A collection of recipes, videos and ideas from our St Anne's College kitchens to keep you inspired over the lock-down period and beyond. Follow St Anne's Kitchen on Instagram @st_annes_kitchen
Feta Cheese and Sunblushed Tomato Savoury Cake.
225g gluten free self raising flour (self-raising flour can also be used or if you only have plain flour, use 225g plain flour with 3tsp baking powder)
3 large eggs
100ml olive oil
100ml white wine
100g vegetarian style Parmesan (or any hard cheese)
250g sunblushed tomatoes
150g feta cheese
4 sprigs of chopped thyme
Salt and pepper to season
‘Salmorejo’, an Andalusian chilled tomato and bread soup.
6 ripe plum tomatoes
3 slices of stale bread
2 cloves of garlic
600ml olive oil
2 dessert spoons of sherry vinegar
Salt and pepper
This dish works very well as a starter or light lunch.
Click on the dots at the bottom of the image to see the next instructions.
Butternut Squash and Roasted Garlic Tortellini, recipe from Head Chef Ben Gibbons
Monkfish a la King, recipe from Catering Manager Natalie Smyth
King Prawn Taglatelle & Moules Frites, recipe from 2nd Chef Lewis Colwell
Crispy Duck Pancakes, recipe from Head Chef Ben Gibbons
Cinnamon Swirl, recipe from Head Chef Ben Gibbons
Tarta de Santiago, recipe from Head Chef Ben Gibbons
Profiteroles, recipe from Chef de Partie Claude Henry
Apple Tarte Tatin, recipe from Chef de Partie Claude Henry
Chocolate and Ale Cake with Choc Ale Icing, recipe from 2nd Chef Lewis Colwell. Recipe book by Tom Kerridge.