The Bishops’ Kitchen – April ’22

It’s no April Fool – there are no new recipes from the Bishops’ Kitchen this month.  Richard Childs is having a well deserved rest and we send him all our good wishes. has been publishing Richard‘s seasonal recipes since August 2020 and you can find them all HERE 🙂


The Bishops’ Kitchen – March ’22

Mother’s Day is on Sunday, 27th March and Richard Childs offers two children friendly recipes this month…

Chocolate Fairy Cakes

For the Cake:

  • 200g butter, softened
  • 200g sugar
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 5 tbsp cocoa powder dissolved in 3-4 tbsp. boiling water

For the Butter Cream Icing:

  • 160g butter, softened
  • 320g icing butter
  • 55g cocoa powder, sifted
  • 1-2 tbsp milk white & chocolate buttons


Pre heat oven 180c/gas mark 4. Line the whole of 2×12  fairy cake tins with paper cases.

In a large bowl cream together the butter & sugar together until the mixture is light & fluffy.
Beat the eggs in one at a time, add a tablespoon of flour if the mixture curdles.
Add the vanilla extract & cocoa mix. Gently fold in the flour until no traces of flour are visible. If mixture is to thick add a little milk. Spoon the mixture into the prepared tins 2/3 full & bake for 15-20 mins or until golden brown on top & springy to touch.
Set aside for 5 mins to cool on wire rack before removing from tin. To make butter cream beat the butter until soft add half the icing sugar & beat till smooth, add remaining icing sugar, cocoa powder & 1 tablespoon of milk & beat until creamy, add more milk if necessary to loosen icing Once the cakes are cool spread butter cream on top & decorate with the chocolate buttons.

Blueberry Muffins

  • 110g plain flour
  • 110g butter softened
  • 65g caster sugar
  • 2 large eggs
  • 2 tsp baking flour
  • 125g blueberries
  • pinch grated nutmeg


Cream the butter & sugar together then slowly add the eggs mix for 3 mins.
Then add the flour, baking powder & nutmeg. Stir to combine then refrigerate for at least an hour, preferably overnight. Place a spoonful of mixture into each muffin case, filling to just over halfway.
Stud each muffin with about 8 blueberries. Bake in oven at 200c/gas mark 6 for 20 mins for or until golden on top.  Serve warm.


All recipes are from Hursey resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.


The Bishops’ Kitchen – February ’22

Forcing rhubarb involves preventing light from reaching the crowns of the rhubarb plants, which triggers the production of delicious pale stalks perfect for cooking. Forced rhubarb is softer and sweeter than rhubarb harvested in the early summer. It’s a real treat to eat fresh when spring is still on its way and of course, cook.  This month, Richard gives us two recipes for forced rhubarb. Enjoy!


  • 350g plain flour
  • 1tsp baking powder
  • ½tsp salt
  • 325g brown sugar
  • ½ lemon
  • 250ml milk
  • 1 orange zest only
  • 2 pieces stem ginger  finely chopped
  • 1 large egg
  • 100g butter, plus 1 tbsp extra melted butter
  • 300g rhubarb finely chopped


In a large mixing bowl place the flour, baking powder, salt and 225g brown sugar. Mix then make a well in centre.
Squeeze a few drops of lemon juice into the milk & set aside for a couple minutes.
Place grated orange zest, ½ the stem ginger, the egg, 100g melted butter & the milk mixture into the bowl & beat thoroughly. Fold in the chopped rhubarb.
Spoon the mixture into the muffin cases, filling each one to the top. In a small bowl place the remaining 100g brown sugar, the extra tbsp of melted butter & the rest of the stem ginger, mix until it looks like a crumble topping, then then sprinkle over the muffins.
Bake for 25 mins @ 180c/gas mark 4 until the sugar turns golden & crispy & the muffins are cooked through.
Serve with warm custard or crème fraiche for a lovely pudding.


