Spatchcock pigeon is a great recipe when paired with middle Eastern flavours. The pigeon pastilla (a signature dish of Fez, the religious capital of Morocco) is a great example of…
Food and Drink
British blue cheese is a summer sensation
Traditionally, blue cheese is a winter favourite but a new style of British blue that’s soft and creamy offers up some beauties that work well in summer, too. One of…
Sangria recipe for summer parties
Move over Pimms, sangria is making a come back this year so if you are entertaining over the summer here is all the help you need for drinks in the…
Recipe: Blackcurrant sorbet with toasted brioche and clotted cream
A perfect summer pudding with rich colour and fresh taste. Sorbets are light and refreshing but still packed with flavour. SORBET INGREDIENTS Serves 4 500g (171⁄2oz) blackcurrants 200ml (7fl oz)…
Recipe: Tunworth with truffles, pickled girolle mushrooms and buckler sorrel
1 whole Tunworth cheese or similar camembert-type cheese 5g (1⁄4oz) fresh truffle, sliced A little white truffle oil For the pickled girolles 500ml (171⁄2fl oz) white wine vinegar 2 bay…
Recipe: Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing
Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing Makes one terrine: 10 slices 3 ham knuckles 350g-400g (12oz-14oz) each, pre-soaked for 12 hours…
When to drink sherry? Every day
The joint was jumping and there wasn’t a vicar or maiden aunt to be seen. At least, I didn’t spot one. But you never know with vicars these days. Or…
Colman’s Mustard celebrates its bicentenary
On 30 April 1814, a flour miller called Jeremiah Colman placed an advertisement in the Norfolk Chronicle. It ran: “JEREMIAH COLMAN, Having taken the Stock & Trade lately carried on…
Recipe: Elderflower Jelly with Strawberries, Lemon Balm Custard and Sponge Fingers
For the jelly 500ml (17fl oz) water 200g (7oz) caster sugar 20 elderflower heads 4 gelatine leaves Combine the water and caster sugar. Boil for five minutes, remove from heat,…
Recipe: Roast loin of lamb with asparagus, goat’s cheese and lavender vinaigrette
4 x 115g (41⁄4oz) lamb loins from the saddle 2 tsp Pommery mustard 2 sprigs lavender leaves, roughly chopped 2 x goat’s cheeses (or any fresh, soft variety) each weighing…