Results for‘side shop card or trai’

Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. 

This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold winter evenings. It’s also great for entertaining because you can prepare it in advance and simply popping in the oven to finish when your guests arrive.

We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.

Try alongside our recipe for Loin of Venison with Celeriac Purée.

You could say that this is as 'meaty' as it gets for your microbiome, due to the feast of fibre the cauliflower provides. The curd or cheese is a natural fermented source of bacteria that is beneficial for our gut health, and a punchy green dressing delights the eyes as well as the taste buds.

Taken from Happy Gut, Happy Mind by Eve Kalinik. Photo by Nassima Rothacker.

Read more about the gut-brain connection by Eve Kalinik here.

A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.

Discover more seasonal recipes and cooking skills at our Cookery School.

A delicous seasonal alternative to classic eggs benedict.

In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.

Discover more seasonal recipes and cooking skills at our Cookery School.

A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.

Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.

Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.

Discover Tait's top tips for wild cooking in our journal here.

Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time. 

Recipe from From the Veg Patch by Kathy Slack.

"For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.”

This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.

This recipe from the Tutors at our Cookery School is a celebration of the vegetables and salad leaves from our Market Garden that offer the most flavour and texture during the colder months. The recipe uses a number of different techniques, but you can make a pared down version if you prefer, or make larger batches of things like the pickled beetroot and crisp kale, so it's easier to assemble the salad next time.