  • 160g unsalted butter, softened, plus extra for greasing,
  • 275g rhubarb
  • 190g golden caster sugar
  • 5 green cardamom pods
  • 3 eggs
  • 2tsp vanilla extract
  • 3tbsp custard powder
  • 200 self raising flour
  • 45g soured cream

Pre heat the oven to 170c/gas 3 lightly butter a 900g loaf tin & line the base & sides with baking parchment.


Cut some of the rhubarb stalks into lengths to snugly fit the width of the loaf tin. Cut the remaining rhubarb into 2cm pieces. Toss all the rhubarb with 30g sugar in a bowl & set aside. Lightly crush the cardamom pods then tip out the black seeds {discarding the husks} & grind to a rough powder in a pestle & mortar.
Beat the butter & remaining 160g sugar together with electric beaters until light & mouse-like. Add the eggs, one by one beating between each addition.  Beat in the ground cardamom, vanilla extract, a pinch of salt & the custard powder.
Fold in the flour then the soured cream & the 2cm rhubarb pieces{reserving the longer lengths} along with any rhubarb juices.
Spoon into the prepared tin & smooth the top. Tightly pack the reserved rhubarb lengths horizontally over the surface.
Bake for 1 hour-1 hour, 10 mins or until a skewer comes out clean. Cover with foil after 50 mins if its browning to much.
Cool in tin for 10 mins then onto a wire rack to cool completely.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.



The Bishops’ Kitchen – December 21

This month you have two recipes for Christmas:


  • 350g pitted prunes
  • 100g crystallized ginger
  • 40g walnuts
  • 225g raisins
  • coarsely grated rind & juice of 2 oranges
  • 125g fresh brown breadcrumbs
  • 125g veg suet
  • 1 tsp ground cloves
  • 3 large eggs
  • 3 tbsp brandy


Generously butter a 1.7 litre pudding basin. Cut the prunes into fairly small pieces & roughly chop the ginger & walnuts. Put the prunes, ginger, walnuts, raisins, grated orange rind, breadcrumbs, suet & ground cloves in a large bowl & stir to mix.

In another bowl whisk the eggs until frothy & thickened & stir into the dry ingredients. Lastly stir in the orange juice & brandy. Spoon the mixture into the buttered basin & smooth the top. Cover with a double layer of buttered foil & tie very tightly with string & steam gently for 6 hours.

When the pudding is cold put away in a cool place for Christmas day. Replace the foil with fresh buttered foil & steam for 1 hour to serve turn out onto a warmed plate & pour over bubbling brandy & set alight .Serve with rum butter recipe below


  • 225g unsalted butter
  • 175g light muscovado sugar
  • finely grated rind of 1 orange
  • 5 tbsp dark rum

Cream the butter with an electric whisk until soft thoroughly whisk in the sugar, followed by the orange rind, then whisk in the rum a little at a time.

Keep in fridge but take out & bring to room temperature well before you start the meal.  Serve with the pudding

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Christmas Garland

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The Bishops’ Kitchen – November 21

This month Richard offers two apple chutney recipes for Christmas…


  • 450g cooking apples, peeled & chopped
  • 50g salt
  • 580ml malt vinegar
  • 450g soft brown sugar
  • 225g sultanas
  • 110g raisins
  • 2 cloves garlic, crushed
  • 1 tbsp freshly chopped red chilli or 1 tsp chilli powder
  • 1 tsp mustard powder
  • 1/2 tsp ground ginger
  • 1 tsp curry powder


Place chopped apples into a bowl, sprinkle salt between the layers and cover.  Leave to stand in a cool place overnight & drain thoroughly.  Place the apples in  a pan with 140ml vinegar, bring to the boil and simmer for 10 mins.
Pour the remaining vinegar into another pan with sugar, bring to boil for 5 mins then add to the apple mixture.  Stir in the sultanas and raisins and cook for 10 mins.
Mix garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture, bring to the boil then reduce heat and simmer gently for 30 mins or until thick. Pour into clean warm jars and seal. Makes approx. 1.3kg.


