Another award-winning soup. John Hardwick - ‘fantastically smooth and silky, with a great colour and just the right element of sweetness.’
Results for‘heart spaces not s’
Shop By
- Did you mean
- heart spiced non s
- heart sauces non s
- Related search terms
- heart stays note s
- heart static none s
- heart style navi s
- spaces and land shopping botan
- notting hen's shop address
-
-
-
-
-
-
Thomas Straker's Roast Chicken with Squash, Beans & Cavolo Nero Pesto
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.
-
Whole Baked Heritage Squash with Garlic & Sage Butter
Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.
-
Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
-
Butternut Squash, Adlestrop Cheese & Cavolo Nero Crumble
Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb.
-
Roasted Red Kuri Squash
With braised red onions, pickled chillies, rocket & yoghurt dressing.
This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
-
Beetroot Soup - A Guest Recipe From Julius Roberts
This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
