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Munch the movies: hosting a dinner party movie screening *This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO TABLE DECS SKIP TO MENU Welcome back to DINNER AND A MOVIE , where we bring cult classics, cinematic legends, and fan-favourite films to life through movie-inspired recipes  you can recreate at home. Whether you're hosting a themed party or just looking for a fun way to elevate your next movie night, we’ve got you covered, one bite at a time. This time, we’re trading wands and wizardry for hitmen, dance contests, and a briefcase full of mystery as we dive into the sharp, stylish, and endlessly quotable world of PULP FICTION . Tarantino’s genre-defying masterpiece is packed with unforgettable scenes, razor-sharp dialogue, and yup, you guessed it, some seriously iconic food moments. You probably remember a cheeky burger moment in Pulp Fiction but do you remember three of them?! This dinner party menu brings together all three burgers featured in the movie, along with a couple of sweet treats, so you and your friends can watch the film, and enjoy all the food from Pulp Fiction food along with your favourite characters. You’ll find the written recipes linked below, and you can follow along step-by-step in our video. Be sure to subscribe  for more cinematic supper clubs, and bring the telly to your belly. Without further ado, let's take Pulp Fiction, to the kitchen 🍔 💼 💥 Love food in film?   For more cinematic feasting, check out:   THE PULP FICTION TABLE: SKIP TO MENU Nothing screams Pulp Fiction quite like Diner chic, so we decided to dress the table with a few pieces of Americana, and of course, the iconic glowing briefcase. Be sure to leave your guests spending the night wondering what's hiding in there... We always mock up a menu for our Dinner and a Movie nights on the free version of Canva , it's a inexpensive way to have a themed item on the table, and always nice to let your guests know what is coming. In this case, more burgers than you should eat in a lifetime. Arguably the best MacGuffin of all time, is Pulp Fiction's black leather briefcase that glows from the inside. We had to have one on the table, it's such a fun nod to the movie, and was easy to achieve with a small panel light . These ketchup and mustard bottles scream diner chic, and fit into our colour scheme perfectly. Saucy. We mocked up these placemats on Canva, to finish of our diner table, and designed them to fit in with our menu design, and tie everything together. If you're guests aren't messy eaters, than they can also make for a nice party favour! We couldn't resist this napkin dispenser as it couldn't be more perfect for the theme! We used the red and white checkered pattern to inspire the design of our placemats and menus. THE MENU       ROYALE WITH CHEESE The first in our Pulp Fiction burger trio, is inspired by Vincent Vega, and his fascination with France's take on a classic quarter pounder with cheese. Served at 7 mins & 45 secs CLICK HERE  FOR THE RECIPE BIG KAHUNA BURGER For our second offering, we're visiting Tarantino's fave fictional fast food joint to bring you our take on this big, juicy Hawaiian bite in honour of Jules Winnfield. Served at 15 mins & 10 secs CLICK HERE  FOR THE RECIPE DURWOOD KIRBY BURGER The third and final Pulp Fiction inspired burger in our menu, is an ode to Mia Wallace. You decide if you want to copy her with the side of watermelon... Served at 37 mins & 20 secs CLICK HERE  FOR THE RECIPE CAJUN FRIES To accompany our burger line up, we've gone for a chunky seasoned fries, inspired by those you can spot in the movie, beside the infamous Biiiiig Kahuna Burger Served alongside the fries CLICK HERE  FOR THE RECIPE $5 MILKSHAKE A $5 for a shake in this economy?! Sadly, that sounds like a bargain... Served at 37 mins & 20 secs CLICK HERE  FOR THE RECIPE HOMEMADE TOASTER PASTRIES Poor Butch might not have been able to enjoy his toaster pastries in the movie, so here's hoping you get a bite in before chaos ensues... Served at 1 hour & 31 mins CLICK HERE  FOR THE RECIPE BACK TO TOP

Munch the movies: hosting a dinner party movie screening *This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO TABLE DECS SKIP TO MENU A warm welcome to magic and non magic folk alike, to our series DINNER AND A MOVIE , your home for movie-inspired recipes  and unforgettable cinema-themed dinner parties. In every episode, we bring beloved films to life through food, so you can host the ultimate dinner and a movie night  at home. This time, we’re packing our trunks, dusting off our robes, and jumping aboard the Hogwarts Express to dive into the magical world of Harry Potter and the Philosopher’s Stone - none of that Sorcerer’s nonsense please ! With the exciting HBO Harry Potter series  cast announcement still buzzing, now is the perfect moment to revisit the magic that started it all. While we recognise the important conversations around J.K. Rowling, and are devastated that she has entered her Death Eater era, we’re putting personal politics aside, and focusing instead on the wonder, comfort, and connection these stories have offered to generations. A Harry Potter Dinner Party Full of Magic Few films celebrate food quite like Harry Potter and the Philosopher’s Stone . Food helps to highlight Harry's new sense of belonging and acceptance, through the contrast between the deprivation he suffers at the hands of the Dursley's, and the abundance of delights at his fingertips in the wizarding world. This