  • 1 garlic bulb, thumb sized
  • Piece of fresh root ginger
  • 2 large onions
  • 1 kg Bramley apples
  • 3 star anise
  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 500ml cider vienegar
  • 1 tbsp salt
  • 1 kg plums
  • 450g golden caster sugar
  • 4-5 sterilised jars


Prepare the ingredients.  first peel the garlic clove and cut into slivers. Peel and thunly shred the ginger. Halve, peel & thinly slice the onions, then put them into a large saucepan with the garlic and ginger. Peel, core and chop the apples, then add them to the pan with spices, vinegar and salt. Bring to the boil over a gentle heat. give everything a good stir then turn down the heat, cover the pan and simmer for 30 mins until the apples are cooked and pulpy.
Stone and quarter the plums then add to the cooked apples with the sugar.  Stir well and leave to bubble away, uncovered for another 40 mins, stirring regularly until the plums are cooked but still retain some of their shape.  Ladle into jars and seal. The chutney is best kept for about a month before eating as the vinegar needs time to mellow.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.


The Bishops’ Kitchen – October 21

This month you are offered two more delicious Apple recipes –


  • 3 cooking apples, peeled cored & chopped
  • about 250g of apple
  • 100g light brown sugar
  • 50g golden syrup plus
  • 2 tbsp. butter for greasing
  • 1 eating apple
  • squeeze lemon juice
  • 175g self-raising flour
  • 1tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 1tsp ground ginger
  • 1 large egg


Put apples in saucepan.  Add 100ml water bring to boil cover & cook for 5 mins until the apples are very soft. Then beat to a puree, add sugar & 50g of syrup bring to a simmer then leave to cool.
Grease a 1.3 litre pudding basin and by spoon add 2 tbsp of syrup into the bottom.
Peel & core the eating apple, slice half & chop rest. Then toss in lemon juice & place the sliced apple in syrup in the bottom of basin.
Sift the flour bicarb, spices & pinch of salt into a bowl.
Beat the egg into the apple sauce, add remaining chopped apple then tip into the bowl & stir until smooth.
It will  start to rise a little as you mix quickly turn the batter into the basin, level & the top.
Bake for 40-45 mins @180/gas 4 until well risen & until  a skewer inserted comes out clean.
Cover with foil towards the end of cooking if the sponge browns to quickly leave to rest for 5mins turn onto plate & serve.


  • 750g Bramley apples peeled cored & sliced
  • 2 tsp ground cinnamon
  • 1 lemon zest only
  • 2 tsp lemon juice
  • 100g caster sugar
  • 75g raisins
  • 95g butter
  • 40g white bread crumbs
  • 1tbsp icing sugar
  • 6 large sheets filo pastry


Pre heat oven to 190c/gas5 line a baking tray with baking parchment.
Mix the apples with lemon zest, lemon juice, cinnamon, sugar & raisins, in a small frying pan.
Melt 20g butter & fry the breadcrumbs until golden brown then add to apple mix.
Melt the remaining butter in a pan, on a clean, dry tea-towel lay a sheet of the filo & brush with melted butter lay another sheet on top & repeat until you have used all of the filo.
Pile the filling along the length of the pastry and on one side about 3cm from the edge using the tea-towel to help you, roll the pastry up to enclose the filling.
Tuck the ends in & roll seam-side down onto the baking sheet brush with the remaining melted butter.
Bake for 40-45 mins until golden brown leave to cool to room temperature & dust with icing sugar.


All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.


