Close Icon

Tips and recipes from menu cooked by celebrity TV Chef, Peter Sidwell, at Lakelovers competition winner cottage

Celebrity TV chef, Peter Sidwell of ITV’s Britain’s Best Bakery fame, cooked up a treat for Lakelovers competition winner Paula and her guests staying at a 5 star gold award luxury cottage of her choice, Mungeon Barn, Cartmel.  Paula won the Facebook prize draw, worth £5,000, in February earlier in the year, and said her favourite part of the prize was having Peter Sidwell cook a private three course meal for her and her guests during their week-long stay at a cottage of her choice, also part of the prize!

Here are the recipes and some exclusive tips from that special private dining experience…

A Starter of Back Treacle salmon with Horseradish Curd and Pickled Cucumber

Ingredients, to serve 4

600g of locally smoked salmon

2 tbsp of black treacle

1/2 cucumber

100ml of white wine vinegar

1 tsp of honey

100g of herb salad

1 granny smith apple peeled and chopped into match sticks

2 tsp of capers

for the curd

150g butter

4 egg yolks

1 tsp of horseradish sauce

2 lemons zest and juice

1 pinch of white pepper

1 pinch of salt

Here’s how

Warm the black treacle up and pour into a large dinner plate.

Place the whole pice of smoked salmon pink side down into the treacle, cover with cling film and leave in the fridge for a minimum of 2 hours.

Meanwhile heat the white wine vinegar and honey.

Peel, de-seed and dice the cucumber before adding to the boiling vinegar, then switch off the heat and leave to cool.

To make the curd, place the egg yolks in to a bowl and whisk in the lemon juice, zest and horseradish sauce.

Chop the butter into small cubes and add to the mixture.

Place the bowl over a pan of simmering water and cook for 10-15 minutes while continually whisking.

The curd is initially quite thin, however as it cooks out and the temperature increases the curd will thicken.

Pour the curd into a clean jam jar and place the fridge until you need it.

Mungeon_Barn_Meal_Back Treacle salmon with horseradish curd and pickled cucumber

Back Treacle salmon with horseradish curd and pickled cucumber


For dessert, Chocolate Mousse with Lakeland Gingerbread, Preserved Orange and Honeycomb


Chocolate Mousse

300g dark chocolate 70%

300ml double cream

6 eggs

150g sugar

For the oranges

4 oranges

200g sugar

300ml of water

For the honeycombe

200g sugar

5 tbsp  of honey

2 tsp bicarbonate of soda

For the ginger bread

7oz/200g/ 1 &1/2 cup wholemeal flour

20z/60g/1/2 cup plain white flour

1 handful/1 cup large porridge oats

3/4 TSP of baking soda

9oz/260g/1 cup brown sugar

1 TBSP of ground ginger

9oz/260g/1 cup butter

1 orange, the zest of

1 thumb of peeled and finely chopped fresh ginger

2 chunks of candied ginger chopped into small pieces


Here’s how

To make the preserved orange

Juice the oranges and place into a glass and drink it !

Cut the oranges into quarter and scoop out the remaining fresh.

Cut and dice the orange pith into 1/2 cm cubes and place in a pan with the water and sugar.

Bring the pan up to the boil and leave it to simmer for 20-30minutes until the orange is tender.

Leave to cool, then pour into a clean jam jar, keep in the fridge for when you need it (it’s great on ice-cream or in your breakfast granola).


To make the gingerbread

Place both the flours, soda, sugar and oats into a food processor and blitz for 20 seconds.

Pour into a mixing bowl.

Add in the ground ginger and mix with a spoon so that all the ginger is evenly mixed in.

Dice the butter and add to the flour.

Using the tips of your fingers, rub the butter into the flour to form a crumble-type consistency.

Add in the orange zest followed by the chopped candied ginger and fresh ginger.

Pour the mixture into a lined baking tray approximately 20cm x 20cm so you have about 1/2cm of mixture.

If you have any left over mixture just bake it in another tray that is smaller.

Pat the mixture down gently, then bake for 9-12 minutes at 180c/350f (approx) until golden.

The cookie should be slightly chewy in the middle and crumbly on top.

Cut into squares while it is still warm.

To make the mousse,

Place the chocolate into a mixing bowl and sit it over a pan of gently simmering water to melt.

Meanwhile, whip up the cream to a soft peak, not as much as whipped cream.

In another bowl whisk up the egg whites to a stiff peak.

When the chocolate is melted, add in a pinch of salt, then pour the cream into the chocolate bowl and mix together.

Take half of the egg whites and fold into the chocolate mousse and mix in, then add the remaining egg whites and carefully fold in making sure keep all the air in the mousse so it’s nice and light.

Spoon some of the preserved orange into the bottom of the serving glasses.

Pour the mousse into glasses and place in the fridge for 2 hours to set.

To make the honeycomb

Place the honey and sugar into a pan on a medium heat and bring to the boil for 3-4 minutes, then add in the bicarbonate of soda and stir through.

Pour the honeycomb into a roasting dish lines with silicone baking parchment and leave to cool.

Mungeon_Barn_Meal_Chocolate mousse with Lakeland gingerbread, preserved orange and honeycomb___

Chocolate mousse with Lakeland gingerbread, preserved orange and honeycomb

This Lakelovers competition was run in partnership with kitchenware retailer, Lakeland and the prize included a week’s stay at a choice of 5 star Lakelovers holiday cottages, three hours spa treatment from My Personal Sanctuary in the comfort of the holiday cottage, a private meal cooked and served by Peter Sidwell as well as a trip to his Simply Good Cookery School, in Rheghed.

Paula choose to stay at the Lakelovers 5 star Gold award Mungeon Barn, one of our luxury cottages in the Lake District which is a luxury barn conversion like no-other!  Set in stunning south Lake District countryside and nearby Lake District foodie mecca, Cartmel,  Mungeon Barn easily feels like your very own luxury hunting lodge!   It is very fitting that Peter Sidwell should serve up a stater of Black Treacle salmon, with a main of  fillet of Cumbria venison finishing with a seasonal chocolate mousse with Peter’s very own Lakeland gingerbread, preserved orange and honeycomb for the lucky winner and get guests.

Paula’s competition holiday home is set within 400 acres of exclusive Lakeland estate, including private Rainbow Trout fishing pond, and alongside a working Belted Galloway farm. This statement property oozes style and comfort to sure to please even the most discerning of competition winners;  from the outside hot tub, walls of glass, viewing balcony, whole-floor open plan living space, designer bathrooms to luxury Cowshed toiletries.  Peter certainly seemed to enjoy cooking in the designer kitchen!

Peter Sidwell is co-host and presenter on the ITV daytime TV hit series, Britain’s Best Bakery, and his own TV series, Lakes on a Plate, on Channel 4, was very popular with great reviews. Peter said he enjoyed his private dinning experience and when talking about his cookery school he said he particularly enjoys “empowering people with ideas and techniques they can take home.” 

Watch Peter Sidwell cooking in the new Simply Good Food TV app click here for android.

We’re pleased to hear Paula and her guests enjoyed her Lakelovers and Lakeland prize.  Keep an eye on Facebook for future competitions!



Lakelovers and Lakeland competition winner Paula H, third from left, enjoys Simply Good Cookery School, by Peter Sidwell


Competition winer Paula making Pumpkin Focaccia at Peter Sidwell’s Simply Good Cookery School