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...
by Admin | Feb 24, 2021 | Lunch
You can’t beat a proper cheese and onion pasty and, when served with piquant Microwave brown sauce (see here) it balances the pasty’s richness and screams ‘British’. You can always make more, as these are good cold and you could take one to work.Next time try...
by Admin | Feb 23, 2021 | Lunch
Leeks are a great vegetable, although they are known as ‘poor man’s asparagus’. This seems unfair, as they can hold their own against the posh spears any day. Try serving this tart with wild garlic; if you can find the leaves at farmer’s markets, take the opportunity...
