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Written by Tom Van Zeller
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Tuesday, 11 October 2011 14:27 |
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Autumn is early this year! So if you need to know what to do with all the apples and pears you may have in your back garden why not preserve them in this lovely chutney recipe. Perfect with cheese, game or just on its own on hot toast!
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Written by Tom Van Zeller
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Thursday, 01 September 2011 10:38 |
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Simple sweet corn purée ********************** I wanted to share this recipe because of its simplicity and diversity. Sweet corn is sometimes overlooked, but is a nourishing food that increases in levels of antioxidants when cooked. The other property it contains of course is corn starch, which means it will thicken when heated, making it perfect to add to soups, as well as being a delicious accompaniment for a main dish.
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Last Updated on Thursday, 01 September 2011 11:13 |
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Written by Tom Van Zeller
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Tuesday, 26 July 2011 14:33 |
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Gooseberry & Elderflower Fool - Lavender Short Bread
serves 6 Gooseberry season is here!!
Easy to prepare in advance, great to look at and fabulous to eat at any time of day!
Take this childhood favourite of mine and add a little sophistication.
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Last Updated on Wednesday, 27 July 2011 14:08 |
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Written by Tom Van Zeller
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Friday, 10 June 2011 08:14 |
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Cauliflower and Squid ink puree
1 head of cauliflower 1 litre of milk 8 grams (2 sachets) of squid ink 4 drops of truffle oil Remove the florets of cauliflower and slice thinly. Discard the stalk and place in a thick-bottomed pan. Cover with the milk cook slowly on a low heat - to prevent the milk from catching. Once tender, drain and reserve the milk. Place the cauliflower in a blender and blitz until smooth using someof the milk as required. Add the squid ink, truffle oil and season to taste. Chill and use as required. Best Service, Best Fine Dining & Overall Winner 2011 Oliver Awards, Best Chef Hi-Life Awards 2011
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Last Updated on Thursday, 16 June 2011 14:06 |
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Written by Tom Van Zeller
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Friday, 10 June 2011 08:12 |
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Top Recipe Tips for June 2011 
This month – it’s all about using lovage and chive flowers.Keep an eye out for unusual sources of herbs. We are currently buying wild garlic leaves and flowers from our butcher who has an abundance growing outside his factory. I am also keeping a close on eye the hawthorn bushed near my house. They are about to flower – and the beautiful honey perfume will be perfect for puds!
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Last Updated on Thursday, 16 June 2011 14:11 |
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