The Seasoned Chef



Welcome to my blog


A selection of my favourite seasonal recipes for you to try.


Email me if you have any queries.

By Nigel Stewart, Dec 17 2017 06:20PM


3 egg yolks

175g icing sugar

4 egg whites

50g cocoa powder

15g cornflower

Teaspoon of butter

250ml double cream

250ml rasberry coulis

150g raspberries

For the icing

125g soft butter

225g icing sugar

25g cocoa powder

1.5 tablespoons milk

Method - Sponge

Beat the egg yolks with 80g of the icing sugar until it forms a ribbon.

Beat the egg whites until half risen then add 45g icing sugar and continue to beat until stiff.

Mix 1/3 of egg white mixture into the egg yolk mixture thoroughly then start to fold in the rest of the egg white carefully. When nearly combined, sift in the cocoa powder and cornflower. Fold carefully until amalgamated and don't overwork.

Line a baking tray 26 x 36cm and spread out the mixutre to 1.5cm thick without losing any air.

Bake at 200C, 400F or gas mark 7 for 8 - 10 minutes. It is cooked when it springs back when you touch it. Turn out cooked sponge onto a wire rack which has been covered with a tea towel. This will help when rolling the sponge later.

Meanwhile, whip cream with remaining icing sugar to ribbon stage.

Brush cooled sponge with a 1/4 of the raspberry coulis leaving the rest to serve.

Spread cream over the sponge leaving 1.5cm at the edge.

Scatter raspberries evenly over cream. Roll up on the longest edge using the tea towel and chill for 2 -3 hours.

Method - Cocoa icing

Beat softened butter adding the icing sugar and milk. Spread mixture over sponge roll and fork for log effect. Serve with extra raspberries and coulis.

By Nigel Stewart, Sep 4 2017 03:50PM

Ingredients - Serves 6

225g mixed wild mushrooms

4 shallots

75g butter

600ml vegetable stock

200g arborio risotto rice

1 teaspoon saffron diluted in one tablespoon of boiling water

100g parmesan cheese - grated

3 tablespoons chopped parsley

Olive oil, salt and pepper


Sweat shallots in butter in a heavy bottomed pan. Add the rice and saffron water. Stir to coat rice in the buttering mix and cook for a couple of minutes

Add hot stock, a ladle at a time, stirring continuously each time until the stock is absorbed.

In a separate pan, heat oil and lightly saute the mushrooms. Season and keep warm. The rice should be cooked with a slight el dente bite. If too thick, add more stock.

Stir in cheese and parsley with the pan off the heat.

To serve, place into individual bowls and place mushrooms on top.

By Nigel Stewart, Jun 27 2017 07:15PM

Ingredients Serves 4

Spiced feta cheese

- 200g feta cut into bite sized pieces

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 2 tablespoons extra virgin Greek olive oil


- 1/2 an aubergine cut into 1cm cubes

- 1 sweet potato cut into 1cm cubes

- 100g black olives

- 1 red onion halved and sliced thinly

- 5 tomatoes cut into large chunks

- Half a cucumber peeled and cut into bite size chunks

- 2 teaspoons of dried oregano

- 1/2 lemon juiced

- 4 tablespoons of extra virgin Greek olive oil

- salt


Toast fennel and cumin seeds for one minute in a dry pan

Combine seeds with feta and 2 tablespoons of olive oil and place in fridge for two hours

Preheat oven to 200 deg c or gas mark 6

Place aubergine and sweet potato on a baking tray and roast for 35 mins, remove and cool

Combine olives and red onion, tomatoes, cucumber, oregano, lemon juice and remaining oil

Mix in feta and add cooled aubergine and sweet potato

Toss together and serve in a large open bowl with warm pitta bread

By Nigel Stewart, Mar 5 2017 07:31PM

Serves 6

Preheat oven to 160 deg c


50g sundried tomatoes- chopped

60ml double cream

1 tbs olive oil

100g chorizo or bacon chopped

60ml Gruyere Cheese - small cubes

2 spring onions (or half a normal onion)

1 medium courgette - small cubes

1/2 red pepper - small cubes

2 large eggs

Small pinch of oregano

Salt and Pepper


Beat the eggs and cream together and season

Fry the onions, bacon, courgette, red pepper with oregano over a medium heat until light golden brown

Leave to cool for 5 mins

Sitr in the tomatoes and cheese

Grease a mini muffin tin well and spoon the vegtable mix into each hole

Pour the egg mixture over the vegetable

Bake for 25 mins until puffed and golden

Serve with Creme Fraiche and chives.

