Get PREPPED! for FREE!

We've teamed up with the lovely Vanessa Kimbell and have one coveted copy of her fantastic new recipe book PREPPED! to give away.

Just leave a comment here on the Blog before 24 June to be in with a chance of winning!

Five things that make PREPPED! a "kitchen life saver" (as quoted by Michelin starred chef Jason Atherton).

• The food is delicious and simple
• The flavours are complex and sophisticated
• It's written and tested by real people for real life
• It means you can get out of the kitchen and enjoy the fun with everyone else 
• Keeps washing up and clearing down to a minimum

We've been lucky enough to have posted one of Vanessa's fabulous recipes here on the Blog, Star Anise & Orange Bread Pudding, and can't wait to try out more of her delicious dishes. 

Three more things you might like to know...

• PREPPED! is printed in the UK - an unusual feat in itself
• Vanessa gave herself 12-months to write a recipe book - and held the first copy of PREPPED! almost exactly one year on from the day she started
• Since discovering Cooking Gorgeous aprons, Vanessa will wear nothing else (not sure that's come out right but you know what we mean!)

Good luck!

A right royal recipe

Let me introduce you to our guest chef - and her decadent delicious dessert... Vanessa Kimbell is a chef and food writer with a gorgeous recipe book PREPPED! due to hit the shops later this year. She is a fabulous supporter of Cooking Gorgeous (and can often be seen sporting her favourite apron - our very own Aubergine Standard, including on one memorable trip to the cinema!) Vanessa has kindly offered up one of her trademark dishes to kick off our new recipe series: Notes from a Kitchen Island. I hope you love making it - and that you love eating it even more. With love, Henny PS: It's a British classic with a touch of spice - a perfect partner to a right royal weekend! Star Anise & Orange Bread Pudding I don’t suppose we often think of bread pudding as a glamorous dish, but this is a seriously gorgeous desert that is met with delight in our house. The star anise gives a delightful twist and the bitter orange marmalade tempers the sweetness while the eggs and cream form a deliciously smooth custard. To make your own bread to use in this recipe, I highly recommend the Milk Loaf from 'The Handmade Loaf' by Dan Lepard. An artisan baker extraordinaire. The pudding generously serves 10 - 12, but we eat it over 2 - 3 days. I sent part of this one back with my photographer Nicky Callis - it was the least I could do to thank her for these lovely photos! Vanessa x

And here's how to make it...

Serves 10 - 12
Prep time 20 minutes
Cooking time 1 hour 20
Freezes No
Size of dish 9cm deep, 32cm long and 27cm wide 775g of white tin loaf

275g raisins
140g caster sugar
Zest of 1 orange
1.5l of whole milk
600ml single cream
8 medium eggs
7 star anise
3 or 4 tbs of orange marmalade

1 Preheat the oven to 180 (between gas mark 4 and 5).  Slice the bread into 1.5 cm slices.   2 Arrange the slices in a large deep dish, scattering the raisins and sugar evenly between each layer. You will get about 3 layers or so depending on the thickness of your slices. Keep 3 or 4 spoons of sugar in reserve to use later on. Bear in mind you need to leave a little room at the top, as the pudding will rise as it cooks. 3 Evenly distribute the orange zest over the top of the pudding. 4 Pour the milk, cream and eggs in a jug and whisk to evenly distribute the egg. 5 Pour gently over the bread and using the tips of your fingers gently press into the bread to ensure the liquid is distributed throughout. 6 Sprinkle on the remaining sugar and scatter the Star Anise over the top. Pop into the oven. After an hour and 20 minutes check that the pudding is risen and golden. If it's not golden, cook for a further 10 minutes and check again. 7 Remove from the oven and discard the Star Anise before glazing. To glaze, gently spoon 3 - 4 tablespoons of marmalade over the pudding whilst it's still hot. 8 Serve hot or cold with custard or cream. For more information about Vanessa Kimbell’s forthcoming recipe book go to www.prepped.co.uk With very many thanks to the lovely Vanessa Kimbell (and apologies to Bill Bryson).