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 | A Duo of Stuffings Heat the oil in a frying pan over a gentle heat. Add the onion, celery, walnuts and fry until golden and softened. Add the apple in the last 10 minutes of cooking. Transfer the mixture to a large bowl and add the remaining ingredients, mixing well. Use the mixture to ...Read recipe >> |
 | Chantenay Carrots with Sage & Lemon Butter Serves 6 Put the chopped sage leaves, lemon zest, salt and pepper into a pestle and mortar. Pound the mixture and then stir in the lemon juice. Blanch the carrots in a pot of salted boiling water for about 4 minutes or until just tender. Drain off the carrots and ...Read recipe >> |
 | Mustardy Celeriac & Potato Gratin Serves 6 Preheat the oven to 150°C. Butter a shallow, 2litre ovenproof dish. Peel the potatoes and celeriac and place them in cold water. Using a mandolin, food processor or sharp knife, slice the potatoes and celeriac into very thin slices. Keep the potatoes and celeriac in separate bowls until ...Read recipe >> |
 | Citrus Curly Kale Serves 6 Place a small amount of olive oil in a deep frying pan or wok. Add the kale and ...Read recipe >> |
 | Divertimenti's Roasted Aubergine with Pomegranate, Feta and Parsley Serves 4 Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the aubergines in half lengthways, then chop roughly into 2.5cm cubes and put them into a large bowl. In a pestle and mortar or spice grinder, break the coriander and cumin seeds down a little so that they are crushed but not...Read recipe >> |
 | Rachel Green's Asparagus Tempura with a Trio of Dipping Sauces Clean the asparagus and trim any white ends or peel with a vegetable peeler. Put each sauce into a small bowl. Heat 2 inches oil in a heavy based pan for frying. Make tempura batter according to the instructions on the packet. Dip asparagus spears in the batter and drain ...Read recipe >> |
 | Bourbon Orange Coriander BBQ Sauce Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon. Scrape the browned bits of onion and garlic from the bottom of ...Read recipe >> |
 | Crisp Flatbreads with Honey, Thyme & Sea Salt Makes 16 portions Preheat oven to 220 C with a heavy baking sheet or pizza stone on a middle rack. Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough...Read recipe >> |
 | Hillary Cacchio's Sunflower Bread Makes 2x 1lb loaves Crumble the yeast into a medium sized mixing bowl and stir in the water dissolving the yeast. Stir in the wholemeal/spelt flour to make a sponge the consistency of thick pancake batter, and stand at cool room temp for between 20 minutes – 4 hours (the longer you can leave it...Read recipe >> |
 | Preserved Lemons To fill a 750ml le Parfait Jar Sterilise a ¾ litre Le Parfait (or similar) jar. Cut the lemons into quarters lengthways, not quite cutting all the way through and leaving the base intact. Place plenty of salt into the cuts of each lemon, and then transfer to the sterilised jar, pushing as many lemons as possible ...Read recipe >> |
 | Peach & Rosemary Jam Working in batches, pulse peaches in a food processor until chunky. Transfer to a saucepan, and add sugar, lemon juice, ½ teaspoon salt, and rosemary. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a...Read recipe >> |
 | Blueberry Jam Preheat oven to120°C degrees. Put a plate in the freezer. Using a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan. Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon ...Read recipe >> |
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