QUINCE JELLY
The secret to a good quince jelly, I think, is to simmer the fruit for a long time so it reaches a beautiful pink colour. Like crab apples, quinces turn … Continue Reading →
Author: Sheila Wilton
RABBIT STEW WITH DIJON MUSTARD
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde This is a French country classic, but is suitably classy – quick to produce and tasty. The … Continue Reading →
LEMON SABAYON WITH PINE NUTS
Sabayon is the French adaptation of a lemon dessert with Italian origins. In Italy, it is called Zabaione, and it is traditionally made with egg yolks, sugar, and marsala wine. Another … Continue Reading →
BAKED LING WITH MISO GLAZE
Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinade and adds depth and … Continue Reading →
LACQUERED DUCK WITH GRILLED FIGS
The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck – serve simply with a peppery leaf salad INGREDIENTS Serves 4 4 duck breasts , each … Continue Reading →
SWEET POTATO WEDGES and WARM HUMMUS
This recipe so perfectly embodies Autumn. Sweet and smoky sweet potato, and gloriously creamy warm hummus – Yum! INGREDIENTS: Serves 4 2 large sweet potatoes Olive oil salt 4 … Continue Reading →
BAKED POLENTA WITH FETA? BECHAMEL AND ZA’ ATAR TOMATOES
This is a happy-looking pie, with its yellows and reds and wonderfully golden edges, is absolutely delicious. Serve with the chicory salad or anything leafy and green INGREDIENTS 80g … Continue Reading →
CAJUN SPICED CHICKEN WITH CHIVE DIP
It’s really easy to bring plain chicken to life with some spices or a marinade. This is a real Cajun treat. Spiced Chicken with Potato Wedges and Chive Dip from … Continue Reading →