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Bun & Butter Pudding (left over hot cross buns)

Season: Spring 

Ingredients 600 ml semi-skimmed milk 200 ml double cream 400 ml single cream 1 vanilla pod 4 medium free-range eggs 170 g caster sugar 6 hot cross buns , sliced in half and spread with a knob of butter 1 knob butter , spread on the hot cross buns 3...

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Homity Pie

Season: Spring 

Serves 6 Ingredients 300g (10oz) short crust pastry 350g (¾lb) potatoes 450g (1lb) onions 3tbsp oil 25g (1oz) butter 15g parsley – chopped 100g (4oz) cheese – grated 2 garlic cloves – crushed 1tbsp milk Method Roll out the pastry and use to line six 4in round individual tins or...

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Slow Roasted Tuscany Pork

Season: Spring 

Ingredients: (Serves 6-8) For the Pork: 2.5 kg pork leg joint 3 tbsp olive oil 4 cloves garlic cut into slivers 2 tbsp fennel seeds 2 tsp dried chilli flakes 2 tbsp dried oregano 2 tbsp fresh rosemary, finely chopped For Mint Caper Sauce: 2 tbsp tiny capers 2 shallots...

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Baked Swiss chard

Season: Spring 

Serves 6 Ingredients oil or butter, for greasing 1kg Swiss chard, stems cut into 1cm pieces and leaves into quarters 200ml double cream 1 garlic clove, crushed to a paste with sea salt 2 egg yolks 200g Parmesan, grated (or vegetarian alternative) 75g dried breadcrumbs 1 tsp fresh thyme leaves Method Put a...

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Poached Apricot in vanilla with citrus syllabub

Season: Spring Summer 

Ingredients : For the poached apricots 250ml white wine 1 orange, halved Vanilla pod 55g caster sugar 1 apricot, halved and stone removed For the syllabub 284 ml double cream 2 tbsp icing sugar 1/2 vanilla pod,  seeds only 1 lemon, juice & zest only 2 fresh mint sprigs, to garnish...

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Redcurrant & Red Onion Relish

Season: Spring 

Ingredients: 2 medium red onions, peeled and cut into thin wedges 1 small red pepper, seeded and cut into small chunks 2 tbsp olive oil 1 plump red chilli, seeded and chopped 2 large garlic cloves, chopped 1 small knob fresh ginger, chopped 200ml red wine vinegar 140g light muscovado sugar 1 tsp five...

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Smashed broad beans & baby peas on bruschetta with ricotta & mint

Season: Spring Summer 

Serves 4 Ingredients 1 crusty sourdough loaf 1 clove garlic, peeled Extra virgin olive oil to drizzle 300g  fresh broad beans (podded beans) 1 cup frozen baby peas, thawed 1 tbsp olive oil Salt and pepper 120g fresh ricotta Few mint leaves, finely chopped Method Slice sourdough thickly and toast or...

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Cherry & Almond Sponge with Pistachio Crème Fraîche

Season: Spring Summer 

Mix textures and flavours with moist, creamy sponge cake, tart fruit and a sweet, nutty cream – a Bakewell with a difference Serves 4 Ingredients For the cherry base 500g sweet cherries, washed and stoned 1 tsp lemon juice zest and ¼ orange 85g caster sugar 1 tbsp chopped pistachio...

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Asparagus, Goat’s Cheese & Smoked Bacon Quiche

Season: Spring Summer 

Serves 8 Ingredients: For the pastry: 250g plain flour 125g unsalted butter (room temp) 1 egg 2 tbsp water For the filling: 2 rashers of thick smoked back bacon (finely chopped) 100g of goat’s cheese 300ml double cream 200ml of milk 4 medium eggs Salt & pepper 6 sprigs of...

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Crunchy Baked Tomato & Onion Gratin

Season: Spring Summer 

Ingredients 3 onions, thinly sliced 3 garlic cloves, thinly sliced 4 tbsp olive oil 1.2kg mixed tomatoes, from really big to cherry 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more 1 tbsp golden caster sugar 50-85g fresh white breadcrumbs – if you’ve got a crust,...

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