Harry Potter dinner party menu  captures that sense of cozy, magical discovery, with recipes perfect for witches, wizards, and Muggles alike. In this episode, we recreate some of the most iconic Harry Potter foods , from spellbinding Chocolate Frogs, to comforting British classics worthy of a Great Hall feast, to the iconic Hagrid baked pink Happee Birthdae cake. You’ll find all the written Harry Potter recipes linked below, but if you haven’t yet watched the full episode, watch it here , and be sure to subscribe for more monthly movie magic and cinema-inspired dinner party ideas . Let the feast begin 🪄✨ Love food in film? For more cinematic feasting, check out: Ratatouille   The Devil Wears Prada The Godfather   THE TABLE: SKIP TO MENU The fact that there are soooo many Harry Potter themed decorations out there is both a blessing and a curse. On one one hand, endless options, on the other hand, well, endless options. This is what we settled on, to set the scene for our Hogwarts worthy feast... No Great Hall feast is complete without floating candles   hanging from the ceiling. These ones did the job brilliantly, came strung with fishing line, and are lightweight enough to attach to the ceiling with just a little white tac . They even came with a wand shaped remote control to turn them Lumos and Nox . Spectacular. As usual, we made menus for the evening using the free version of Canva, and printed one for each guest, which we rolled up to resemble parchment scrolls. This Hogwarts trunk giftbox  made for the perfect centrepiece, and is since being used to store all of our magical new HP props! At each place setting, we left a party favour of a homemade chocolate frog, made using this Chocolate frog kit , which contains a chocolate mould, wizarding cards, and boxes to present your frogs in. Find out how to make them yourself here . You could even go a step further and personalise the wizard cards from the kit, with pictures of your guests, turning them into magical place cards. Hung from the ceiling with a bit of fishing line, these vintage looking winged keys brought a touch class to the occasion, and we're an unexpected nod to the movie. These Hogwarts acceptance letters actually came as a banner, but at the point you couldn't enter the room without banging your head on something hanging from the ceiling, so we cut off the ribbon, and scattered them over the table instead. These cute little golden wings  turned a few Ferrero Rochers into elusive Golden Snitches. Hide them all over the house to test if your guests would make the house team. These napkins come in a set with paper plates and cups, and are the perfect finishing touch. Mischief managed.   THE MENU       MAGICAL MORSEL We're kicking off our magical feast with these party-favour-come-place-cards. Call us hopping mad to kick off with chocolate frogs, but nothing screams HP more than way too many sweets... CHOCOLATE FROGS On the table on arrival CLICK HERE  FOR THE RECIPE MAIN COURSE We've brought to life our dream of attending a Hogwarts feast with this magical banquet 🪄 START OF TERM FEAST Crown of lamb Yorkshire puddings Red Wine Sauce Served at 46 mins CLICK HERE  FOR THE RECIPE DESSERT To finish off our Hogwarts worthy feast, we're paying homage to Hagrid's BEST ever bake 🎂 HAPPEE BIRTHDAE HARRY CAKE Served at your discretion CLICK HERE  FOR THE RECIPE BACK TO TOP

From the telly to your belly, recreating recipes from television This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO: RECIPE Welcome to Gobblebox , our TV-inspired recipe series where we bring iconic dishes from the small screen straight to your kitchen. This week, we're diving fork-first into FRIENDS, and celebrating one of its most iconic ( and unhinged ) dessert moments, the totally irresistible Stolen New York   Cheesecake shamelessly eaten off the hallway floor by Chandler and Rachel. Could that beeee any more awesome?! If there's one show that had us laughing, crying, and craving a lot  of takeout, it's Friends. Running for 10 seasons, with over 100 Emmy nominations and a viewership that peaked at 52.5 million(!) for the finale, Friends isn't just a TV show, it's a cultural phenomenon. This sitcom juggernaut brought us iconic one-liners, epic romances, and some seriously memorable meals. From Monica’s Thanksgiving feasts, to Ross’s beloved "moist maker", to Rachel's meaty trifle, food plays a leading role in Friends. But there's one particular delicacy that quite literally steals the show, and that’s the cheesecake Chandler finds mysteriously delivered to the wrong apartment. A cheesecake so irresistible, he and Rachel steal it, and end up eating it off the floor. And honestly? Relatable. This isn't just any old cheesecake, this is a New York style cheesecake, it's rich, it's baked, and it's unapologetically creamy. Pure full-bodied decadence with a tangy edge. The kind of dessert that makes you understand why Joey doesn't share food. Nothing says “guilty pleasure” quite like swiping a cake from your neighbour and diving in without remorse. Fair warning: this recipe requires a bit of patience, as there is a lot of chilling time involved, but as with all things worth waiting for, the payoff is oh-so-sweet. Don’t be surprised if it mysteriously vanishes from your fridge... Some desserts are meant to be stolen. If you haven't watched the video for this recipe yet, go check it out , as we walk you through the recipe step-by-step. It's the perfect pick-me-up for when it hasn't been your day, your week, your month, or even your year. Until next time... keep your forks ready and your cheesecake guarded.  