We're Jamie and Lizzie, husband and wife team, and we're all about the joys of cooking here at Butter Wouldn't Melt - from big joints of meat to vegetarian favourites to sweet bakes and treats fresh from the oven. And if any of it can be thrown onto charcoal and fire for some extra smokey flavour I'll have given it a go. We hope you find in these pages inspiring tips, recipes and ideas to read and share.
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This super simple no bake lemon cream tart is a summertime winner with heaps of ‘zing’ in its tail and the perfect amount of crunch to cut through the cream – so easy, you can do it blindfolded, it’s the ideal dessert for long alfresco suppers in the garden or last minute dinner parties.
Hunting for a light, fluffy celebration layer cake with three harmonious flavours and sandwiched together with a rose tinted swiss-meringue buttercream, this one is perfect. Hands down the best cake I’ve ever tasted.
A single rib of beef, roasted on the Traeger with wood smoke before a charcoal sear with a garlic & chive butter baste while it rests to give you that extra little wow factor – absolutely delicious!
Lemon & herb spatchcock chicken: a bbq classic. Crispy skin, awesome flavour and guaranteed tender meat, with neither overcooked nor undercooked chicken. Serve with my lemon and herb sauce.
Pastéis de nata: the small vanilla custard tart that has become world renowned as one of Portugal’s most famous treats. Few surprises why. Buttery, flakey, melt-in-the-mouth pastry with beautifully set vanilla and cinnamon custard; by the time you say that, there’ll be none left.
British winters may be long but it feels like George Martin got hold of this one. So cottage pie isn’t yet out of season in our household. It’s easy to see why cottage pie is a British staple. Little beats walking into a toasty kitchen on a cold evening to be greeted by the comforting…
Show me someone who doesn’t like white chocolate and I’ll show you a shameless liar. Super sweet, very hard to cook with and far too easy to burn, you just can’t turn your nose up at a decent bar of the stuff – or better still, a few white chocolate cookies.
