Tin and Thyme

Craft Chocolate For Gifting 2026

Choclette — Tue, 10 Nov 2026 10:17:03 +0000

Discover something truly special in this craft chocolate gift guide, whether you’re treating yourself or the chocolate lovers and connoisseurs in your life this Christmas. Find British bean-to-bar chocolate, small-batch treats, hot chocolate and couverture chocolate buttons for bakers. Each one showcases exceptional flavour, craftsmanship and ethical credentials. It’s been a while since I did...

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Savoury Apple Tarts with Cheese and Rosemary Pastry

Choclette — Tue, 03 Nov 2026 12:03:48 +0000

These savoury apple tarts with cheese and rosemary pastry are a delicious twist on the traditional apple tart. Flaky cheesy pastry encases a sweet-sharp filling of sliced apples, wholegrain mustard, honey and apple cider vinegar. Made as four individual tarts in a rustic French galette style, they’re an unusual and rather lovely combination. Quite possible...

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Chorley Cakes: Made With Wholemeal Flour

Choclette — Tue, 13 Oct 2026 08:30:24 +0000

Chorley cakes are a traditional Lancashire bake with buttery pastry and a sweet currant filling. This version is made with flaky wholemeal pastry and a touch of rum to plump up the dried fruit and add a little extra flavour. About a year ago I received a money off voucher for Chorley cakes at my...

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Leek and Bean Crumble

Choclette — Tue, 06 Oct 2026 11:00:06 +0000

An easy leek and bean crumble recipe with cannellini beans and fried leeks in a flavoursome mustard, cider and thyme sauce, topped with a golden cheesy crumble. It's hearty autumnal fare that's surprisingly quick to prepare. The whole thing is ready for the table in just 45 minutes - perfect for busy weeknights.

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2-Ingredient Date and Almond Cookies

Choclette — Tue, 29 Sep 2026 09:20:34 +0000

With only two ingredients needed, these date and almond cookies are a handy standby when you fancy something sweet. They're easy to make, chewy, healthy and very tasty. Just whiz everything together, form the mix into balls, flatten them and bake.

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Breakfast Tiramisu

Choclette — Tue, 22 Sep 2026 06:49:12 +0000

Breakfast tiramisu pots have all the coffee, cocoa and creamy layers you'd expect from tiramisu, but with oats and chia seeds in place of sponge. Lightly sweetened coffee-soaked oats are layered with whipped vanilla cottage cheese, then dusted with cocoa powder. And there's no need to leave them overnight. Just pour hot coffee over the oats and they're ready to eat in ten minutes.

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Plum Galette with Ricotta and Spelt Pastry

Choclette — Tue, 15 Sep 2026 06:49:20 +0000

This plum galette is a gorgeous and versatile rustic French fruit tart. It's made with all-butter wholemeal flaky pastry, layered with cinnamon ricotta and sweet dessert plums. The free-form shape makes it wonderfully unfussy to assemble, with no tin to line and no need to make it look particularly neat. It takes less than half an hour to assemble, which makes it a straightforward way to turn a few ripe plums into a delicious seasonal tart.

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Homemade Trifle Sponges (Only 3 Ingredients)

Choclette — Tue, 08 Sep 2026 11:09:03 +0000

Classic soft, light and bouncy genoise sponge made with just three ingredients. Once baked, cut it into fingers and you have the perfect homemade trifle sponges for soaking up sherry, fruit juice or whatever else you care to throw at them. Quick and easy to make, they're a simple homemade alternative to bought sponge fingers.

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Courgette and Ricotta Frittata

Choclette — Tue, 01 Sep 2026 06:37:02 +0000

This simple summer or early autumn courgette and ricotta frittata is packed with sliced courgettes, creamy ricotta and fresh basil and mint. It's finished with a savoury Parmesan-style crust and can be on the table within twenty minutes. Serve with a green salad and tomato sauce or chutney for a deliciously unfussy lunch.

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Blackberry Tarts with a Hazelnut Pastry Crust

Choclette — Tue, 25 Aug 2026 09:12:01 +0000

Make the most of late summer and early autumn blackberries with these indulgent blackberry tarts. Fold blackberry curd into a mix of mascarpone and whipped double cream to make a luscious, fruit filling then spoon it into crisp, nutty pastry crusts made with spelt flour and hazelnuts. And if you don't have blackberry curd, you can use any fruit curd you like.

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