Spring

Rhubarb Champagne Blancmange

It’s rhubarb season; my highlight of the culinary seasonal calendar. I have a few new rhubarb recipes up my sleeve but am slightly concerned that you all might get a …

Pecan, Date and Honey Savarin, Honeycomb, Yoghurt Sorbet

Mothers day is fast approaching, where is the year going?? Not so long ago I was making Christmas puddings and now we are planning puddings for mothers day. Crazy when …

Venison Carpaccio

We had great fun last season with the Wild Meat in a day Food Safari events. It’s popular and everyone seemed to enjoy it thoroughly. Ray Kent and Robert Gooch from the Wild …

Lemon Meringue Pie

Lemon meringue pie is quite possibly one of Mr.P’s most favourite desserts. I remember making it for him shortly after we had met, I’m sure it must have sealed the …

Dingley Dell Pig Art; Pig Hash

It’s Farm Animal Welfare Week 2011 and what better way to celebrate than commissioning two local artists to paint a pig sty?! Well that is exactly what Mark Hayward from …

Pickled Eggs and Pork Scratchings

These two recipes are a must-have essential for any pub’s blackboard menu. I must say at first the thought of pickled eggs was slightly, well… off-putting! Well the challenge for me …

An Elegant Tea Party for The Royal Wedding

Twinings has combined the wonderful aromas of White Earl Grey, Rose and Bergamont, to develop this amazing Royal Wedding Commemorative Blend. These flavours are as elegant as one would …

Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Glorious rhubarb! It’s amazing how one’s tastes evolve, change and even develop as you get older. At first I thought if I do not like something then that is it, …

Pan-Seared Scallops with Cauliflower, Horseradish and Apple

Scallops are one of my favorite foods and are bang on in season right now. Scallops are sweet and meaty; delicious! They are not only a delight to eat but a …

Oven-Roasted Rump of Lamb with Baby Artichokes, Beet and Fennel Puree

Lamb has done well on our menu. We do try and implement a good carcass balance to use most of the animal and not only the prime cuts, but this …

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