BACK TO TOP NEW YORK STYLE CHEESECAKE Features in Friends Season 7, Episode 11 "The One with All the Cheesecakes" INGREDIENTS   (serves 12) Base: 150g plain digestive biscuits  75g unsalted butter Filling: 900g full fat cream cheese   300g caster sugar  300ml soured cream  4 medium eggs  2 tbsp cornflour  1 tsp vanilla bean paste 1 tsp lemon juice   METHOD For the Base: Preheat the oven to 190°C / 170°C fan . In a food processor , blitz the biscuits into fine crumbs. Add the melted butter and mix until all the crumbs are evenly coated. Lightly grease the bottom of a 9-inch springform cake tin . Press the buttery biscuit mixture firmly into the base of the tin to create a crust. Bake the crust for 10 minutes , then remove from the oven and set aside to cool slightly while you prepare the filling. For the Filling: To a large bowl , add the cream cheese and sugar . For the smoothest finish, blitz with an immersion blender until smooth. Alternately, bring together with an electric whisk . Add the remaining filling ingredients and blitz/whisk again until combined and smooth. Brush the sides of the cake tin with a little melted butter. Wrap the outside of the tin with a large piece of foil to prevent the filling leaking out, or water leaking in. Place the prepared tin into a large roasting tin . Pour the cheesecake filling into the tin. Carefully pour hot water  into the roasting tin to create a water bath, filling to about 1 inch deep . Bake the cheesecake for 55–65 minutes , or until the edges are set and the center still has a slight wobble. Turn off the oven and open the door slightly. Leave the cheesecake in the water bath inside the oven for 1½ hours  to cool gradually. Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature, on a wire rack . Once cooled, loosely cover the tin with cling film and refrigerate for at least 6 hours , or ideally overnight  to set. To serve, run a sharp knife around the edge of the cheesecake to loosen it from the tin, then gently release it from the springform. Serve sliced on a plate, or whole on the floor. BACK TO TOP

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE MENU OVERVIEW This is Dinner and a Movie where iconic films meet the dinner table with movie-inspired recipes  and themed party menus that bring your favorite stories to life. In this edition, we're deep in the magical world of Harry Potter and the Philosopher’s Stone , and what better way to kick things off than with one of the most iconic wizarding treats of all: Chocolate Frogs . When Harry meets Ron aboard the Hogwarts Express, a cacophony of candy helps open the door to a whole new world. Among the cauldron cakes and Bertie Bott’s Every Flavour Beans, the Chocolate Frog  stands out: enchanted, collectible, and just a little unpredictable. This scene gives us another tantalising moment of awe as we are slowly introduced to the wizarding world, juxtaposes Harry’s wide-eyed wonder with Ron’s casual familiarity, and introduces us to the wise face of Albus Dumbledore for the very first time. Here, over shared sweets, a lifelong friendship is born. These Homemade Chocolate Frogs  make for the perfect Harry Potter party favour , and they’re a guaranteed conversation starter before the first course is even served. We used this official Wizarding World Chocolate Frog Kit , which includes moulds, pre-cut boxes, and collectible cards featuring some familiar faces. It’s a more budget-friendly route than trying to track down each piece separately, but full disclosure: the moulds aren’t top quality, and assembling those tiny boxes is a test of patience, and impossible without a glue gun and about twenty .O.W.L.S. Want to go the extra mile? You can even swap out the included wizard cards and make your own personalised Chocolate Frog cards  with the names and photos of your guests. It’s a magical touch that doubles as a place card  and a keepsake. Chocolate Frog Recipe Tips For our version, we took things one step further and made hollow chocolate shells , filling them with mini M&M’s in Hogwarts house colours , turning them into amphibian Sorting Hats. You can absolutely go with solid chocolate instead for an easier route, but we liked the idea of a hidden surprise inside. We’re using a technique that's like a cheat's temper, not as precise (or laborious) as traditional tempering, but it gives you chocolate with a decent shine and snap. And though it may go against usual good judgement, putting the chocolate in the fridge  after moulding actually helps it shrink a little and release more easily from the moulds. Ready to conjure up some Chocolate Frogs of your own? Watch the full video for step-by-step instructions, extra tips, and a few magical moments along the way. 