Foodies, this one's for you

Posted 13 February 2024

Recipes to fall in Loaf with

We've got some tasty recipe ideas inspired by our foodie fabric names. Tuck in.

Recipe One: Poached Pears in Wine

Lightly spiced and deliciously sweet. For love at first bite.

Serves two:

One large orange
Three ripe but firm pears
One cup red wine
Good squeeze of honey
One tablespoon sugar
Half a cinnamon stick
Pinch of ground cardamom


  1. Zest and juice half the orange and slice the remainder into slices.
  2. Peel the pears and add to the bowl of orange juice, toss to coat.
  3. Add the orange slices, red wine, honey, sugar, cinnamon stick and cardamom into an enamel pot that the pears will fit snugly in.
  4. Over a medium-high heat, bring the liquid to a rolling boil.
  5. Lower the heat and add in the pears and orange juice.
  6. Cover and let simmer gently for 20 - 30 minutes, occasionally rotating them with a spoon.
  7. To test whether the pears are soft enough, insert a skewer into the thickest part of the pear. If it meets no resistance, it's ready.
  8. Transfer the pears back to the bowl with the orange juice and let the poaching liquid simmer until reduced.
  9. Serve the poached pears with the poaching syrup and orange zest for garnish.
  10. . A dollop of ice cream goes fabulously well with this dessert.

Recipe Two: Jam Margarita with Chopped Mint

Our jammy take on the traditional Margarita. Shake things up.

Makes one:

Two shots tequila
One shot triple sec
Two tablespoons of strawberry jam
Fresh mint
One lime
Strawberries for garnish
Lots of ice


  1. Run the fleshy side of the lime around the rim of your glass and dip into a saucer of salt to make the salt crust.
  2. Add some ice to the glasses to keep it cold.
  3. Put the jam, juice of one lime, tequila and triple sec in a cocktail shaker with lots of ice.
  4. Put the lid on tightly and shake well.
  5. Using the strainer, pour the mix into the glass.
  6. Garnish with a lime wedge, strawberry and fresh mint leaves.

Recipe Three: Roasted Peach Tart with Clotted Cream

Finish on a high note with this peachy pud. Get stuck in.

Serves six:

Sweet shortcrust pastry
Six ripe but firm peaches
Three tablespoons caster sugar
One teaspoon cornflour
One teaspoon vanilla essence

Serve with a dollop of clotted cream


  1. Preheat the oven to 180 degrees C.
  2. Blind bake the shortcrust pastry in a 24cm tart dish (10 minutes with baking beans, 5 minutes without).
  3. Slice peaches into wedges.
  4. In a bowl, toss the peach slices with caster sugar, cornflour and vanilla essence.
  5. Pile the peaches into the pre-cooked pastry crust and dust heavily with icing sugar.
  6. Bake for 30-40 minutes.
  7. Slice and serve with a dollop of clotted cream.

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