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	<title>London Piggy</title>
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	<link>https://londonpiggy.co.uk</link>
	<description>Not just another food blog</description>
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		<title>Jamon &#038; Manchego Croquetas &#8211; Recipe</title>
		<link>https://londonpiggy.co.uk/jamon-manchego-croquetas-recipe/</link>
		
		<dc:creator><![CDATA[John Coulson]]></dc:creator>
		<pubDate>Mon, 14 Sep 2015 15:32:12 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Croquetas]]></category>
		<category><![CDATA[Mahou]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Tapa]]></category>
		<category><![CDATA[Tapas]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=6317</guid>

					<description><![CDATA[A rich, indulgent tapa that&#8217;s easy to make at home. When the guys from Mahou brewery in Spain got in touch and asked if we’d like to create and share a tapa recipe to go with their premium beer Alhambra Reserva 1925, it took us literally seconds to decide what we were going to cook. &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>My definitive NY style cheesecake recipe</title>
		<link>https://londonpiggy.co.uk/my-definitive-ny-style-cheesecake-recipe/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Wed, 21 Jan 2015 16:14:12 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Cheesecake]]></category>
		<category><![CDATA[Dessert]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=5882</guid>

					<description><![CDATA[I dreamed of making a cheesecake reminiscent of Junior&#8217;s but what I ended up making was slightly different. For a start, I really didn&#8217;t want to have to make the sponge base which Junior&#8217;s has. I know it makes for a lighter base but I didn&#8217;t want it to end up with a soggy bottom &#8230;]]></description>
		
		
		
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		<title>Chiltern Firehouse</title>
		<link>https://londonpiggy.co.uk/chiltern-firehouse/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Wed, 07 May 2014 21:20:51 +0000</pubDate>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Brasserie]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Chiltern Firehouse]]></category>
		<category><![CDATA[Marylebone]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=5354</guid>

					<description><![CDATA[That&#8217;s right, good quality food and not it&#8217;s not even horrendously overpriced. No wonder this place is so packed. Ever since its opening there&#8217;s been a real flurry of excitement surrounding Chiltern Firehouse. For a start you just can&#8217;t get in, not quickly anyway. We had to book six weeks in advance for a Sunday &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>A beginner&#8217;s guide to London dim sum</title>
		<link>https://londonpiggy.co.uk/a-beginners-guide-to-dim-sum/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Fri, 04 Apr 2014 14:56:19 +0000</pubDate>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[dim sum]]></category>
		<category><![CDATA[Small Plates]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=5053</guid>

					<description><![CDATA[Introduction to dim sum&#8230; Dim sum may seem a million miles away from corn flakes or bacon and eggs but in Hong Kong and it&#8217;s breakfast. Over here, of course, it&#8217;s generally more of a lunchtime option and one of our favourites at that. I always think it&#8217;s a shame when I see people in Chinatown &#8230;]]></description>
		
		
		
			</item>
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		<title>Easy Chicken Parmo Recipe by PARM STAR</title>
		<link>https://londonpiggy.co.uk/chicken-parmo-recipe/</link>
		
		<dc:creator><![CDATA[John Coulson]]></dc:creator>
		<pubDate>Sun, 26 Jan 2014 18:09:22 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmo]]></category>
		<category><![CDATA[Recipe]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=5112</guid>

					<description><![CDATA[Make your own chicken parmo at home Let&#8217;s get one thing straight. A formed chicken escalope, topped with cheese is NOT a parmo. What&#8217;s more, if a recipe uses tomato sauce instead of bechamel, then it&#8217;s not a parmo either. It&#8217;s a parmigiana, parm, parmi or parma (depending on whether it&#8217;s Italian, American or Australian). &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>Recipe test: Black forest gateau</title>
		<link>https://londonpiggy.co.uk/black-forest-gateau/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Wed, 22 Jan 2014 17:31:46 +0000</pubDate>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Black Forest Gateau]]></category>
		<category><![CDATA[Desserts]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=5064</guid>

					<description><![CDATA[This recipe is from Felicity Cloake&#8217;s &#8216;perfect&#8217; column. Black Forest Gateau reminds me of childhood birthdays, when my parents used to buy a frozen one every year from the local Cash &#38; Carry. This one tastes a lot better, believe me. Ingredients  (Serves 8-10) For the pastry layer (if using) 60g plain flour 5g cocoa &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>Piggy&#8217;s Bakewell Tart</title>
		<link>https://londonpiggy.co.uk/bakewell-tart/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Wed, 22 Jan 2014 16:51:19 +0000</pubDate>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bakewell Tart]]></category>
		<category><![CDATA[Baking]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=5054</guid>

					<description><![CDATA[This is a bit of a mish-mash of recipes. I&#8217;ve used Ottolenghi&#8217;s recipe for sweet pastry and Felicity Cloake&#8217;s recipe for the filling. The culmination of both was a success, if a lemony one. I should have omitted the lemon zest from the tart filling as there was some in the pastry too. This makes &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>Recipe Test: Peanut butter &#038; chocolate tart by Pitt Cue co.</title>
		<link>https://londonpiggy.co.uk/peanut-butter-chocolate-tart-pitt-cue-recip/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Sun, 11 Aug 2013 22:39:45 +0000</pubDate>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Peanut butter]]></category>
		<category><![CDATA[Pitt Cue co.]]></category>
		<category><![CDATA[Tart]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=4517</guid>

					<description><![CDATA[The other day, I was flicking through the Pitt Cue co. cookbook, looking for some inspiration. As well as being basically an A-Z of how to smoke and BBQ meat, it also has a surprisingly good dessert section. I quickly decided to make an adaptation of one of their sweet treats. Despite there being several &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>Banoffee pie &#8211; Ever popular and super simple</title>
		<link>https://londonpiggy.co.uk/banoffee-pie-recipe/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Wed, 31 Jul 2013 21:16:43 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Banoffee Pie]]></category>
		<category><![CDATA[Desserts]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=4375</guid>

					<description><![CDATA[The banoffee pie. It just has to be the ultimate crowd pleaser. Even I&#8217;m a fan and I don&#8217;t even particularly like bananas. It&#8217;s also possibly the simplest dessert to make. No cooking required, just basic assembly! Ingredients 250g digestive biscuits 75g unsalted butter 8 tbsp Nestle Carnation caramel 2 large bananas, sliced 300ml double &#8230;]]></description>
		
		
		
			</item>
		<item>
		<title>Nutella Cheesecake</title>
		<link>https://londonpiggy.co.uk/nutella-cheesecake-topped-with-caramel-and-hazelnuts/</link>
		
		<dc:creator><![CDATA[Lisa C]]></dc:creator>
		<pubDate>Sun, 28 Jul 2013 22:29:30 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Cheesecake]]></category>
		<category><![CDATA[Nutella]]></category>
		<guid isPermaLink="false">http://londonpiggy.co.uk/?p=4326</guid>

					<description><![CDATA[It was a friend&#8217;s birthday a little while ago so we decided to make her a special cake using her favourite ingredient &#8211; Nutella. This recipe is an adaptation of Nigella&#8217;s peanut butter and chocolate cheesecake. However, we found the original recipe to be far too sour so it&#8217;s been drastically altered. One of the &#8230;]]></description>
		
		
		
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