by Admin | Apr 10, 2021 | Side Dishes
This is one of those dishes which you just want to eat on its own. A simple thing such as browning the butter seems to transform the dish. Remember to dry the parsnips in the pan on a low heat; this removes the excess water and therefore concentrates the flavour. You...
by Admin | Apr 9, 2021 | Snacks
When mixing up the milk and eggs for the custard here, we add tomato purée and whisk it in; this gives a tomato flavour running all the way through. Different, impressive and easy.You can add lots of different vegetables to a quiche. Some things you can get away with...
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...
