Keene's Home Grown Kitchen

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King Prawn Jalfrezi- BBC Good Food Recipe

Chocolate Brownies

170g plain chocolate
115g butter
225g soft brown sugar
1 teaspoon vanilla
2 eggs
170g plain flour
100g chocolate chips. 

Pre-heat oven to 180ºC/350ºF/Gas 4. Grease baking tin 20cm x 30cm. Break
chocolate into pieces and place in a small heat-proof bowl. Melt the chocolate in
the bowl over a pan of simmering water. Cream the butter and sugar together in a
large bowl. Stir in the melted chocolate and vanilla extract. Beat the eggs with a
fork and add to the butter mixture. Fold in the flour and stir in the chocolate
chips. Pour mixture into the prepared tin. Bake for 20-25 minutes. Turn out on to
a cooling rack and leave to cool. 

Homemade Piccalilli
Makes 2 x 250ml Jars

200g Caulifllower, chopped into small florets
100g Courgette, finely diced
50g triimed fine beans, chop into small chunks
300ml malt vinegar
1 1/2 tbsp mustard powder
1/2 tbsp coriander seeds
1tbsp cumin seeds
2tbsp plain flour
2 bay leaves
1 tbsp mustard seeds
1tbsp turmeric
100g caster sugar. 

Place all the vegetables in a large bowl with 2 tbsp of salt, mix well and leave covered at room temperature for 2 hours. 
After 2 hours rinse and drain the vegetables well. 
In a bowl place 100ml malt vinegar, mustard powder, Coriander, mustard and cumin seeds, turmeric and flour and make a smooth paste. 
In a medium  pan put the remaining vinegar, bay leaves and sugar. Stir until dissolved 
Add the vinegar paste and stir for 5 mins until well combined.
Fold in the veg and cook for 3-5 minutes. Make sure the vegetables have a bite. 
Take of the heat and place in sterilised jars. 

Three Citrus Marmalade
Makes 6 x 250ml Jars


4 Oranges
3 Lemons
1 Lime
1.75 KG granulated sugar

Cut the fruit into large chunks, in batches put in a food processor and blitz down to small pieces.
Put the fruit in a large pan with 1 litre of water, bring to the boil, simmer and cover for 30 mins.
Remove from the heat, cool and chill overnight in the fridge.
Once chilled overnight put back in a large pan and add the sugar.
Over a medium heat dissolve the sugar and then boil uncovered for 30-40 min or until the temperature reaches 105 degrees on a sugar thermometer. 
Remove from the heat and put into sterilised jars. 

This zingy marmalade is perfect on warm buttery toast or in an indulgent alternative to a bread and butter pudding.

Lemon Curd
Makes 2 x 250ml Jars


2 lemons, zest and juice
100g caster sugar
50g butter
2 eggs, beaten

Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

Sweet Chilli Jam
Makes 6 x 250 ml Jars


8 x red peppers
10 x chillies
thumb size amount of grated ginger
8 x garlic cloves
750g caster sugar
1-2 pint of red wine vinegar
1 can of chopped tomatoes

Finely chop in a food processor the peppers, garlic, ginger and chilli`s. Cook in oil in a heavy based pan and gently fry off. Then add the sugar, vinegar and tomatoes and bring to the boil. Simmer for 50 minutes. Bring back up to the boil and stir for further 5-10 minutes to thicken and then decant into your sterilised jars.