by Admin | Mar 13, 2021 | Desserts
This is a simple shortcrust. The savoury version can be used for pies and quiches; the sweet makes a great base for tarts. The trick is in rolling out the pastry between two sheets of baking parchment – this way you don’t need to use any extra flour so the mix stays...
by Admin | Mar 12, 2021 | Desserts
An essential, this goes with almost anything. We use Braeburn apples, which have a good balance of acidity and sweetness, but feel free to experiment with different varieties such as Cox’s, Bramley or russet, which will each lend their particular character to your...
by Admin | Mar 11, 2021 | Breakfast
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...
by Admin | Mar 10, 2021 | Entrées
It may seem strange to pair strawberries and tomatoes, but technically they are both fruits. When you can get sweet tomatoes at the height of summer, their slight acidity balances well with the strawberries (tomatoes run the risk of being a bit too acidic at other...
by Admin | Mar 7, 2021 | Breakfast
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...
