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Chef’s Table in Season

Warner's Taste Club - Cherry Bakewell recipe
Warner's Taste Club - Cherry Bakewell recipe

Cherry Bakewell

Try this classic with a seasonal twist from Eric Worger, Head Chef at The Broadway Hotel…

Chef's Notes

With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.

The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com

Ingredients for the Sweet Pastry

  • 500g Plain flour
  • 200g Diced butter
  • 200g Icing sugar
  • 3 Medium eggs
  • Pinch of salt

Method for the Sweet Pastry

  • Mix together the flour, butter, sugar, salt until bread crumb consistence
  • Add eggs and bring together (use mixing machine to speed this up)
  • Rest pastry in fridge for a least 15mins (or maximum of 3 days)

Ingredients for Blind Bake Pastry

  • Sweet pastry from previous step

Method for Blind Bake Pastry

  • Pre heat oven 160°C and line 12inch tin
  • Roll out sweet pastry until 3mm depth
  • Line tart case with baking parchment (or double layer of cling film) and on top put either baking beans or rice
  • Bake pastry in oven for 15-20mins then remove from oven and take off baking parchment and baking beans
  • Bake for another 10mins to cook base of pastry (pastry will be pale but obviously cooked)
  • Remove from oven and leave to cool

Ingredients for the Frangipane

  • 125g Caster sugar
  • 125g Unsalted butter (soft, but not melted)
  • 5 Medium eggs
  • 125g Plain flour
  • 125g Ground almonds

Method for the Frangipane

  • Into the mixing machine add the sugar and butter (mix until paste consistence)
  • Add eggs one by one and mix slowly
  • Continue until all eggs are added and mixture is light and fluffy (don’t over mix)
  • Gently fold in flour and ground almonds and mix (don’t over mix)

Ingredients for the Cherry Filling

  • 125g Good quality cherry jam (or make your own jam from scratch)
  • 75g Fresh cherries (pitted and halved)

Method for the Cherry Filling

  • Mix jam and cherries together and put to one side for later use

To Serve

  • Pre heat oven 160°C
  • Spoon cherry filling into pastry case to cover bottom (approx. 1cm depth)
  • Carefully spoon frangipane mixture on top
  • Arrange fresh cherries on top
  • Sprinkle with flaked almonds
  • Bake for 20-25mins

To Serve

Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.

That’s the hard work done!

Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!

To drink

Warner's Taste Club - Cherry Bakewell recipe

Partner this sweet tart with one of Humblebee Refresher natural juices. Head over to Star Supplier for great offers on this fantastic range of juices…

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