As the sun wanes and the days get shorter, this dish is guaranteed to keep those summer days fresh in your mind (and on your tongue!). And we love it even more because it uses three apple ingredients: Bon appetit! Ingredients (serves 4) To garnish Method Serve with… Friends and sunshine… oh, and a fresh… Continue reading Recipe: Chicken sauté Normande
Category: Recipes
Recipe: Mussels with leeks and cider
Step aside, moules marinière, here’s a fantastic mussel dish that’s got its heart in the West Country! Far from simply swapping out wine for your favourite cider, this dish brings together mussels, leeks, mustard and smoked pancetta to create a truly inspired seafood main course. Speaking of cider, if you want to plant bareroot apple… Continue reading Recipe: Mussels with leeks and cider
Recipe: Rhubarb chutney
Early forced varieties of rhubarb are in season – and if you’ve seen any on the farmers’ market, it’s probably Timperley Early. If you can find yourself a bunch or two, this rhubarb chutney recipe expertly combines some outstanding (and possibly surprising!) flavours. Chopped apples, dates, apple cider vinegar, muscovado sugar, onions… and a medley… Continue reading Recipe: Rhubarb chutney
Recipe: duck & blackberry salad
Combining duck with asparagus, quail’s eggs and a rich jus makes this dish a particularly special affair. And blackberries add a certain British flavour to the salad, not only as fresh berries on the plate, but also cooked into the red wine jus. Mouthwatering! Ingredients (serves 2) Method Perfection on a plate! This recipe comes… Continue reading Recipe: duck & blackberry salad
Recipe: Morello cherry cheesecake
This recipe adds fresh (or carefully defrosted) morello cherries to give bite to a luscious cheesecake (all with a drizzle of chocolate, of course). Ingredients (serves 2) For the base For the filling Method
Preserved pears for Christmas
“I love being given homemade produce as a gift for Christmas and so decided to have a go myself! Sadly our fruit trees underperformed this year due to the terrible summer, but I did manage to find enough pears (Conference and Doyenne du Comice) to produce a few jars of preserved pears.” “This is an easy… Continue reading Preserved pears for Christmas
Cooking with Cider?
How about pheasant with caramelised apple and cider sauce! Ingredients (to serve 2-4) 1 pheasant 1 tbsp flour 1 onion, sliced and chopped up finely 2 garlic cloves, chopped and sliced finely 1 bottle of your favourite cider – roughly 500ml Handful of thyme 3 bay leaves Dollop of cream (optional) Seasoning ½ tsp… Continue reading Cooking with Cider?
Best medlar jelly recipe
Well made medlar jelly is a true delight. It is beautiful to look at: amber with pink highlights and very glossy. And medlar jelly is joyous to taste; some say it is like sweet cider infused with cinnamon and a touch of allspice. Whatever your adjectives it is utterly delicious, wondrously fragrant and gives a… Continue reading Best medlar jelly recipe
Pear, Stilton and Walnut Salad Recipe
Having eaten my fair share of mince pies and all the other heavy foods associated with Christmas, I long for something light and fresh in January. Pears and walnuts make great partners in a salad and with a cheese dressing, peppery rocket leaves, spinach and watercress the combination is delicious. We always seem to have… Continue reading Pear, Stilton and Walnut Salad Recipe
Homemade Plum Chutney Recipe
Plum chutney can be made with plums or damsons and it’s a good way of using up damaged or misshapen sweet plums. If a plum is bruised, still put it all in – it makes no difference once it’s cooked. Stoning the Plums: The easy way to do this is to simmer them in a… Continue reading Homemade Plum Chutney Recipe