Cake with courgette, feta and mint


This is one of my favourite party and picnic foods. Not really British, but hey, all the Brits
I know love this savoury cake, so they may just as well adopt it! You can bake the cake in advance or freeze it – once defrosted, just pop it back into the oven at 150° C
for 20 minutes and enjoy.

Makes 1 loaf • Prep 30’ • Oven 50’ • Easy

For the basic
 cake batter:

3 eggs

110g grated cheddar
juice of 1⁄2 lemon
5 tbsp olive oil

180g flour

2 tsp baking powder
75ml milk

For the courgette filling:

1 tbsp olive oil

1 small courgette (150g)
1 garlic clove
2 spring onions
100g feta

4 tbsp fresh mint, chopped

salt and pepper

Preheat the oven to 180°C fan.

Grate the courgette. Trim the spring onions and cut into thin slices. Peel and finely chop the garlic, and fry with some olive oil in a pan. Add the courgettes and fry for another minute, then add the spring onion, stir and set aside to cool.

In a bowl, mix the eggs, cheddar, lemon juice and olive oil. Add the flour and baking powder, then add the milk. Season with salt and pepper. Add the courgette mix and combine into a smooth batter.

Crumble the feta into the batter and add the mint. Combine gently with a wooden spoon.

Pour into a buttered baking tin and bake for 50 minutes or until a wooden skewer comes out clean.

TIPS: There are endless flavour varieties to this savoury cake, just omit the courgette mix, the feta and mint and replace with the following:

Smoked salmon and chive: Add 150g smoked salmon, 1 tbsp chopped capers and 1 tbsp chopped chives to the basic cake batter.

Mediterranean cake: Add 50g roughly chopped black olives, 50 roughly chopped green olives, 50g roughly chopped sundried tomatoes and 100g feta to the basic cake batter.

Cocunut Victoria Sponge Cake


If I’d have to name one quintessential British cake, it would have to be a Victoria sponge. This cake was named after Queen Victoria, who favoured a slice of sponge cake with her afternoon tea. Typically, a Victoria sponge cake is made with whipped cream and raspberry jam, sandwiched between two cake disks. I’ve added a hint of coconut to my Victoria Sponge cake, and decorated it with fresh raspberries. An amazing summer treat!

Makes 1 cake • Prep 20’ • Baking 40’ • Easy

For the 2 cake disks:
175g butter, room temperature
110g sugar

3 eggs

2 tbsp coconut cream
175g flour

4 1⁄2 tsp baking powder

1 pinch salt
50g dessicated coconut

For the filling:
65g butter, room temperature
4 tbsp coconut cream
200g icing sugar

4 tbsp raspberry jam
150g raspberries + 8 raspberries, to decorate

Preheat the oven to 180°C fan.

Whisk the butter with the sugar in a big bowl. Add the eggs and the coconut cream and whisk again.

In a separate bowl, mix the flour, baking powder, salt and coconut. Add to the egg mix and beat until smooth.

Set a 20cm cake tin on a piece of baking parchment and draw around the base with a pencil. Cut out 2 circles of paper just inside the marked line, and put one circle into the tin and grease around the sides.

Put half the batter into the tin and bake for 20 minutes.

Take the cake out of the oven and leave to cool for 5 minutes, before turning onto a wire rack. Lay the second paper round into the tin, add the remaining batter and bake the second cake layer for 20 minutes.

Meanwhile, make the coconut cream filling: Beat the butter and coconut cream.

Slowly add the icing sugar and incorporate until you have a smooth butter cream. Put into the fridge until needed.

Once the cakes are completely cool, lay them both top downwards in front of you. Spread one cake disk with most of the butter cream (keep a bit aside to fix the raspberry decoration later).

Sausage Rolls


Sausage rolls are as British as it gets. I can pretty much guarantee that you’ll find some at any party, barbecue, picnic or football match. Most Brits will buy ready-made versions from supermarkets, but I like to make my own sausage rolls – since they’re so incredibly simple to make and so damn good. Go on, give them a try, they’re the perfect finger food for entertaining.

Makes 24 sausage rolls • Prep 20’ • Oven 25-30’ • A little effort

350g pork mince
1 small onion
1egg + 1 egg yolk, beaten

35g breadcrumbs

1 tbsp chopped parsley

1 tsp Worcester sauce
3 tbsp smooth mustard
375g ready-rolled puff pastry

4 tbsp whole-grain mustard
sesame seeds, for sprinkling
salt and pepper

Preheat the oven to 200°C.

Put the pork mince into a big bowl. Peel and finely chop the onion and add
to the pork mince. Add the whole egg, the breadcrumbs, parsley, nutmeg, Worcester sauce and smooth mustard to the meat, and mix with a spoon until all is well incorporated. Season with salt and pepper and mix again.

Roll out the puff pastry. Cut into two long rectangles of 50x18cm, which you put in front of you so that the long side is facing you.

Brush the whole-grain mustard onto the lower two-thirds of each puff pastry length, leaving a bare strip at the top.

Place a roll of meat down the middle of each pastry rectangle, then brush the edge that’s not covered in whole-grain mustard with the beaten egg yolk.

Fold the mustard side of the pastry over the meat and roll onto the egg-washed edge. Press down to seal.

Cut each pastry roll into 12 small sausage rolls, and place onto a baking tray lined with baking paper.

Brush each sausage roll with the beaten egg yolk and sprinkle sesame seeds on top.

Bake for 25-30 minutes, until the puff pastry has risen and turned golden. Eat while still warm or let the rolls cool down and take them along to a picnic.



There’s nothing that screams British summer more than a jug of Pimm’s. This gin-based lemonade cocktail is enhanced with chunks of cucumber, lemon, orange, strawberries and mint - 
it’s summer in a glass! The general rule of thumb is one part of Pimm’s to three parts of lemonade.

Serves 4 • Prep 10’ • Quick & Easy

200ml Pimm’s Nr.1
600ml lemonade
100g strawberries
1⁄4 cucumber
1⁄2 orange, unwaxed
1⁄2 lemon, unwaxed
a handful fresh mint leaves

a few ice cubes

Wash the strawberries, cut o the stem and quarter.

Wash the cucumber and cut into thin slices.

Wash the orange and the lemon and cut into dice.

Pour the Pimm’s and lemonade into a big jug and add all the other ingredients. Stir and serve.

Recipes from the book Anne’s Kitchen, Editions Schortgen :