This easy-peasy sauce is delicious with baked trout, you can substitute any of the Duerr’s horseradish sauces below. The ingredients below will be enough for two or three people, as a condiment on the side of the fish.

Method: For the loaf: Preheat the oven to 180°C (350°F). Lightly grease a 9x5” loaf pan. Grate the zest from the orange. Cut the orange in half and squeeze the juice from one half into the milk. Reserve the other half for the orange glaze, if using. Place butter and Duerr’s shredless orange marmalade into a heat-proof bowl, then either… More

Bakewell tarts are commonly made in a variety of flavours, so Duerr’s raspberry jam could be substituted for another flavour of Duerr’s jam such as strawberry or apricot, if preferred. Method: Sift the flour, pinch of salt and icing sugar into a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in… More

Method: Preheat oven to 375°F/190°. Lightly grease an 8”-9” square baking tin. Mix the apples with the Duerr’s Traditional Mincemeat and place in the prepared tin. In a large bowl, combine the brown sugar, flour, cinnamon (if desired) and the oats. Cut the butter into 2cm squares and rub into the mixture until it goes crumbly. Sprinkle topping over the… More

This tart is a tasty and stylish variation on the traditional mince pie. Method: Shortcrust pastry method: Sift the flour and salt into a mixing bowl. Cut the lard and suet into small chunks and rub into the flour until it becomes the consistency of breadcrumbs. Mix in the sugar. Add 2 tablespoons of water to the egg yolk, and… More

These classic mince pies are always a treat, but why not add a little twist to the classic with our luxury mincemeat with dark chocolate. Method for shortcrust pastry: Sift the flour and salt into a mixing bowl. Cut the lard and suet into small chunks and rub into the flour until it becomes the consistency of breadcrumbs. Mix in… More

Method: Preheat oven to 200°C. Cut the sage leaves into small pieces, and place in a mixing bowl. Add all the other ingredients (except the chicken) to the bowl, and stir to combine. Add the chicken and toss, making sure the chicken is evenly coated with the glaze. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart,… More

115g (4 oz) caster sugar 3 large eggs 115g (4 oz) self-raising flour 130g (4½ oz) Duerr’s raspberry jam (or Duerr’s seedless raspberry jam, if you prefer) Butter for greasing Method: Neatly line the base with greaseproof paper and lightly grease a swiss roll tin (approx 30cm x 24cm or 12” x 9”) with a little butter. Pre-heat oven to… More

If preferred, the cranberries and Duerr’s cranberry sauce mixture can be substituted for a Duerr’s jam such as strawberry or raspberry. Method: Pre-heat the oven to 200° C or gas mark 6. Warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat so that the juices boil and start to resemble a… More

The following recipe is for blackcurrant jam tarts, but can be adapted to use any flavour of Duerr’s jam such as strawberry, apricot or raspberry. Method: Preheat oven to 190°C (180°C for a fan-assisted oven). Weigh out the butter, cut it into small pieces and transfer to the freezer for a few minutes to chill. Half-fill a cup with water… More