If you have not used kohlrabi before, give it a go. Its flavour hovers between cabbage, radish and broccoli and it looks like … errrrm … kohlrabi. It is technically an autumn vegetable but you can get hold of it earlier – it’s just a bit smaller. It can be eaten...
This recipe started life as something called mushroom duxelles, a French recipe which is part of the classic beef Wellington. Ironically, we have transformed it into a vegan recipe. Adding the dill helps to balance the richness of the truffley mushrooms and creates...
This is a really interesting dish. As it has a meaty feel to it, the sweet and sour of the tomato jam makes a good complement. You can serve these hot straight away, or allow to cool, chill and serve with a salad, or take to work for lunch. Try omitting the sage and...
The idea for horseradish vinegar came from Hungary – it’s quite popular over there. This dish has quite a kick, so try serving it with a Red onion, vintage Cheddar and sage pasty (see here), or anything else which is a bit rich. This recipe will make more vinegar than...
Piccalilli started life in India – the English brought the idea back to England and adapted it to what we know today. When you look at the ingredients, you can see the Indian influence in spices such as turmeric. A lot of recipes ask you to sprinkle the vegetables...
A trendy version of good old potato salad. Heritage potatoes are actually varieties which were commonplace before the Second World War. To feed the country, new types of potato were introduced which were easier to grow and gave a higher yield. When the war was over,...
We use dried rather than fresh fruit in this coleslaw because, if you add apple or orange, they tend to become soft and mushy as they sit in the mayonnaise. The dried fruit also gives individual hits of sweetness as you eat it … and you probably have some dried fruit...
This combination of soft courgette and crunchy almonds makes a great side salad. Try adding a little English feta (see here) and some granary bread croutons to turn it into a meal. If you cannot get hold of marjoram – and it can be tricky – try oregano instead. If you...
We love taking classics and twisting them. This is a simple and traditional filling, but the chives infused into the oil help to cut the richness of the mayonnaise, giving balance and getting the maximum amount of flavour to lift the simple sandwich to a new level; it...
The combination of mature Cheddar and sage works beautifully here, and is best complemented by home-made Apple chutney . Here we use a mixture of butter and sunflower oil, which helps keep the scones moist. For light and fluffy scones, handle the dough gently, and...