🐸🍫 Mischief managed. MENU OVERVIEW CHOCOLATE FROGS INGREDIENTS   (makes 6) GO TO: METHOD 350g milk chocolate  Mini M+Ms METHOD Finely chop 100g  of the chocolate and set aside. Melt the remaining 250g  of chocolate gently over a bain marie , heating to 50°C . Remove from the heat and add the chopped chocolate. Stir until completely melted and smooth. Spoon the melted chocolate into your moulds , ensuring it's worked into all the edges to remove any air bubbles. Turn the moulds upside down over a tray to let the excess chocolate drip out, tapping gently to encourage a thin, even shell to form. Place the moulds in the fridge for 5 minutes , or until the chocolate shell has set. While the shells are setting, divide the Mini M&Ms  into Hogwarts house colours (reserving any additional colours for chef’s perks, of course!). Once set, fill each chocolate shell with a small scoop of the sorted M&Ms. We did one house colour per frog. Spoon additional melted chocolate over the top to fill the moulds. If the chocolate begins to thicken, return it to the bain marie briefly to re-melt. Use a palette knife to scrape away any excess chocolate, creating a smooth, even top. Refrigerate for around 30 minutes , or until fully set. Once set, carefully turn out the chocolates from their moulds and serve in the Chocolate Frog boxes  provided in your kit. BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE MENU OVERVIEW Every Harry Potter fan remembers the jaw-dropping moment in The Philosopher’s Stone  when the Great Hall transforms from candlelit calm to a full-blown banquet. Platters of roast meats, vegetables, and puddings magically appear before the new students, welcoming them to their first Hogwarts feast. For Harry, fresh from a lifetime of meagre meals with the Dursleys, this is more than just dinner, it’s a powerful message: Hogwarts is a place of safety, comfort, and abundance. Inspired by this iconic start-of-term feast , we’re recreating the magic in our Harry Potter themed dinner party  with an unforgettable showstopper: a crown of lamb recipe  that’s equal parts theatrical and delicious. A crown of lamb is formed by curving two racks of lamb into a circle, bones pointed outward like a regal crown. The ribs are French trimmed , which means the ends of the bones are cleaned for a neat, professional finish. You can ask your butcher to prepare it this way, or buy it pre-trimmed at some supermarkets. This majestic cut is roasted to perfection and presented whole at the centre of the table , surrounded by sides served family-style , just like the Great Hall feast. We served our lamb with a rich red wine sauce , fluffy Yorkshire puddings , seasonal vegetables, and a pile of decadent, creamy mashed potatoes . The mash recipe comes from our most fashionable Dinner and a Movie  episode, inspired by The Devil Wears Prada , don’t forget to check out that video if you haven’t already! If you’re hosting a Harry Potter themed dinner party or just want a fantasy-inspired roast dinner , this main course is a true centrepiece. Overflowing platters, cosy comfort food, and a little bit of theatrical flair, it’s everything a Hogwarts feast should be. Be sure to watch the full recipe video to see how the magic happens. Grab your whisks and your wands, and meat us in the Great Hall! 🕯🕯🕯 CROWN OF LAMB & RED WINE SAUCE FOR THE LAMB: INGREDIENTS   (serves 4-6) GO TO: METHOD 2 x French trimmed rack of lamb (of 6-8 ribs each)  Small bunch of fresh rosemary Salt + Pepper to taste (we used smoked salt) Butchers twine/ string  METHOD Preheat the oven to 220 °C  / 200 °C fan Trim any excess fat off the lamb , and coat in a little olive oil . Season the meat generously with salt and pepper . Make a shallow cut in between each bone on the inside/membrane side, being careful not to cut all the way through, created slits a couple of millimetres deep.  Then, make a second shallow incision along the base of each rack, just below where the bone begins.  See video . Curve the racks around a glass , rib side out, to form a crown shape. Place a small sprig of rosemary in between each rib, nestled in the slits you made earlier.  Secure the crown with a length butchers twine in the middle of the crown, and a second length along the base of the racks where you made the incision. Remove the glass, and transfer to a roasting tray . Cover the ends of the bones with tin foil to prevent them from burning.  Roast for 20-30 mins , until for medium, the internal temperature measures at 60 °C . Remove from the roasting tray to prevent overcooking, and leave to rest for 10 mins before serving.  Present the crown whole, and slice to serve at the table. FOR THE RED WINE SAUCE: INGREDIENTS   GO TO: METHOD 2 tbsps of cold unsalted butter - divided   1 banana shallot - finely chopped 1 clove garlic - peeled   1 tsp red wine vinegar  1 tsp dijon mustard  1 tsp of sugar  1 sprig fresh rosemary A couple of sprigs of fresh thyme  ½ tsp black peppercorns 200 ml red wine 200 ml chicken or beef stock Salt - to taste   (optional 1 tsp. corn flour) METHOD In a small saucepan , melt 1 tbsp of the butter . Then add the finely diced shallot , and cook until softened (about 2-3 minutes ). Stir occasionally to prevent burning. Bash the garlic clove with the heel of your knife, and add to the pan along with the vinegar , dijon mustard , sugar , herbs and peppercorns . Simmer for a couple of minutes until the sugar is dissolved. Pour in the red wine , and bring back up to a simmer . Allow it to reduce by half (this should take about 10 minutes ).  Once the wine has reduced down, add the stock , stir to combine and let it simmer for a further 10-15 minutes until reduced by half. After simmering, add in any pan juices from your meat, then strain the sauce through a fine mesh sieve into a clean pan.  Add the remaining 1 tbsp of cold butter to the sauce, whisking to combine.  Season with salt and pepper to taste. If the sauce is too thin, you can thicken it using a cornflour slurry . Mix 1 tsp of cornflour with 1-2 tbsp of cold water to form a slurry, then slowly whisk it into the sauce while it's simmering. Keep stirring and cook for another 1-2 mins . BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE MENU OVERVIEW No wizarding feast would be complete without a golden, puffed-up Yorkshire pudding  on the side, so this recipe is the perfect accompaniment to our Hogwarts Feast in the magical Harry Potter and the Philosopher's Stone episode of our series Dinner and a Movie . If you haven’t seen the rest of the recipes for the main course yet, you can find them here . Yorkshire puddings are a classic British side dish with humble roots. Originally from Northern England, they were traditionally served before the main roast to help stretch the meal and fill bellies with simple, affordable ingredients. Over time, though, they’ve risen (quite literally!) to become a star of the Sunday roast, and a staple on Hogwarts' magically abundant banquet tables. The basic batter is wonderfully simple: 50g of plain flour + 50ml of milk, to each egg . We’re making giant Yorkshire puddings  fit for dining in the Great Hall, but you can make them any size you like: muffin-tin minis or classic roast-dinner rounds. A key step to success is pouring your batter into very hot oil . This blast of heat helps create that signature rise and crisp edge, while keeping the inside soft and airy. Make sure your tray and oil are preheated in the oven before you add the batter, as this is where the magic happens! Yorkshires are also brilliantly practical : you can make them in advance and reheat in a hot oven for a few minutes to bring back that crisp, golden finish. And, if you ever happen to have any leftovers (good luck with that) they freeze beautifully. Perfect for planning ahead, or for a cheeky post-quidditch refuel. For more tips, step-by-step visuals, and a few magical puns, be sure to watch the full episode . It’s where all the best secrets are revealed, no Felix Felicis required . YORKSHIRE PUDDINGS INGREDIENTS   (makes 6 large puddings) GO TO: METHOD The golden rule is 50g plain flour + 50 ml milk per egg 3 large eggs - beaten 150 g plain flour 150 ml milk Salt and pepper neutral oil for cooking METHOD Preheat the oven to 230 °C  / 210 °C fan In a large Yorkshire pudding tray , or muffin tin , add a spoonful of oil into each cup, add enough to completely cover the base of the cup, 1-2mm deep . Place the tray into the oven to preheat the oil for 10-15 mins whilst you make the batter.  Into a measuring jug , add the flour and the beaten eggs, and mix to combine.  Slowly pour in the milk , mixing as you go to prevent lumps. Season the batter with a pinch of salt and pepper .  Carefully remove the tray with the hot oil from the oven. Confidently and swiftly pour the batter evenly into the cups.  Try to fill each cup in one single pour per cup as this will ensure the puddings rise evenly. Return to the oven, and bake for 20-25 mins until the puddings are risen and browned. Avoid opening the door during this time.  BACK TO TOP MENU OVERVIEW

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE We’ve reached the dessert course in our Harry Potter  edition of Dinner and a Movie , and while we usually like to serve our dishes in the order they appear in the film, so you can eat along with the characters, there’s one food moment so iconic, that we simply had  to break the rules. What moment you say?! Well, of course when Harry meets Hagrid for the first time, and receives his very first birthday cake. Or birthdae cake rather. After years of cupboard dwelling and neglect, Harry finally feels seen. Hagrid arrives, larger than life (literally) remarkable umbrella in tow, with a pink-frosted birthday cake, a little sat on perhaps, but beautiful none the less. Harry's world is turned upside down as Hagrid reveals the truth that the Dursleys have hidden for years, and life, at last, begins to make sense... You're a wizard Harry 🧙‍♀️🪄 We’ve recreated Hagrid’s birthday cake  as the final course of our Harry Potter themed dinner . Ours is a rich chocolate cake  with a pink raspberry Swiss meringue buttercream , hand-piped with Hagrid’s famously misspelled “Happee Birthdae Harry”  in green lettering. Inside, there's a sweet-yet-tangy raspberry filling  to cut through the richness and balance things out. This cake is generously frosted with Swiss meringue buttercream , and whilst this iteration takes a bit more effort than the usual kind, the flavour and texture is incomparable. Be sure to watch the video  for tips on mastering this style of buttercream and getting that perfectly imperfect Hagrid look. And with that, our magical menu comes to a close. We hope you’ve loved eating your way through the Harry Potter and the Philosopher's Stone  with us. If you haven’t already, pretty please like, subscribe , and share  to help us keep the magic going. See you next month, and in the meantime, remember: You're a baker Harry 🎂⚡️ MENU OVERVIEW Love food in film? For more cinematic feasting, check out: Ratatouille The Devil Wears Prada The Godfather   SPONGE INGREDIENTS   (serves 12) DRY INGREDIENTS 300g plain flour   75g cocoa powder 1 tsp baking powder  1 tsp bicarbonate of soda    ½ tsp kosher salt  200g light brown sugar 150g caster sugar  WET INGREDIENTS   250 ml veg oil   3 large eggs      450 ml soured cream   2 shots of espresso 2 tsp vanilla extract  METHOD Preheat the oven to 180°C / 160°C fan . Grease and line 3 x 8 inch tin cake tins . Sift together the flour , cocoa powder , baking powder , bicarbonate of soda, and salt  into a large bowl.  Add both of the sugars  to the bowl and mix until combined.  In a measuring jug , mix together all the wet ingredients .  