by Admin | Apr 8, 2021 | Side Dishes
Acorn squash is so called because of its shape. If you are having trouble getting hold of it, just use butternut squash – they have slightly different flavours but you should spend your time cooking, not shopping. Peanuts are one of those little ingredients you forget...
by Admin | Apr 7, 2021 | Side Dishes
The best part of this dish has to be the lentils; adding the red wine during the cooking process lifts them from a hippy staple to something a bit special. Puy lentils are the little dark green ones; they are from France and grow in a region which is known for its...
by Admin | Apr 6, 2021 | Lunch
This originated from an Italian recipe which used fontina and chicken stock; we have created this British and vegetarian version, but I’m sure the Italians would still love it. If you don’t have any stale bread, just leave some slices hanging around the kitchen for a...
by Admin | Apr 5, 2021 | Lunch
A simple but logical twist on a traditional rarebit. Brown sauce is not essential, but does make a nice addition .You can make extra cheese sauce for another day; it’s great added to cooked and sliced jacket potatoes and heated in the oven. SERVES 450g unsalted...
by Admin | Apr 4, 2021 | Side Dishes
Just to clear up any confusion, globe artichokes are the big green spiky things and Jerusalem artichokes are the little knobbly things that look like potatoes. They have an unusual sweet flavour that is difficult to describe. Word of warning: they oxidise quickly, so...
