Celebrity chefs tea party recipes
Be inspired by our collection of celebrity chefs recipes
We have compiled a delicious selection of healthy recipes from some of the UK's most popular celebrity chefs who are supporting HEART UK’s National Cholesterol Week. You can make these irresistible recipes at home for your very own Hearty Tea Party. They are all low in saturated fat and don't raise your cholesterol levels. They're tasty, healthy and full of heart so gather your friends and family together, have a cup of tea and enjoy some of these delightful snacks.
Tomato and Rye bread
- 2 medium onions, diced
- 1 garlic clove, finely diced
- 2 tablespoons chopped fresh basil
- 7 heritage tomatoes, diced
- 3 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon balsamic vinegar
- 1 rye bread loaf
- Mix together the onions, garlic, basil and tomatoes. Whisk the oil and vinegar, toss into the onion mixture and leave to marinate for at least 1 hour.
- Preheat the grill to high. Slice the rye bread and brush lightly with olive oil. Grill the bread on each side and serve topped with the tomato mixture.
“Nobody loves La Dolce Vita more than me and as an Ambassador for HEART UK I’m delighted to support Hearty Tea Parties and celebrate with friends during National Cholesterol Week. Cholesterol affects everyone, young and old and can be inherited rather than just an effect of a poor lifestyle, so this is a great opportunity to remind everyone that knowing their cholesterol and supporting HEART UK can help to save lives.”
Jean Christophe Novelli
Spiced Mixed Berries
- 1 star anise
- 1 cinnamon stick
- 100g raspberries
- 100g strawberries, hulled and sliced in half
- 100g redcurrants
- 100g blackcurrants
- 100g blueberries
- 1 vanilla pod, halved lengthways
- 50g acacia honey
- 20ml water
- Lemon juice
- Greek yoghurt
- Sprigs fresh mint
- Preheat a large, heavy-based pan until very hot. In the dry pan, pan-fry the star anise and cinnamon for 2–3 minutes to release the aromas, then add the fruits and vanilla, and cook, shaking the pan, for another 3 minutes.
- Add the honey and allow to melt, undisturbed, for 2 minutes or until the fruit is coated in the syrup.
- Add the water and a splash of lemon juice to taste. Allow to cook, undisturbed, for 1 more minute to infuse.
- Remove from the heat, turn into a glass or ceramic dish, and leave overnight in the fridge to chill.
- Remove the vanilla pod. Serve chilled with a dollop of yoghurt and a sprig of mint.
“Afternoon tea may be an English tradition, but there is a certain je ne sais quoi about meeting up with friends and family that translates into any language. I’m delighted to support HEART UK’s National Cholesterol Week and hope the public enjoy trying out my recipes during their own Hearty Tea Parties.”
Baked Meringue with Peaches
- 4 peaches or nectarines
- 25g (1oz) brown sugar
- 2 tbsp Marsala, sweet sherry or lemon juice
- 4 egg whites
- 250g (9oz) light brown sugar or caster sugar
- Preheat the oven to 180°C (350°F) Gas mark 4.
- Cut the peaches in half (there's no need to peel them) and remove the stones.
- Slice the peaches about 5mm (1/4 in) thick and lay in a 1.25 litre (2 1/4 pint) pie dish. Sprinkle with brown sugar and drizzle with the Marsala, sherry or lemon juice. If the peaches are not very ripe and juicy (although they should be ripe enough to eat), pop them into the oven for 5 minutes to cook, while you make the meringue. If they are very ripe and juicy there is no need to do this.
- To make them meringue, whisk the egg whites in a bowl with an electric beater until stiff. Still beating, gradually add the light brown sugar and continue to beat until the meringue holds stiff peaks.
- Spoon the meringue on top of the peaches and cook in the preheated oven for 15-20 minutes, or until the meringue feels slightly firm in the centre and is a deep golden colour on top.
Reprinted by permission of HarperCollins Publishers Ltd [Allen, R] 
“Hosting a ‘Hearty Tea Party’ is a brilliant reason to start baking and indulge in some healthy treats – something which I love to do. It gives us a great excuse to get together, eat some delicious cake and enjoy our friends company while raising awareness of heart disease. I think this is a fantastic cause with a great element of fun and I am delighted to be involved.”
Adrak Leshun Aur Mirch
(A starter of sardines with ginger, garlic and chilli)
- Fresh sardines: eight to ten sardines (either butterflied, boned or left whole)
- Ginger shredded: one level tablespoon
- Garlic shredded: three cloves
- Green chilli shredded: one or two depending on your taste.
- Green pepper: half shredded
- Red pepper: half shredded
- Spring onion: one or two sliced thinly
- ½ teaspoon powdered cumin
- ½ teaspoon powdered coriander
- ¼ teaspoon powdered turmeric
- 1 ½ tablespoon finely chopped fresh coriander
- Salt to taste
- 1 tablespoon oil
- Prepare all the ingredients as required and set aside. You may allow the ginger, garlic and chilly to mix but keep the coriander separate.
- Take preferably a heavy bottomed fry pan and heat the oil to near smoking point.
- Put in the sardines and spread them out evenly, cook for about one to two minutes on either side until the skin is crispy.
- Almost simultaneously put in the ginger, garlic and chilly. Toss and level out again.
- Unnecessary stirring will make the pan c
- old and the sardines will give off their juices and become rubbery.
- Add the mixed peppers and spring onion, toss again and add the powders.
- Stir until everything is well mixed and check for salt.
- Toss or stir and add the fresh coriander and a little lime juice for added flavour.
The sardines should be ready in a few minutes maximum. I personally prefer them for about two minutes but the flame should not be lowered. Remove and serve immediately with the juices that will now escape. Serve with hot toasted bread and salad.
