Spring

Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights!

Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good!

Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well.

Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra.

I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile.

I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered!

Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients.