Secret Recipes From The Hideaway

10/05/2023

A Usually Very Secret Recipe, but by Special Request from our Guests This Week Our Hideaway’s Lemon 🍋 and Poppyseed Cake!

300g self raising flour or cake flour with baking powder
100g sugar
2 tablespoons poppy or chia seeds
2 eggs
100ml oil (we used olive but sunflower works well too)
100ml milk
2 tablespoons plain yoghurt
2 large lemons 🍋 zest and juice

If you would like a frosting -

Icing sugar
Lemon juice

Preheat the oven to 175°C

1. Put the flour, lemon zest, baking powder, poppy seeds and sugar together in a large bowl
2. In a measuring jug, measure the milk and oil then add the yoghurt and eggs and gently whisk with a fork
3. Pour the wet ingredients into the dry and beat together for about 30 seconds
4. Juice the lemon and heat the juice until boiling
5. Quickly pour the hot lemon juice into the cake mixture and beat well for another 30 seconds until smooth
6. Pour into a greased and lined (I just line the bottom) 26cm cake tin
7. Bake for 20 to 25 mins or until lightly golden brown and when tested with a skewer, it comes out clean
8. Cool and top with the icing sugar mixed with a little lemon juice

PS we don’t like our cakes too sweet so you might want to use up to 130g sugar if you like it sweet!

29/06/2022

The quest to save our pink apples🍎!

The pink apple’s history in the Sibillini mountain region goes back at least to Ancient Rome—but its future is a little less certain.

15/06/2022

Our guests love our extremely moist and gluten free orange and almond cake and it’s just so simple to make!

So here you are -

2 large oranges (around 600g in total)
2 3/4 cups ground almonds
6 eggs
1 cup sugar
1 1-2 teaspoons baking powder
A few dashes of lemon juice

Preheat oven to 160°C/ 140°C fan

1. Place the whole oranges in a pan and cover with water.

2. Bring to the boil and simmer for 10 minutes. Drain of the water and repeat this two more times. This will take out any bitterness from the pith of the oranges. You can boil them for 30 minutes without changing the water and the oranges may have a more slightly bitter flavour.

3. Using a blender, NUTRiBULLET or stick blender, purée the oranges until they are squidgy. They will give your cake a very moist, marmaladey texture.

4. Next whisk the eggs and sugar together briefly. For this, once again I use a NUTRiBULLET or blender.

5. Then fold in the pureed oranges, baking powder, lemon juice and ground almonds. That’s it! Easy!

6. Pour into a greased and lined 9 inch/23 cm cake tin and bake for around 45 minutes until golden brown.

7. Decorate and serve with cream or yoghurt! Enjoy this wonderful moist and squishy cake.

03/04/2021

Its that time of year again! Happy Easter 🐣 everyone x

Hideaway Hot Cross Buns

It’s almost Easter. Thanks Paul Hollywood although we have adapted your recipe for the better!

For the buns -
500g strong bread flour
300ml milk
50g butter
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
1 sachet dried yeast
1 beaten egg
75g sultanas
75g dried cranberries
50g mixed peel
1 orange zest
1 apple grated
2 tsp ground cinnamon
1 tsp ground ginger

For the cross -
75g plain flour mixed to a think paste with a little water

For the glaze -
3 tbsp apricot jam

1. Bring the milk to the boil, remove from the heat and add the butter. Leave to cool until it reaches hand temperature.

2. Put the flour, salt, sugar and yeast into a bowl and make a well in the centre then pour in the milk and butter mixture, then add the egg.

3. Using a wooden spoon, mix well and bring everything together with your hands until you have a sticky dough.

4. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for around 5 mins until the dough smooth and elastic.

5. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and when you press a finger into it, it leaves a dent.

6. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, cranberries, apple and cinnamon. Knead into the dough, making sure everything is well distributed.

7. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

8. Divide the dough into 15 even pieces then roll each piece into a smooth ball on a lightly floured work surface.

9. Arrange the buns on one or two baking trays lined with greaseproof paper, leaving enough space for the dough to expand. Cover lightly with more oiled cling film, or a clean tea towel, then set aside to prove for another hour.

10. Heat oven to 220C/200C fan/gas 7. Mix the plain flour with about 5 tbsp water to make the paste for the cross. Its best to add the water 1 tbsp at a time, so you add just enough for a thick paste.

11. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

12. Bake for 20 mins on the middle of the oven, until golden brown.

13. Finally, gently heat the apricot jam to melt. While the jam is still warm, brush over the top of the warm buns and leave to cool.

14. Delicious split in half and spread with butter.

02/04/2021

Our delicious Lemon Curd Cheesecake - perfect for Easter or a birthday or just any day!



For the base -

One packet of biscuits (preferably digestive or ginger)

75 g of butter

4 tablespoons of golden syrup

Chopped nuts - pecans or walk it’s work well

1 tsp powdered ginger or chopped ginger pieces

For the cheesecake -

2 packets of full fat cream cheese

200 mls of sour cream or cream

50 g of granulated sugar (to taste - we don’t like it too sweet)

3 large eggs

Juice and zest of a lemon

Vanilla essence

For the topping –

One cup of lemon curd

It’s best to make sure that all your ingredients at room temperature as this will help prevent any curdling!

1. Preheat the oven to 160oC, 325oF and line the base of a 22cm, 9 inch springform tin

2. Crush the biscuits and heat together with the butter, nuts, golden syrup, and ginger. Cook for a minute or two until the butter is melted

3. Press well into the base of the tin

4. Fill a flat tray with water and place in the bottom of the oven. This will prevent your cheesecake from cracking

5. Whip the cream cheese, cream, sugar and vanilla

6. Add the eggs one at a time until just mixed then add lemon zest and juice

7. Pour over the base and bake in the middle of the oven for about 55 minutes turning halfway. It should be golden on the top and slightly will be in the middle. Turn off oven and open door slightly and leave to cool for an hour

8. Once cooled, top with a lemon curd and decorate with spring flowers

07/02/2021

On a windy winters day, what better to do than make traditional English Muffins? So easy to make and absolutely delicious. So here is our slightly adapted recipe from The Bigger Bolder Baker. Thanks Gemma!

Ingredients -

355gr plain bread flour
1/4 teaspoon instant yeast for a slow rise or 1/2 teaspoon for a faster rise
1/4 teaspoon salt
142ml milk
115ml water
1 tablespoon butter

1. Sieve flour into a large bowl and put the salt on one side of the bowl to stop it killing the yeast.
2. Put the milk and butter into a jug.
3. Boil the water and pour onto the butter to melt it (we find this creates the perfect temperature you need to activate the yeast).
4. Stir in the yeast then pour almost the mixture over your flour at the opposite side to the salt. Save a little back as you don’t want your dough too sticky and all flours vary.
5. Using your hand form to a dough. It shouldn’t be too wet or too crumbly.
6. Sprinkle with a little flour as over the top of the bowl tightly with clingfilm and a teatowel.
7. Leave to rise for up to 18 hours if using 1/4 tsp yeast (you will produced smaller bubbles in the dough) or around 2 hours if using more yeast.
8. Roll out dough till 1 cm deep then use a plain cutter to cut out circles. You should make 8 or 9.
9. Place on lightly floured greaseproof paper, sprinkle lightly with flourr (to stop th clingfilm sticking) and cover with clingfilm tightly.
10. Leave to rise for a further 45 minutes.
11. Place on a medium heat on a griddle pan and cook for five minutes on the first side and three minutes on the second side until golden brown. It’s best to cover when cooking the first side as the muffins will rise even further.
12. Enjoy them hot with butter, or they will keep in a sealed bag for two days or best freeze if you aren’t eatin them straight away (and believe us they are very difficult to resist!). Ideal for a special breakfast too. With our Hideaway Hens scrambled eggs!

12/08/2020

Just tomatoes.... our first big Hideaway one and it was delicious!

29/05/2020

These easy, tasty little morsels make the perfect picnic food and are always very popular, especially with those on a low carb diet!

12 rashers of bacon, speck or prosciutto or
12 eggs
grated cheese or parmesan
chives
pepper

1. Preheat oven to 180oC and grease a muffin tin and line each one with the raw bacon making sure there are no gaps

2. Gently crack an egg into each bacon case

3. Top with chopped chives, black pepper and grated cheese

4. Bake in the oven for around 12 minutes depending on your oven. You want the yolks slightly runny in the middle

5. Eat warm or cool. Great for taking on picnics and parties

22/05/2020

Pear and Ginger Upside Down Pudding with Homemade Custard

For The Pudding

280g self raising flour
120g soft brown sugar plus a little more for sprinkling
2 1/2 tsp powdered ginger
1 1/2 tsp cinnamon
1tsp bicarbonate soda
240ml milk
100ml oil
2 tbsp dark treacle
2 eggs
4 pears
walnuts
20g butter

For the Custard

3 large egg yolks
3 tbsp corn flour
2 tbsp sugar
3/4 litre milk
Few drops of vanilla essence
And for a richer custard add a few dollops of cream!

1. Mix all the dry ingredients together
2. Whisk the oil, eggs, milk and treacle together
3. Grease the bottom and sides of a springform tin well with butter then sprinkle a little more brown sugar over the butter on the base. Sprinkle on the chopped walnuts if you are using them
4. Slice the pears and arrange on top of the sugar
5. Add the wet ingredients to the dry and stir together gently
6. Pour over the pear base and bake for 35 mins at 170°C
7. Mix the egg yolks with the cornflour and sugar. Add the vanilla essence
8. Heat the milk to just below boiling point an spout over the egg mix stirring all the time
9. Wipe out your pan, pour the mixture back into your pan and heat gently, stirring all the time. Add cream if using
10. Cook for at least 5 minutes over a low heat so all the starch in the cornflour is cooked out.
11. Turn your upside down pudding out onto a plate, slice, pour custard over and enjoy!

17/05/2020

Mums Tea Loaf.

When you don’t have much fruit left and need to go shopping, but need a quick cake, what better than a moist tea loaf. So quick to make and tasty too!

250g self raising flour
1 large egg, beaten
250g dried fruit
180ml tea
100g demerara sugar
Pinch of salt

1. Make up the tea and add the fruit to soak for an hour or so until plump
2. Remove the tea bag (very important!) Stir in all the other ingredients
3. Pour into a 2lb greased and lined loaf tin and bake for 45 mins to an hour at 175oC until browned and a skewer comes out clean
4. Cool (if you can wait) and serve, slice with good butter (preferably not Italian butter!) and a cup of tea

16/05/2020

Derbyshire Oatcakes!

Well we had lots of leftover oats and we don’t feel like eating porridge when the weather is much warmer, so we decided to make Derbyshire oatcakes. So easy and very tasty too.

250g oats blitzed up to a flour
100g plain flour
100g wholemeal flour
1tsp dried yeast
1tsp sugar
1tsp salt
450ml warmed milk
450ml warmed water

1. Mix all the dry ingredients together

2. warm the milk and the water to blood temperature and add to the dry ingredients. Whisk thoroughly.

3. leave to rise for 40 minutes and when bubbly heat a nonstick flat bottomed pan

4. Place a ladle of batter on the pan. Don’t mess the batter around with the ladle, just tip the batter around in the pan to form a circle. Heat until golden brown underneath and bubbles form on top then flip and cook the other side until brown.

5. Too with cheese and ham, cream cheese and smoked salmon or salami and eat. Or whatever you have in the fridge. Yummy!

03/05/2020

Elderflower Cordial

Its that wonderful time of year again where the elder is starting to flower. A very simple recipe which goes very well at the bottom of a cold glass of sparkling prosecco. Pick your heads ideally on a sunny day around midday and pick blooms which have the strongest smell for a stronger tasting cordial.

25 heads of elderflower (soaked for 10 minutes in cold water to remove any bugs)
2 thinly sliced lemons
2 and a half pints of boiling water
3 lbs sugar
2 oz citric acid

1. Put everything in a large bowl ( we use a bucket just for this purpose!)

2. Stir to dissolve the sugar and citric acid

3. Cover with a clean tea towel
or muslin

4. Leave for 48 hours

5. Strain (through the muslin) and bottle

6. Dilute to taste and drink!!

It is possible to freeze it for a short time. The sugar stops it freezing properly.

27/04/2020

Today was a very green day. A beautiful green spring day and so we made beautiful green food. Foraging for the new nettles in the garden was fun (make sure you wear gloves!)

So for 4 portions :

400g pasta flour
3 eggs
150g nettles
Pinch of salt

1. Pick your nettles, soak in cold water for 10 minutes to remove any bugs
2. Bring a small amount of water to the boil add the salt and plunge the nettles in. Cook for 5 minutes
3. Using a collider and a spoon or muslin, strain as much water out of the nettles as possible.
4. Chop into very small pieces or process in a food processor or blender until fine
5. Sieve the flour into a bowl or mixer and add the eggs and nettles
6. Bring the dough to a ball using your hands or the mixer with a dough hook. The dough shouldn’t be sticky
7. Kneed for 10 minutes until smooth
8. Cover and leave to rest for 30 minutes
9. Using a pasta machine or rolling pin, roll your dough out and cut into your favourite shape. We made tagliatelle today
10. Plunge into boiling, salted water for 2 minutes and top with your sauce.

Today we made a tomato, pepper and onion sauce topped with crispy pancetta. But in the past, we have also made tiny sausage balls with a rich tomato sauce and topped with crushed pistachios. Delicious!

25/04/2020

Mars Bar Cheesecake

And now a blast from the past! One of our old favourites with our guests whilst at The Comus was the mars bar cheesecake. Some customers came every week just to consume a portion of this delicious concoction. We have just been asked for the recipe again, so here it is:

Serves 12 - 16

FOR THE BASE:

1 packet crushed digestive biscs
125g melted butter (or enough to make a moist mixture)
2 tbsp golden syrup
2 tbsp cocoa power

1. Grease a 28cm loose based tin.

2. Melt butter and golden syrup, add cocoa and biscuits.

3. Heat for 2 mins then pour into tin and press down on base and sides.

FOR THE FILLING:

2 x 200g tubs cream-cheese
1 pint whipping cream
vanilla essence
3 mars bars chopped into little pieces
100g castor sugar (we think, but if not sweet enough, add more)
chocolate sauce (we usually use our homemade recipe which you can find on here)
3tbsp powdered gelatine (or enought according to the instructions on the packet to set 1pt liquid)

1. cream cream-cheese and castor sugar together with vanilla essence

2. fold in mars bars

3. whip cream and fold in gently

4. make up gelatine and leave to cool slightly then add to mixture

5. pour quickly on top of biscuit base and swirl in 4 tbsps of chocolate sauce to create a marbling effect

6. Put in fridge to set, cut into slices and serve with cream or ice cream. Yummy!

22/04/2020

Making Cappelletti or ‘Little Hat’ Pasta!

Well, inspired by our friend and wonderful chef Letizia, we set about making our own cappelletti pasta and what fun they were to make and devour!

We wanted to try using an alternative to the white flour we normally use and had heard about kamut flour which is said to be very healthy. We found we can buy it locally, so it was exciting to try out.

Having only ever made tagliatelle before, we thought we may be being too adventurous, but the results were great.

We love the texture of the pasta and after getting the hang of rolling it out and making the little 'hats', we made a delicious filling of ricotta, radicchio, walnut and lemon, with a little dash of chilli. Served drizzled with a light pesto sauce. Definitely a recipe to keep and try again and again!

All you need for the dough -

3 eggs
300 gr kamut flour or you can use 00 flour if you can’t get kamut
3 tablespoon olive oil

Place all ingredients into a food processor or mixer, bring together carefully, then kneed for 20 minutes until you have a soft and silky dough. You can also do all this by hand of course. Great exercise!

Now check out Letizia's delicious recipe here for instructions of how to form your Cappelletti at Madonna del Piatto https://madonnadelpiatto.com/2012/02/04/cappelletti-pasta-with-kamut/

21/04/2020

Pavlova Topped With Figs Poached in Orange and Brandy

Another recipe we often get asked for is our light pavlova. Perfect to use up your summer fruits or bottled winter figs. Its very easy to make and we always get great results.

4 egg whites
1 cup caster sugar
1 teaspoon white wine vinegar
1 teaspoon vanilla essence
1 tablespoon cornflour
fruit for topping
double cream for topping

1. Preheat your oven to 180oC/ 350oF/ Gas Mark 4

2. Take a flat baking sheet and a large piece of greaseproof paper. Wet the paper and then shake off excess water. Please on baking sheet

3. Beat egg whites and caster sugar together for 10 minutes until firm

4. Mix vinegar, vanilla and cornflour together and add to meringue. Beat for a further 5 minutes until you can turn the bowl upside-down without the meringue falling out!