Slowly pour the wet ingredients into the bowl of dry ingredients and mix together with an electric hand mixer.  Avoid over mixing, stopping as soon as the mixture is fully combined and there are no lumps. Pour the batter into the cake tins and bake for 25- 30 mins  until a skewer comes out clean.  Leave the cake to cool in the tin for 10 mins before removing and placing on a wire rack  to cool completely.  SWISS MERINGUE BUTTERCREAM INGREDIENTS 180g egg whites (from 5-6 large eggs, at room temp)  300g granulated sugar  500g unsalted butter (room temp)  1 tsp vanilla extract  ⅛ tsp kosher salt  6 tbsp freeze dried raspberry powder Pink gel based food colouring Green gel based food colouring  METHOD TOP TIP : Before you begin, clean all your tools in warm soapy water, dry throughly, and wipe down with a small amount of white vinegar . This will ensure there are no traces of grease which will prevent the egg whites from whipping properly. Place the egg whites and sugar in the bowl of a stand mixer and heat over a pot of gently simmering water, ensuring the bowl doesn’t touch the water.  Stir continuously for approx 10 mins on a low heat until no sugar grains remain, and the mixture reaches 160ºF / 71ºC. Quickly transfer to a stand mixer, fitted with a whisk attachment , and begin whisking whilst the egg whites are still warm. Whisk on a medium speed for approx 10 mins , until the bowl is no longer hot to the touch, and you have achieved glossy, stiff peaks.  Switch to a paddle attachment , and on a low speed, add the butter , a tablespoon at time, fully incorporating between each addition. Once all the butter is fully incorporated, add in the vanilla and salt, beat to combine.   Remove about 40g of frosting and place in a small bowl. Add green food colouring a few drops at a time, mixing to combine, until you reach the desired colour. Transfer to a piping bag , and set aside. Add the freeze dried raspberry powder to the remaining frosting, beat to combine. Add in pink food colouring a few drops at a time, until you achieve a bubblegum pink colour. Place about a third of the pink frosting into a piping bag , and set aside. FILLING + FROSTING INGREDIENTS 150g Raspberry jam 150g frozen Raspberries- defrosted  METHOD Use a small blob of the pink frosting to secure one layer of sponge to a cake stand or board. Snip about 2 cm off the end of the piping bag with the pink frosting . Pipe a circle of pink frosting around 1cm tall , around the perimeter of the sponge, to create a wall. Ensure that the wall is of an even height all around, with no gaps, to prevent the filling from leaking out. Then using a palette knife , spread a thin layer of additional pink frosting, about 5 mm thick , over the centre of the sponge, leaving the wall of frosting intact around the perimeter.  Mix the jam and defrosted raspberries together, and spread half of the mix in the centre of the sponge, again, leaving the wall of frosting intact around the perimeter.  Place the next layer of sponge on top, and repeat: creating a frosting wall, covering the centre in a thinner layer of frosting, and spooning the remaining raspberry filling into the centre. Top with the third and final layer of sponge.  Take about half of the remaining pink icing, and spread all over the top and sides of the cake, to completely cover it in a thin crumb coat. Refrigerate for approx 30 mins until firm. Cover the tops and sides of the cake with the remaining  pink icing, and smooth with a palette knife or cake scraper . Pipe the green frosting onto the top of the cake, to spell out Hagrids famously poorly spelt message: “Happee Birthdae Harry”. As a finishing touch, use the tip of a butter knife to carve markings in the frosting to mimic the imprints left from Hagrid accidentally sitting on the cake! BACK TO TOP MENU OVERVIEW

Munch the movies: hosting a dinner party movie screening *This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. Benvenuto ! Welcome to DINNER AND A MOVIE , our blog and YouTube series where we bring iconic films to life through movie-inspired recipes and unforgettable dinner party menus. In each episode, we recreate dishes from the silver screen so you can host the ultimate dinner and a movie night at home. This time, like prodigal son Michael Corleone, we’re returning to the familiar embrace of THE GODFATHER. Over 50 years since its release, The Godfather  is still widely hailed as one of the greatest films of all time, and what better way to celebrate this legendary classic than with a themed dinner party? Few movies intertwine food into the storytelling quite like this one. From bubbling pots of Sunday gravy to the iconic line “leave the gun, take the cannoli” food in The Godfather  isn't just background, it's part of the language of love, loyalty, and power. This menu brings those flavours to your own table, with Italian recipes inspired by the film that are perfect for hosting friends, family, or your very own consigliere. You’ll find all the written recipes from the episode linked below, from rich, rustic sauces to sweet Sicilian treats. If you haven’t watched the full episode yet, it’s an offer you can’t refuse: packed with cooking tips, fun film facts, and more than a few bad dad jokes. Watch it here , and be sure to subscribe for monthly cinema-inspired dinner party adventures. Welcome to La Famiglia. 