The Bishops’ Kitchen – September 21

We’re already into September and this month you are offered two delicious Apple recipes –


  • 150g unsalted butter softened plus extra for greasing
  • 75g caster sugar
  • 75g soft light brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4tsp ground cinnamon
  • 1/4tsp fine salt plus pinch
  • 1tbsp vanilla extract
  • 3 large eggs
  • 175g plain flour
  • 35g wholemeal flour
  • 2tsp baking powder
  • 2 medium apples cored peeled & cut into 1cm pieces
  • 1tbsp cornflour
  • 15g demerara sugar


Preheat oven to 190c/gas 5. Grease & line a 20cm cake tin with baking paper.
Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt & vanilla extract together until light & fluffy. Add the eggs one at a time beating well after each addition.
Mix the flours, baking powder & a pinch of salt together in a separate bowl. Then gradually mix into the butter mixture with a wooden spoon, stirring well to make sure there are no pockets of flour.
Mix the apple with the cornflour & combine with the cake mixture.
Tip the mixture into the cake tin & sprinkle with the demerara sugar & bake for 45 mins or until a skewer inserted into the middle comes out clean.
Remove from oven & allow to cool completely in tin before serving.


  • 85g butter melted
  • 140g self raising flour
  • 100g golden caster sugar
  • 1tbsp baking powder
  • 200ml milk
  • 1 large egg beaten
  • 1tsp vanilla extract
  • 2 Bramley or other cooking apples peeled cored & sliced

For the topping –

  • 140g dark brown sugar
  • 50g pecan nuts roughly chopped


Heat oven to 180/gas 4 . Grease a 2 litre ovenproof dish lightly with butter.
Tip the flour, sugar & baking powder & a pinch of salt into a large bowl.
Mix together the milk, butter, egg & vanilla & stir into the dry ingredients until you get a smooth batter.
Arrange the apples in the dish & spoon the batter on top making sure the apples are covered.

For the topping –

Pour 250ml boiling water over the sugar & stir until smooth.
Pour the liquid over the pudding mixture & scatter over the pecans.
Bake for about 40 mins until the pudding has risen & golden.
Use a big spoon to serve making sure you get some of the gooey caramel sauce covering the bottom of the dish.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.


Bishops’ Kitchen – August 21

This Lammas you are offered two recipes to use Summer Fruits.


  • 425ml sparkling rose wine
  • 50g caster sugar
  • 2 x 11g sachets gelatine powder
  • 1tbsp fresh lime juice
  • 350g small strawberries
  • 225g raspberries
  • 350g blackberries, redcurrants & blueberries 110g of each or any combination you like.


Prepare the fruit, remove stalks & 1/2 strawberries. Gently mix the fruit in a large bowl.
In a small pan heat ½ the rose wine till it begins to simmer. whisk in the sugar & gelatine make sure everything has dissolved before adding the remaining wine & lime juice, & allow to cool.
Lay the mixed fruit in a loaf tin then pour the liquid over save 150ml. lay a sheet of Clingfilm over the tin & place another loaf tin on top. Put a couple of tins with weights (beans) & place in fridge for about 1 hour or until it has set remove tin weights & Clingfilm.
Warm up the remaining 150ml wine mixture & pour over surface of terrine recover with Clingfilm & place in fridge overnight to set firm.
When ready to serve turn out the terrine by dipping in hot water & inverting it on to a plate use a very sharp knife dipped in hot water & cut into slices.


  • 700g soft fruit one or more of the following raspberries, redcurrants, loganberries, blackberries & blackcurrants
  • 110g caster sugar
  • 284ml whipping cream
  • 284ml Greek yoghurt
  • 175ml demerara sugar


Pick over the fruit & place in large pan sprinkle over the caster sugar & gently heat for 3-5mins until the sugar melts & the juices begin to run. Do not over stir or the fruit will break down to a mush.
Place fruit in serving dish & allow to get quite cold. Whip the cream till thick then fold in the yoghurt & spread this over the fruit right up to the edge to seal the fruit underneath. Cover with Clingfilm & chill for @ least 2 hours.
Then about 2 hours before serving spread the surface thickly with the brown sugar and spay the surface very lightly with water, this helps the sugar to melt.
Use a blow torch or the grill set high to caramelise to a golden brown now leave to cool. Place back in refrigerator where the sugar will form a crusty surface, yum–yum!!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.


