when hopefully we will have a little bit more time. Remember, if you make any of our recipes we'd love to see some photos. Please share them using the following hashtags.



Thank you for continuing to follow us and support us.

Kitty & Gus 👩‍🍳👨‍🍳

Happy 10th Birthday Kitty & Gus 👩‍🍳👨‍🍳

Oh, what a beautiful morning!

I think today is a garden day therefore a hearty bowl of soup will do the trick this lunchtime.

Today's recipe is:

🌟 SPRING LEEK SOUP WITH DUMPLINGS 🌟

SERVES: 4
PREP/COOK TIME: 45 mins

INGREDIENTS
1 tbsp olive oil
1 celery stick, finely diced
1 carrot, finely diced
2 garlic cloves, crushed
1 large trimmed leek, sliced
1.25 litres vegetable stock, made with 1 stock cube
Zest and juice of 1 lemon
150g plain white flour, plus extra for dusting
2 tbsp each chopped basil and flat-leaf parsley, plus extra to serve
75g butter, chilled

METHOD
1. Heat the olive oil in a large saucepan. Cook the celery and carrot over medium heat for 8-10 mins, until soft

2. Stir in the garlic and leek, along with a splash of water, then reduce the heat

3. Cover and cook for 6-8 mins, until the leek has softened

4. Pour in the stock and lemon juice and bring to the boil

5. Reduce to a simmer and cover while you make the dumplings: Mix the flour with the herbs, grate in the butter, then bring together with your hands

6. Season, then stir in 100ml cold water to make a soft, sticky dough

7. Divide the dough into 16 pieces, then flour your hands and roll into balls

8. Drop into the soup, cover again and cook for 10 mins, until the dumplings are tender and fluffy

9. Divide the soup between four bowls and sprinkle with the lemon zest and extra herbs to serve.

Give it a try.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

Good afternoon,

Stuck for something simple to make this Easter holiday?

Why not try this super simple recipe ... perfect for 3 o'clocks!

EASIEST EVER BISCUITS

Prep Time: 10 mins
Cook Time: 20 mins
Makes: 24

INGREDIENTS
200g unsalted butter, softened
200g golden caster sugar
1 large egg
½ tsp vanilla extract
400g plain flour, plus extra for dusting

METHOD
STEP 1
Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.

STEP 2
Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.

STEP 3
Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

HOPPY EASTER!

Good morning,

It's Easter weekend so I think we can indulge a little.

Today's recipe is - SALTED HONEY CAKE WITH HAZELNUT BRITTLE

Yum, Yum, Yum!

INGREDIENTS
150ml clear honey
200g light muscovado sugar
1 tbsp Maldon sea salt flakes
300g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda

For the hazelnut brittle:
300g caster sugar
100g blanched hazelnuts, chopped
1 tsp Maldon sea salt flakes
140ml vegetable oil
4 large free-range eggs
1 tsp finely grated orange zest
250ml orange juice

For the icing:
150g unsalted butter
200g icing sugar
2 tbsp clear honey
1 tbsp lemon juice
¼ tsp salt

2 x 1.2kg (about 25cm x 10cm x 8cm) loaf tins, greased and lined

MAKES - 2 loaves
PREP TIME: 45 mins
COOK TIME: 30 - 45 mins

METHOD
Heat the oven to 180°C/160°C fan/gas 4. Melt the honey, muscovado sugar and sea salt over a low heat (don’t boil). Leave to cool a little.

Sift the flour, baking powder and bicarb into a bowl. Beat the oil, eggs, zest and juice into the honey mix. Whisk in the flour mix with a balloon whisk until combined. Pour the batter into the loaf tins, then bake for 30-35 minutes until cooked through. Stand in the tin for 5 minutes, then cool fully on a wire rack.

Meanwhile, make the brittle. Melt the caster sugar in a large, heavy-based frying pan over a medium heat to make a caramel (don’t stir). At the same time, line a baking sheet with baking paper. Add the hazelnuts to the caramel and swirl the pan to make sure all of the nuts are coated. Pour out in a thin layer onto the baking sheet, then sprinkle with the salt. Cool fully. Break into shards.

For the icing, soften the butter with an electric mixer in a mixing bowl, then gradually beat in the sugar, then the honey and lemon. Pipe on top of the loaves, then decorate with the brittle.