5. Spread the meringue into a circle about 2 cms deep on your baking sheet

6. Put into the oven and immediately reduce the heat to 100oC/ 210oF/ Gas Mark 1.5

7. Bake for 1 hour

8. Turn oven off, open door slightly and leave until cool

9. Turn out, upside-down onto a large plate, removing the greaseproof paper

10. When cold, decorate with whipped cream and fruit. We used figs poached in orange and brandy, drizzling the juice over the top this time but have also made strawberry, grape and kiwi or summer forest fruits. All yummy!

20/04/2020

VEGGIE TAGINE

Well it was day 8 of no shopping (we are trying to only go out once ever 12 days), so getting a bit low on things so here’s our veggie tagine with preserved lemons and apricots. So carrying on with our Moroccan theme ....

1. Chop up whatever veg you have. We used butternut squash, carrots, cauliflower, potatoes, onions
2. Fry off the onions in a little olive oil until browned
3. We used our pressure cooker, but you could also use a casserole dish, so tip the onions into your dish
4. Add all the chopped veggies
5. Add a tin of butter beans (or chick peas or whatever you have)
6. Add a small jar of passata or tin of chopped tomatoes or tomato paste watered down
7. Add a small handful of dried apricots cut in half and one chopped preserved lemon (if you don’t have these, you could use a small fresh lemon)
8. Mix 3 tsp ras el hanout powder with some water to a paste and add
9. Season with black pepper, some chopped coriander (or parsley if you don’t have it but coriander so much better!) and a little chilli (fresh or powdered)
10. Add half a veggie stock cube and check you have just enough liquid. (We didn’t have any stock cubes, so used half a teaspoon of marmite). If not, add a little more water
11. Seal up the pressure cooker and bring up to pressure and then turn down and cook for 20 minutes. Alternatively put your lid on your casserole and once simmering, cook for 40 minutes or until your hardest vegetable is cooked through
12. Enjoy with rice or chunky bread. Oh and it smells delicious!

19/04/2020

Today we are recreating one of our favourite dishes from Morocco. Thanks so much to Judy for finding our recipe. We would have never remembered the name m’smen. Well the man we asked several time hardly had any teeth and we couldn’t understand what he was saying, so it was all rather tricky. Its great as all we needed was basically flour, water and a bit of butter. We had some chicken pieces in the freezer and made a salsa with small avocado plus a few leaves from our little coriander plant, some lemon juice and a spoon of cream cheese all whizzed up with black pepper and a few chilli flakes. The dough was so silky and very easy to roll and fold. Served with a green salad.

2 1/2 cups flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
1 egg
3/4 cup warm water or enough to form a non sticky dough
Semolina flour
Melted butter

1. Mix together by hand or in a mixer, using just enough water to bring together
2. Need vigorously for 10 minutes until smooth and silky
3. Oil the dough and divine into 8 balls
4. OIL the tops again and leave to rest, covered for 15 mins
5. Oil your worktop and using your hands work the dough into a largish square. It needs to be thin and you will see your work too through the dough in places.
6. Sprinkle with melted butter and a light dusting of semolina
7. Fold the top third down, sprinkle with more butter and semolina and fold the bottom third up. Next fold in the ends one at a time, adding the butter and semolina each time. Fold to make a small square.
8. Leave to rest, covered for 15 minutes.
9. Oil your worktop again and using your hands, work each square out into a larger square, 3 times the size. Sprinkle with melted butter then place in a hot iron flat pan.
10. Turn the heat down to medium and cook until golden on both sides. It should be browned but still soft and flaky.

Yummy! https://youtu.be/t50V0P76IwE ’smen @ The Hideaway

18/04/2020

Our Millionaires Shortbread

For the base
125g soft butter
50g castor sugar
175g self raising flour

For the Caramel
200g condensed milk
125g butter
3tbsp golden syrup
15g castor sugar
3 drops vanilla essence (not essential)

For the Topping
175g dark chocolate

1. For the base, cream the butter and sugar together until light then fold in the sieved flour
2. Press into a greased and lined Swiss roll tin 7x5” approx
3. Bake at 175°C for 15 mins or until golden
4. Meanwhile put all the ingredients for the caramel in a pan and bring to the boil, stirring all the time.
5. Turn down the heat and simmer for about 10 minutes until darker golden in colour. Stir all the time as it may burn easily. To test put a teaspoon in the freezer for a few minutes then drop a small amount of caramel into the teaspoon and see if it sets to a chewy consistency.
6. Spread over the cooled base.
7. Melt the chocolate over a Bain Marie and smooth over the cooked caramel.
8. When set, cut into squares and EAT!

