Recipes

Beetroot Falafel and Cauliflower Fritters with Cashew Cream | Stu Henshall | The Alternative Kitchen

Beet-balls and Cauliflower Nuggets with Cashew Cheese and Spicy Pepper Sauce

Super easy. No chef skills required. Delicious regardless of diet.

Pulled beef brisket in Beer-B-Q sauce with easy kimchi and yoghurt flatbreads | The Alternative Kitchen | Stu Henshall

Pulled Beef Brisket in Beer-B-Q Sauce with easy Kimchi and Yoghurt Flatbreads

Slow roasted spiced beef brisket tossed in luscious BBQ sauce made with molasses and ale served with fiery 30 minute kimchi and stacks of two ingredient yoghurt flatbreads

No Bake Popcorn and Peanut Caramel Tarts with Peanut Brittle Dust | The Alternative Kitchen | Stu Henshall

No Bake Popcorn and Peanut Caramel Tarts with Peanut Brittle Dust

Easy decadent individual tartlets with a popcorn and shortbread base, thick gooey caramel, dark chocolate ganache, and decorated with peanut brittle dust

Sticks and Stones Mocha Fool Proof Macarons | The Alternative Kitchen | Stu Henshall | The Great British Bake Off

Sticks and Stones Fool Proof Mocha Macarons

These are not hard. Just bake carefully and it will be all good. Honest

Hot Artichoke and Chorizo Salad | The Alternative Kitchen | Stu Henshall | The Great British Bake Off | GBBO

Hot Artichoke and Chorizo Salad

A very simple salad that requires you getting to grips with this beautiful but odd vegetable. Of course it can be simpler by using a jar of hearts but where's the fun in that?

Day After Soup | The Alternative Kitchen | Stu Henshall | GBBO

Day After Soup

Fresh, spicy and packed with garlic, herbs and sweetcorn. Everything you need to get over the Christmas indulgence.

Christmas Pudding Creme Brulee | The Alternative Kitchen | Stu Henshall | GBBO

Christmas Pudding Creme Brulee

Easy, no bain marie, creme brulee with a crunchy caramel. Use up that left over pudding in the most luxurious way possible bar dipping it in gold

Venison Game Pie with Fruits of the Forest Compote | The Alternative Kitchen | Stu Henshall | GBBO

Venison Game Pie with Fruits of the Forest Compote

An indulgent organic venison and pork game pie marinated in blackcurrant liqueur served with a spiced berry compote.

Rose and Fig Frangipane Tart | The Alternative Kitchen | Stu Henshall | GBBO

Fig and Rose Frangipane Tart

A perfect combination of middle eastern sweet flavours in a smooth almond frangipane. Underpinned by sweet fig jam on a buttery base.