🥀 Love food in film? Check out our Ratatouille dinner party . for more cinematic feasting. THE TABLE: SKIP TO MENU We love to throw together a tablescape with items we already have on hand, and then pick up just one or two new items to really nail the aesthetic of the movie. Our theme for this table was 'Mafia Boss having lunch at Nonna's' . Here's what we chose... For the centrepiece, we put together a fruit bowl with an abundance of citrus, and a couple of drapes of grapes. It as an eye catching moment that you can easily throw together from the supermarket, and bonus points for doubling up as an after dinner snack. We've started a new tradition of creating a printed menu on the free version of Canva and then printing it on a piece of card. This is such a good way to have a themed item on the table that you can throw together in a few minutes, and virtually for free! This crochet tablecloth is the stuff Nonna's dreams are made of... Red roses are an integral part of the iconography of the film, and you can make a cheap supermarket bunch go far, by dividing them amongst lots of little bud vases , and scattering them all over the table. Bizarrely, we happened to have this scarily realistic looking prop gun lying around from a TV show one of us previously worked on. It's been collected dust for years but now, it's finally having a moment! A nod to the classic line that inspired our dessert "leave the gun and take the cannoli" if you fancy, you can pick up this less intimidating looking version for your table. These citrus shaped and scented candles scream Italian summer, and continue the fruit theme beautifully.   THE MENU       STARTER We've swapped out a whole executed branzino for the Sicilian classic Involtini di pesce spada (Swordfish Rolls) LUCA BRASI SLEEPS WITH THE FISHES Features at 53 mins & 10 secs CLICK HERE  FOR THE RECIPE MAIN COURSE There can be no The Godfather inspired meal without... CLEMENZA'S SPAGHETTI Features at 56 mins & 30 secs CLICK HERE  FOR THE RECIPE DESSERT One of the most celebrated lines in cinema serves as the inspiration for our dessert. Leave the gun... TAKE THE CANNOLI Served at 54 mins & 55 secs CLICK HERE  FOR THE RECIPE BACK TO TOP

Slurp up cinema: recreating drinks from the silver screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you Welcome to a new edition of our series ‘Gulp Fiction’  where we show you how to recreate drinks from cinema so you can slurp along with your favourite characters. We encourage you to rewatch the classics with a drink in hand and join us as we sip on cinema.  In this episode, we’re drinking up THERE WILL BE BLOOD and   showcasing the most famous drink never seen on screen. The iconic line “I drink your milkshake” can be heard in pub quizzes across the nation but never have we ever clapped eyes on the metaphorical shake. This is our imagining of what Daniel Plainview would happily slurp up if he had a straw long enough. If you haven’t watched the episode yet, go check it out, and drop us a cute little strawb in the comments 🍓 GO TO: BACK TO TOP STRAWBERRY MILKSHAKE Features (verbally) at 2 hours, 22 minutes of There Will Be Blood INGREDIENTS (serves 2)   250g strawberries 300ml vanilla ice cream 100ml whole milk 1 tsp vanilla extract TO SERVE Whipped cream 2 tsp strawberry powder or 4 freeze dried strawberries METHOD Wash the strawberries  throughly, and reserve two whole fruits for garnish. Remove the tops and quarter the remaining strawberries. Add to a blender  with the vanilla ice cream . nb: Get the best ice cream you can as it has a big impact on the flavour of your shake! To the blender, add the milk  and the vanilla . Blitz until smooth and serve immediately in tall glasses . For garnish, top the shake with whipped cream . Dust with a teaspoon of strawberry powder  or freeze dried strawberries  ground in a pestle and mortar. Add a whole strawberry for a final flourish and serve with a straw . Tip: If your strawberries are out of season or lacking flavour, add a tsp or two of strawberry powder before blending. This will enhance the flavour and the colour of your shake. BACK TO TOP

From the telly to your belly, recreating recipes from television This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO: RECIPE We’re back with another Gobblebox  episode, and this time we’re going full Netflix noir with a dessert inspired by the psychological thriller YOU . With a brand new season hitting our screens, there’s no better time to revisit the twisted romance of Joe and Love, and what better way to do it than with a Lemon Meringue Pie that’s as delectable and dangerous as the characters who inspired it? In Season 2, Love Quinn finds her way into Joe's heart through his stomach, as she slips homemade goods into his locker at Anavrin . She begins a culinary love letter layered with sugar and subtext, for food in You  is never just food. Sometimes, it's a symbol of seduction, usually it's one of power, and control. Joe uses food as a manipulative tool, choosing when to provide, and when to deprive. Love, on the other hand initially cooks as an expression of care and intimacy, but later wields it like a weapon, as meals become gestures of dominance, and her kitchen a stage for psychological warfare. In the show, Love offers up a simple lemon tart, topped with whipped cream and a thin slice of lemon. Our version has had a bit of a glow-up. We’ve kept the zesty heart of the dessert but candied the lemons and topped the pies with Italian meringue  instead of Love's simple swirl of whipped cream (because let’s be honest, it’s way more delicious). To get that gorgeous golden toast, you will need a to get your hands on a blowtorch, this is the one we used , and it costs only about the same as a