Results for‘henri sea nettl s’

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.

Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden. 

An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.

This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”

Carole Bamford