Al Fresco Dining: Gazpacho Recipe
Nutbourne Tomato Gazpacho There are two key secrets to making this truly delicious, refreshing, chilled Summer soup. The first is to use ripe sweet tomatoes- not always easy to buy but kept out of the fridge for a few days, tomatoes can be ripened at home. The second thing is not to use a food…
Summer Eating: Baked Seabass Recipe
It is the time of year to be cooking outdoors – what could be nicer than seabass baked over a wood fire and served with Purple Cauliflower, together with Cockles and Samphire foraged from the seashore. Wash this dish down with a glass or two of crisp aromatic Nutbourne Sussex Reserve and you might really…
Seasonal Recipe: Stuffed Rabbit Saddle
Rabbit Ballotine A perfect spring delicacy and a visual delight, this rabbit ballotine celebrates the three-cornered leeks that are growing wild along the country lanes and probably in your garden. The rabbit is stuffed with tasty spiced wild leek pork and served with more leeks, bright red pickled beetroot onions, crispy lardons and a tangy…
Recipe of the Month: Easter Pashka
Easter Pashka Recipe An Eastern European dish to celebrate Easter, this recipe has been handed down to the family by our Russian/Polish Grandmother. It is a fabulous rich, indulgent, sweet cheese bombe that can be used as a very special breakfast spread or a dessert served with fresh or stewed fruits. It is best made…
Mother’s Day Recipe: Rhubarb & Hazelnut Crumble
A Mother’s Day Treat – Rhubarb & Hazelnut Crumble Of course you know how to make a crumble, it is among the first recipes our mothers ever taught us. But why not make the effort to make a really special one for this coming Mothering Sunday? The English Rhubarb season is now in full swing…
Seasonal Recipe: Pancake Pairings
Pancakes Galore It’s that time of year again – Shrove Tuesday is on 21st February this year, a perfect opportunity to demonstrate your tossing skills and serve crêpe style pancakes with delicious fillings. The key is to make a good batter – after that you can be creative with all sorts of savoury or sweet…
Winter Recipe: Celeriac “Lasagne”
Celeriac, Wild Mushroom & Lentil “Lasagne” This seasonal recipe from the Gladwin Family champions the humble celeriac, a knobbly root vegetable that is often underrated. Oliver Gladwin has created this delicious vegan and gluten free recipe for Veganuary. He uses thin slices of celeriac as the “pasta” sheets and pureed celeriac for a béchamel without…
Festive Recipe: Yuletide Strudel
Yuletide Strudel stuffed with Apple, Mincemeat, Walnuts and Cranberries Salzberg, Austria is a haven of Christmas markets and everyone appears to eat strudel at all times of the day. Each restaurant, stube and café competes to serve the best. Having recently returned from a delightful trip there, we feel compelled to offer our own recipe…
Autumn Recipe: Mushroom & Hazelnut Soufflé
Mushroom & Hazelnut Cheese Soufflé Why do we so rarely cook soufflés? They are relatively quick to rustle up, infinitely variable in flavour, utterly delicious and (if you follow the recipe correctly) a culinary triumph! We have made this seasonal soufflé with mushrooms, hazelnuts and mature cheddar cheese. It can be served as a starter…
Harvest Recipe: Braised Venison with Grapes
Braised Venison with Grapes, Chestnuts and Red Wine As the days draw in and autumn becomes a reality, we begin to yearn for some comfort food. This is a lovely wholesome casserole with which we celebrate the end of the grape harvest. Ingredients Serves 6 2oz / 50g Butter 2 Red Onions, peeled and chopped…
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