Instagram story viewer> @lotties_table> Tagged

Lottie’s Table

@lotties_table

1.1K

followers

1715

following

🍽 Pull up a pew to my table 🍽️
Seasonal • Vegetarian • Sweet Treats
✉️ DM/Email to get in touch
📍London

POSTS STORIES REELS TAGGED

Brown butter, Corn, Pretzel & Meringue Cookies by @lotties_table 🍪

Start by grabbing:

For the Cookie Base:
85g ALL THINGS Salted Butter
100g soft light brown sugar
50g granulated sugar
1 large egg
110g plain flour
60g fine cornmeal
½ tsp. baking soda
¼ tsp. baking powder

For Mix-ins & Toppings:
50g grilled sweet corn (for the dough)
50g salted pretzels (plus 10 extra to press on top later)
1 corn on the cob (steamed, for topping)

For the Meringue:
1 large egg white
50g caster sugar

(Recipe continued in the comments 👇)

#allthings #allthingsbutter #cookie #recipeinspo

92

9

Spiced Apple, Pear & Blackberry Cobbler by @lotties_table 🍁

RECIPE 👇

Start by grabbing:

For the Filling:
2 medium apples, peeled and sliced
2 medium pears, peeled and sliced
100g blackberries, sliced in half
35g granulated sugar
½ tablespoon cornflour
Juice ½ lemon
1 teaspoon vanilla paste
½ teaspoon ground cinnamon
¼ teaspoon ground clove (use sparingly)

For the Topping:
120g Flour
50g Granulated Sugar
1 teaspoon Baking Powder
A small pinch Baking Soda
55g, Cold, cubed ALL THINGS Salted Butter
Binding mixture: 30g plain yogurt whisked with 30g milk & a squeeze of lemon juice
Optional: Sprinkle of demerara sugar

How to cook:
1. Preheat your oven to 175°C / 180°C fan (350°F).

2. In a large bowl, gently toss your sliced apples, pears, and blackberries with the sugar, cornstarch flour, lemon juice, vanilla, and spices until evenly coated. Transfer the mixture directly into your 18cm Falcon enamel pie plate.

3. In a medium bowl, whisk together the flour, sugar, baking powder and baking soda. Add the cold, cubed butter and use the tips of your fingers until the mixture resembles coarse breadcrumbs.

4. Pour in your yogurt-milk mixture while stirring gently with a fork until just combined into a slightly sticky biscuit dough.

5. Place small spoonfuls of the dough all over the top of the fruit filling. Spread lightly but leave some gaps for the steam to escape.

6. Bake for 40 minutes, or until the fruit is bubbling thickly around the edges and the biscuit topping is golden brown and cooked through.

7. Let it cool for about 10–15 minutes, then scoop and serve warm with ice cream or custard. Enjoy!

(Serves 6. Dish: 18cm falcon enamel round pie plate)

#allthings #allthingsrecipes #cobbler

159

8

Welcoming October with a seasonal Vanilla Fig Upside Down Cake by @lotties_table 🧈

RECIPE 👇

Start by grabbing:

For the Vanilla Fig Top:
3-4 ripe figs (sliced)
70g ALL THINGS Salted Butter
120g soft brown sugar
Juice of 1 lemon
1 tsp vanilla bean paste

For the Sponge:
200g ALL THINGS Salted Butter, softened
100g granulated sugar
50g soft brown sugar
50g dark brown sugar
4 large eggs
200g self-raising flour
3¾ tsp baking powder
1 tsp ground cinnamon
100g greek style yogurt

How to cook:
1. Preheat your oven to 180°C fan. Line and grease a 9-inch cake tin with butter.

2. Melt the 70g butter in a pan over medium heat, then stir in the 120g brown sugar, lemon juice, and vanilla bean paste. Heat till tiny bubbles appear across from the surface, then remove from the heat

3. Pour the caramel into the greased tin. Arrange the cut figs on the bottom. Set aside.

4. Beat the softened butter with sugars until pale and fluffy using an electric hand whisk or stand mixer (about 4 minutes). Beat in the 4 eggs one at a time until thoroughly combined.

5. Fold in the flour, baking powder, and cinnamon, followed by the yogurt.

6. Spoon the batter evenly over the figs. Bake for 20 minutes and then drop the oven down to 160°C fan. Continue to bake for another 20 minutes. Check with a skewer until it comes out clean.

