Recipe: Grape And Ricotta Crostini

These little delights are fantastic as part of a party spread, or as a light lunch – and go well with a glass of chilled white wine. SERVES 4 175g/6oz seedless grapes, halved 1 tbsp sugar 2 tbsp balsamic vinegar 1 tsp coarsely ground black pepper 4 slices of rustic […]

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Recipe: Gooseberry & Elderflower Fool

Make the most of your gooseberries with this delicious, but very simple dessert that is sure to please a hungry crowd. SERVES 4 – 6 450g/15½ oz gooseberries 2½ tbsp caster sugar 4 tbsp elderflower cordial 1 lemon, juice of 300ml double cream 4 meringue nests, crushed METHOD 1. Wash […]

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Recipe: Fig And Goat’s Cheese Filo Tart

This is a really elegant and pretty dish to serve, perhaps as a starter or light lunch. Make sure the figs are nice and ripe before using. SERVES 4 1 tablespoon olive oil 4 sheets filo pastry, each one halved 75g/3oz half fat crème fraîche 125ml semi-skimmed milk 30g/1oz Italian […]

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Recipe: Pain Perdu With Champagne Redcurrant Syrup

This delightful take on pain perdu, or French toast, is a breakfast to serve on a special occasion! Champagne-infused berries and silky brioche make this a very indulgent dish. SERVES 4 1 loaf of brioche 4 large eggs, free range 400ml (14fl oz) double cream 100g (3½oz) sugar 2 tsp […]

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Recipe: Roasted Cherry Yoghurt Pots

These yoghurt pots are fantastic to serve for brunch, and the cherries and toasted almonds can be made the night before to make things a little easier. SERVES 4 400g/14oz cherries, pitted 2 tbsp balsamic vinegar 4 tbsp flaked almonds 225g/8oz Greek yoghurt Honey to drizzle METHOD 1. Preheat oven […]

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Recipe: Blueberry Salad With Turtle Beans And Sweetcorn

In this colourful dish, tangy blueberries and earthy turtle beans make for an exciting side salad. SERVES 4 400g/14oz turtle beans 2 corn cobs, husked 150g/5oz blueberries 2 tbsp apple cider vinegar 2 tbsp red wine vinegar 1 tbsp olive oil 1 tbsp honey ¼ tsp salt METHOD 1. Soak […]

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Recipe: Autumn Berry Venison Casserole

This venison dish is a perfect choice for the autumnal season, packed in a casserole with berries, carrots and red wine. SERVES 4 600g venison shoulder, diced ¼ bottle dry red wine, such as a Rioja 2 small onions, diced 3 carrots, diced 3 celery sticks, diced 1 clove of […]

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