Tin and Thyme

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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Sweet Potato and Green Bean Curry

Choclette — Tue, 18 Aug 2026 06:33:03 +0000

This easy vegan sweet potato and green bean curry is loaded with nutritious vegetables, lentils and creamy coconut milk. Make it with your favourite curry paste and enjoy a meal that's not only quick to prepare but needs surprisingly few ingredients.

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Blackberry Curd (Easy Homemade Recipe)

Choclette — Tue, 11 Aug 2026 11:05:28 +0000

Blackberry curd is something you just can't buy, so it's well worth making your own. Juicy seasonal blackberries or frozen ones, make a sumptuous fruit curd with an intense fruity flavour. It's simple to make, just puree the fruit, strain out the seeds for a smooth texture and cook over a gentle heat with sugar, lemon juice and whole eggs. It keeps for a few weeks in the fridge and is excellent spread on crumpets, toast and scones.

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Hojicha Ice Cream (No Churn & No Condensed Milk)

Choclette — Tue, 28 Jul 2026 06:58:10 +0000

Roll over matcha, it's time to make way for hojicha - Japanese roasted green tea. This no-churn hojicha ice cream is smoky and toasty with subtle caramel notes. Made with Greek yoghurt and honey rather than condensed milk, it has a fresher flavour and lighter finish that complements the roasted tea beautifully. Whipped double cream gives it a wonderfully smooth, creamy texture. It's quick to make, but needs several hours to freeze.

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Black Lentil Salad On Whipped Lemon Herb Ricotta

Choclette — Tue, 21 Jul 2026 11:01:02 +0000

Inspired by the flavours of Sicily, this black lentil salad pairs earthy lentils with lightly pickled onions. Served on a bed of creamy whipped ricotta flavoured with fresh herbs, lemon and good olive oil, it has a touch of honey sweetness, a little heat from pickled chillies and the freshness of parsley. It's a simple yet elegant recipe that's equally at home as a light lunch, starter or sharing dish.

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