Missing your fix of Salata salads, treats from The Little Teapot and Stag Coffee and Macknade's signature dishes? You're in luck! Here you'll find recipes to create some great treats at home! Grab your apron and let's get cooking!

Cheese and Bacon Turnovers

These Cheese and Bacon Turnovers are a delightful little treat, and particularly delicious warm from the oven! Thank you to The Little Teapot for this recipe. 


1 ready to roll puff pastry

6 slices of bacon 

Grated cheese (we use cheddar & mozzarella mix, but you can use cheddar alone or experiment)


1. Ensure your hands and surfaces are clean. Pre-heat oven to 200C (390F)

2. Remove pastry from packaging, unroll on the parchment paper that it is wrapped in and divide into 6 equal squares.

TIP: the pastry is easier to handle if it is removed from the fridge approx. 15 mins before use, but this is not essential. Also, don’t worry if pastry cracks a little, just squeeze any splits back together gently.

3. Place your bacon horizontally across each of the six squares, tucking over the edges if necessary. Then top the bacon with a handful of cheese.

IDEA: you can use other ingredients to make a vegetarian option; tomatoes are popular but why not experiment with other alternatives, like spinach or onion?

4. Once your bacon is covered in grated cheese, pick up the two corners of your square that don't have anything on them and bring them together, over the bacon, so that the two sides slightly overlap, and press them together.

5. The 6 turnovers are now good to go in your pre-heated oven on the parchment paper you have been working on. COOK until golden brown (approx. 20 mins) 

Parmigiana Di Melanzane

Macknade’s founder Renato, has been busy quarantine cooking, sharing with us a special recipe for his delicious Parmigiana Di Melanzane.


800g Aubergine 

4 Mozzarella Balls (cow, rather than buffalo)  

100g Parmesan  

50g Fresh Basil  

1 Large Onion  

750ml Passata Olive Oil Sunflower Oil  

Salt + Pepper


For the tomato sauce: 

Chop the onion and fry in olive oil until golden in colour. Add the passata & shredded basil, salt & pepper to season. Bring to the boil & then let simmer for 45mins to 1hr.

While the sauce is cooking, slice the aubergines length ways into roughly 5mm slices. Fry the slices in sunflower oil until golden brown on each side. Once the tomato sauce is ready & all aubergine slices are fried, you can begin to assemble. 

1. Place a thin layer of tomato sauce on the bottom of your oven dish and add a layer of sliced aubergine.

2. On top of the aubergine, dot slices of mozzarella & a sprinkle of parmesan.

3. Repeat these two steps until you have used up all of your ingredients, saving some mozzarella & parmesan for the top. 

4. Bake in the oven for 30mins at 180-200(C). 

Delicious hot from the oven or cold the next day ... if you have any left!

Spaghetti Puttanesca

A traditional Neapolitan pasta recipe, made super speedy by cooking your tomato sauce in advance. Another delicious recipe from Macknade.


1 portion of lockdown larder tomato sauce 

4 or 5 tinned or jarred anchovies 

2 garlic cloves (crushed) 

Splash of olive oil 

100g olives 

2 tbsp capers 

75ml red wine 

Small bunch of flat-leaf parsley 

Zest of one lemon 

300g spaghetti 

75g parmesan (optional) 

Sea salt and cracked black pepper


1)  Add olive oil to the pan and melt anchovies

2) Add crushed garlic and fry until golden

3) Deglaze your pan with the red wine before adding in your tomato sauce

4) Cook on a medium-low heat for twenty minutes before adding the black olives & capers and warming through

5) Season to taste and serve over cooked spaghetti with fresh parsley, grated lemon zest and parmesan

Iced Coffee Frappe

If you're missing your favourite iced coffee Frappe from Stag Coffee, here's a way you can make it a home!


250ml strong black coffee

50ml milk of your choice 

Handful of ice 

Sugar or Maple Syrup (optional) 

Whipped cream or ice cream (optional garnish)


1) Make the coffee and allow to cool

2) Place the chilled coffee, milk and a handful of ice into a blender and whizz until combined.

3) Add the sugar or maple syrup to sweeten to your liking 

4) Pour into a long glass and top with whipped cream or a scoop of ice cream

Easy Falafels

Missing those fluffy, fragrant falafels from Salata? Recreate this middle-eastern snack and serve with salad, flatbreads, couscous and humous for a magnificent mezze meal!


250g dried chickpeas 

1/2 tsp bicarbonate of soda 

3 garlic cloves 

1 onion 

1 leek 

1 celery stick 

1 small chilli (deseed the chilli if you prefer it to be less spicy) 

1tsp ground cumin, cayenne pepper, and sumac 

A good handful of chopped coriander and chopped parsley 

80grams gram flour 

100ml Vegetable oil


1) Soak the chickpeas in cold water for 8 hours (or overnight) Alternatively use a tin of chickpeas, drained

2) In a food processor, blend the chickpeas with the bicarb of soda

3) Add the garlic, vegetables, spices and herbs and mix. Add the gram flour and puree until you form a paste

4) Using your hands, form the mixture into small rounds. You should have around 16

5) Heat a large, non stick frying pan. Fry the falafels for 2 minutes until crisp

Warren's Bakery Belgium Buns

Nothing beats the gooey texture and sweet flavour of Belgium buns, especially when they’re warm! You can also alter the recipe by swapping the filling and toppings to suit you. Enjoy!


120 ml Milk 

275 g Plain Flour 

1 Pack of Easy Yeast 7g 

40 g Caster Sugar 

60 g Butter 

1 Medium Egg 

3 tbsp Lemon Curd 

150 g Sultanas 

200 g Icing Sugar 

3 tbsp Warm Water 

Glace Cherries


1. In a small pan warm the milk until it’s tepid and then set it to one side for a minute

2. Sift the flour into a large bowl and add the yeast. Make a well in the middle and add the butter, sugar, milk and egg and mix it together

TIP: If using a bread mixer, you can use a dough hook on a medium speed until you have a soft dough – about 10 minutes. If you are not using a mixer you can knead the dough by hand for this step which will take roughly the same time.

3. Transfer the dough onto a lightly floured surface and knead it by hand for a minute or so forming the dough into a ball

4. Transfer this ball into a greased bowl and cover loosely with a piece of lightly greased cling film and leave it to rise for 1-2 hours or until it has doubled in size

5. Bring the dough back onto a floured surface and roll it into a rectangle with a rolling pin, about 25cm by 35cm. It’s important to make sure the dough is of even thickness

6. Using a knife, spread the lemon curd onto the dough, right to the edges, and sprinkle the sultanas over evenly

7. Roll the dough to create a sausage and cut the sausage into 6 sections and place these rolls in a pre-greased tray and cover loosely with a piece of greased cling film

8. Leave to rise for 1-2 hours until they look light and puffy

9. After they’ve been through a second rise, remove the cling film and place the tray in a pre-heated oven at 180(C) (160(C) for fan assisted ovens) and bake for around 10-15 minutes until golden brown.

10. Transfer to a rack and leave to cool.

Finishing the Buns

Mix the icing sugar with the warm water, in a bowl, adding a tablespoon of water at a time. When it’s at that nice glossy, gloopy consistency, dip the top of each bun into the icing to get an even topping, spreading off the excess with a clean finger.

Time for the finishing touch, pop half a glace cherry on top of each bun.

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