7. Let it rest in the tin for 10-15 minutes before flipping onto a plate to reveal the glossy, fig-topped cake. Enjoy with more yogurt!

(Serves 8–10 slices. Dish: 9 inch cake tin, preferably not loose bottom, as the syrup can seep out)

#allthingsbutter #fig #figcake #upsidedowncake #seasonalcake

312

7

Blood Orange Amaretto Tuna Crudo with our newest Smooth Cottage Cheese by @lotties_table 💙🍊

RECIPE 👇

Start by grabbing:

150g sashimi-grade raw tuna
1 blood orange
1 orange
½ lime
½ lemon
Salt
Black pepper
Olive oil
1 tbsp Amaretto
ALL THINGS Cottage Cheese Smooth
Micro herbs (rocket or cress will do)
½ shallot

How to cook:

1. Place the tuna in the freezer for 10 minutes before slicing. Put your serving plate in the freezer too to keep the dish cool.

2. Supreme your blood orange by running the knife downwards to remove the skin and pith.

3. Cut down the sides of the wall membranes of each wedge to the centre and repeat until all orange segments have been removed.

4. Add juice of the orange, lime and lemon into a bowl with amaretto, pinch of salt and pepper and a dash of olive oil. Whisk together.

5. Add blood orange segments to the bowl of juices and toss together.

6. Peel a shallot and slice whole. Separate the rings from each slice.

7. Thinly slice the tuna with a sharp knife and salt the tops of the slices. Place on a cold serving plate. Salt the tops of the tuna.

8. Assemble the orange segments, juice, shallot, micro herbs, extra olive oil, cracked black pepper along with generous dollops of ALL THINGS Cottage Cheese Smooth. Dig in and enjoy!

#crudo #tunacrudo #tuna #smoothcottagecheese

112

3

ALL THINGS BBQ ~ EP7

The key to any British BBQ is an iconic ice cream dessert🍦We bring you an ALL THINGS twist on a classic:

Mango Cottage Cheese Soleros by @lotties_table 🥭

RECIPE 👇

Start by grabbing:

400g mango, chopped (if using frozen defrost slightly for 20-30 mins)
100g pineapple, chopped (fresh or tinned)
70g peach, chopped (fresh or tinned)
220g ALL THINGS Mango Cottage Cheese
4 tbsp tropical fruit juice
¼ cup honey
Pinch of salt

How to cook:

1. Add mango (100g only), pineapple, peach, mango cottage cheese, 3 tbsp tropical juice, to a blender.

2. Blend until smooth.

3. Add the honey and salt. Blend a second time for an extra smooth texture.

4. Insert sticks into lolly moulds.

5. Freeze until completely firm, preferably overnight.

6. Line a baking tray and place in the freezer for 1 hour.

7. Blend 300g mango and 1 tbsp tropical juice.

8. Remove from the moulds. Dunk the lollies in the mango mixture. You want to be fast with this step.

9. Place onto the chilled, lined baking tray. Freeze for at least an hour before eating!

#allthingscottagecheese #icecream #lolly #homemade

648

25

Celebrating one year (almost) of our sunny, funny, chatty, charming little boy Rowan, and our first year of parenthood @james___w !!! 🎈🎈🎈🎈🎈

sunshine 🌞 bubbles 🫧 🥂 and good food 🎂 - surrounded by the best people and little ones 💕

Thank you so much @lotties_table for the baby-friendly birthday cake and @sewhandmade.uk for the banner we’ll be using for many more summer birthdays to come 🥹

141

4

We hosted our first ever All Things Supper Club and it went like this 🌟💛

Thank you to all of our lovely guests who made it such a special evening, our generous drink sponsors @drinkdalstons @drinkamie @mothdrinks and of course @strakers_diningroom for having us 🍽️

#supperclub #allthings

640

23

They say you never forget your first love … bread and butter you have our hearts this V-day 💛🧈

#allthingsbutter

237

7

2025 wrapped…

actually so insane to see it all layed out like that and this was such a lovely way of seeing what a beautiful year it’s been

full gratitude and so many amazing memories I’ll treasure forever - thanks to everyone whose been a part of it.

What a year!!!

