By Katie Wilson
We’re obsessed with watching what Dick & Angel transform next on their hit Channel 4 series Escape To The Chateau.
While the husband and wife team can turn their hand to anything around the house as they restore their 19th century French chateau, both are also pretty nifty in the kitchen.
Drawing on family meals which have been passed down through generations, Dick & Angel have released their first cookbook and shared some favourite recipes with us.
The Chateau Kitchen tells a story of their lives in food, from pancakes made by their mums to dishes served at their wedding breakfast, and the meals loved by their children Arthur and Dorothy.
There are even tips on how to lay the table to host impressive dinner parties and which co*cktails to serve.
Dick & Angel say: ‘We both grew up in families that showed love through food.
‘At different times in our lives and careers we have been in the kitchen. From simple family fun to the Celebrity MasterChef final (Dick), the more serious side of running a restaurant, and the decade that the Vintage Patisserie served very many high teas (Angel). It feels like food is in our DNA.
‘Every recipe in this book has a meaning and is part of our combined history…. we hope you love them as much as much as we do.’
Mushroom Crème Brûlées
SERVES 4 | PREP 20 MINUTES | COOK 1 HOUR
INGREDIENTS
Good handful of dried mushrooms such as ceps (around 10g)
275ml full fat milk
150ml double cream
2 egg yolks
A little grated nutmeg
3 tbsp demerara sugar
GARNISH
100ml sherry vinegar
4 tbsp caster sugar
60g exotic mushrooms
METHOD
Put the dried mushrooms in a bowl. Heat 150 ml of the milk in a small saucepan until it just comes to a boil. Pour it over the mushrooms and leave to soak for 1.5 to 2 hours. Keep pushing them down into the milk to make sure they soften. Once softened, pulse the mushrooms in a food processor until smooth and then pass them through a fine sieve.
Preheat the oven to 120C/fan 100C. Heat the remaining milk and cream together to boiling point. Take off the heat and whisk in the mushroom puree.
Whisk the egg yolks in a separate bowl and gradually whisk in the mushroom milk until combined. Season with a little salt, pepper and nutmeg.
Pour the mixture into teacups or dishes and place in a roasting tin. Add enough water to come half the way up the sides of the dishes and bake for 1 hour or until set when shaken gently.
Remove from the oven and set aside until completely cooled. Top with the demerara sugar and using a blow torch, caramelise the tops.
Meanwhile, make the garnish. Place the sherry vinegar and sugar in a small saucepan and bring to the boil stirring. Cook until the mixture is syrupy. Add the mushrooms and cook for 2-3 minutes until they are tender. Spoon on top of the brûlées to serve.
Slow-Cooked Shin of Beef and Red Wine
SERVES 6 | PREP 15 MINUTES | COOK 3-4 HOURS
INGREDIENTS
1.5kg shin beef, cubed into 3cm pieces
4-6 tbsp olive oil
2 onions, chopped
4 garlic gloves, chopped
2 sprigs rosemary, chopped
500-650g root vegetables, trimmed and cubed (carrots, parsnips, turnips, swede)
2 tbsp pain flour
Half bottle of red wine
600-700ml water
METHOD
Place the beef pieces in a bowl, add salt and pepper and stir to season. Heat the oil in a flameproof casserole. Once really hot add the beef in batches and fry until browned all over. Remove with a slotted spoon.
Lower the heat, add the onions, garlic and a little salt and pepper and fry over a medium heat until softened. Add the rosemary and vegetables and fry for a further minute or so, scraping up any bits on the bottom.
Stir in the flour and cook for a few seconds until evenly distributed. Add the wine, stirring and scraping the pan.
Return the meat to the pan and add the water until the meat is almost covered. Bring to a gentle simmer, cover and cook very slowly for 3-4 hours until the meat is tender (Or cook in the oven at 150C/fan 130C).
Serve with mashed potatoes.
Gingerbread Pudding
SERVES 6 | PREP 15 MINUTES | COOK 45-55 MINUTES
INGREDIENTS
350g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp salt
1 egg beaten
125g softened butter
110g caster sugar
280g molasses
250ml water
TOPPING
125g muscovado sugar
375ml hot water
125g melted butter
METHOD
Heat oven to 170C/fan 150C. Sieve together the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg into a medium bowl. Set aside.
Beat the butter and sugar together in a large bowl at medium speed until creamy. Add the egg and continue beating until well mixed.
Reduce speed to low. Beat and add a little of the our mixture, beat then a little of the molasses, then add a little of the cup of water. Continue until all the ingredients are blended. Pour the batter into a 1.2 litre/30cm diameter baking dish.
For the topping, carefully sprinkle the top of the batter with the muscovado sugar. Combine the hot water and melted butter in a jug and very carefully pour this over top of batter so all the sugar is moistened.
Transfer the dish to the oven and bake for 40-55 minutes or until gingerbread is cracked on top and a toothpick inserted in the centre comes out clean. If the top is becoming too brown you can cover it with some foil.
If you’re making this for adults, you could serve it warm with eggnog cream which is made by folding eggnog into double cream that has been beaten until it has reached the soft peaks stage. If you like a little kick add some extra brandy before its folded in.
The Chateau Kitchen (£30) is available to order personalised and non-personalised at thechateau.tv
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