Sarah Orme

Bristol

Digital Editor at YourHomeStyle

Senior Digital Editor for Gathered and YourHomeStyle. Journalist and award-winning podcaster. Find me on Threads!

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Articles

Plum trifle | Your Home Style

2 weeks ago | yourhomestyle.uk | Sarah Orme

Put the plums in a saucepan with the conserve and 600ml of water. Bring to the boil, then simmer gently for about 10 minutes until the plums are very tender. Empty the jelly sachet into a medium bowl and pour on the hot plum mixture. Stir until the powder has dissolved through the plums. Dip the Madeleines quickly into whatever alcohol you’re using. Cut about 2cm from the base of each one and press the larger pieces around the edge of your trifle dish.
Elderflower pannacotta | Your Home Style

2 weeks ago | yourhomestyle.uk | Sarah Orme

For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod, vanilla extract and cordial into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Once cool, place into the fridge for at least an hour, until set.
Summer pudding | Your Home Style

2 weeks ago | yourhomestyle.uk | Sarah Orme

Cut the bread into neat fingers and set aside. Put the sugar and 5 tbsp water into a pan and heat slowly until the sugar melts, stirring constantly. Add the fruit to the pan and simmer gently for about 7-10 minutes – gooseberries and blackcurrants may take a few minutes longer. Reserve a few spoonfuls of the juice. Line the base and sides of a 1.25L (2 pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers.
Spinach, watermelon and grain salad

2 weeks ago | yourhomestyle.uk | Sarah Orme

This delicious salad recipe is ready in under 15 minutes – the ideal lazy dinner for two!Top tip: To have a very runny yolk, poach your egg for 3 minutes. For a jammy egg: 4 minutes. For a fully cooked yolk: 5 minutesRecipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Spanish chicken | Your Home Style

1 month ago | yourhomestyle.uk | Sarah Orme

Soften the membrillo in a large bowl with the apple juice, 1 tablespoon of the olive oil and the spices, salt and pepper. Stir in the chicken pieces and leave to marinate for 10 minutes. Place the tomato wedges on a plate and scatter with torn or chopped herbs, red wine vinegar and 1 tablespoon of olive oil.
Kale, avocado, beetroot and butter bean salad with mustard dressing | Your Home Style

1 month ago | yourhomestyle.uk | Sarah Orme

Cook the quinoa according to the pack instructions, drain and run under cold water. Set aside. Meanwhile, whisk together the olive oil, vinegar and mustard and season to taste. Tip the kale into a mixing bowl, pour over the dressing and use your hands to massage the dressing into the kale until softened slightly. Add the butter beans, apple, walnuts, avocado, beetroot and cooked quinoa and stir gently to coat everything in the dressing. Serve immediately, with crusty bread, if liked.
Roast sweet potato, goat’s cheese and pickled walnut salad | Your Home Style

1 month ago | yourhomestyle.uk | Sarah Orme

Preheat the oven to 200°C/180°C fan/gas mark 6 and line a large baking tray with baking paper. Wash and dry the sweet potatoes. Cut into thick slices, about 1cm thick. Place the slices onto the prepared baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelised. Meanwhile, crumble the goat’s cheese into small pieces.
Oaty cheese and chive-crusted smoked haddock with asparagus | Your Home Style

1 month ago | yourhomestyle.uk | Sarah Orme

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with baking paper. Heat a small frying pan. Toast the oatmeal for 2-3 minutes, stirring, until lightly browned. Turn out onto a plate and leave to cool for 5 minutes. Arrange the asparagus on the baking tray, brush lightly with olive oil and season. Rinse the fish and pat dry. Lay on top of the asparagus. Mix the cheese and chives with the toasted oatmeal and spoon on top of the fish. Melt the butter and drizzle over. Bake for 10 minutes.
Mini prawn tacos with watercress pico de gallo | Your Home Style

1 month ago | yourhomestyle.uk | Sarah Orme

In a bowl, toss the prawns in the lime juice, paprika and a generous pinch of salt. Grill for a couple of minutes on each side. For the pico de gallo salsa, combine 200g tomatoes, 1 red onion, 1 clove garlic, 20g watercress, 20g fresh coriander, 1 chilli pepper, salt and pepper and lime juice in a bowl and mix well. Warm the tortillas for 30 seconds on each side in the same pan you used for the prawns.
Coffee-marinated steak with mango and avocado salsa

1 month ago | yourhomestyle.uk | Sarah Orme

Use a meat hammer or rolling pin to pound the thicker part of the steak to make it the same thickness as the rest, then lightly score each side of the steak diagonally (to help it absorb the marinade). Mix all the marinade ingredients together and pour over the steak. Cover and leave at room temperature for 2 hours. Combine the pink pickled onions ingredients (1 red onion, sliced, 2 tbsp cider vinegar and ½ tsp salt), cover and refrigerate for at least an hour.