Here’s to 2026 🤭🤭🤭🤭🤭🤭

1k

15

Mince Pies with Brandy Butter by @lotties_table

#allthingsbutter #mincepies #brandybutter

RECIPE 👇

Ingredients:

Mixed dried fruit (any blend of raisins, currants, sultanas, peel, etc.) 240g
Dark brown or muscovado sugar 120g
1 medium apple (about 120g), peeled, cored and grated
All Things Butter Brandy Butter 100g
Zest of 3-4 oranges
Juice of 1⁄2 orange (about 30ml)
Ground ginger 1 tsp
Ground cinnamon 1⁄2 tsp
Ground cloves 1⁄8 tsp (a pinch)
Ground coriander 1⁄8 tsp (a pinch)
Optional: a small splash of water or extra orange juice if the mixture feels dry

Method:

1. Combine the brandy butter, grated apple, dried fruit, sugar, orange zest and juice, and spices in a pan and stir together well. Taste the mixture and adjust the spices or sweetness to your liking.

2. Warm gently to help the dried fruit absorb the liquid. Simmer until any excess moisture has
reduced. You should have a glossy mixture that isn’t too dry.

3. Once cooled, you can use it straight away. For a deeper flavour, cover and let it sit overnight in the fridge. Before using, revive it with an extra spoonful or two of warm butter if needed.

4. To form the pies, you’ll need a muffin tin (6.5 cm wide × 3 cm deep). Use about 350-400g of sweet shortcrust or all-butter pastry and roll it to 3mm thick.

5. Cut 12 bases using the All Things Butter Brandy Butter lid as a round cutter (about 8 cm in diameter).

6. Chill the lined tin for 15 minutes before filling to help prevent shrinkage. Add about one and a half to two tablespoons of mincemeat per pie.

7. Cut 12 pasty lids using a pie crust lattice cutter. Cut four 12×5 cm strips, using the cutter to make three pie tops per strip.

8. Brush the edges with water and carefully top each pie with the lattice, taking care not to tear the pastry. Trim the edges neatly and sprinkle with sugar.

9. Bake at 220°C (200°C fan) for 8-10 minutes, until just cooked and beginning to bubble. If you bake until golden, the pies will be less buttery and light.

10. Allow to cool in the tin for a few minutes before lifting out (they’ll firm up as they cool). Dust with icing sugar and enjoy!

138

14

Enjoying dressing Rowie way more than dressing myself at the moment - as postpartum is wild 😜 But cosy season is here and it is so special to have a small baby to cuddle and dress up like a little pixie in booties and bonnets and handknitted cardigans and jumpers. Vicariously living through his wardrobe this season instead of my own… plus he gets at least 2 outfit changes a day as he’s a diva 💅 (+ because of reflux and nappy blowouts ofc)
🍁🍂🧡🧶🕯️

357

10

Upside Down Banana Cinnamon Loaf by @lotties_table 🍌🧈

RECIPE 👇

Ingredients:

For the bottom:
2 large ripe bananas
60 grams All Things Butter Cinnamon Bun Butter, melted
4 tbsp brown sugar

For the loaf:
2 eggs
150g caster sugar
1 teaspoon vanilla extract
115g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
80g yogurt
90 grams All Things Butter Cinnamon Bun Butter, melted

Method:

1. Preheat the oven to 180°C and grease and line a large loaf tin with baking paper, leaving a little overhang on the long sides to help lift it out later.

2. Melt the cinnamon butter and stir in the brown sugar, then pour this mixture into the tin. Slice the bananas in half lengthways and lay them flat-side down in the bottom of the tin.

3. To make the loaf batter, whisk together the eggs, caster sugar and vanilla until pale and slightly thickened.

4. Sift in the flour, baking powder and bicarbonate of soda and fold gently into the mixture.

5. Stir in the yogurt to loosen the batter and create a smooth, thick pourable consistency. Add the melted cinnamon butter and fold into until smooth.

6. Carefully spread the batter over the banana base and smooth the top. Bake in the centre of the oven for 30-40mins, or until a skewer inserted in the middle comes out clean.

7. If the loaf is browning too quickly, cover the top loosely with foil towards the end of the baking time.

8. Leave the loaf to cool in the tin for ten minutes, then lift it out using the paper and invert it onto a wire rack or plate so the bananas are on top.

9. Serve warm for a soft, pudding-like texture, or let it cool completely for a firmer slice. Enjoy!

#allthingsbutter #bananaloaf #upsidedowncake #bananabread

371

8