by Admin | Mar 2, 2021 | Breakfast
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...
by Admin | Mar 1, 2021 | Breakfast
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...
by Admin | Feb 28, 2021 | Breakfast
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...
by Admin | Feb 27, 2021 | Breakfast
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...
by Admin | Feb 25, 2021 | Lunch
We use a hard sheep’s cheese from the Ribblesdale Cheese Company. It’s a really small cheese-making operation in Yorkshire and – at last count – they had a full staff of two and a half. Matured sheep’s cheese has a complex flavour and tends to be less greasy than...