By Nigel Stewart, Sep 4 2016 10:32AM

A simple, delicious baked cheesecake. Just don't think about the calories!

Serves 10


175g digestive biscuits - crushed

75g butter - melted

1 kg full fat cream cheese

250g caster sugar

4 eggs

40g plain flour

300ml sour cream

Grated rind of one lemon

12 strawberries


Pre-heat oven to 180 Deg C/Gas mark 4.

Mix biscuit crumbs and melted butter together and press into a greased 23cm springform tin.

Bake in pre heated oven for 10 mins.

Process or mix all other ingredients (except strawberries) until completely combined.

Pour mixture onto cooked biscuit base and return to oven for 35 mins.

After 35 mins, turn the oven off but leave cake in oven for two hours.

Remove from oven and leave until cold.

Take out of tin and serve with strawberries.


By Nigel Stewart, Aug 14 2016 05:04PM

A very simple white chocolate ice cream, perfect for Summer. No ice cream maker required!

Serves 10


450g white cooking chocolate

1 litre of double cream

250ml of natural yoghurt

200g icing sugar


Double line a loaf tin 30cm x 23cm with clingfilm leaving enough to wrap over the top

Melt the white chocolate in a glass bowl over simmering water

Take off the heat and whisk in half the cream

Continue to whisk adding the icing sugar and natural yoghurt followed by the rest of cream

Mix thoroughly and pour into lined tin and wrap the clingfilm over the top

Place in freezer overnight

When frozen, lift out of tin with clingfilm. Remove clingfilm and slice to serve with fresh fruit

By Nigel Stewart, Aug 3 2016 06:11PM


50g white chocolate

50g dark chocolate

125g caster sugar

125g butter

70g Mackays Orange, Lemon and Ginger Marmalade

4 eggs

155g plain flour


Preheat the oven to 190°C

Melt the chocolate, sugar, marmalade and butter together over a Bain Marie and remove from the heat

Add the eggs and mix thoroughly with a whisk

Gently fold in the flour

Divide the mixture evenly between 6 dariole moulds greased with butter and sugar or 6 ring moulds lined with greaseproof paper

Bake for 9 minutes and serve immediately

By Nigel Stewart, Jul 3 2016 05:43PM

Serves 10/12

2 large oranges

6 eggs

250g sugar

250g ground almonds

1 tablespoon baking powder


Preheat the oven to 185°C. Grease and line a 22 cm spring form cake tin with baking paper.

Boil oranges for two hours and leave to cool. Chop and pulp in a blender, including skins.

Beat the eggs and sugar and stir in the orange puree in small amounts, followed by the ground almond and baking powder.

Bake for one hour until cooked and leave to cool in the tin.

Slice and serve with fresh strawberries and strawberry coulis.

By Nigel Stewart, Mar 17 2016 07:46PM

Serves 4 - 6

400g Rhubarb

3 Tbsp water

2 Tbsp sugar

220ml double cream

250ml custard (ready-made if you prefer!)

Handful of granola or toasted nuts


Cut Rhubarb into 3cm pieces

Put into pan with sugar and water and bring to boil

Simmer gently until it softens (but not so soft it goes stringy)

Remove rhubarb and keep the syrup in the fridge

Whip the cream lightly, but not to a stiff peaks

Stir in custard followed by rhubarb

Serve in glass dishes and keep in fridge for an hour

Serve with a swirl of the syrup on top and a sprinkling of granola or toasted nuts

Eat and enjoy!

By Nigel Stewart, Feb 21 2016 02:27PM

I have to admit I borrowed this Annabel Karmel recipe from the BBC Food site. It's so easy, but tastes amazing. Make it - now!


250g digestive biscuits

150g milk chocolate

150g dark chocolate

100g unsalted butter

150g golden syrup

100g dried apricots

75g raisins

60g pecans


Use cling film to line a 20cm shallow, square-shaped tin. Leave extra cling film hanging over the sides.

In a plastic bag, bash the biscuits into pieces using a rolling pin.

Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans

Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.

Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 12 squares nd eat!

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