Recipes

A great tasting side dish that works wonderfully with lamb. Prep time 10 minutes Cooking time 30 minutes INGREDIENTS 500g Cornish New potatoes 2 large onions, peeled and sliced 4 salted anchovies 4 tbsp of sherry vinegar 1 Sprig of thyme 1 Garlic clove, finely sliced 1 large sprig of flat leaf parsley, chopped Olive oil Sea salt and black …

As it’s National Chocolate Week, here’s a delicious Chocolate and Blandford Flyer Fudge recipe. Recipe makes at least 36 chocolate squares. Prep Time: 10 minutes Cook Time: 5 minutes Ingredients 125g salted butter 500g light muscovado sugar 120ml Badger Blandford Flyer Ale 2 balls stem ginger, finely chopped 250g 70% chocolate, chopped 300g icing sugar Method Place the butter, muscovado …

Comforting Chutney Recipe: Strawberries aren’t just for jam – experiment and try them in chili chutney, accompanied by salt and pepper squid. Serves 4 as a starter Preparation time: 25 minutes Cooking time: 40 minutes Chili and strawberry chutney 3 large mild red chilies, about 40 g (1½ oz) in total, halved, deseeded, finely chopped 4 cm (1 ½ inch) …

From the UK’s obsession with the Great British Bake Off to Brad Pitt flying to France for his favourite pots of jam, homemade jam is having a moment. Rosemary Jameson, founder of the Guild of Jam and Preserve Makers will be sharing her indulgent jam and chutney recipes with us in the coming weeks. Make the most of seasonal berries …

Parmigiano Reggiano cheese, pomegranate and wild rocket salad with cumin mandarin dressing: This is a very light salad full of flavour and serves 4. Ingredients 100g wild rocket ½ pomegranate 2 tbsp pumpkin seeds 40g pistachios, roughly chopped Sprigs of lemon thyme, to garnish 20g Parmigiano Reggiano cheese, shaved Dressing ½ tsp toasted cumin seeds Finely grated zest and juice …

Barbecued wild Alaska salmon with a courgette, aubergine, lentil and garlic wild rice salad: This delicious recipe serves 4. Ingredients: Rice: 150g wild rice, washed 50g le Puy lentils, washed ½ courgette, cut into 1cm cubes ½ of 1 red pepper, cut into 1cm cubes ½ aubergine, cut into 1cm cubes 2 tbsp olive oil 1 handful parsley, roughly chopped …

Mixed Autumn Squash and Wild Garlic Medley finished with Toasted Seeds and Croutons: Serves: 4-6 Cooking time: 4 hours high (this dish is not recommended for cooking on the low setting.) Ingredients: 1 small butternut squash (peeled, seeded and cut into chunks) 1 small crown prince squash (peeled, seeded and cut into chunks) 1 small spaghetti squash (peeled, seeded and …

A fantastic plum recipe by Lucy Boyd, daughter of River Café’s Rose Gray and Culinary Director of Michelin-starred Petersham Nurseries to celebrate the English plum season. This plum recipe serves 4. Ingredients: Approx. 600 – 650g plums 4 slices of chewy white sourdough, San Francisco is good or 8 slices of ciabatta cut at an angle just slightly less than …

Halibut Fillet with Saffron Infused Rice, Dill, Fennel and Cherry Vine Tomatoes: Serves: 4 Cooking time: 25 minutes Ingredients: 1 pinch of saffron 2 cups of bomba rice (paella rice) 480ml/5 cups of vegetable stock 1 medium onion (diced) 1 fennel bulb (sliced) 8-10 champ cherry vine tomatoes (halved) 4 halibut fillets (portion sized slices) 2 tsp chopped dill Salt …

Fantastic Salmon Recipe. Serves 4 Prep: 15 minutes Cook: 15 – 20 minutes Ingredients: 4 x 150g straight to wok noodles 4 baby pak choi, cut in half 4 x 150g salmon fillets 4 spring onions, sliced 150ml Badger Gold Champion Ale 6 tbsp sweet chilli sauce 3 tbsp light soy sauce Strips of red chilli and chopped fresh coriander, …