TIPS:
This recipe makes enough icing and brittle for one loaf, so you can serve one cake and freeze the other. To serve both cakes at the same time, double the quantities for the icing and brittle.

Honey cakes tend to sink a little, but the icing will disguise it. If you prefer, swap the icing and brittle for chocolate ganache sprinkled with a little flaked sea salt.

BAKE AHEAD:
Bake the loaves to the end of step 2 up to 24 hours in advance, then keep in an airtight tin. Or wrap well and freeze for up to a month. Keep the brittle in a sealed container, somewhere dry, for up to 2 days. Make the icing when ready to serve.

Go on - bake it & enjoy!

Kitty & Gus

We are back ... massive apologies for Kitty & Gus being so quiet. We were trying to concentrate on home schooling and then getting ready for our return to school.

It is so nice to be back, and to see all of our friends and teachers. Fingers crossed normality is getting closer!

Today's recipe is a nice and easy but very tasty one.

CHEESY BAKED LEEKS WITH HAM

A super-easy leek bake, made with ham and a good grating of cheese, makes a wonderful main meal served with crusty bread.

SERVES:4
Prep Time: 15 minutes
Cook Time: 30 minutes

INGREDIENTS
3 leeks (around 500g)
180g packet of sliced, cooked ham
30g butter
30g plain flour
150ml dry white wine
250ml milk
1 tbsp wholegrain mustard
1 tsp chopped fresh thyme leaves, plus a little extra to serve
75g grated cheddar
100g brie, sliced

METHOD
Heat the oven to 200°C /180°fan/gas 6. Cut the leeks into 8cm lengths, then wrap each in a piece of ham, cutting to fit and using up all the offcuts. Arrange in the base of a 1.5 litre ovenproof dish.

Meanwhile, melt the butter in a pan, then stir in the flour and cook over a medium heat for 2-3 minutes. Gradually whisk in the wine and milk. Bring to the boil, then simmer for 3 minutes.

Stir in the wholegrain mustard, thyme leaves and cheddar until melted, then pour over the leeks. Top with the brie, then bake for 30 minutes until bubbling. Scatter with more thyme and serve with crusty bread.

We hope you give this a try.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

Good afternoon,

You are in for a treat today! Terry's Chocolate Orange on offer for £1 so our recipe for today is -

TERRY'S CHOCOLATE ORANGE ROCKY ROAD

Makes: 16 squares
Prep/Cook Time: 15 minutes

You will need -
20cm x 20cm cake tin, fully lined with baking paper

INGREDIENTS
175g unsalted butter, cubed
5 tbsp golden syrup
400g dark chocolate (70%), roughly chopped
200g milk chocolate, roughly chopped
125g pack mini marshmallows
150g blanched almonds, roughly chopped
170g pack dried berries and cherries (or other dried fruit mix)
300g digestive biscuits, broken into small chunks
About 200g ready-made chocolate icing to decorate
2 x Terry’s Milk Chocolate Oranges, snapped into wedges

METHOD
Put the butter, syrup and chocolate in a large saucepan set over a low heat. Leave to melt, then mix until smooth and set aside to cool.

Add the marshmallows, almonds, dried fruit and biscuit chunks to the chocolate mixture, then fold together using a rubber spatula.

Spread evenly in the prepared tin, then spread over the icing and arrange the Chocolate Orange wedges on top. Chill for at least an hour, then slice into squares to serve.

This one is to easy not to try.

Enjoy!

Kitty & Gus 👩‍🍳👨‍🍳

Good morning,

Today's recipe is another of our favourite one pot dishes and it tastes absolutely delicious.

Garlic and parsley roast chicken with crunchy purple sprouting broccoli

Serves: 2
Prep Time: 20 minutes
Cook Time: 30 minutes

INGREDIENTS
40g softened unsalted butter
3 garlic cloves, crushed
Half a small bunch fresh parsley, finely chopped
4 skin-on chicken thighs
350g purple sprouting broccoli
1½ tbsp olive oil
20g fresh breadcrumbs
zest of ½ lemon

METHOD
Heat the oven to 220°C/200°C fan/gas 7. In a small bowl, combine the butter with the garlic and the parsley. Season well.