The same recipe can be used with scallops or mackerel or any other fish. However, please avoid shellfish as it is high in cholesterol.
This recipe is very versatile and can be use it to make a delicious omelette.
“As an ambassador for HEART UK I am thrilled to be involved in a campaign which is so fun and exciting but yet so important. Hosting a Hearty Tea Party is the perfect reason to bring everyone together and eat some tasty food, whilst also helping HEART UK continue to educate people on the dangers of heart disease.”
Biscotti al Ciocoolato
- 225g good quality dark chocolate
- 2 egg whites
- 225g catser sugar
- 175g ground almonds
- Butter for greasing
- Grease a large baking tray and pre-heat the oven to 180°.
- In a large clean bowl, whisk the egg whites until stiff and then gently fold in the ground almonds and sugar.
- Wet your hands, take a tablespoon of the mixture and roll into a finger shape approx. 6cm long.
- Place on the baking tray and repeat the process making sure that there is space between the biscuits allowing them to expend.
- Bake in the middle of the oven for 15-20 minutes until golden and beautiful. Remove from the oven and allow to cool slightly.
- In the meantime, place the chocolate in a small bowl over simmering water and melt (make sure the bowl does not touch the water otherwise the chocolate will become bitter).
- Dip the bottom of each finger biscuit into the chocolate and place on a baking sheet (chocolate side facing up) until set.
- Once set, turn the biscuits over and with the help of a fork drizzle over more chocolate sauce creating a zig zag affect.
Of course you can be as creative as you like and just dip half of the biscuit on one side.
Serve once the chocolate has set with your favourite coffee.
Italian Home Baking by Gino D'Acampo, published by Kyle Books
“I'm very pleased to be involved in HEART UK’s National Cholesterol Week - it's important to be aware of the dangers of cholesterol. So, what better way to raise awareness and funds for heart disease than to enjoy a tea party with tasty food and friends. Teatime recipes don’t have to be full of fat to be full of flavour."
The Hairy Bikers
For the strawberries:
- 250g / 9oz strawberries, hulled and halved
- 2 tsp caster sugar
- 2 tsp balsamic vinegar
For the shrikhand:
- 250ml / 9fl oz Greek-style yoghurt
- 4 cardamom pods, cracked and the seeds removed and crushed
- Pinch saffron strands, soaked in 1 tbsp boiling water
- 3 tbsp fine caster sugar
- 25g / 1oz flaked almonds, toasted
For the strawberries: place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour.
For the shrikand: place the yoghurt, cardamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well.
To serve, place equal portions of the strawberries into four sundae glasses. Place a quarter of the shrikand on the top of the strawberries in each glass.
Top with the toasted almonds.
The Hairy Bikers Ride Again by Dave Myers & Si King is published by Michael Joseph
Antony Worrall Thompson
Something for Elevenses
- 325g of your favourite dried fruits (I like dried apples, apricots, pears and blueberries)
- 200g ‘no nuts’ muesli
- ½ teaspoon mixed spice
- ½ teaspoon cinnamon
- ¼ teaspoon five spice powder
- 75ml hibiscus or pomegranate juice
- 2 tablespoons runny honey
- 65g wholemeal flour
- Spray of oil
- Pulse the dried fruit in a food-processor until well chopped but not puréed.
- Combine the fruit with the muesli and spices.
- Meanwhile heat the juice and honey in a large saucepan then stir in the flour followed by the muesli mixture, stir well to combine.
- Preheat the oven to 200ºC/gas mark 6.
- Line a 25cm square or rectangular shallow baking dish with parchment paper and lightly spray with oil. Tip the mixture into the dish and smooth over the contents.Bake in the oven for 25 minutes, checking from time to time to make sure they are not getting too brown; if they are, reduce the oven temperature to 180ºC/gas mark 4. Allow to cool, turn out, then peel back the paper and cut into squares or rectangles, depending on the shape of your tray. Store in an airtight container for up to 1 week.
Handy hint: feel free to use another juice such as apple, if hibiscus juice doesn’t float your boat!
The Essential Low Fat Cookbook by Antony Worrall Thompson with Juliette Kellow BSc RD (Kyle Cathie, £20) with photography by Georgia Glynn Smith
“HEART UK’s National Cholesterol Week is a timely reminder that we should all take heart health seriously. So have some fun, get your friends and family around and raise some money for a great cause while tucking into some delicious healthy ‘Hearty Tea Party’ treats.”
Wild Alaska and salmon picnic rolls with lemon pepper yoghurt mayo
- 200g wild Alaska salmon, skinned and thinly sliced
- 1 tbsp olive oil
- zest of 1 lemon
- 2 tsp lemon juice
- 2 large picnic rolls
- 2 small handfuls spinach leaves
- 1 handful parsley, roughly chopped
- Salt and black pepper
- Zest of 1 lemon
- 1 tsp lemon juice
- 1 tsp cracked black pepper
- 2 tbsp light mayonnaise
- 3 tbsp natural yoghurt
- Coat the salmon fillets in a mixture of olive oil, lemon zest and juice and plenty of salt and pepper
- Cook the salmon on a solid grill pan on the barbecue or hob top for 1-2 minutes a side until cooked through
- Meanwhile, mix together the ingredients for the mayonnaise and season to taste
- Split each roll open, spread with plenty of mayonnaise and fill with spinach, parsley and plenty of barbecued salmon
“HEART UK’s National Cholesterol Week is a great opportunity to have fun and enjoy tasty food without the guilt. We all love to have treats but being able to hold a HEART UK Hearty Tea Party to help raise funds for those affected by heart disease is a great idea and one I’m happy to support. Cooking should be fun and enjoyable and helping a good cause makes this the perfect combination.”