The Bishops’ Kitchen – July 21


  • 20 dandelion heads
  • 125 g softened butter
  • 100g caster sugar
  • 1 egg, zest of 1 lemon & 1 tbsp juice
  • 180g plain flour
  • 20g cornflour
  • 1/4 tsp salt


Prepare the flowers: wash heads then remove petals by pinching firmly and pulling (a little green is ok but not too much as it can impart a bitter taste).
Cream the butter & sugar until light and fluffy. Add egg and lemon zest. Sift in the dry ingredients and combine well. Add lemon juice and the petals then mix.
Dollop spoonfuls onto a baking tray and cook for 12 mins. at 180°C/Gas 4 until golden.
Cool on a wire rack and enjoy.


  • Large handfuls of unopened dandelion flower buds
  • 1 bunch (about 2 large handfuls) young dandelion leaves
  • 4 rashers rindless, smoked, streaky bacon
  • 4 tbsp extra virgin oil
  • 1 tbsp wine vinegar
  • 1 tsp caster sugar
  • Salt & black pepper


Wash the dandelion flowers and leaves and pat dry between paper towels.
Cut the bacon into small pieces and fry in a dry pan over fairly high heat until crisp then drain on paper towels.
Toss the dandelion flowers in the bacon fat over a medium heat until the buds are just open then drain on paper towels.
Put the dandelion leaves in a salad bowl and mix in the fried bacon and flowers.
Put the oil, vinegar and sugar in a small screw top jar and season with salt & pepper.  Seal the jar, shake well then add to the salad and toss lightly.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

The dandelion (Taraxacum officiniale) is a type of daisy. Found in virtually every kind of habitat and lawn, it is vital to many pollinating insects such as bumblebees, butterflies, hover flies, day flying moths and solitary bees. They are frequently treated as an unwanted weed.

Photo: Florets – Köhler’s Medizinal-Pflanzen – Wikimedia commons

The flower head is infact made up of lots of individual flowers known as florets or ray flowers. Each common dandelion flowerhead contains approximately 150 – 200 florets.
A rich source of vitamins, minerals, the leaves, root, and flowers can all be eaten.




The Bishops’ Kitchen – June 21


150g tender nettle tops,  35g knob butter,  1 onion peeled & chopped, 1 large leek trimmed & finely sliced,  2 celery sticks chopped,   1 clove garlic peeled & chopped, 2tbsp basmati rice,  1 litre vegetable stock, seasoning, 6 heaped tbsp. thick plain yoghurt and a bunch of chives to finish.


Pick over the nettles wash them thoroughly & discard the tougher stalks. Melt the butter in a large pan. Add onion, leek celery & garlic cover & sweat gently for 10 mins stirring them a few times until soft  but not brown. Add the rice & stock & cook bring to a simmer & cook for 10 mins. Add the nettles & simmer for 5 mins until the rice &  nettles are tender. Season with plenty salt & pepper. Puree the soup in a blender & check seasoning. Serve in warmed bowls topping with a large dollop of yogurt & a large sprinkling of snipped chives.


1 tbsp olive oil  200g nettle leaves, washed boiled & drained  200ml tub crème fraiche  1 tsp wholegrain mustard  140 creamy blue cheese such as blue vinny 4 thick slices sourdough bread  seasoning.


Heat the olive oil in a frying pan. Add the nettles & cook for 1 minute until wilted. Allow to cool for I minute then roughly chop. Place in a bowl with the crème fraiche, mustard, half the blue cheese & seasoning, taste & set aside. Lightly toast the bread on both sides, divide the cheese mix between the slices of toast then pile on remaining cheese & grill until golden & bubbling serve immediately.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Nettle - Urtica dioica,
Nettle – Urtica dioica,

Nettles have a rich, earthy, spinach-like flavour with a slight tang. Nettle leaves must first be cooked or steamed to destroy the hairs on them, which contain a number of irritating chemicals.