Take the chicken thighs, loosen the skin a bit on each one and work some of the butter mix under, rubbing any leftover butter on top. Season well, then put in a roasting tray and roast for 30 minutes.

After 15 minutes, trim the broccoli and toss with 1tbsp of the olive oil and salt and pepper in a baking tray, then roast for 10 minutes.

Mix the breadcrumbs with the lemon zest and rest of the olive oil. Scatter over the broccoli and roast for 3 minutes more. Serve the roast chicken and broccoli with buttered new potatoes, steamed rice or pasta.

You could add in some small potatoes, or serve some on the side.

Go on, give it a try.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

Good evening,

CARROT, SWEET POTATO & FETA FRITTERS

Serves: 4
Prep Time: 30 minutes
Draining Time: 30 minutes

This is a great recipe to enjoy as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.

INGREDIENTS
800g carrots
2 large potatoes
1 large onion
600g sweet potatoes
5 medium free-range eggs
200g feta, crumbled
6 tbsp wholemeal flour
25g fresh coriander, chopped
2 tbsp cumin seeds
300ml vegetable oil
Green salad, lime wedges and yogurt to serve

METHOD
Peel and grate the carrots, potatoes, onion and sweet potatoes. Put in a colander over the sink with a big pinch of salt to drain for 30 minutes.

In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.

Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well. Heat the oven to 150°C/fan130°C/gas 2.

Heat the oil in a wok or saucepan to 180°C or until a cube of bread sizzles. Put a small handful of the mix in a slotted spoon and lower into the oil. Cook 2-3 at a time: fry for 1-2 minutes, then turn and repeat until golden. Put on a plate and keep warm in a low oven.

These are yummy. Please give them a try.

Enjoy!

Kitty & Gus 👩‍🍳👨‍🍳

Friday ... again!

A nice easy one today to round off the week.

THE ULTIMATE CHEESE ON TOAST
(courtesy of Lea & Perrins)

Serves: 4

INGREDIENTS
Butter (25g)
Flour (25g)
Pale ale (150ml)
2 tbsp of Lea & Perrins Worcestershire Sauce
Mature cheddar cheese, grated (200g)
1 tsp of wholegrain mustard
2 tbsp of double cream
1 egg yolk
1 loaf of sour dough bread

METHOD
1. Grab a small pan and stick it over a medium heat.
2. Melt the butter, then beat in the flour to make a roux.
3. Stir in the beer a little at a time to keep the mixture smooth.
4. Bubble for 2 minutes to get rid of any raw flour taste.
5. Spoon in the mustard, Worcestershire sauce, egg yolk and pour in the double cream.
6. Add the grated cheese slowly, allowing it all to melt in.
7. Preheat the grill to high.
8. Slice the loaf into pieces about 2cm thick.
9. Place the bread slices on a tray and grill for a few minutes, until one side is golden brown and crisp.
10. Turn the slices over and pour the thick cheese sauce over the un-toasted side of the bread and spread it to the edges, then stick them back under the grill.
11. Grill for a few minutes, until the surface of the cheese is blistering and bubbling.

FOOD FACT - LEA & PERRINS

Lea & Perrins first launched in Worcester back in 1837, when local chemists John Wheeley Lea and William Henry Perrins concocted a new condiment which, after 18 months, they found had matured into a delicious sauce. So delicious in fact that they decided to put it on sale.

They never looked back - by the end of the following decade Lea & Perrins Worcestershire Sauce had already gained worldwide fame and was being exported to all the “outposts of the British Empire”.

By the end of the century Lea & Perrins’ iconic orange label had been added to all bottles to ensure they stood out from copycat competitors (the label has hardly changed since) and in 1904 Lea & Perrins was granted the Royal Warrant which it holds to this day.

In 1897 the company opened a new factory in Worcester, where it remains in operation to this day, despite being commandeered by the British Army during the Second World War and suffering a factory fire in 1964.

Today, Lea & Perrins’ famous sauce is exported to over 130 countries around the world, where it has become a much loved staple in kitchens, restaurants, hotels and bars. It remains as popular today as it ever has been, and is still lovingly made in Worcester in very much the same way as it was when first sold in 1837.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

Happy Thursday everyone,

What an absolutely glorious day it has been. It felt like we were walking the dog in Switzerland instead of Scotland. Gorgeous.

