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...
by Admin | Apr 3, 2021 | Side Dishes
Goat’s Cheddar is a wonderful thing; there are lots of varieties on the market and if you can get hold of a mature version it will make this recipe even better. These puddings are based on soufflés but are denser, so make for a more substantial dish. As they need to...
by Admin | Apr 2, 2021 | Entrées
Making curds and whey is a nostalgic practice, a very basic form of cheese-making that can be done at home quite easily. You can buy vegetarian rennet online, at some supermarkets and at specialist and health food shops; some people still use it to make junket, a...
