Seasonal Recipe: Pear & Blackberry Cobbler
Pear & Blackberry Cobbler A “Cobbler” is something between a pie and a crumble – seasonal stewed fruits, with a crunchy, sugary crust arranged like “cobbles” in an ancient street. In the Gladwin Family way, we make ours with some delicious juicy conference pears, wild blackberries and flapjack cobbles. We then add a melted brulée…
Seasonal Recipe: Spatchcocked Barbecue Chicken
Spatchcocked Barbecued Chicken with Bramble and Apple Salsa This August the countryside is overflowing with Blackberries, Apples and wild herbs. (Alas you will need to buy the Chicken). This simple Barbecue recipe is all about cooking & eating outdoors and enjoying the wonderful country we live in. Ingredients Serves 4 to 6 A 1.5kg Free…
Seasonal Recipe: Spicy Crab Paté
This flavoursome paté is perfect for summertime outdoor entertaining. Easy to make, the delectable, spicy crab mousse can be served as an appetiser, dinner party starter or salad based lunch. Ingredients Serves 4-6 300g Brown and White Picked Crab Meat 30g Small tin of Anchovy Fillets, finely chopped 200g Ricotta 80g Celery, finely diced 80g…
Seasonal Recipe: Elderflower Champagne
Gladwin Family Elderflower Champagne Recipe The heady aroma of elderflower along the hedgerows means one thing: it’s time for fermenting. A lot of Elderflower Champagne recipes use wine yeast to produce a full bottle fermentation and 8-10% alcohol. This old fashioned country recipe relies on the natural yeasts of the flower heads and should produce…
Jubilee Recipe: Berroffee Pie
Berroffee Pie Our special Jubilee take on a classic Banoffee pie uses red and blue berries with white cream. Easy to make, hugely indulgent and just the way to celebrate 70 years of her Majesty’s reign. The original recipe was created at The Hungry Monk Restaurant in East Sussex in the early 1970’s. We have…
Seasonal Recipe: Salmon Trout Gravadlax
Salmon Trout Gravadlax We have a long standing tradition of curing a whole Salmon or Sea Trout two or three times a year and then serving it at family feasts and celebrations. Although a large fish is an extravagance, gravadlax goes a surprisingly long way. You need a few days of curing but there is…
Seasonal Recipe: Wild Garlic Pesto
Wild Garlic Pesto The first signs of Spring are at last here – the countryside speckled with yellow primroses and wild daffodils; birds singing their welcome to a new season; a touch of warmth in the sunshine and an abundance of Wild Garlic growing on steep banks along shady country lanes. This is a foragers…
Pairings for Pancake Day
Celebrate Shrove Tuesday with Nutbourne Whether you have a sweet tooth or savoury is more your flavour, we’ve paired our wines with classic toppings and fillings so you can make it a really indulgent experience. Nutty Vintage Brut Our Classic Method sparkling pairs perfectly with crêpes topped by freshly squeezed Lemon & Sugar (make sure…
Seasonal Recipe: Beetroot Tarte Tatin
Beetroot & Goat’s Cheese Tarte Tatin with Foraged Herbs This fabulous savoury winter version of the classic caramelised tart is made with beetroot and goats cheese, then dressed with foraged herbs and leaves. A tarte tatin is cooked upside down to maximise its succulent flavour – this is a dish that works equally well for a…
Seasonal Recipe: Bridget Gladwin’s Raw Marmalade
Bridget’s Raw Citrus Marmalade It’s that time of year again – Seville Oranges in the markets, long evenings of darkness and the need for something to perk us up. This simple uncooked recipe makes a lovely fresh citrus conserve with a wide variety of uses: on toast, plain yoghurt, cakes or desserts; to sharpen up…
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