This way of baking beetroots really gives them a wonderful tenderness – and look amazing when opened from their salty shells. Adding some tangy goats curd, pickled shallots and rich honey, you’ll be on to a winner this summer. Read more →
These potatoes are an alternative to dauphinoise, and work particularly well with lamb. The anchovies are not overpowering and are used as a seasoning. This is one of my favourite things to cook and to eat. Read more →
We’re really excited by all the new spring produce – from sweet morels to sticks of crimson rhubarb, gamey wood pigeon to spring lamb. Two of our favourites are simple new potatoes and wild garlic foraged from the hedgerows – it is everywhere right now. Here is a lovely recipe using both, perfect for a weekend lunch sat in the garden. Poaching the potatoes in olive oil gives the potatoes an incredibly buttery flavour you must try. Read more →
Spring is probably the most exciting time of the year for us in the kitchen. We’ve spent months preparing warming winter dishes with root vegetables and game birds and struggling with fish supplies due to the harsh winter weather. Now we’re seeing the spring vegetables turning up at the kitchen door, and the food is naturally becoming lighter to suit the change in the weather and the produce. Read more →
The granola we serve at breakfast is always very popular – so we thought we’d give you the recipe so you can make it at home yourselves. Feel free to add your favourite nuts, berries and seeds to make it your own.
This is a light and refreshing alternative to the usual heavy winter puddings. It is a very good accompaniment to desserts, especially paired with a rich dark chocolate sweet. But I like it on its own, perhaps with a nice homemade shortbread or biscotti. Read more →