Today we decided to try another comfort food. If the temperature dips as low as last night we need to keep cozy.

So today we are combining two of our favourite dishes, bolognese and risotto, making a cheesy, rich and comforting bolognese risotto bake. We’ve used a good dash of Lea & Perrins Worcestershire sauce too, for oodles of flavour.

So today it is - BOLOGNESE RISOTTO

Prep Time: 45 mins
Cook Time: 10 mins
Serves: 6-8

INGREDIENTS
oil for frying
1 onion, finely chopped
2 garlic cloves, crushed
3 carrots, peeled and chopped into 2cm dice
2 red peppers, chopped into 2cm dice
2 tbsp tomato purée
300g risotto rice (such as arborio)
150ml red wine
400g British beef mince
2 x 400g tins chopped tomatoes
3 tbsp Lea & Perrins Worcestershire sauce
750ml beef stock
100ml whole milk
100g grated mozzarella (the dry kind for cooking) or cheddar

METHOD

STEP 1
Heat the oven to 220C/200C fan/gas 7. In a large wide hob-safe casserole, heat a glug of oil, then add the onion, garlic, carrots and peppers. Cook on a medium-high heat, stirring regularly, for 10 minutes. The vegetables should start to soften and colour a little. Season with salt and pepper, then add the tomato purée and rice. Stir over the heat for 2-3 minutes until the rice starts to turn translucent.

STEP 2
Turn up the heat to high and add the red wine. Let the wine bubble and reduce, stirring all the time. Once the wine has reduced by about half, add the mince and break up into the rice and vegetables.

STEP 3
Lower the heat to low-medium, stir in the chopped tomatoes, Lea & Perrins and half the stock, then bring to a gentle simmer. Slowly add the remainder of the stock and the milk, little by little, stirring all the time as the risotto thickens. This should take 40-50 minutes.

STEP 4
Once the rice is just al dente (firm to the bite), scatter the grated cheese in an even layer over the rice. Transfer to the oven and bake for 10-15 minutes until the cheese has melted and turned golden and the risotto is bubbling.

TOP TIP
Regularly stir the risotto to prevent it sticking to the bottom of the pan, adding enough water to make sure it’s your preferred consistency.

FOOD FACTS
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.

Here are a few more Risotto ideas:
* Crab with Spinach & Peas
* Bacon & Roasted Cherry Tomatoes
* Courgette
* Mushroom & Lemon
* Chicken with beans and kale
* Prawns & Scallops

Endless possibilities and so tasty.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

SNOW, SNOW, SNOW - YIPPEE!

Excited to wake up and still have snow. Plan is creating a sledge run and building a snow person today.

So wet clothes, cold hands, cold feet means lunch needs to be one to warm us from the inside out. Today is most definitely a SOUP day.

Today our recipe is nice and easy.

Roasted Tomato & Basil Soup

Time: 25 mins
Serves: 4-6

INGREDIENTS
80g tomato puree
2 teaspoons caster sugar
2 tablespoons olive oil
800g chopped tomatoes (you could use 2 tins but we prefer to chop ours in half, drizzle with olive oil, season and roast first)
500g vegetable stock
fresh chopped basil

METHOD

STEP 1
We do the roasting of our tomatoes first.

STEP 2
Put all of the ingredients, except the fresh basil, in a saucepan. Stir well, then bring to the boil.

STEP 3
Cover and simmer for 20 minutes

STEP 4
Season to taste, then stir through the fresh basil and serve

Super simple, super fast, super tasty.

Superfood.
A tomato is a nutrient-dense superfood that offers benefit to a range of bodily systems. Its nutritional content supports healthful skin, weight loss, and heart health.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

Good morning everyone,

Another rainy day ☔️

We have been having themed foody weekends for the past few months. This weekend is Italian themed, last night we had Lasagne with home made chips - delicious.

🇮🇹 ITALIAN 🇮🇹

Today for lunch we are making a lovely soup from Jools Oliver - it's not really Italian but quite similar to a Tuscan Bean Soup recipe and it is so wholesome and tasty. Tonight it's home made pizzas using our recipe featured in the cookbook.