18/04/2020

Hideaway Savoury Muffins with Courgette, Walnuts and Blue Cheese.

We keep adapting our basic muffin recipe and trying out new versions. Here is one of our favourite savoury versions

Prep Time 15 mins

250 g self raising flour

1/2 tsp paprika

50g grated or chopped cheese (stilton or gorgonzola is delicious)

1 grated courgette

A pinch of salt

A few chilli flakes

25 g chopped walnuts

100 ml olive oil

100 ml milk or yoghurt

2 eggs

Seed mix (pumpkin/ sunflower/ seasame) to sprinkle on the top

Grated cheese for topping the muffins

1. Pre heat your oven to 175oC (fan)

2. Mix the flour, courgettes, cheese, paprika, salt and walnuts in a bowl.

3. In a jug measure the milk and oil and add the eggs. Beat well together with a fork.

4. Combine the wet and dry liquids together gently with a metal spoon.

5. Put cake cases into muffin tin and fill each case 3/4 full. Sprinkle seed mix on top of each muffin with a little grated cheese.

6. Bake for 20 minutes until golden brown.

We love trying different muffins for our guests. We have also made asparagus and walnut, cheese and sundried tomato, pesto cheese and walnut, celery and Gorgonzola and so many more! Let us know your favourites.

17/04/2020

The Moistest Chocolate Cake Ever! Great for Guest's Birthdays!

For the cake -

2 cups flour
1 cup soft brown sugar
3/4 cup good quality cocoa
2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
1 small cup of strong espresso coffee
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla essence
1 cup boiling water

For the ganache -

250g dark chocolate
225ml double cream
splash of liqueur/ rum/ brandy
cherries if you like

For the topping -

1 packet cream cheese
2 tablespoon icing sugar

1. Preheat the oven to 175oC and grease and line two 9" circular loose bottomed cake tins

2. Put all the dry ingredients into the mixing bowl and mix gently

3. Add all the liquids apart from the boiling water and beat well on a medium speed.

4. Reduce to a low speed, add the boiling water and beat for a further minute

5. Divide into the cake tins and bake for 30 mins

6. Cool then remove from tins

7. Melt the chocolate in the cream and just bring to the boil wishing well. Leave to cool.

8. Mix the cream cheese with the icing sugar.

9. Fill the cake with chocolate ganache. We also add cherries when in season. If they have been soaked in brandy or rum, even better! and then top with cream cheese mixture.

8. Decorate and eat.

16/04/2020

Chicken Caesar Baskets

Here is our easiest ever parmesan recipe!

This perfect spring day lunch is so easy to make and so delicious to eat. The parmesan baskets are a fantastically simple idea and are light and chewy but crisp. Wonderful!

Chicken Caesar Baskets (Makes 4)

For the Baskets:
2 cups grated parmesan
1 empty jam jar or glass

For the Filling:
1 large chicken breast
2 strips of bacon or speck
Romaine lettuce
chives

For the Caesar Dressing:
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra virgin olive oil

First make your baskets:
1. Take a handful of parmesan and a hot flat griddle
2. Spread the parmesan in the centre of the griddle in a circle, thicker towards the centre and thinner towards the edges (this will make the edges more lacy)
3. Heat, then once bubbling and slightly starting to turn golden, remove from the heat
4. Loosen parmesan disk from the griddle with a spatular and as soon as you can, pick it up and drape over the up-side-down jam jar.
5. Make creases to form the bowl shape.
6. Remove from the jam jar and set aside to cool.

For the dressing:
1. Mash the garlic and anchovies together - if you have a mini blender then this is perfect.
2. Add the salt, pepper, lemon juice, Worcestershire sauce, mustard, egg yolk and then whisk in the olive oil. Blitz or whisk together until thick and creamy.

Now for the filling:
1. Slice chicken breast into small pieces and cook on a hot griddle (with any seasoning you may like)
2. Cook bacon in a similar way and cut into strips
3. Wash lettuce, tear into small pieces and toss in the Caesar dressing
4. Place a handful of the lettuce in the bottom of each basket, top with the chicken, bacon strips and chopped chives and you are done.
5. Yummy!