OK so this is more of the fish the man sold me a couple of weekends ago. It is really really good. Do it. This is an adaption of a Delia recipe and it's fab. Looks hard but it really isn't.
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This is a good, healthy lunch. Takes about half an hour by the time you have found everything.  Omelettes are healthy, easy and use up stuff. These mushrooms are left over from the mushroom risotto the other night. A good lunch.  So easy it's unreal. Fills you up. Get on it for lunch.  Ingredients
Method Just fry the mushrooms in some butter and Worcester. Serve with buttered toast. This is a combined Rob and Hugo risotto and we are very pleased with it! Very easy and will fill you up. Give it a go. If you are vegetarian just don't add the ham!  I love ratatouille. This is a tart that kind of incorporates ratatouille but it also has sausages in it to make it even more filling. Obviously you could leave this out if you wanted. This was really nice. Try it. Top tip - you have to cook the sausages, the pastry and then the tart itself so think about when you put it in otherwise you will be eating very late! 
I am a bit like Garfield in that I love lasagne! This is a great recipe. Pretty simple, and fills you up. The dish you cook it in should be about the size of an iPad.
Elena and I did this for supper one night . Mary Berry was chief adviser - this recipe is fantastic! Do it.  This was really good. Very spicy but very good. My aunt suggested it and is a great recipe for a fairly light supper/lunch.  This is real comfort food. It is easy to prepare and takes about an hour to cook. Will warm you up on a cold day! A great, easy recipe. Recipe makes about 4 meals worth (jam jar them up and freeze them).  I love duck. Chicken is nice, but duck is better. This was a combined effort with Hugh Fearnley-Whittingstall and my aunt (see the post "Easy Healthy Tangy Parfait"). It is spicy and rich. It looks and tastes complex but is actually super easy. The trick is knowing how! 
Ratatouille is definitely one of my favourite things. You can have it on its own, or with other bits and pieces. So easy. So healthy. Loveable.  Next year I have two vegetarians in my house so it only seems right that we learn a little about how they live...! This is another Nigel Slater recipe and it is superb (as ever). Also really easy.  This is a lovely little supper; easily does two people. It came from a bit in the Times Newspaper. It tastes great so give it a go!  This is much better than you think it is. I was dubious myself - marrow and bolognese...? Sounds dodgy. However, this tastes great, is cheap and is pretty healthy. Give it a shot.  Yes, that's right, multiple Hugos made this one. In fact you could say we have our first guest on the blog. Welcome. This was great for a number of reasons - it was a team effort, fun etc - but most of all it was exciting because we got to use a wok. I have never done this before and so it was a huge moment in my life. To be honest stir fry has always kind of intimidated me, but following the guidance of 'other Hugo', I now know it to be pretty simple. Try it. 
 I love paella. It is just fab. Lovely on a summer evening. This recipe comes from a great cookbook called the "Children's World Cookbook" which was given to me by my godmother years ago!
The pancake. A favourite of everyone and anyone. The french have crêpes, which are great, but the Americans have these, which are the dogs bollocks of pancakes. I went to New York a couple of years ago and went to this fantastic place called Bubby's for breakfast. There I had the most amazing tower of pancakes ever. This attempt, however, is not directly taken from any recipe book - this is an improvised one that just worked brilliantly. I have never actually tried pancakes this way before and I thoroughly recommend it. As you can see, it looks simply divine.  I was home alone today so had to fend for myself. Big ask. So I decided to cook a risotto. I have done risotto before - but never a mushroom one (I think) so today was a first time. Exciting stuff. Risotto is one of those summer dishes. It is monstrously filling, it is cheap and it is not bad for you at all. This one has mushrooms, onions and tomatoes in it. Simple but sumptuous. Find another great recipe here: www.barkingbaking.com/latest-antics/mushroom-and-ham-risotto. Whilst there is much debate over how to pronounce these - is it s-cone or scone (as in gone)...?! There is little cause for doubt over how they taste: they are wonderful. Frankly, nothing beats a good scone with butter and jam. Indeed, perhaps the only thing that does beat it is a good scone with cream and jam. Here's how to make them.  I love quiche. It fills you up and works in both the winter and the summer. Eat with a good tomato salad and bread and hams.  This is a good, cheap meal to make. It tastes great and does not require complicated ingredients. This is an adaption of one of Nigel Slater's recipes. If you haven't got his books, get them, unlike some recipes you find, they actually work! Also, you can use the remaining liquid as a soup. Ingredients
Method Chop the leeks into cork sized chunks and separate the fennel into layers. Remember to cut off the ends of both and to peel the first layer of the leeks. Lightly brown the chicken in some butter and olive oil. Season well with salt and pepper. The outside of the chicken should not be pink (but don't worry about the middle).  Today I attempted the "fried drop-cake" again. This is a creation I first attempted in my second term in Durham. I thought it was high time to resurrect it. However, whilst I was doing this, I had a bit of an epiphany.
The other day, to celebrate the fact that we had made it through the first year of University relatively unscathed, a group of us commandeered Pizza Express. A few of our number were particularly adventurous and chose something called a Calzone. This is essentially a normal pizza that has been folded over so it looks like a giant Cornish pasty. I decided to try to replicate this with cake. What is the somewhat dubiously named "fried drop-cake"? |
Who is The Barking Baker?My name is Hugo Brown and I've just graduated from Durham University having studied Law.  Get behind the scenes with Barking Baking by following us on Snapchat. Just open the app and scan the image below. Username: "BarkingBaking".
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