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Sally Clarke’s classic chicken pie – A secret shared in time for Thanksgiving This perfectly prepared, shaped, and baked chicken, mushroom, and leek pie is ready for you to slice and serve. If you prefer to serve it hot, simply pre-heat your oven to 180 celsius, place on an ovenproof tray, and heat for 20 mins or until warmed through. […]
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Recipe share for Sally’s perfect soft pistachio meringue with blood oranges and rhubarb. Perfect opportunity to practice for special occasions or any occasion. Ingredients 190g sugar 3 egg whites 2 tsp cornflour 1 tsp champagne wine vinegar ½ tsp vanilla essence 50g shelled unsalted pistachio nuts, roughly chopped 200g forced rhubarb (approximately 3 sticks) 50g […]
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April 1, 2016
450 g pitted black olives 6 anchovy fillets in oil 1 clove garlic, crushed to a cream 2 tsp capers, drained of brine or rinsed of salt Zest of 2 lemons, finely grated 1 small chilli, finely chopped 90 ml olive oil 1 tbsp chopped parsley, chives and/or thyme 1?2 baguette 1 clove garlic, cut in half […]
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For all Restaurant enquiries please email: restaurant@sallyclarke.com or call 020 7221 9225
For all Shop online enquiries please email: shop@sallyclarke.com
For all Shop enquiries please email: shop@sallyclarke.com or call:
020 7229 2190 (Campden)
020 4511 6161Â (Westbourne Grove)
For Wholesale Bakery enquiries please email: bakery@sallyclarke.com
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