What is your favourite pizza topping?

Tonight's for us it's:

Gus - Meat Feast - Pepperoni, Chorizo, Ham & Cheese
Kitty - Tomato, Basil, Mozzarella with Parma Ham
Mum - Smoked Salmon, Mushrooms, Olives & Capers
Dad - Chicken, Mushrooms, Olives, Chillis and Peppers

Granny is here so she gets to have a bit of everyone's.
We have found that if we make 5 full sized pizzas it's just a bit too much for us and we never fancy it for Sunday breakfast 😂

WHOLESOME VEGETABLE & BEAN SOUP

Prep / Cook Time: 50 minutes
Serves: 4-6

INGREDIENTS
2 sticks of celery
3 carrots
2 large leeks
2 cloves of garlic
1 sprig of fresh rosemary
2 rashers of higher-welfare smoked streaky bacon
olive oil
1 x 400 g tin of borlotti or cannellini beans
1 litre vegetable or chicken stock
75 g baby spinach or kale (we are using curly kale today)
100 g frozen peas

METHOD

STEP 1
Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.

STEP2
Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.

STEP 3
Add the beans (there’s no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes – add a little more stock or water if you think it needs it.

STEP 4
Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.

TODAY'S FACTS - TUSCANY
Tuscany is a region in central Italy. Its capital, Florence, is home to some of the world’s most recognizable Renaissance art and architecture, including Michelangelo’s "David" statue, Botticelli’s works in the Uffizi Gallery and the Duomo basilica. Its diverse natural landscape encompasses the rugged Apennine Mountains, the island of Elba’s beaches on the Tyrrhenian Sea and Chianti’s olive groves and vineyards

Our dog Tilly has just looked out the back door, turned back & disappeared into her bed. It's not looking like sunny Tuscany outside today! Sorry Tilly but it's walkies time. I think we better get our waterproofs on, a big handful of dog treats and bear the elements.

Have a lovely Saturday.

Keep Cooking & Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳

Good morning,

Another miserable day so another sweet treat in store to keep us cheery 😁

We have decided today that if we can't go to school we will bring school dinners to home.

Here is one of mums favourites from her days at Knowepark PS - she thinks this recipe is the crowning glory of school dinner puddings

JAM & COCONUT SPONGE WITH PINK CUSTARD

Prep/Cook Time: 45 minutes
15 squares

INGREDIENTS
225g butter or margarine
225g caster sugar
225g self-raising flour
4 medium eggs
200g Raspberry Jam
25g desiccated coconut
500g Custard (you can cheat & use ready to serve!)
2 or 3 drops red food colouring gel

METHOD

STEP 1
Preheat the oven to 180C/160C Fan/Gas 4.

STEP 2
Grease a 30 x 18cm rectangular cake tin and line with baking paper.

STEP 3
Put the sunflower spread, sugar, flour and eggs into a large bowl and beat together until creamy and well combined.

STEP 4
Pour the mixture into the cake tin. Bake for 25-30 minutes, or until the top springs back when lightly pressed. Remove from the oven and allow to cool slightly.

STEP 5
Stir the jam in a bowl to loosen, then spread over the cake while still warm and sprinkle with the coconut.

STEP 6
Mix the colouring gel into the custard until you have a light pink colour then gently heat through.

STEP 7
Cut the sponge into squares and serve with a jug of the pink custard to pour over.

Get cooking.

Enjoy!

Kitty & Gus 👩‍🍳👨‍🍳

Good morning,

Something sweet needed today ...

EASY JAMMY BISCUITS

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 30 biscuits

INGREDIENTS
80g unsalted butter, softened
180g unrefined golden caster sugar
1 medium free-range egg, beaten
300g plain flour
½ tsp baking powder
Jam for decorating (use any flavour you like)

METHOD

STEP 1
Beat the butter and sugar in a mixing bowl using an electric mixer until pale and creamy. Add the egg and mix well. Add the flour, baking powder and a pinch of salt to the bowl and beat with a wooden spoon to form a dough.