box of eggs in this economy! When it comes to styling the meringue, the possibilities are endless. You can mimic Love's central swirl, or pipe it in neat little peaks all over, or pile it high with a rustic flourish. And for a finishing touch? We’ve included a bonus recipe  for candied lemon slices , the perfect garnish, that adds a glossy hit of citrus and a touch of drama to your pies. If you haven't watched our You themed episode yet, go check it out  (and show it some Love !) Whether you're throwing a You-inspired dinner party, baking for a fellow crime fan, or just craving something sweet, these lemon meringue pies are the perfect treat. They’re sweet. They’re sharp. And yes...they’re to die for 🔪 BACK TO TOP LEMON MERINGUE TARTS Features in YOU, Season 2, Episode 3 "What Are Friend's For?" at 01:10 INGREDIENTS: DOUGH    (makes 6) METHOD 300g plain flour  200g cold unsalted butter - cubed ½ tsp kosher salt  2 tbsp icing sugar  INGREDIENTS: FILLING   METHOD 2 large lemons 200ml water - approx 100g caster sugar  2 tbsp corn flour 4 large egg yolks - beaten (save whites for the meringue) 50g butter  INGREDIENTS: MERINGUE   METHOD 250g egg whites 300g caster sugar        150ml water                 ¾ tsp cream of tartar    METHOD: DOUGH  INGREDIENTS Place the flour , salt  and sugar  into a   food processor  and pulse to combine. Add the cold , cubed   butter  and pulse until it resembles fine bread crumbs. Alternatively, use a   pastry blender,  avoid handling the pastry with warm hands or the butter will melt. Add 2 tablespoon s of ice cold water,  pulsing to combine. Add additional   water  one tablespoon at a time, until it comes together into a ball. Turn the dough out onto a worktop and bring it together, handling as little as possible. Wrap the dough in cling film and refrigerate for an hour . SHAPING AND BLIND BAKING Grease the tart tins with a little butter . We use 6x mini tart cases, 5 inch size . Roll out the dough to about 2 mm thick, and transfer to the greased tart tins, pushing the pastry down into the edges. Trim the excess pastry, flush to the top of the tart cases, and refrigerate for 20 mins  Preheat the oven to 210°C / 190°C fan. Prick the base of the pastry cases all over with a fork. Line with baking paper and pour in   baking beans  or dried rice/beans to weigh down the bases. Blind bake  for 20-25 mins , until the pastry is still pale, but no longer has any large raw patches, when you lift the parchment to check underneath.  Then, remove from the oven and carefully remove the hot baking beans and baking paper exposing the pastry. Return to the oven for a further 10-12 mins  until the bases are uniform, golden brown, and fully cooked through.  Remove the cases from the oven and leave aside on a   wire rack  to cool. Once cooled, remove from the tins.  METHOD: FILLING  INGREDIENTS Zest + juice the lemons , straining the juice through a sieve into a measuring jug . Top up the juice with water, to reach 300ml .  In a saucepan , place the lemon zest , corn flour and sugar . Slowly pour in the water/lemon juice , whisking to prevent lumps.  Place on a medium heat , stirring constantly. Once it reaches a simmer, continue cooking, whisking  constantly for 1 minute , then remove from the heat.  Add the butter , and mix until melted and incorporated. Whisk in the beaten egg yolks , and return to a medium heat, stirring constantly for 1-2 minutes until thickened, and plops from a spoon.  Pour into the cooled pastry cases , and leave the filling to cool fully before making the meringue.  METHOD: MERINGUE  INGREDIENTS Tip: For best results, use room temperature egg whites, and after washing with warm soapy water, and drying throughly, wipe down all your equipment with white vinegar to remove any traces of grease.  Make sugar syrup : place the sugar and water in a small saucepan , stir to combine, and bring to a boil. Stop stirring once it reaches a boil. Cook until it reaches 116 °C . Meanwhile, in a stand mixer , or with an electric hand whisk , whisk the egg whites to soft peaks. Then, add the cream of tartar , and mix to combine.  Trickle in the sugar syrup , in a slow and consistent stream, whisking on a medium high speed . Once all the syrup is incorporated, stop and scrape down the sides, and then continue to whisk on a medium high speed.  Whisk until the bowl is cold, the meringue is glossy and you have very stiff peaks, this takes approx 10 mins .    Top the cooled tarts with the meringue. To mimic Love's presentation, create a single large swirl in the centre of the tart. Alternatively, spoon the meringue onto the tarts, piling high, and creating divots, peaks and spikes with the back of a spoon- texture is key! Blowtorch the meringue all over, and optionally, top with a candied lemon slice . CANDIED LEMON SLICES INGREDIENTS 2 unwaxed lemons  250g caster sugar  250ml water METHOD Wash the lemons , and using a sharp knife , thinly slice to approx 2 mm thick rounds . Make a syrup by adding 250g of sugar to 250 ml of cold water . Place on a medium high heat, and stir only until the sugar has dissolved, and it reaches a boil.  Add the lemon slices to the syrup, reduce the heat, and simmer for 15 mins until the peel is soft and translucent.  Remove the peels from the syrup using a slotted spoon, and place the   peels in a single layer on a lined baking sheet, and leave to air dry for several hours or overnight . Optionally, roll the peels in the additional 100g of sugar before drying, or instead, char with a blowtorch. BACK TO TOP