IN SEASON NOW
MILLET RISOTTO WITH ASPARAGUSEASTER
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens from our organic Market Garden. Tip – you can add your favourite herbs and spring vegetables to this recipe depending on the season and what might be in your garden. A handful of […]
Raw Hot Cross BitesSWEET / EAT TO BE HEALTHY / EASTER
For a healthy twist, try our raw hot cross bites with spices, fruit, walnuts, honey and coconut oil – an excellent source of slow-release energy to keep you fuelled throughout the most challenging Easter egg hunts…
Hot Cross Buns (or Hot Cross Loaf)EASTER
The hot cross bun is one of the most iconic British baked goods – dating as far back as Saxon times. The idea for a hot cross ‘loaf’ came from the youngest member of Head Baker Eric Duhamel’s team, Matthew Dunning. This recipe uses subtle levels of spices with just a touch of cloves, which […]
Salsa Verde MayonnaiseSALADS AND SIDES / DRESSINGS AND DIPS / SPRING / SUMMER / AUTUMN / WINTER / EASTER
This is an amalgamation of two classics: mayonnaise, and salsa verde, the famous Italian green sauce, full of herbs, and made piquant with capers and anchovies. Once made, this will keep for up to a week in the fridge.
Rhubarb Queen Of PuddingsSWEET / SPRING / EASTER
This is a marriage of Queen of Puddings, which is classically made with custard, spread with jam and a meringue topping; and rhubarb with custard and brown sugar, baked under the grill.
Slow-cooked Lamb Shoulder with White Beans and Salsa Verde MayonnaiseMAIN DISHES / SLOW COOKED / SPRING / EASTER
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. IT does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used […]