STEP 2
Heat the oven to 180°C/160°C fan/gas 4. Roll spoonfuls of the dough into about 30 walnut-size balls. Put on the baking trays, spaced apart to allow room for spreading. Gently press your thumb into the middle of each biscuit

STEP 3
to make an indentation. Fill with jam, then bake the biscuits for 10 minutes or until golden. Add a little more jam while the biscuits are still hot, then carefully transfer to wire racks to cool.

We know what kind of jam we will be using.

Enjoy!

Kitty & Gus 👩‍🍳👨‍🍳

Good morning,

A nice simple Monday recipe for you today.

LEMON, PARSLEY & CAPER FISH BALLS

Prep Time: 25 minutes
Serves: 4

INGREDIENTS
600g floury potatoes, peeled and cut into chunks
3 tbsp milk
140g tin of sardines in oil (reserve the oil)
2 shallots, finely chopped
Zest and juice of 1 lemon
2 medium free-range eggs
3 tbsp plain flour
200g crème fraîche
1-2 tbsp dijon mustard
3 tbsp capers
Small handful chopped fresh dill, to serve

METHOD

STEP 1
Put the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until tender. Drain and steam dry for 5 minutes. Tip back into the pan and mash with the milk and plenty of black pepper.

STEP 2
Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook for 7-8 minutes until soft. Add the shallots to the mash along with the drained sardines and the lemon juice, then mix well. Roll heaped tablespoons of mixture to make about 20 balls.

STEP 3
Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat another splash of the reserved oil in the frying pan and fry the balls until golden all over and heated through (about 10 minutes). Remove from the pan and cover to keep warm.

STEP 4
Warm the crème fraîche in the pan with the mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and more pepper to serve.

This one was taken from Delicious magazine.

Enjoy!!
Kitty & Gus 👩‍🍳👨‍🍳

Kitty & Gus Cookery Masterclass Charity Cookbook

Available here:
https://kittyandgus.co.uk/product/kitty-gus-cook-book/

A little something for our younger followers ...

Woolly activities for your little lambs - Kitty and Gus We love these creative ideas from British Wool for dark Winter days in Lockdown. Upload your creations to our page – facebook.com/kittyandgus https://www.britishwool.org.uk/blog-kids-activities

Good morning,

We hope everyone is well, staying safe and keeping busy.

We are looking forward to today's homeschooling tasks.

Task 1 - to recreate the work of a famous Scottish artist
Task 2 - to research our family Clan

We have both decided to investigate the work of Charles Rennie Mackintosh and our Clan choice is the Oliver Clan.

We will maybe upload some pictures of our work later.

TODAY'S FACT
Charles Rennie Mackintosh (1868-1928) was a Scottish artist, architect, and interior/furniture/textile designer who had a professional influence on the development of the Modern movement. He worked to create totally integrated art/architecture. Charles Rennie Mackintosh was born in Glasgow, Scotland, on June 7, 1868.

We are sharing with you some of our favourite images.

TODAY'S RECIPE IS A SOUP :
CREAM OF TURNIP WITH SMOKED HAM

This is a very simple soup, a great one for this time of year when you may have a bit of spare turnip lurking around.

Cooking Time: 45 minutes
Serves: 4

INGREDIENTS
50g butter
1 medium onion, finely chopped
675g turnip, peeled and cut into 2.5cm dice
250g potatoes, peeled and cut into 2.5cm dice
1 thick lime slice, including skin
850ml vegetable stock
2 tablespoons crème fraiche
1 teaspoon chilli sauce (or to taste)
250g smoked ham, cut into 2.5cm slivers

To garnish
Slivers of smoked ham
1 lime, rind of

STEP 1
Melt the butter in a saucepan, add the onion, turnip, potato and lime, then cover and cook for 5 minutes without browning.

STEP 2
Add the stock, then cover and bring to the boil. Simmer gently for 30 minutes or until the vegetables are very tender.

STEP 3
Blend until smooth, ensuring the lime is well pureed too.

STEP 4
Return to a clean saucepan then stir in the crème fraiche, chilli sauce and smoked ham. Season to taste.

STEP 5
Reheat gently, then serve garnished with the smoked ham slivers and lime rind.

NOTES:
We used pancetta for our recipe and added a few chopped greens before serving; this adds both flavour and colour.

We hope you enjoy our pictures and give this soup a try.

Enjoy!
Kitty & Gus 👩‍🍳👨‍🍳🍲